Which position is known as the vegetable and hot cook in a brigade system?

The position known as the vegetable and hot cook in a brigade system is the entremetier. This role primarily involves the preparation of vegetables, soups, and certain starch dishes. In a traditional brigade system, the entremetier works alongside other specialized cooks to ensure that all components of a dish are prepared correctly and efficiently, often focusing on the elements that will accompany the main proteins being served.

The entremetier's expertise in cooking vegetables and accompanying hot dishes is essential for creating well-rounded meals. This position also supports the overall operation of the kitchen by ensuring that the vegetable preparations are timely and of high quality, which is crucial in maintaining the standards of a professional kitchen.

Other positions serve different specific functions within the brigade system. For instance, the potager is specifically responsible for soups; the garde manager handles cold dishes, such as salads and charcuterie; and the chef de cuisine oversees the entire kitchen operation, focusing on the overall management rather than just one category of food preparation. Thus, the entremetier’s role is pivotal for producing the vegetable and hot components needed for a complete meal.