Do most of the cooking in restaurants. In charge of a specific area of the kitchen. Examples: sauté chef, fry chef, grill chef.

Also known as Chef de Cuisine, top position in any well run kitchen. In charge of the kitchen. Hires and fires staff. Highly trained, lots of experience in the kitchen.

This position meets basic needs of guests. Helps servers, clears dirty dishes and cleans tables.

Culinary careers that include: Food service manager, executive chef, sous chef, etc. Requires experience and education.

This position is also called a server. They take guest's drink and food orders, and help the guest with anything they need while dining.

Work under direction of chefs, cooks, and managers. Perform less skilled duties like chopping veggies, and slicing meats. They get foods ready for the cooks/chefs to use in making dishes.

They greet guests at the door. Assign guests to their tables, and direct guests to their server.

Culinary careers/jobs that don't require much experience, and training will be provided for you. Examples: table busser, line cook, hostess, bartender.

Second in command in a kitchen. Instruct kitchen staff day-to-day. Gathers inventory, can work all stations, and helps the executive chef. When the executive chef is not there, this person is in charge.

Responsible for daily operations in restaurants. Ensure guests have a satisfactory experience, and the business makes money. They are the head person in charge of the restaurant.

This person is responsible for the operations in a kitchen. They manage employees, and make sure the kitchen run smoothly.

This position works with Restaurants by making unannounced visits to enforce regulations that protect the public from food-borne illnesses. They help make sure restaurants maintain proper safety and sanitation guidelines.

This restaurant position is responsible for interacting with customers and accepting payment from them for products and services provided.

Line Cooks, Prep Cooks, Sous Chef, and Pastry Chef are all part of what area of the restaurant.

An important part of a restaurant's operations. Is responsible for taking food from the kitchen to the restaurant's customers in a timely fashion. Used in busier restaurants to help the servers, and get the freshest food to the guest.

Servers, Bartenders, Hosts, and Bussers are all part of which section of a restaurant?

This position in the restaurant makes the General Manager's job easier by being responsible for the Front of the House employees, and all dining room experiences.

These people are schooled and skilled in the making of desserts, breads, and other baked goods.

This position in a restaurant is in charge of making things like cakes, pies, cookies, and other dessert items.