Now I know little about kitchens, but I’m under the impression that the entry level job is pretty much just following instructions, chopping things up, etc. And as you rise from there, yes you get responsibility for those beneath you doing their jobs. The sous chef is responsible for seeing that whatever you call the choppers are doing their job, and the head chef is basically boss of the kitchen (and often also an owner).

Viewing “people management” as some kind of job is an org smell. Every job involves working with and coordinating with other people. The difference is fundamentally one of relative authority.

Thanks to Conway’s law, among other reasons, even a “non-technical” CEO is acting in at least some kind of an engineering capacity.