Maintains a safe and sanitary work environment for all employees. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food. The department head responsible for a foodservice establishment’s kitchen/kitchens. Maintains payroll and bookkeeping records. May review financial transactions and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Estimates food and beverage costs and requisitions/buys supplies. Supervises and trains employees, confers with food preparation employees and other personnel to plan menus and related activities. Supervises dining room operation and coordinates foodservice activities. Maintains cleanliness of counters and floors. Collects payments from guests and makes change. Assembles food and beverage orders, checks them for completeness and accuracy, and packages orders for on-premise or takeout. Greets customers, takes their food and beverage orders, rings orders into register, and prepares and serves hot and cold drinks. Responsible for providing quick and efficient service to customers. Responsible for decorations, flowers and photographs. May book or recommend entertainment bands, speakers or specialty acts. Responsible for planning rental of tables, video/audio equipment, game equipment and linen. Responsible for handling customer complaints and rectifying problems. Works on a consistent basis with sales personnel to generate new business and maintains contact with clients. Responsible for all catered functions from origination to execution, including delegation of responsibilities. Clears, cleans and resets tables after customers leave. Serves water, bread and butter to guests and refills glasses as needed. Responsible for maintaining a sanitary kitchen work station. Other duties include carving and portioning roasts, plating and garnishing cooked items, and preparing appropriate garnishes for broiled or roasted foods. Portions food items prior to cooking, such as steaks or fish fillets. Responsible for grilled, broiled or roasted items prepared in the kitchen of a foodservice establishment. Oversees management and profitability of bars, lounges and other beverage-related outlets.

May also wash and sterilize glassware, prepare garnishes for drinks and prepare and replenish appetizers. Rings drink orders into register, collects payment and makes change. Mixes ingredients for cocktails and serves wine and bottled or draught beer. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Responsible for setup, maintenance and operation of the bar. Possesses knowledge of food production and service and is able to perform all positions in banquet operations to supervise, direct and train banquet personnel. Coordinates and supervises the execution of all banquet functions to ensure the restaurant adheres to client specifications and that the function runs smoothly and efficiently. Responsible for soliciting banquet business and ensuring customer satisfaction with all booked events. Plans and oversees parties, banquets, conventions and other special events hosted or catered by the restaurant.

In smaller establishments, the baker also might be responsible for pasta items. Ensures products produced in the pastry shop meet quality standards established by the pastry chef and executive chef. Responsible for foodservice establishment’s bakeshop. Explore a variety of positions within the food industry, including kitchen, server, front and back-of-house careers. Learn more about your future in the industry.

Food production worker