Running a restaurant isn’t just about food, but it’s about operations, staff, systems, and the language that keeps it all moving. Whether you’re working in the restaurant, managing the kitchen, or just trying to keep up with your chef during a busy service, having a solid grip on culinary terms and lingo can save you time, confusion, and a whole lot of second-guessing.
Knowing culinary terms and restaurant lingo isn’t just for chefs on TV. It’s a real advantage in any kitchen. We’re going from A to Z, covering must-know cooking techniques, kitchen slang, ingredients, and restaurant terms that you and your team will encounter daily.
Kitchen and cooking terms
| À la carte | Menu items sold separately, not bundled into a meal. Example: A customer ordering only a steak, without sides, is ordering à la carte. |
| Aïoli | A Mediterranean garlic mayonnaise, often served with fries or sandwiches. |
| Al Dente | An Italian term for pasta and rice cooked to be firm when bitten, not soft. Think perfectly cooked spaghetti that doesn’t turn to mush. |
| Al Forno | Italian for “from the oven.” Refers to baked pasta dishes like lasagna. |
| Aromatics | Flavor-based ingredients like onions, garlic, carrots, celery, and herbs. |
| Bain-marie | A gentle cooking method using hot water baths. Commonly used to melt chocolate or keep hollandaise sauce warm without breaking it. |
| Blanch | Quickly boiling ingredients, then shocking them in ice water. Used for green beans to retain bright color before sautéing. |
| Bouillon | A clear, seasoned broth made by simmering meat, bones, or vegetables. |
| Broil | Cooking with intense heat from above. Perfect for melting cheese on French onion soup. |
| Brunoise | Tiny dice of vegetables (about 1/8 inch). Ideal for fine garnishes or delicate soups like consommé. |
| Caramelize | Slowly browning sugars in food to boost sweetness and depth. Caramelized onions are a great burger topping. |
| Chiffonade | Thinly slicing leafy greens into ribbons. Used for basil on a Margherita pizza. |
| Clarify | Removing milk solids and impurities from butter or stock to create a clear liquid. |
| Confit | Slow-cooking food submerged in fat. Example: Duck confit that’s tender enough to fall off the bone. |
| Coulis | A smooth sauce from puréed fruit or veggies. A raspberry coulis can elevate a cheesecake. |
| Crudo | Italian for ‘raw,’ often referring to raw seafood dressed simply with oil and citrus. |
| Crumb | The internal texture of bread. A bread with an open crumb has big holes (think ciabatta), while a tight crumb is denser (like sandwich bread). |
| Deglaze | Adding liquid to a hot pan to lift browned bits. Essential for making a pan sauce for steaks. |
| Dredge | Coating food lightly in flour or breadcrumbs before frying. Fried chicken usually starts with dredging. |
| Emulsify | Combining two unmixable liquids into a stable blend. Mayo is an emulsion of oil and egg yolk. |
| En Papillote | Baking food in parchment to trap steam and lock in flavors. |
| Flambé | Igniting alcohol in a dish. Think bananas foster or cherries jubilee at tableside service. |
| Ganache | A smooth mixture of chocolate and cream, used for glazing cakes or making truffles. |
| Infuse | Steeping an ingredient in liquid until the flavor transfers. Think tea, flavored oils, or infused syrups. |
| Julienne | Slicing vegetables into matchstick-like strips. Perfect for stir-fries and salads. |
| Macerate | Softening or breaking food (usually fruit) by soaking it in liquid, often sugar or alcohol. |
| Marinate | Soaking food, especially meat, in a seasoned liquid before cooking to flavor and tenderize it. |
| Mirepoix | A trio of diced onions, carrots, and celery. Used as a flavor base for soups like chicken noodle. |
| Reduction | Simmering a liquid to concentrate flavor and thicken. Reducing balsamic vinegar for a glaze. |
| Roux | Equal parts fat and flour, cooked together. Forms the base of creamy sauces like béchamel. |
| Sous-vide | Vacuum-sealing food and cooking it in a water bath at a precise, consistent temperature. It’s popular in fine dining and helps maintain exact doneness. |
| Tempura | Japanese-style deep-frying using a light batter for seafood and vegetables. |
| Umami | The savory, meaty taste. Found in foods like soy sauce, Parmesan cheese, and mushrooms. |
Cooking techniques
| Braise | A slow-cooking method that starts by searing the food and then simmering it in a flavorful liquid in a covered pot. |
