Key Terms

active listening
Restating or paraphrasing what you have heard in your own words, to confirm the understanding of both parties.
advancement
The opportunity to move ahead.
aggressive
Behaving in a hostile fashion.
assertive
Confident and direct in claiming one’s rights or putting forward one’s views.
brigade
Traditional name for the kitchen team and organizational structure.
chef
The head of the kitchen brigade.
chef de cuisine
The person responsible for the day-to-day operations of the kitchen in larger operations with multiple departments or food outlets.
chef de partie
The head of a section or station in larger kitchens.
collective agreement
A contract between a union and employer concerning the terms and conditions of employment for employees in the bargaining unit. A collective agreement is a legally enforceable document binding on all parties involved.
conditions of employment
All matters and circumstances that in any way affect the employment relationship of employers and employees.
conflict
Opposition between two parties.
criticism
The act of passing judgment as to the merits of anything.
day
A) A 24-hour period ending at midnight.B) In relation to an employee’s shift that continues over midnight, the 24-hour period beginning at the start of the employee’s shift.
delegation
The assignment of a task to another person.
discrimination
To deny a person or class of persons any accommodation, service, or facility customarily available to the public because of the race, colour, ancestry, place of origin, religion, marital status, family status, physical or mental disability, sex, sexual orientation, or age of that person or class of persons.
employee
A) A person, including a deceased person, receiving or entitled to wages for work performed for another.B) A person an employer allows, directly or indirectly, to perform work normally performed by an employee.

C) A person being trained by an employer for the employer’s business.

D) A person on leave from an employer.

E) A person who has a right of recall.

employer
A) A person who has or had control or direction of an employee.B) A person who is or was responsible, directly or indirectly, for the employment of an employee.
entremetier
Cook who works in the main hot section, preparing vegetables and starches.
executive chef
The head of the kitchen brigade in larger operations. Executive chefs often are not involved in day-to-day production.
executive sous-chef
In a large operation with more than one sous-chef, the executive sous-chef is the second in command and in charge when the executive chef is not present.
garde manger
A) Cook who works in the main cold or salad section, preparing a variety of foods.B) The cold kitchen or station responsible for preparing cold menu items.
line
The main cooking area of the kitchen where most hot foods are produced.
line cook
Cook who works in the main hot section, preparing a variety of foods.
manager
A person whose principal employment responsibilities consist of supervising or directing, or both supervising and directing, human or other resources, or a person employed in an executive capacity.
motivation
Desire to do; interest or drive.
non-verbal communication
Sending and receiving wordless (mostly visual) cues between people.
occupational association
An organization, other than a trade union or employers’ organization, in which membership is a prerequisite to carrying on a trade, occupation, or profession.
overtime wages
The wages an employee is entitled to receive according to the Employment Standards Act or the terms of an employment agreement.
passive
Opposite of aggressive.
pay period
A period of up to 16 consecutive days of employment.
payroll record
A record of hours of work and pay required under the Employment Standards Act to be kept by an employer.
professional cooking
Cooking for others as an occupation, not as a hobby.
professionalism
To act in a professional manner according to set standards.
promotion
To move to a higher position in the same organization.
regular wage
A) If an employee is paid by the hour, the hourly wage.B) If an employee is paid on a flat rate, piece rate, commission, or other incentive basis, the employee’s wages in a pay period divided by the employee’s total hours of work during that pay period.

C) If an employee is paid a weekly wage, the weekly wage divided by the lesser of the employee’s normal or average weekly hours of work.

D) If an employee is paid a monthly wage, the monthly wage multiplied by 12 and divided by the product of 52 times the lesser of the employee’s normal or average weekly hours of work.

E) If an employee is paid a yearly wage, the yearly wage divided by the product of 52 times the lesser of the employee’s normal or average weekly hours of work.

resolution
The action of solving a problem.
respect
To show regard or consideration for.
right of recall
The right of an employee under a collective agreement to be recalled to employment within a specified period after being laid off.
rights
A just claim or title, whether legal, prescriptive, or moral.
sous-chef
Second in command below the chef. In larger operations, there may be many sous-chefs with different areas of responsibility.
special clothing
Includes a uniform or a specified brand of clothing required by the employer.
stations
Areas of the kitchen set up for an individual or individuals to prepare a group of menu items. A professional kitchen will have several stations.
statutory holidays
New Year’s Day, Family Day, Good Friday, Victoria Day, Canada Day, British Columbia Day, Labour Day, Thanksgiving Day, Remembrance Day, Christmas Day, and any other holiday prescribed by regulation.
stress
A condition that can have an impact on an organism’s mental and physical well-being.
stress relief
An action that results in the reduction of stress
swing cook
Cook who rotates between different stations in the kitchen. also known as a tournant.
temporary layoff
A) In the case of an employee who has a right of recall, a layoff that exceeds the specified period within which the employee is entitled to be recalled to employment.B) In any other case, a layoff of up to 13 weeks in any period of 20 consecutive weeks.
termination of employment
A layoff other than a temporary layoff.
termination pay
Pay for each week of notice an employee is entitled to, based on the average of the previous eight weeks’ hours of work and pay.
tournant
Cook who rotates between different stations in the kitchen. Also known as a swing cook.
trade union
An organization of employees formed for purposes that include the regulation of relations between employees and employers.
tribunal
The Employment Standards Tribunal; the British Columbia Human Rights Tribunal.
wages
A) salaries, commissions or money, paid or payable by an employer to an employee for work.B) money that is paid or payable by an employer as an incentive and relates to hours of work, production, or efficiency.

Does not include gratuities, money that is paid at the discretion of the employer and is not related to hours of work, production or efficiency, allowances or expenses, penalties, and administrative fees.

week
A period of seven consecutive days beginning for the purpose of calculating overtime, on Sunday, and for any other purpose, on any day.
work
The labour or services an employee performs for an employer whether at the employer’s place of business, in the employee’s residence, or elsewhere.

License

Working in the Food Service Industry by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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