by 
The Curious Bag
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According to the Culinary Institute of America, a kitchen brigade is a system of hierarchy used in hotel and restaurant kitchens. There are five main positions that have the most impact upon the operation of a kitchen.
Kitchen Chef
The kitchen chef is accountable for the general management of the entire kitchen. He creates the menus, oversees the staff and trains the apprentices.
Deputy Kitchen Chef
Also known as the sous-chef, the deputy accepts orders from the kitchen chef and is the one who is in charge when the kitchen chef is unavailable.
Senior Chef
The senior chef is responsible for the management of the various stations at which food is cooked and then delivered to tables. She is also in charge of the preparation of the main dishes.
The Cook
The cook works independently and oversees the cooking of the majority of the food, aside from the main dishes.
Junior Cook
The junior cook works at a designated station as assigned by the senior chef. He acts as a general kitchen hand. He also assists in the care of specific tools, such as knives.
Source:
"The Culinary Institute of America"; The Professional Chef; 2006.
"Culinaria"; André Dominé; 1998.
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