| Poach | Gently cooking food in simmering liquid just below a boil, keeping it tender and moist. |
| Roast | Cooking food, typically meat or vegetables, using dry heat in an oven. This creates a crisp, caramelized exterior and a tender interior. |
| Saute | Cooking food by placing it above boiling water, letting the steam cook it gently. Great for veggies, fish, and dumplings. |
| Sear | Quickly browning the surface of food in a hot pan with oil to add flavor and texture. |
| Simmer | Keeping a liquid just below boiling, tiny bubbles gently breaking the surface. Perfect for soups, stews, and sauces. |
Baking and pastry terms
| Batter | A runny dough for pancakes, muffins, and cakes. |
| Blind Bake | Baking a pie or tart crust without the filling. You might line it with foil and use pie weights to keep it from puffing. It’s key when the filling doesn’t need to be baked.t without filling, often using weights to prevent puffing. |
| Creaming | Mixing butter and sugar together until light and fluffy. This process incorporates air and helps baked goods rise. It’s the first step in most cake and cookie recipes. |
| Docking | Poking small holes in pastry dough before baking, usually with a fork, to prevent bubbling and puffing. Common in pie crusts and tart shells. |
| Fermentation | Yeast eating sugars, creating gases that make bread rise. Think sourdough starters. |
| Fold | Gently combining two mixtures, often something light and airy like whipped egg whites, without deflating it. You’ll see this in soufflés and mousse recipes. |
| Fondant | A thick, smooth sugar paste for covering cakes. Gives a sleek, polished look for wedding cakes. |
| Laminate | Creating flaky layers by folding butter into dough repeatedly. Croissants and puff pastries rely on this method. |
| Proof | Letting bread dough rise, giving yeast time to work its magic and produce carbon dioxide. Proofing is essential for soft, fluffy texture. |
| Scoring | Slicing the surface of dough to control expansion. Creates those classic baguette ridges. |
| Sift | Passing dry ingredients through a sieve to remove clumps and add air. It’s common in cake and pastry recipes. |
| Whip | Beating ingredients like cream or egg whites to incorporate air and increase volume. |
| Zest | The fragrant outer peel of citrus fruits. Used for flavoring lemon meringue pie. |
Beverage and bar terms
| ABV (Alcohol by volume) | Indicates the strength of an alcoholic drink. The higher the ABV, the stronger the alcohol content; for example, vodka usually has about 40% ABV. |
| Back | A water or soda served alongside an alcoholic beverage. Whiskey with a water back is a common customer request. |
| Bitters | Aromatic flavoring agents made from botanicals. Brands like Angostura are widely used in cocktails such as the Old Fashioned. |
| Build | Making a drink directly in the serving glass without using a shaker or blender. Common with simple drinks like gin and tonic. |
| Cocktail shaker | Equipment used to rapidly mix cocktails with ice. It helps chill and properly blend ingredients for a smoother drink. |
| Draft | Beer that is served from a keg via a tap rather than a bottle or can. Draft beers are often fresher and preferred by many beer enthusiasts. |
| Neat | Liquor served plain without ice, water, or mixers. It’s poured straight from the bottle into the glass. |
| Rim | Enhancing a cocktail’s flavor and presentation by adding salt, sugar, or spices to the edge of the glass. Margarita glasses, for instance, are often rimmed with salt. |
| Shot | A small serving of straight alcohol, typically 1–1.5 ounces. Shots are usually consumed quickly in one go. |
| Top shelf | Refers to premium liquors displayed on the top shelves behind the bar. These are often the most expensive and highest-quality spirits available. |
Kitchen management and restaurant operations
| 86’d | A culinary term or kitchen slang meaning an item is out. If a dish is 86’d, it means it’s no longer available, usually because the ingredient is out of stock. |
| All Day | The total count of a specific item needed across all active orders. If there are two orders with three burgers each, the kitchen has six burgers “all day.” |
| Applicant tracking system (ATS) | Hiring software like 7shift’s Restaurant Hiring and Applicant Tracking Software is used to organize applications and simplify the hiring process. It helps schedule interviews and sort resumes. |
