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To learn more about a specific career in the restaurant industry, click on any of the positions below.
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Banquet Manager
Broiler Cook
Busperson
Counter Person
Dining Room Manager
Dishwasher
Executive Chef
Expediter
Food/Beverage Director
Fry/Saute Cook |
Host/Hostess
Kitchen Manager
Pantry Cook
Pastry Chef
Restaurant Manager
Sous Chef
Storeroom Person
Unit Manager
Waiter/Waitress
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Position Title: Banquet Manager
Reports To: Owner/Food & Beverage Director
Position Summary:
Responsible for soliciting banquet business and ensuring customer satisfaction with all functions
booked. Coordinates and supervises the execution of all banquet functions to ensure clients'
specifications are adhered to and that the function runs smoothly and efficiently. Possesses
knowledge of food production and service and has the ability to perform all position in banquet
operations in order to supervise, direct, and train all banquet personnel.
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Position Title: Broiler Cook
Reports To: Sous Chef
Position Summary: Responsible for all grilled, broiled, or roasted items prepared in the
kitchen of a foodservice establishment. Portions food items prior to cooking, such as steaks
or fish fillets. Other duties include carving and portioning roasts, plating and garnishing
cooked items, and preparing appropriate garnishes for broiled or roasted foods. Responsible
for maintaining a sanitary kitchen work station.
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Position Title: Busperson
Reports To: Host/Hostess
Position Summary: Communicates with and assists food servers to maintain service efficiency
and ensures guest satisfaction. Maintains cleanliness of and restocks the front-of-the-house
area. Serves water, bread, and butter to guests and provides refills as needed. Removes
dirty dishes and utensils from tables between courses and clears tables after guests leave.
Replaces dishes and utensils for next course and cleans and resets vacated tables. Returns
dirty dishes, silverware, glassware, and utensils to dish-washing area. May assist waitstaff
in serving tables with hot beverages such as coffee or tea.
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Position Title: Counter Person
Reports To: Counter Supervisor
Position Summary: Performs a variety of duties relating to cafeteria-style service including
greeting and serving customers, cold food preparation, stocking counters and steam table,
and maintaining sanitation standards. Responsible customer service is a major component of
this position.
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Position Title: Dining Room Manager
Reports To: General Manager
Position Summary: Directs dining room and coordinates foodservice activities. Supervises
and trains employees, confers with food preparation and other personnel to plan menus and
related activities. Estimates food and beverage costs and requisitions or purchases supplies.
May review financial transactions and monitor budget to ensure efficient operation and
that expenditures stay within budget limitations. Maintains payroll and bookkeeping records.
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Position Title: Dishwasher
Reports To: Kitchen Supervisor or Kitchen Steward
Position Summary: Washes and stores properly all dishes, trays, eating utensils, cups,
and small equipment for the department. Maintains the dishroom and dishmachine in a
sanitary and efficient manner.
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Position Title: Executive Chef
Reports To: Food and Beverage Manager
Position Summary: The department head responsible for any and all kitchens in a foodservice
establishment. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly
flavored food. Maintains a safe and sanitary work environment for all employees. Other
duties include menu planning, preparation of budgets, maintenance of payroll, food cost,
and other records. Specific duties involving food preparation are the establishment of
quality standards, training of employees in cooking methods, presentation techniques, portion
control, and retention of nutrients.
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Position Title: Expediter
Reports To: Restaurant Manager
Position Summary: The Expediter functions as the communications link between and among the
various food production areas in the kitchen to ensure the coordination and smooth flow of
quality products being produced and assembled so servers may deliver meal orders to dining
room patrons in a timely manner.
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Position Title: Food & Beverage Director
Reports To: General Manager
Position Summary: Oversees management, budget, and operation of the foodservice outlet,
catering services, and kitchen, and maintains liaison with sales department to ensure
maximum profitability.
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Position Title: Fry/Saute Cook
Reprots To: Sous Chef
Position Summary: Responsible for all fried or sauted items prepared in the kitchen of
a foodservice establishment. Portions and prepares food items prior to cooking, such
as fish fillets, shrimp, or veal. Other duties include preparing batter or breading,
plating and garnishing cooked items, and preparing appropriate garnishes for fried or
sauted foods. Responsible for maintaining a sanitary kitchen work station.
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Position Title: Host/Hostess
Reports To: Restaurant Manager
Position Summary: Schedules day and shift assignments for all dining room personnel and
notifies them of same. Assigns service stations to all servers and bus persons. Informs
service personnel of daily menu changes and specials, and other matters affecting dining
room operations. Supervises the operation of the dining room during meal service periods
adjusting patron seating flow in such manner as to balance customers among the various
service stations. Graciously greets guests upon arrival, escorts them to their table,
provides menus to them once seated, and informs guests of name of their assigned server.
