Looking to join the restaurant industry or explore different roles? Here’s a quick guide to key positions in every department:
Back of House (Kitchen Staff)
Focused on food prep, cooking, and coordination:
- Executive Chef / Head Chef
- Sous Chef
- Line Cook / Station Cook
- Prep Cook
- Pastry Chef / Baker
- Kitchen Porter / Dishwasher
- Butcher
- Expeditor (Expo) – The bridge between kitchen & service staff
- Commis Chef – Perfect entry point into the kitchen
Management & Supervisory Roles
Leading the team and ensuring smooth operations:
- Restaurant Manager
- Assistant Manager
- Kitchen Manager
- Front of House (FOH) Manager
- Operations Manager
- Shift Supervisor / Team Lead
Front of House (FOH) Staff
Creating memorable guest experiences:
- Host / Hostess
- Server / Waiter / Waitress
- Bartender
- Barback
- Busser / Runner
- Cashier
- Sommelier – Wine service expert
- Barista – Coffee specialist
Support & Maintenance
Keeping everything clean and functional:
- Janitor / Cleaner
- Maintenance Technician
- Inventory Clerk
- Receiving Clerk
Administrative & Office Roles
Behind-the-scenes support that keeps the business running:
- HR Specialist / Hiring Manager
- Accountant / Bookkeeper
- Marketing Coordinator
- Event Planner
