Cooking Career Specialties

Chef Broiler Cook

The broiler cook is responsible for the preparation (including carving and/or styling) of foods that are broiled, roasted, or grilled.

Chef de Cuisine

The chef is responsible for food preparation and styling, recipe development, and meal creation. They may be integral in menu planning as well.

Executive Chef

The executive chef is in charge of the kitchen staff and the meals that are prepared. They oversee all kitchen operations and handle duties such as ordering supplies and planning menus.

Food and Beverage Manager

The food and beverage manager oversees restaurant operations, including staffing, maintenance, inventory, and customer service.

Fry/Sauté Cook

The fry and sauté cook specializes in preparing fried and sautéed foods.

Pantry Cook

The pantry cook is responsible for the preparation of cold foods, including sandwiches, salads and dressings, and food platters.

Pastry Chef/Patisserie

The pastry chef prepares pastries and other baked goods and desserts. They are responsible for ensuring appealing presentation as well as good taste.

Sous Chef

The sous chef supervises kitchen chefs and oversees the entire food preparation process.

Wine Steward/Sommelier

The wine steward oversees all wine served in a restaurant