Section 1-1 Careers In Foodservice Section 1-1

©2002 Glencoe/McGraw-Hill, Culinary Essentials Foodservice at a Glance Over 11 million employees. One of the largest employment segments in the United States. Many career choices.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Service Opportunities Host. Cashier. Server. Busser.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Brigade A team of people in a foodservice operation in which each member specializes in a particular type of food preparation. (See Fig. 1-2 on page 19.)

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Production Opportunities Chefs: “Under,” Line or Station, Pantry, and Pastry. Cooks: Sauce, Fish, Grill, Fry, Roast, Vegetable, Soup, and Swing. Butcher.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Management Opportunities Executive Chef: Manages all kitchen operations, orders supplies, organizes schedules, and supervises production. Works with restaurant manager and dining room supervisor. Research Chef: Works with food scientists to produce new food products and recipes.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Management Opportunities (continued) Foodservice Director: Oversees banquet operations of hotels, hospitals and universities. Catering Director: Coordinates menus for functions.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Management Opportunities (continued) Kitchen Manager: Performs role of executive chef in chain operations and kitchens without an executive chef. Dining Room Supervisor: Coordinates hosts, servers, and bussers. Restaurant Manager: Oversees dining room supervisor and kitchen manager.

Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Foodservice Related Opportunities Purchaser. Sales Representative. Food Researcher or Writer. Food Scientist. Food Processor. Food Stylist. Food Marketer. Menu and Recipe Developer. Foodservice Trainer.