| Availability | The specific days and hours an employee is available to work. Knowing availability is crucial for making efficient schedules. |
| Back of House (BOH) | The part of the restaurant guests don’t see, including kitchens, prep areas, and storage rooms. It also covers dishwashing stations and employee break rooms. |
| Batch cooking | Preparing large quantities of food ahead of time. It ensures consistent service speed during peak hours. |
| Behind | A safety callout shouted in the kitchen when moving behind someone. It helps avoid accidents or collisions. |
| BOH (Back of House) | The part of the restaurant guests don’t see, including kitchens, prep areas, and storage rooms. It also covers dishwashing stations and employee break rooms. |
| Commissary | A centralized kitchen used to prep food for multiple restaurant locations. Food trucks also often rely on commissaries. |
| Corner | A safety alert called out when rounding a blind corner. This helps prevent collisions in a busy kitchen. |
| Cross-training | Teaching employees multiple roles increases flexibility. For example, training a bartender to also host. |
| Daily special | A featured dish available for a limited time. It’s often used to showcase seasonal ingredients or chef creativity. |
| Dead Plate | Food that has sat too long and is no longer suitable for serving. Appearance or temperature usually makes it unacceptable. |
| Double | Working two consecutive shifts with little or no break. It’s common during peak seasons. |
| Drop | Command to start cooking a dish or batch of food. Often used by chefs during service. |
| Expedite | Managing the flow of orders between the kitchen and servers. The expediter ensures dishes are cooked, plated, and served promptly. |
| FIFO (First In, First Out) | Inventory method where older stock is used before newer stock. It helps minimize waste and spoilage. |
| Fire | A command to start cooking a particular dish immediately. ‘Fire the steaks’ means they should hit the grill now. |
| Food cost percentage | Calculates how much of the menu price covers the ingredient cost. It’s essential for profitable menu pricing. |
| Front of House (FOH) | Areas visible to guests like the dining room, bar, and host stands. FOH staff includes servers, hosts, and bartenders. |
| Ghost kitchen | A kitchen facility designed solely for delivery or takeout orders. There’s no traditional dining room for customers. |
| Heard | Acknowledgment from staff that an order or instruction has been received. It keeps communication sharp during service. |
| In the weeds | When a staff member is overwhelmed during service. It usually happens with too many tables or orders at once. |
| Inventory turnover | Measures how often inventory is sold and replaced over a period. High turnover usually means fresher ingredients. |
| Kitchen display system (KDS) | A digital system that displays orders to kitchen staff in real-time. It improves accuracy and timing. |
| Labor cost percentage | Measures wages compared to total sales. It’s a key metric for managing profitability. |
| Line check | A pre-service inspection to ensure stations are stocked and clean. It prepares the team for a smooth service. |
| Lowboy | Small, under-counter refrigerators for easy access to cold ingredients. They’re essential during busy service hours. |
| Mise en place | French for ‘everything in its place.’ It refers to prepping and arranging all ingredients before cooking begins. |
| Occupational Safety and Health Administration (OSHA) | A U.S. agency that regulates workplace safety standards. Restaurants must comply to protect workers. |
| On Deck | Food or orders that will be needed soon. They should be prepped ahead of demand. |
| On the fly | Urgent preparation of an item or dish. It’s usually to fix a mistake or meet a sudden guest request. |
| Onboarding | Integrating new hires with paperwork, orientation, and initial training. A strong onboarding process boosts retention. |
| Par level | The minimum stock that must always be on hand. It ensures the kitchen never runs out of essentials. |
| Pickup | Completing a dish and getting it ready for service. It’s the final step before food reaches the customer. |
| POS integration | Linking point-of-sale systems with kitchen and inventory systems. It makes ordering and inventory tracking easier. |
| Prep list | A checklist of tasks needed to prepare ingredients. It’s usually completed before service begins. |
| Prep station | A designated area for ingredient prep activities. It includes chopping, marinating, and assembling mise en place. |
