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According to the NRA (National Restaurant
Association) there are 13.1 million people in
the US working the food service industry. one of the largest employment segments in
the US
Most of these perform a service
Wide array of career ops
2 General types of foodservice jobs
a. Working with the customers – service staff
b. Working with the food prep – production
staff
Service staff must be able to relate to all kinds
of customers
4 types of Service opportunities are
Host, cashier, server, and buser
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Use the kitchen brigade – first established by
Chef Escoffier
Some restaurants use cross-training:
employees gain experience in different tasks.
Reduces labor cost
Fast service
Line cook/station cooks
work on food production line
work is usually divided into stations – grill,
fry
 Sous chef
under chef
supervises
assists other chefs
fills in for executive chef
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Pastry chef
baked items (rolls and breads, desserts)
often start very early in the a.m.
Prep cook
prepares the ingredients used by the line
cooks. May wash the vegetables that will be
cooked that evening
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Garde Mange – pantry chef
prepares cold food items
Salads, cold meats, appetizers, garnishes
Executive Chef
manages all the kitchen operations
orders supplies
creates work schedules
develops menus
Manage food prep and service
Works with the restaurant manager and
dining room supervisor as a team
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Research chef
Hired by large food manufacturers to work in
lab or test kitchens
Hired by restaurant chains
Works with food scientist to develop new
products
Write nutrition info on packaging
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Culinary Scientist
Combines culinary arts and food science
Develops new technologies
Creates new food products
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Food service director
Manages the banquet operations of hotels and
banquet halls
Hospitals, universities, nursing homes, schools
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Catering director
Reports to the foodservice director
Coordinates the food for all the functions that
may be occurring at the same time
Coordinates servers, bartenders, and food
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Kitchen manager
Often in chain restaurants
Orders ingredients
Oversees food production
Manages employees
May not have the power to decide on foods to
be served and style of service
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Dining room supervisor
For large restaurants
Coordinates and supervisors dining room
activities
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Restaurant manager
Manages dining room supervisor and kitchen
manager
Over the entire restaurant
May also be used for cooking etc. if a smaller
restaurant
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Purchaser
Buys food and supplies
Needs to search for best prices and quality
Stay current with inventory
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Sales rep
Helps chef to select food and equipment to
meet their needs
Works for vendor
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Food researcher
Food writer
Food scientist
Food stylist
Food marketer
Menu developer
Recipe developer
Foodservice trainer
Registered dietitians or nutritionist
Grocery and deli managers
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The more education and training you have,
the faster you will advance
The training program should fit your career
goals
Experience is key
Excellent opportunities for hands on learners
Fast paced, ever changing
May work nights and weekends, classes
geared to those hours
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Usually require work experience, course
work, and a test
Includes pastry, baking, culinary arts, etc
Servsafe certification
Need to research employability
Usually fast paced and short term
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Usually take 2 years
Usually include hands on practice
May include on the job experience
Need to evaluate expenses
May need to extend learning
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Usually 4 year programs
In-depth training in more than one area
Hands on training in many type of food prep
techniques
Management
Marketing
Business
Cooperative education