Lists of all the types of chefs?

Chef de cuisine, executive chef and head chef - This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design.
Sous-chef - The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef.
Expediter - takes the orders from the dining room and relays them to the stations in the kitchen.
Chef de partie - also known as a "station chef" or "line cook" is in charge of a particular area of production..
sauté chef - Responsible for all sautéed items and their sauce.
fish chef - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
roast chef - Prepares roasted and braised meats and their appropriate sauce.
grill chef - Prepares all grilled foods; this position may be combined with the rotisseur.
fry chef - Prepares all fried items; this position may be combined with the rotisseur position.
vegetable chef - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches.
Roundsman - Also referred to as a swing cook, fills in as needed on stations in the kitchen.
pantry chef - Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
butcher - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
pastry chef - Is qualified in making baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts.