CAREERS IN FOOD SERVICE

According to the NRA (National Restaurant Association) there are 13.1 million people in the US working the food service industry. - one of the largest employment segments in the US

Most of these perform a service Wide array of career ops

2 General types of foodservice jobsa. Working with the customers – service staff

b. Working with the food prep – production staff

SERVICE OPPORTUNITIES

Service staff must be able to relate to all kinds of customers

4 types of Service opportunities areHost, cashier, server, and buser

Use the kitchen brigade – first established by Chef Escoffier

Some restaurants use cross-training: employees gain experience in different tasks.

Reduces labor cost Fast service

PRODUCTION OPPORTUNITIES

Line cook/station cooks work on food production line work is usually divided into stations – grill,

fry Sous chef under chef supervises assists other chefs fills in for executive chef

Pastry chef baked items (rolls and breads, desserts) often start very early in the a.m.

Prep cook prepares the ingredients used by the line

cooks. May wash the vegetables that will be cooked that evening

Garde Mange – pantry chef prepares cold food items Salads, cold meats, appetizers, garnishes

Executive Chef manages all the kitchen operationsorders supplies creates work schedulesdevelops menusManage food prep and serviceWorks with the restaurant manager and

dining room supervisor as a team

MANAGEMENT OPPORTUNITIES

Research chefHired by large food manufacturers to work in

lab or test kitchensHired by restaurant chainsWorks with food scientist to develop new

productsWrite nutrition info on packaging

Culinary ScientistCombines culinary arts and food scienceDevelops new technologiesCreates new food products

Food service directorManages the banquet operations of hotels

and banquet hallsHospitals, universities, nursing homes,

schools

Catering directorReports to the foodservice directorCoordinates the food for all the functions that

may be occurring at the same timeCoordinates servers, bartenders, and food

Kitchen managerOften in chain restaurantsOrders ingredientsOversees food productionManages employeesMay not have the power to decide on foods to

be served and style of service

Dining room supervisorFor large restaurants Coordinates and supervisors dining room

activities

Restaurant managerManages dining room supervisor and kitchen

managerOver the entire restaurantMay also be used for cooking etc. if a smaller

restaurant

PurchaserBuys food and suppliesNeeds to search for best prices and qualityStay current with inventory

Sales repHelps chef to select food and equipment to

meet their needsWorks for vendor

Other related opportunities

Food researcherFood writerFood scientistFood stylistFood marketerMenu developerRecipe developerFoodservice trainerRegistered dietitians or nutritionistGrocery and deli managers

Other Career Ops with an emphasis on food

The more education and training you have, the faster you will advance

The training program should fit your career goals

Experience is key Excellent opportunities for hands on

learners Fast paced, ever changing May work nights and weekends, classes

geared to those hours

Education Opportunities

Usually require work experience, course work, and a test

Includes pastry, baking, culinary arts, etc Servsafe certification Need to research employability Usually fast paced and short term

Certification Programs

Usually take 2 years Usually include hands on practice May include on the job experience Need to evaluate expenses May need to extend learning

Associates Degree Program

Usually 4 year programs In-depth training in more than one area Hands on training in many type of food prep

techniques Management Marketing Business Cooperative education

Bachelor’s Degree