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Let's Explore a Culinary Career!
by Fei Lim
Whether you're managing a high school cafeteria or making sure the menu at the best
restaurant in town is keeping up with healthy trends - there are plenty of ways to pursue
a career within the restaurant and food services industry. While some people find a niche
behind the scenes (such as working the kitchen, managing the budget, or preparing homemade
desserts for a wedding), others enjoy people-oriented employment, such as greeting patrons
at the front door or serving as a food critic for the local newspaper. To get an idea of
just some of the positions found within the food industry, consider the following jobs and
careers below:
Restaurant Manager
It takes a lot of patience to oversee the general operations of a restaurant, which may
involve guiding the staff, evaluating inventory, buying equipment and supplies, as well as
making sure customer service is top-notch. Knowledge of food and beverage regulations is a
must within this business field. At times, the restaurant manager will also hire, train,
and schedule other employees. A high school diploma or its equivalent is acceptable with
about four to six years of related experience. The typical salary for this job is seen
between $28,767 and $61,490.
Line Cook
Whenever you visit Applebee's or the International House of Pancakes, there is someone
behind the scenes preparing the dishes offered on the menu. A line cook will prepare all
the meats, soups, vegetables and other foods needed to fulfill the orders of patrons. Some
places accept a high school diploma or its equivalent, but experience is certainly needed
in this field (usually at least four years). Depending on the restaurant, a line cook is
sometimes asked to lead and direct the progress of others. The average salary runs between
$17,092 and $28,683.
Regional Chef
Have you ever possessed a flair for experimenting with food or truly enjoy simmering a
meal over a hot stove for hours? All of this passion could serve as the spark needed to
ignite a career in cooking. A regional chef is in charge of planning and creating new
menus for more than one eatery found in a particular region. Many duties are associated
with this sort of job, as a regional chef also trains unit chefs in the art of meal
preparation techniques, portion size, and nutritional value. A bachelor's degree in an
area of specialty and at least ten years of experience in the field is usually required.
Yearly salaries are seen (on the average) between $69,929 and $137,665.
Restaurant Greeter
Making patrons feel welcome is the duty of a restaurant greeter, who is usually the
first face seen when one enters an eatery. A greeter escorts guests to their tables and
keeps an eye out to make sure their needs are being met. Greeters are also in charge of
the reservation book and will take phone calls regarding the availability of a table
within the restaurant. A high school diploma is usually needed (or its equivalent). Little
to no experience is required for this position, which generally earns between $13,244 and $22,712.
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