There are more than 25 possible careers in the restaurant industry. Some of them only exist in large operations. A small food business is unlikely to employ a CEO and it may not have a public relations manager on its staff, either. Small restaurants reserve their funds to pay for the essential positions that keep business running smoothly.
Food Service Manager
Food service managers supervise the restaurant’s staff and provide customer service. They recruit, hire and fire employees; organize the workflow; and keep the pantry well supplied and the equipment in top shape. The managers’ administrative duties include payroll preparation, record keeping and compliance with the law.
Executive chefs create, review and revise menus with the restaurant’s target customer in mind. They also price meals, a la carte items and beverages, and prepare shopping lists with the restaurant’s buyers. In addition, executive chefs hire and train their kitchen staff.
The sous chef is the executive chef’s right arm, managing the kitchen according to his directives. Sous chefs also stand in for their executive chefs, taking over their duties whenever the need arises.
Four cooks typically staff restaurants: Broiler cooks prepare broiled, roasted and grilled menu items. Fry and sauté cooks prepare and garnish foods cooked in hot oil or fat. They also bread food portions and make deep-fry batter as appropriate. In addition to preparing soups and sauces, soup and sauce cooks make soup garnishes, thickeners and stock. Salads, cold meals, sandwiches and dessert are the domain of pantry cooks.
Servers and Dishwashers
Servers answer questions about the regular menu and daily specials, in addition to taking orders and serving diners, waiters also total checks, accept payments and make change.
Restaurants sometimes also employ bartenders to prepare and serve drinks, bussers to clear the tables and hosts to sit diners.