Culinary Arts Entry-Level Career Information

Maitre d’Hotel 24-85k

Maitres d’Hotel oversee the service of food and beverages to guests in restaurants and other eating places. They also check reservations, greet guests, and supervise waiters and waitresses.

Bartender 12-33k

Bartenders mix and serve alcoholic beverages based on customer requests. They verify the identification and age of customers, prepare and serve alcoholic beverages, accept payment from customers, clean glasses and bar utensils and balance cash receipts to record sales.

Prep Cook 22-41k

Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. Set up workstations and ingredients so that food can be prepared according to recipes. Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees.

Line Cook 25k-29k

Line Cooks are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Prep Cook, they are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.

Server 17-30k

Serves patrons with food and beverages in a positive and friendly manner. Provides information to help food and beverage selections. Presents ordered choices in a prompt and efficient manner. Maintains dining ambiance with an enthusiastic attitude.

Contracted Food Service 50-85k

is responsible for everything that goes into the preparation of a meal. … A few of the main duties of a food service worker are cleaning the stove top for cooks, adhering to food safety regulations, helping cooks prepare meals, and creating simple dishes such as salad.

Butcher 25-110k

Butchers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display.

Institutional Food Service 25k

Order food and beverages, equipment, and supplies. Oversee food preparation, portion sizes, and the overall presentation of food. Inspect supplies, equipment, and work areas. Ensure that employees comply with health and food safety standards.

Cooks (Short Order) 72k

Serves meals byuide specifications. Attends to the detail and presentation of each order. Places and expedites orders.

Bussing/Dishwasher/Expediter 8-12k

Dishwashers work to take on some janitorial and supportive kitchen tasks, such as bussing tables, washing dishes and appliances, emptying trash receptacles, scrubbing floors, restocking items, and performing other tasks to ensure that the kitchen and dining areas are clean and prepared for guests.