In a restaurant, the scheduling of cooks and dishwashers is generally performed by the

• A. Sous Chef
• B. Executive Chef
• C. General Manager
• D. Line Cook

Answer: (A)

In a restaurant kitchen, scheduling the cooks and dishwashers is a daily operations task handled by the sous chef. The sous chef acts as the right-hand person to the executive chef and is responsible for keeping the kitchen running smoothly on a shift-by-shift basis. This includes assigning tasks, coordinating who clocks in where, and making sure there are enough staff to cover each station during service. The executive chef focuses on menu direction and overall kitchen strategy, but the day-to-day staffing decisions typically fall to the sous chef. The general manager oversees the entire restaurant, with emphasis on overall operations and guest experience, not the specifics of kitchen staffing. A line cook performs cooking and prep work and follows the schedule, rather than creating it.