| Push | A rallying cry to encourage faster work. It’s often shouted when the kitchen needs to speed up. |
| Pushing Plates | Quickly moving finished dishes out of the kitchen. Timely plate pushing keeps service flowing. |
| QSR (Quick Service Restaurant) | Restaurants focused on fast service, like McDonald’s or Chipotle. Meals are usually pre-prepped and delivered quickly. |
| Rail | The shelf or area where tickets/orders are held. Cooks reference the rail to prepare dishes. |
| Runner | A staff member who delivers finished dishes to guests. They ensure food reaches the table hot and fresh. |
| Sanitation bucket | A bucket filled with sanitizer solution for wiping down surfaces. It’s essential for maintaining cleanliness standards. |
| Shift swap | Two employees exchanging shifts. This often happens through scheduling apps. |
| Sidework | Non-serving tasks like polishing silverware or refilling stations. It’s critical to keep operations smooth. |
| Soft Open | A trial opening before the official launch. It helps restaurants work out operational kinks. |
| Speed rack | A metal rack near the cook line holding frequently used ingredients. It speeds up prep and cooking. |
| Spoilage | Loss from expired or improperly stored food. Managing spoilage is vital to controlling food costs. |
| Standing order | A recurring order with suppliers for staple goods. This keeps inventory replenished without reordering manually. |
| Sweep and mop | End-of-shift floor cleaning tasks. Keeping floors clean is key for safety and hygiene. |
| Tech Stack | In a modern kitchen or restaurant, ‘tech stack’ refers to the digital tools used to manage operations, from scheduling and communication to payroll processing. Platforms like 7shifts offer complete solutions for employee scheduling, time tracking, and payroll services, helping restaurant owners and managers stay organized, reduce labor costs, and focus more on creating great food and service. |
| Ticket | A printed or digital slip showing a customer’s order. It guides the kitchen team on what to prepare. |
| Ticket time | The elapsed time from when an order is placed to when it is served. Shorter ticket times mean happier customers. |
| Turn time | How quickly a table is seated, served, and cleared. Faster turn times can boost restaurant revenue. |
| Two-top/Four-top | Tables set up to seat two or four guests respectively. The terms help hosts and servers manage seating. |
| Vendor | A supplier who provides food, beverages, or restaurant equipment. Strong vendor relationships ensure smooth operations. |
| Walk-in | A large refrigerator for storing perishable foods. It can also refer to a guest arriving without a reservation. |
| Walk-in cooler | A dedicated refrigerated room for perishable inventory. It’s essential for high-volume kitchens. |
| Window | The area where finished dishes are placed for servers to pick up. It’s the last stop before food reaches the guest. |
| Yield | The final quantity of usable product after processing ingredients. It helps in managing food cost and portioning. |
Front-of-house and service terms
| Back waiter | A support staff member who assists servers by resetting tables, refilling drinks, and running food. Their help ensures quicker table turnover and smoother service. |
| Campers | Guests who linger at the table long after paying the bill. This behavior can slow down turnover and affect potential earnings during busy hours. |
| Check | The printed or digital bill presented to guests at the end of their meal. It includes all ordered items, taxes, and sometimes suggested gratuity. |
| Cover | A term used to count each individual dining guest. For example, a table of four guests would be recorded as four covers. |
| Expeditor (Expo) | The team member who coordinates the timing and delivery of dishes from the kitchen to the tables. They ensure that appetizers, entrees, and sides arrive together and correctly. |
| POS (Point of Sale) | Technology platforms like Toast, Square, or Clover manage customer orders, process payments, and track reporting metrics. A reliable POS system makes it efficient for both service and kitchen operations. |
| Server station | A designated area where servers gather supplies such as utensils, napkins, condiments, and drink refills. It keeps service running efficiently during peak hours. |
| Turnover | Refers to how quickly a table is cleaned and reset for the next guests. Faster turnover increases the number of guests served and maximizes restaurant revenue. |
