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  • Baker

    The role of a baker varies significantly depending on the job at hand. While a generalized statement that addresses the question of what is a baker could include a person who makes breads, pastries, cookies and other baked goods, these tasks are far from describing the overall abilities and job duties in this field. Baking is the primary function in this position, but how and for whom the baking is done changes drastically depending on the actual position the person was hired for. 

  • Restaurant Manager

    Managerial positions, regardless of industry, have a significant impact on the bottom line of the business. While this can put a bit of pressure on the shoulders of people in this position, it can also be incredibly rewarding. In the field of food preparation and service, there are additional pressures put on the manager, such as adherence to food safety requirements and menu creation. With all these extra expectations, you may wonder just what a restaurant manager is. 

  • Hotel Manager

    The term “manager” covers a variety of job duties. A manager is someone who oversees daily operations, ensures the business is ready and aesthetically pleasing for guests and acts as a liaison between community and corporate partners. But when it comes to the hospitality industry, the question of what is hotel management becomes more difficult to answer. In hotels, there are many aspects of the business that require a manager to guarantee that everything runs smoothly. This is especially true in high-end and high-occupancy facilities. Therefore, the position of a hotel manager can be a difficult one to define.

  • Line Cook

    In the kitchen of a restaurant, there is a lot going on. Orders from customers come in rapidly, and without an organized system to properly prepare and deliver fresh food each time, the restaurant will suffer. Because of this need for an organized system, a variety of cooks are put in place to create a streamlined approach. While the head chef supervises the quality of the food and checks everything prior to it being served, the line cooks are the ones who focus on the actual preparation. 

  • Chef

    In the most basic sense, a chef is defined as a professional who makes food. However, if you ask somebody to define “what is a chef,” you will get a variety of responses. This is because this job title in particular carries a number of variations. People in this profession can work in upscale restaurants or cater large events. They can work primarily as managers in a kitchen, or be the ones who are actually preparing the food each night. The position has many functions, and to define it can be difficult. 

  • Executive Chef

    An Executive Chef or Chef Manager is in charge of the kitchen - everything that happens in the kitchen of a restaurant is his responsibility. If you want to make a career in the cooking industry, and if you have a knack for taking responsibility, then a career goal of becoming an Executive Chef is just what you are looking for.

  • Pastry Chef

    If you looked inside a working kitchen, you would find chefs of all varieties. From the head chefs who run the kitchen to the specialty cooks, it takes a large assortment of experts to successfully run a restaurant kitchen. A person may wonder what is a pastry chef and what role they play in the kitchen. 

  • Saucier Chef

    A Saucier Chef is basically a Chef de Partie who is also known as the station staff or line cook. A Chef de Partie is responsible for one particular area of food production in the kitchen. A Saucier is responsible for preparing sauces, sautés, stews and hot hors d’oevres. The saucier chef position is usually the third highest position of all the stations. A Saucier Chef position is considered to be subordinate only to a Chef and Sous-Chef’s position in the kitchen hierarchy.

  • Sous Chef

    In a typical restaurant kitchen, there is a hierarchy of the staff which cooks. The Main or Head Chef is the person who is in charge of all the things related to the kitchen. This includes creating menus, managing and scheduling, payroll management for the kitchen staff, placing orders for supplies and so forth. However, every Executive or Head Chef always has a trusted and reliable second-in-command. And that is the Sous Chef.

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