Positions for the Applied Arts (revisited part 02) Culinary

Entry Level (front and back of the house)

Host/Hostess
   Reliable
   Excellent Customer Service
   Ability to stand and walk for long periods of time
Management Trainee
   Good communication skills to deal with customers, suppliers, & staff
   Able to multitask and use problem solving skills
   Speed & ability to handle pressure
   Math skills - able to provide cost analysis and complete profit & loss statements
   Able to ensure occupational safety and health Codes
   Maintain inventory
Cook
   Good to excellent knife skills
   Reliable
   Good to excellent product identification
   Speed and able to handle pressure
Prep Cook/Prep Chef
   Good Knife Skills
   Reliable
   Good Product Identification
   Organizational Skills
   Able to follow directions and recipes
Grade Manager
   Good to excellent knife skills
   Reliable
   Good to excellent product identification
   Speed and able to handle pressure
   Eye for detail and plating
Line Cook
   Good to excellent knife skills
   Reliable
   Good to excellent product identification
   Speed and able to handle pressure

Mid-Career
Front of House Supervisor/Manager
Assistant Restaurant Manager
Assistant Catering Manager
Kitchen Manager
Purchasing Assistant
Beverage Manager
Lounge Manager
Catering Manager
Banquet Manager
Purchasing Manager
Lead Line/Station Cooks
Sous Chef
Executive Sous Chef
Chef de partie
Line Cook
Assistant Chef
Banquet Chef
Chef
Chef Garde Manager
Culinary Operations Manager
Sushi Chef
 
Pinnacle
Signature Chef
Restaurant Manager
General Manager
Sales & Catering Manager
Restaurant Owner/Partner
Food & Beverage Manager
Chef de Cuisine/Executive Chef
 

Baking & Pastry

Entry Level
Pastry Cook
   Able to measure and follow English and Metric recipes
   Able to multitask
   Finish products
   Eye for detail and color
 
Mid-Career
Pastry Sous Chef
Cake Builder
Cake Decorator
Head Baker
Pastry Chef
 
Pinnacle
Executive Pastry Chef
Bakery Manager/Owner