Final answer:
A wine steward is not typically considered a production employee in a restaurant; they focus on wine service and pairing rather than food production.
Step-by-step explanation:
The person on this list who is not typically considered a production employee in the context of a restaurant or culinary establishment is C) Wine steward. A chef and a cook are directly involved in the production of food, which is the main product of such a business. A steward generally refers to someone who manages the dining environment and could be involved in cleanliness and table settings, which can be considered a part of the production process in a broader sense, but less directly. A wine steward, also known as a sommelier, specializes in wine service and wine and food pairing. They manage the wine cellar, curate the wine list, and advise customers on wines. Their role, while critical to the dining experience, is not part of the actual food production cycle.