Staff roles and titles
| Assistant Manager | Supports the General Manager by overseeing daily operations, handling shift scheduling, managing staff issues, and solving problems that arise during service. They step in when the GM is unavailable and ensure smooth transitions between shifts. |
| Barback | Ensures bartenders are fully stocked and supported by restocking liquors, cutting garnishes, replenishing ice, and clearing glassware. Their work keeps the bar running efficiently, especially during peak hours. |
| Bartender | Prepares, mixes, and serves alcoholic and non-alcoholic drinks to guests either at the bar or for servers to deliver. They also manage bar cleanliness, stock levels, and often engage in upselling premium beverages. |
| Busser | Clears dirty dishes, resets tables for the next guests, and maintains the cleanliness of the dining room. Bussers are vital for quick table turnover and improving guest experience. |
| Chef de Cuisine | Another term for Executive Chef, highlighting the leader’s expertise in classical techniques and kitchen operations. They are the final authority on menu creation, kitchen standards, and food presentation. |
| Chef de Partie | A station chef who manages a particular area of the kitchen, such as grill, sauté, fish, or pastry. They oversee junior staff at their station and ensure food quality and consistency. |
| Executive Chef | The highest-ranking kitchen manager, responsible for recipe development, food cost control, inventory management, staff hiring, and maintaining culinary excellence across all dishes. They set the tone for kitchen culture and standards. |
| Food Runner | Acts as the link between the kitchen and the dining room by delivering completed dishes to tables promptly. Food runners help maintain food presentation and ensure the right orders reach the right guests. |
| General Manager | Oversees the entire restaurant operation, including budgeting, staffing, marketing, training, and maintaining service quality. They are ultimately responsible for both front-of-house and back-of-house performance. |
| Host/Hostess | Greets arriving guests warmly, manages reservation lists, coordinates seating, and maintains smooth guest flow through the dining room. They often set the first impression of the restaurant’s service quality. |
| Kitchen Porter | Entry-level kitchen worker responsible for basic prep tasks, cleaning, dishwashing, and keeping kitchen stations organized. They assist chefs and cooks to help maintain a smooth kitchen environment. |
| Line Cook | Prepares specific menu items at a designated station, following the restaurant’s recipes and standards. They are crucial for maintaining consistency and speed during service. |
| Pastry Chef | Specializes in baking and dessert preparation, creating bread, cakes, pastries, and plated desserts. They often manage their own team and contribute significantly to the menu’s creative offerings. |
| Prep Cook | Handles ingredient preparation such as chopping vegetables, marinating proteins, and measuring spices. They set up stations so line cooks can execute dishes quickly during service. |
| Server | Takes guest orders, delivers food and drinks, and provides attentive table service. Servers also process payments and help create a positive dining experience that encourages repeat business. |
| Shift Leader | A senior team member who oversees restaurant operations during a specific shift. They act as the point person for decision-making, resolving minor issues, and keeping service on track. |
| Sommelier | A trained and certified wine expert responsible for managing the wine list, assisting guests with pairings, maintaining inventory, and training staff about wine service. Their knowledge enhances the restaurant’s beverage program. |
| Sous Chef | The Executive Chef’s right hand, responsible for supervising the kitchen staff, maintaining food quality, overseeing kitchen logistics, and stepping into the Executive Chef’s role when needed. They are crucial for day-to-day kitchen operations. |
| Steward | Maintains the cleanliness and organization of the kitchen by handling dishwashing, waste disposal, and sanitizing surfaces. A clean kitchen depends heavily on the steward’s behind-the-scenes work. |
Culinary business and legal terms
| Tip credit | Allows employers to count a portion of employees’ earned tips toward meeting the minimum wage requirement. Not every state permits this practice, so it’s important to check local laws. |
