But in the biggest kitchens, even he might be removed from the fire, functioning instead to orchestrate the activities of the other cooks. He usually cooks at the entree station, but a good sous chef can be found anywhere he is needed throughout the kitchen. He's the guy who's supposed to know how to do everything, and often does. There may be several sous chefs with different specialties. In large operations like Commander's, there is quite a bit of delegation and specialization, with one cook doing the frying, another preparing sauces, another working the grill, etc.
Some specialties exist in a world of their own.
Bakers usually arrive in the wee hours of the morning, and are gone by the time lunch begins. They're also responsible for much of the plate decoration, like tomato roses, ice carvings, and that sort of thing. This is a relatively new position in the kitchen. The expediter straddles the gap between the dining room and the kitchen. His job is to make sure that the orders are coordinated so that all a table's food comes out at the same time.