What are three entry level positions available in the foodservice industry?

It's easy to understand why these jobs are important to the operation. Every role is important to the success of the company as a whole. If you start in entry-level positions, you can work your way up and become the general manager of the restaurant. No education is required for this position, but a degree in Hospitality and Restaurants is critical to advancing your career.

Experience is essential even if you don't have an associate's degree or a bachelor's degree. Get certified by the National Restaurant Association's Educational Foundation to be one step closer to the position. There are some restaurant stalls that cover different types of food service establishments, but there are also some very specific and specialized jobs. Working in fast food is a great gateway to the food service industry, making fast food jobs perfect for students and young adults.

From fast food to five-star restaurants, these restaurant stands will be available at most establishments. Read on to learn about the different positions in a restaurant and in what type of restaurant you could find that position. The executive chef is one of the most challenging positions in the food industry, but it's one of the most coveted jobs. The best way to get a job in catering management is through relevant experience, but the position explicitly requires applicants to earn a bachelor's degree or associate degree in Hospitality, Food Service Management, or any related field.

Some of these positions are the highest-paying and skillful jobs in the industry, which means that years of culinary experience are likely to be required. It's common for food and beverage managers to work long and irregular hours, which can occur at night, on weekends, or on holidays, just like many other positions in the hospitality industry. The traditional brigade hierarchy also covered reception posts, and is still commonly used in France to this day, but only two are still in common use in Canada, namely maître d'hotel (or maître d' for short) and sommelier. This position is often included in the field of “Food and Beverage Manager” or “Food and Beverage Director”.

For example, in larger establishments, the positions of first cook, second cook and third cook are common, but the skills and qualifications of people with these job titles may vary from restaurant to restaurant and, in some cases, may be linked to salary structures within the agreement collective of a union. The Bureau of Labor Statistics projects that food service occupations will increase to 20% over the next 10 years. Regardless of the type of food service establishment you operate, you can use this list of restaurant job and job descriptions to guide you in all your hiring decisions.

Ismael Slagter
Ismael Slagter

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