FYI, there is no such rank as an "executive sous chef." That would be a Chef de Cuisine.
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The brigade system of ranking (as established by Escoffier, inventor of the restaurant as we know it) is as follows:
Executive Chef (desk job, pencil pusher, menu control and financial responsibilities)
Chef de Cuisine (kitchen manager)
Head Chef (lead sous chef) / Pastry Chef (lead baker)
Sous Chef(s) (shift leader)
Line Cooks & Bakers
Garde Manger & Prep Cooks
Dishwashers
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In a smaller restaurant: it is simplified to
Chef
Sous Chef & Pastry Chef
Line Cooks
Garde Manger
Dishwashers
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Just thought you might want to know what you're talking about.