This document outlines various culinary careers in the restaurant industry. It describes the front of house and back of house areas of a restaurant. The front of house refers to customer areas like the dining room and lobby, while the back of house is where food preparation and cooking takes place. It then defines roles like executive chef, line cook, wait staff, and sous chef which are important positions in the kitchen. It also covers roles in other areas like the maitre d', dining room manager, and busser which are involved in customer service.

1. CULINARY CAREERS

2. THE RESTAURANT
Front of the House
Refers to all actions and areas
that a customer will be exposed
to during their stay at a
restaurant, such as the lobby and
dining area.
 Your front of house space is
the perfect place to use decor to
set the theme of your restaurant.
Back of the House
Encompasses all the behind-
the-scenes areas that customers
will not see.
This acts as the central
command center in a restaurant
because it's where the food is
prepared, cooked, and plated
before making its way to the
customer's table.

3. CROSS-TRAIN
Where workers
are trained in
more than one
position, they can
provide more
than one service
to the operation
when needed.

4. BRIGADE
In a kitchen,
special tasks are
assigned to each
member of the
kitchen staff.

5. BUSSER
A person who
clears tables in a
restaurant or
cafeteria.

6. CATERING DIRECTOR
This person
reports to the
foodservice
director or
general manager.
This person
coordinates the
menus for each
event.

7. DINING ROOM MANAGER
This person
coordinates the
hosts, servers,
and bussers. This
person’s goal is
to make each
customer’s dining
experience
efficient and
pleasant.

8. DISHWASHER
Person
responsible for
cleaning dishes
and other
production
equipment.

9. EXECUTIVE CHEF
This chef
manages the
kitchen
operations.

10. FOOD SALES REPRESENTATIVE
These people
represent a
particular vendor.
They assist the
chef in selecting
food and
equipment.

11. FOOD SERVICE DIRECTOR
They oversee the
banquet
operations of
hotels, banquet
facilities,
hospitals, and
universities.

12. GARDE MANGER
This chef is
responsible for
preparing cold
food items.
These items may
include salads,
cold meats, and
cheeses, and cold
sauces.

13. KITCHEN MANAGER
This person takes
the place of the
executive chef in
most chain
restaurants. This
person supervises
production and
non-production
employees.

14. LINE COOK/STATION COOK
Cooks who work
in production
line. They have
experience
preparing meals
quickly.

15. MAITRE D’
Oversee the
smooth
management of
the dining room.
Upscale host.

16. PASTRY CHEF
Chefs who are
responsible for
making baked
items. They are
skilled in a variety
of bread and
pastry
techniques.

17. PREP COOK
A cook that
prepares
ingredients to be
used on the food
line.

18. RECIPE DEVELOPER
Develops new
recipes for
restaurants and
cookbooks. You
typically need a
bachelor's degree
in an area such as
food science or
nutrition in order
to get this type of
position.

19. RESEARCH CHEF
Large food
manufacturers,
such as Pillsbury
and Kraft, have
experienced chefs
working in their
labs or test
kitchens. These
chefs can turn
favorite recipes
into packaged food
products.

20. RESTAURANT MANAGER
The kitchen
manager and
dining room
supervisor report
to this manager.
This person
oversees the
entire restaurant.

21. SOUS CHEF
The ‘under’ chef,
reports to the
executive chef.
May fill in for the
executive chef.

22. WAIT STAFF
Waiters and
waitresses
collectively or
servers; those who
work at a
restaurant or a bar
attending to
customers by
supplying them
with food and drink