| Exempt Employee | A salaried employee who is not entitled to overtime pay, usually because they perform executive, administrative, or professional duties as defined by labor laws. |
| Non-Exempt Employee | An hourly employee who must be paid overtime, typically 1.5 times their regular rate, for any hours worked over 40 in a workweek. |
| HR Compliance | Ensuring your restaurant follows all applicable labor, safety, wage, and anti-discrimination laws to avoid legal troubles and foster a fair workplace. |
| Work Comp Insurance | Short for Workers’ Compensation Insurance, it covers medical expenses and lost wages for employees who get injured on the job. |
| Liability Waiver | A legal document that helps protect your restaurant from certain lawsuits, especially those involving accidents or injuries. |
| Americans with Disabilities Act (ADA) | A federal law requiring businesses to provide reasonable accommodations to employees and guests with disabilities. |
| Equal Opportunity Employer (EOE) | A commitment to non-discriminatory hiring, ensuring candidates are evaluated fairly, regardless of race, gender, religion, or other protected characteristics. |
| Non-Disclosure Agreement (NDA) | A contract where employees agree to keep sensitive business information, like recipes, marketing strategies, or vendor lists, confidential. |
| Non-Compete Agreement | A contract that limits an employee’s ability to work for a competitor or start a competing business for a certain period after leaving your restaurant. |
| Employee Handbook | A comprehensive manual detailing your restaurant’s policies, expectations, benefits, and disciplinary procedures. It’s a key tool for onboarding and compliance. |
| Workplace Harassment Policy | Clear rules and guidelines that define harassment and outline procedures for reporting and addressing issues, creating a safer environment for all employees. |
| PTO (Paid Time Off) | Paid leave offered to employees to use for vacation, personal days, or sick time, often accumulated over time based on hours worked. |
| Sick Leave Policy | A set of guidelines for how employees can request and use time off when they’re ill, ensuring health and safety in your restaurant. |
| Payroll Tax | Mandatory taxes that employers must withhold from employee wages and pay to federal, state, and local governments. This includes Social Security and Medicare contributions. |
| Direct Deposit | A convenient, electronic method of transferring employee paychecks directly into their bank accounts, making your payroll process easier. |
| Wage Garnishment | Court-ordered deductions from an employee’s paycheck to cover debts like child support, taxes, or loan repayments. |
| Form W-4 | A form that employees complete to determine how much federal income tax should be withheld from their paychecks. |
| Form I-9 | A federal form used to verify the identity and employment eligibility of every new hire in the U.S. |
Cooking Up Your Culinary Confidence
There’s always something new to pick up in the kitchen, but knowing these culinary terms gives you a head start. If you’re leading the line or just learning the ropes, being fluent in kitchen language saves time, avoids mistakes, and sets you apart. As one of the world’s all-time favorite chefs, Julia Child once said, “No one is born a great cook, one learns by doing.”
And learning the language is a big part of doing.
Plus, understanding these words helps you communicate faster, cook more confidently, and work better with your team. If you’re managing a team, using tools like 7shifts can make sure your staff is scheduled correctly, on the same page, and ready to deliver a great service every day.
And hey, don’t be surprised if your dishwasher starts talking about deglazing and emulsifying. You’re building a smarter kitchen.
Rebecca Hebert, Sales Development Representative
Rebecca Hebert
Sales Development Representative
Rebecca Hebert is a former restaurant industry professional with nearly 20 years of hands-on experience leading teams in fast-paced hospitality environments. Rebecca brings that firsthand knowledge to the tech side of the industry, helping restaurants streamline their operations with purpose-built workforce management solutions. As an active contributor to expansion efforts, she’s passionate about empowering restaurateurs with tools that genuinely support their day-to-day operations.