Manages special seating requests of guests consistent with table availability. Relays
messages to servers and bus persons as appropriate. Assists with the duties of servers
and bus persons needed to maintain service effectiveness and efficiency. Oversees training
of all new service employees.
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Position Title: Kitchen Manager
Reports To: Restaurant Manager
Position Summary: Supervises and coordinates activities concerning all back-of-the-house
operations and personnel, including food preparation, kitchen, and storeroom areas.
Hires, discharges, trains, and evaluates back-of-the-house personnel. Purchases or
requisitions food items, supplies, and equipment. Plans or participates in menu planning
and food production and apportions meats, vegetables, and desserts as well as food surpluses
to control food costs. Supervises food preparation personnel to ensure food adheres to
standards of quality to maintain cleanliness of kitchen and equipment. May meet with clients
to plan special menus.
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Position Title: Pantry Cook
Reports To: Sous Chef
Position Summary: Responsible for all cold food items prepared in the kitchen of a
foodservice establishment. Portions and prepares cold food items such as salads, cold
appetizers, desserts, sandwiches, salad dressings, and cold banquet platters. Responsible
for maintaining a sanitary kitchen work station.
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Position Title: Pastry Chef
Reports To: Executive Chef
Position Summary: Responsible for the pastry shop in a foodservice establishment.
Ensures that the products produced in the pastry shop meet the quality standards established
in conjunction with the Executive Chef. In a large establishment, the Pastry Chef is usually
responsible for pastries and candies only. In a smaller establishment, the Pastry Chef is
responsible for bakery items. The Pastry Chef may also be responsible for decorative
centerpieces such as ice carvings, salt dough sculptures,marzipan figures, pastillage,
blown, or pulled sugar.
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Position Title: Restaurant Manager (Full-Service)
Reports To: Owner/District Manager
Position Summary: Coordinates foodservice activities of restaurant, or other similar
establishment. Estimates food and beverage costs and requisitions or purchases supplies,
equipment, and food and beverages. Confers with food preparation and other personnel from
the dining room, bar, and banquet team to plan menus and related activities. Oversees
cleaning and maintenance of equipment and facilities and ensures that all health and safety
regulations are adhered to. Directs hiring, assignment, training, motivation, and termination
of personnel. Investigates and resolves food quality and service complaints. May develop
marketing strategy and implement advertising and promotional campaigns to increase business.
May review financial transactions and monitor budget to ensure efficient operation and to
ensure expenditures stay within budget limitations.
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Position Title: Sous Chef
Reports To: Executive Chef
Position Summary: The Sous Chef is the second in command in the kitchen and generally is in
charge of food production. In a large establishment, the Sous Chef may be in charge of food
production for one kitchen. In a smaller operation, the Sous Chef is in charge of food
production in all kitchens. The Sous Chef ensures that all food production workers are
performing their duties as prescribed by the quality standards established by the Executive
Chef. The Sous Chef assumes all the duties of the Executive Chef in the chef's absence.
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Position Title: Storeroom Person
Reports To: Unit Manager
Position Summary: Responsible for the receipt and storage of all food items and equipment
received in a unit. The inventory and security of the stored items is under the control
of this individual.
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Position Title: Unit Manager (Quick Service)
Reports To: Owner/District Manager
Position Summary: Maintains overall management responsibilities for the foodservice
unit/establishment. Directs, coordinates, and participates in preparation, cooking,
wrapping, or packing food serviced or prepared by establishment, collecting of monies
from in-house or take-out customers, or assembly food orders. Coordinates activities
of workers engaged in keeping business records, collecting and paying accounts, ordering
or purchasing supplies, and delivery of foodstuffs to retail customers. Interviews,
hires, and trains personnel. May contact prospective customers to promote sale of prepared
foods. May establish delivery routes and schedules.
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Position Title: Waiter/Waitress
Reports To: Host/Hostess
Position Summary: Responsible for coordinating entire station and communicating with
front- and back-of-the-house personnel to provide a dining experience that meets or
exceeds guest expectations. Processes guest orders to ensure that all items are prepared
properly and on a timely basis. May carve meats, bone fish and fowl, prepare flaming
dishes and desserts at tableside and present, open, and pour wine when serving guests.
Observes diners to ensure that guests are satisfied with the food and service, responds
to additional requests and determines when the meal has been completed. Totals bills and
accepts payment or refers guests to cashier. May assist bus person with stocking, removing,
and resetting dishes and silverware between courses and cleaning and resetting vacated
tables.
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