Restaurants:

line cook

The line cook is one of the most pivotal roles in the kitchen. This job requires proficiency in grilling, sauteing, frying, baking, and broiling, and following recipes and techniques that are established by the restaurant.

The line cook must be able to cook and monitor multiple dishes simultaneously. This role is also responsible for preparing and portioning ingredients by handling the cutting, chopping, marinating, seasoning, and measuring. Responsibilities also include restocking ingredients and stations, coordinating with other kitchen staff, and ensuring that orders are prepared and served in a timely manner. The line cook must maintain cleanliness and adhere to proper sanitization practices to ensure food safety and hygiene.

The role is usually an entry-level position, empowering the individual to learn the fundamentals of food preparation, cooking techniques, and kitchen operations.

Related careers: Sous Chef, Executive Chef, Assistant Kitchen Manager

Dishwasher

The dishwasher maintains the cleanliness and sanitization standards in the kitchen and restaurant. Primary responsibilities include cleaning and sanitizing dishes, utensils, glassware, and kitchen equipment by operating commercial dishwashing machines. The dishwasher also organizes and stores cleaned items in designated areas, making them easily accessible for all kitchen staff. The dishwasher must adhere to cleaning and sanitization protocols to prevent cross-contamination and the spread of foodborne illnesses.

By working closely with kitchen staff, the dishwasher can observe and learn various cooking techniques, recipes, kitchen operations, and other important restaurant operations.

Related careers: Line Cook, Prep Cook, Kitchen Manager

Prep cook

A prep cook works in the back of house with the entire kitchen staff, including the line cook, the sous chef, the kitchen manager, and the head chef. The main responsibilities of this role are ingredient preparation, food item assembly, and stocking and inventory.

The prep cook also cleans and sanitizes work surfaces, utensils, and equipment, and assists in overall kitchen organization. The prep cook must follow food-safety and sanitization guidelines, maintain proper hygiene, handle ingredients safely, and follow temperature-control measures to prevent cross-contamination and ensure food safety.

This role provides the opportunity to learn new culinary techniques, recipes, and skills.

Related careers: Line Cook, Station/Sous Chef, Kitchen Manager

server

Servers play an essential role in guest satisfaction. They greet diners and answer questions about items on the menu. Primary responsibilities include taking orders for food and drinks, submitting orders to the kitchen and bar, serving food and beverages, and checking on guests. Servers are also responsible for taking action to correct any problems a guest has with their meal.

Servers collect payments, make change, and keep track of receipts and tips. Servers may also clear tables, sweep floors, and wipe menus to maintain a clean environment.

The role of server is often the jumping-off point for a career in the industry and with experience can lead to management roles.

Related careers: Barista, Bartender, Banquet Server

FAST food cashier

The fast food cashier is an entry-level position responsible for handling cash transactions with customers. Candidates should have an outgoing personality, good communication skills, and be able to work in a fast-paced environment.

Primary responsibilities include welcoming customers, knowing about current promotions, processing orders and relaying them to kitchen staff, putting orders in appropriate bags or boxes, accepting payments and returning correct change, and tallying money in the cash drawer at the beginning and end of each shift. Additional duties may include helping kitchen staff and cleaning eating, service, and kitchen areas.

Related careers: Food Runner, Deli Clerk