Organizational chart of a modern kitchen?

General Manager

- Oversees and manages the kitchen

- Implements kitchen policies and procedures

- Approves recipes

- Controls food cost and waste

Sous Chef

- Assists the general manager

- Supervises and manages the kitchen crew

- Orders food supplies

- Executes menu preparation

- Prepares specialty items

- Creates dishes for special occasions

Line Cooks

- Prepare food items according to recipes

- Cook food items to proper temperatures

- Follow proper sanitation and safety precautions

- Maintain a clean and organized workspace

- Assist with plating dishes

Prep Cooks

- Clean, cut, and prepare vegetables and fruits

- Season and marinate meats and seafood

- Make sauces, dressings, and other condiments

- Clean and organize the kitchen

Dishwashers

- Clean dishes, pots, and pans

- Empty trash cans

- Sweep and mop the floors

Servers

- Take food orders from customers

- Deliver food to customers

- Provide excellent customer service

- Clear tables and reset them for new customers