Chapter 3- Food service trends and careers

A system where tasks are assigned to each member of the kitchen staff.

• kitchen brigade

• cross train

• line/station cooks

• sous chef

Orders ingredients and makes sure they are prepared correctly

• food service director

• catering director

• kitchen manager

• dining room supervisor

One who works under the guidance of a skilled worker to learn a particular art.

• entry level

• apprentice

• internship

• vendor

Coordinates food for a function

• culinary scientist

• foodservice director

• kitchen manager

• catering director

1. Giving employees work experiences in many different tasks 

• cross train

• sous chef

• entry level

• apprentice

1. Sets new standards in food technology by creating new food products and cooking methods 

• research chef

• culinary scientist

• foodservice director

• purchaser

1. Coordinates and assigns duties to the hosts, servers, and bussers 

• restaurant manager

• dining room supervisor

• catering director

• kitchen manager

1. Manages all kitchen operations 

• executive chef

• sous chef

• kitchen manager

• restaurant manager

1. Jobs in which you do not need training or experience

• executive chef

• internship

• entry level

• apprentice

1. Manages the banquet operations of hotels, banquet facilities, hospitals, and universities 

• vendor

• catering director

• food service director

• kitchen manager