Culinary Arts Technical Level Career Information



Sous Chef 30-59k

Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen. Executes cold food production in accordance with standards of plating g


Banquet Manager 48k

The Banquet Manager works in collaboration with the Catering Sales Manager and the Executive Chef to ensure the success of all events. The Banquet Manager oversees client events and relations, manages a collaborative team, and maintains vendor relations.


Food Production Manager 57k

The Food Production Manager will oversee the preparation, cooking, and supervise and coordinate the activities of staff. Other responsibilities include: Schedule and set up food preparation in accordance with menus and recipes. Place orders for food and supplies.


Purchasing Manager 88-150k

Prepares and processes purchase orders and requisitions for materials, supplies, and equipment. Drafts, explains, and implements instructions, policies, and procedures for purchasing and contract management. Evaluates and approves conditions for issuing and awarding bids.


Dietary Manager 40-78k

Dietary Managers typically work in hospitals as food specialists who oversee the management of a kitchen facility. Their primary responsibilities include managing daily food service operations, recruiting dietary staff, and interacting with customers to ensure satisfaction.


Catering Director 38-90k

Hiring, training and supervising all fulltime and part time staff. Planning menus alongside the chefs. Ordering supplies and maintaining inventory. Handling the financial and administrative records as well as monitoring the budget.J


Food and Beverage Manager 54k

Food & Beverage Director directs and oversees all aspects of the organization’s food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events.


Dining Room Manager46k

Facilitate communication between the dining area and the kitchen. Hire, train, and supervise front of house staff, enforce dining room policies. Oversee customer service, making sure customers are greeted, their orders taken, and receive proper service.


Sales for Restaurants and Hotels 42k

Hotel sales representatives are those who sell rooms to consumers or to businesses looking for blocks of rooms. They advise potential guests on prices, discounts, room types and available dates. They must be familiar with hotel services and amenities so they can persuade customers to book rooms.


Sushi Chef 52k

sushi Chefs prepare sushi for restaurants, cafes, country clubs, hotels, and grocery stores.


Sommelier 36-73k

The Sommelier must have a great personality and be able to communicate with members and guests that might share different levels of wine knowledge, and must be able to promote and grow the Wine Program.