Job Descriptions of restaurant operating officers
By-:Lorenzo Wyche
Restaurant Management Executive Chef Research Chef Culinary Scientist Foodservice Director Catering Director Kitchen Manager Dining Room Supervisor Restaurant Manager
Executive Chef The Executive Chef is responsible for hiring and firing kitchen and sometimes wait staff. He or she is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
Research Chef Research chefs use their training in food science and culinary arts to contribute to research and development. They apply their knowledge of chemistry, engineering and sensory evaluation to create recipes and products that appeal to consumers.
Foodservice Director • The Food Service Director shall be responsible for food • service related business and personnel management. He/she shall be responsible for • supervising, coordinating and directing the work duties of all food service personnel, • including providing evaluative input to the District Administrator, and the preparation and • distribution of meals in the district.
Dining Room Supervisor The supervisor of dining servi ces is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures.
Kitchen Manager Kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.
Restaurant Manager Restaurant managers are responsible for overseeing the efficient running and profitability of restaurants and for managing their employees. You'll need to be able to lead as well as work as part of a team.
Lorenzo Wyche is an restaurant investment advisor in US, where he provides information about the jobs of the restaurant management staff.