1. Career Options and Employment Skills

2. Careers in Food Service
The National Restaurant Association estimates there are 13.1 million people in the United States working in the food industry
One of the largest employment divisions in the US
Most perform a service
There are many career opportunities in the food industry

3. Service Opportunities
There are 2 general types of foodservice jobs
Service staff (work with customers)
Production staff (working with the food preparation)

4. Service Staff
Service staff must be able to relate to all types of customers
4 types of service opportunities
Host
Cashier
Server
Buser

5. Production Opportunities
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

6. Production Staff Line cook/station cooks Sous chef
Work on food production line
Work is usually divided into stations – grill, fry, etc
Sous chef
Under chef
Supervises
Assists other chefs
Fills in for executive chef

7. Production Staff Pastry chef Prep cook
Baked items (rolls and breads, desserts)
Often start very early in the morning
Prep cook
Prepares the ingredients used by the line cooks
May wash the vegetables that will be cooked that evening

8. Production Staff Garde Manger – pantry chef Prepares cold food items
Salads, cold meats, appetizers, garnishes

9. Management Opportunities
Executive Chef
Manages all the kitchen operations
Orders supplies
Creates work schedules
Develops menus
Manages food prep and service
Works with the restaurant manager and dining room supervisor as a team

10. Management Opportunities
Research chef
Hired by large food manufacturers to work in a lab or test kitchen
Hired by restaurant chains
Works with food scientist to develop new products
Write nutrition information on packaging

11. Management Opportunities
Culinary scientist
Combines culinary arts and food science
Develops new technologies
Creates new food products

12. Management Opportunities
Food service director
Manages the banquet operations of hotels and banquet halls, hospitals, universities, nursing homes, and schools

13. Management Opportunities
Catering director
Reports to the foodservice director
Coordinates the food for all the functions that may be occurring at the same time
Coordinates servers, bartenders, and food

14. Management Opportunities
Kitchen Manager
Often in chain restaurants
Orders ingredients
Oversees food production
Manages employees
May not have the power to decide on foods to be served and style of service

15. Management Opportunities
Dining room supervisor
For large restaurants
Coordinates and supervises dining room activities

16. Management Opportunities
Restaurant manager
Manages dining room supervisor and kitchen manager
Over the entire restaurant
May also be used for cooking, etc. in a smaller restaurant

17. Other Related Opportunities
Purchaser
Buys food and supplies
Needs to search for best prices and quality
Stay current with inventory
Sales Rep
Helps chef to select food and equipment to meet their needs
Works for vendor

18. Other Related Opportunities
Food researcher
Food writer
Food scientist
Food stylist
Food marketer
Menu developer
Recipe developer
Foodservice trainer
Registered dietitians or nutritionist
Grocery and deli managers

19. Education Opportunities
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
Facet paced, ever changing
May work nights and weekends, classes geared to those hours

20. Certification Programs
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

21. Associates Degree Program
Typically takes 2 years
Usually include hands-on practice
May include on the job experience
Need to evaluate expenses
May need to extend learning

22. Bachelor’s Degree Usually 4 year program
In-depth training in more than one area
Hand-on training in many types of food prep techniques
Management
Marketing
Business
Cooperative Education