Kitchen Careers
This culinary professional works at a specific station on the cooking line, preparing and cooking menu items during service.
What is a line cook?
his person is responsible for overseeing the overall operation of a restaurant.
What is a restaurant manager?
A position designed for someone who is beginning a career and has little or no professional experience.
What is entry level?
This organized system of kitchen positions establishes authority, responsibilities, and reporting relationships.
What is the kitchen brigade?
A person or company that provides a restaurant or foodservice operation with products or supplies.
What is a vendor?
This chef assists the executive chef and is often considered second in command in the kitchen.
What is a sous chef?
This manager supervises kitchen operations, staff, scheduling, and daily workflow.
What is a kitchen manager?
A beginner who learns a skilled trade by working under the guidance of an experienced professional.
What is an apprentice?
A culinary professional who develops new food products, recipes, or cooking techniques, often for restaurants or food companies.
What is a research chef?
This employee or professional is responsible for purchasing food, equipment, and supplies for a business.
What is a purchaser?
This kitchen professional specializes in desserts, breads, pastries, and other baked goods.
What is a pastry chef?
This position oversees the dining area and helps ensure that guests receive quality service.
What is a dining room supervisor?
A temporary work experience that allows a student or beginner to gain hands-on experience in a career field.
What is an internship?
A professional who applies scientific principles to the study, development, safety, and improvement of food.
What is a culinary scientist?
This professional promotes and sells products or services to customers and businesses.
What is a sales representative?
This worker prepares ingredients and completes basic food preparation before service begins.
What is a prep cook?
This person oversees food and beverage operations for an organization, school, hospital, or other large facility.
What is a foodservice director?
Moving employees through different jobs or positions so they can gain experience and develop multiple skills.
What is job rotation?
A formal recognition showing that a person has met specific standards of knowledge or skill in a profession.
What is a certification?
A restaurant needs fresh produce, meat, and dairy products. The person responsible for selecting and ordering these items is called this.
What is a purchaser?
This culinary professional specializes in cold foods such as salads, appetizers, charcuterie, and other chilled preparations.
What is a garde manger?
This person oversees an entire kitchen operation, develops menus, manages staff, and provides culinary leadership.
What is an executive chef?
The practice of training employees to perform multiple jobs or responsibilities.
What is cross-training?
This person manages food preparation and service for special events such as weddings, meetings, parties, and banquets.
What is a catering director?
A company that supplies a restaurant with ingredients sends an employee to explain new products and encourage the restaurant to buy them. This employee is called this.
What is a sales representative?