Dish Washer – While often thought of as the ‘bottom rung’ on the food service ladder, the restaurant dish washer is key to the operation. We can’t dine without dishes, after all! Qualifications for this position are minimal, as it entails using mechanical equipment combined with manual labor to clean used dishware, glassware and utensils. All that is needed is a good work ethic and physical well being.
Waitstaff – Another essential to the proper function of a restaurant, a waitstaff member is responsible for taking orders from guests and ensuring their satisfaction with the meal and their surroundings. No matter how delicious the food, if the service is poor the whole experience can leave a client with a bad taste in their mouth. Qualifications for food servers include the ability to stand for long periods of time, multitasking, calmness under pressure, and –most importantly- a positive attitude and impeccable customer service skills. Experience is often preferred but not mandatory in the right atmosphere.
Cook/ Chef – There are many tiers to this position, from entry level prep cook to head chef, so qualifications vary. For prep cooking, experience is usually not required and on the job training can assist in quick movement up the job ladder. For positions such as sous chef and head chef, a culinary degree and much experience is necessary. The food served is the reason clients visit a restaurant, so it had better be good if the restaurant is to