Transform Your Team Into A Kitchen Brigade

The kitchen brigade system, originally developed in the late 1800s by Georges-Auguste Escoffier for high-efficiency professional kitchens, can be effectively adapted to improve school nutrition systems. This hierarchical structure organizes kitchen staff into specialized roles such as Executive Chef (Director), Chef de Cuisine (Managers), sous chefs or chefs de partie (Leads) and kitchen assistants. Applying this model in school kitchens fosters organization, accountability, and quality control just as it did while I served in the United States Army for over 24 years as a Food Service Leader. Every kitchen works best when there is order, everything has its place and there are clear lines of communication.

Chef August Escoffier used his military experience to develop the Kitchen Brigade system.

Manage Workflow

In schools, the Executive Chef (Director) would oversee menu planning, nutritional guidelines, the budget, personnel and food safety protocols, while the Chef de Cuisine (Manager) assists in coordination and supervision. Although schools can adapt different ranking or names for these positions, such as Production Leads or Food Service Technicians, it is the same concept with employees having assigned roles and work stations. I personally will call anyone “Chef” who is cooking in my kitchen. Cooks should be assigned specific stations such as hot entrees and sides (Hot Line) or salads and cold sides (Garde Manger), increasing efficiency and specialization. Kitchen assistants would handle cleaning, prep work, and supply management. This delegation ensures smoother operations, reduces food waste, and supports timely meal service. One interesting role in the bridgade is the Aboyeur or Expediter. This role is responsible for communication and quality control between the kitchen and front of the house. Imagine having one person in charge of making sure food is set up correctly according to the serving layout, inspects presentation and temperature readings before service begins, and monitors the amount of food needing to be replenished. With smaller kitchens, staff will have multiple roles.

Example of adapting the brigade system to a school kitchen.

Teachable Moments

Adapting the brigade system also creates an educational opportunity. There is always a teachable moment in the kitchen. When I am walking around the kitchen and see someone hold a knife wrong for example, I will quickly stop them and show them how to properly hold it as a safety precaution while trying not to embarrass them. Schools with culinary arts programs can allow students to engage with real-world kitchen environments working side by side with you. This not only builds life skills and job readiness but also fosters appreciation for school nutrition and teamwork.

Chef Vicente Benites, U.S. Army (ret.)

Final Thoughts

With proper adaptation and investment, the brigade model can enhance efficiency, student satisfaction, and overall health outcomes. Moreover, a structured system promotes consistency in food quality and food safety standards, addressing common issues such as understaffing and lack of training. At the end of the day, we are in the business of making individuals happy with our food and what better way to do so than by structuring our workflow. Having structure and discipline in our kitchens promotes nothing but positive outcomes for everyone.