The culinary chef's workplace can be very diverse, ranging from restaurant and hotel kitchens to private chefs and nutritionists for hospitals, and many places in between. This tends to be a field with many possible careers paths. A newly graduated chef might test the waters by working for an established restaurant for a few years before establishing their own restaurant, if they have entrepreneurial leanings. Or, they might choose to start out as a caterer as a second job, while they gain experience and build a customer base before leaving a more established career. A restaurant chef, or "station chef" might work in any of the stations, ranging from preparing cold foods ("pantry chef"), making soup and hot hors d'oeuvres ("entremetier"), fry chef, grill chef, and saute chef ("saucier"). The saucier is oftentimes a semi-managerial position, with seniority over other line chefs. The sous chef, ("under-chef") has seniority over the saucier and other line chefs, and the head chef ("chef de cuisine") has seniority and authority over all of the kitchen workers.