CAREERS IN FOOD AND BEVERAGE

CAREERS IN FOOD AND BEVERAGE

WINE SERVER

OVERVIEW
Wine servers recommend and serve wine to guests. They work in hotels, private clubs and dining rooms, and on cruise ships. Wine servers have an extensive knowledge of wine, which allows them to match appropriate wines to customers? tastes. The position of wine server may be combined with the role of Matred? or Food and Beverage Supervisor, depending on the establishment. Wine servers usually receive gratuities and may also receive meals or discounts on meals when at work.

EXPERIENCE REQUIRED
Wine servers require good communication skills, a professional appearance and attitude, excellent customer service skills, and extensive knowledge of wines and wine production methods. They must also be of legal drinking age. Desired experience and skills include inventory management skills, knowledge of relevant laws and regulations, and knowledge of the facility, sector and industry.

DUTIES
Provide excellent customer service, provide information on wine characteristics, wine production and types of wines, evaluate and sell wine using accepted techniques and guidelines, prepare and serve wine using wine service techniques, order and maintain wine inventory, practice responsible alcohol service.

RECOMMENDED EDUCATION
A secondary school diploma is required. Courses in bartending, responsible alcohol service, wines, first aid and service excellence are recommended.

POSSIBLE CAREER PATHS
Food and Beverage Service Supervisor, Beverage Services Manager, Assistant Manager, Manager, Owner/Operator.

LINE COOK

OVERVIEW
Line cooks organize, prepare and assemble hot and cold food, in preparation for it to be served to customers. They do some cleaning and caring for kitchen equipment, tools and machinery. They possess the knowledge and skills to work efficiently and quickly with little supervision. The position offers an opportunity to learn more about cooking and about working in this sector.

EXPERIENCE REQUIRED
Line cooks are required to be in good health. They must have an interest and ability in cooking, and be able to work with speed and dexterity. In addition, food preparation and cooking experience is an asset, as are inventory management skills, time management skills, and knowledge of safety and sanitation regulations.

DUTIES
Prepare and cook foods using basic cooking knowledge, receive and store food products, clean and maintain kitchen tools, machinery and equipment, apply quality standards to food products, follow safety and sanitation standards and procedures.

RECOMMENDED EDUCATION
A secondary school diploma is preferred. Recommended courses include food safety, first aid and service excellence.

POSSIBLE CAREER PATHS
Apprentice, Journeyman, Sous Chef, Chef, Food and Beverage Manager, Owner/Operator.

FOOD AND BEVERAGE SERVICE SUPERVISOR

OVERVIEW
Food and beverage supervisors supervise kitchen and bar staff and food and beverage servers. They have excellent communication and human resource management skills. During peak hours (meal times), they may assist in seating or serving customers.

EXPERIENCE REQUIRED
A food and beverage service supervisor requires excellent sales and customer service skills, and as well needs to have good communication and leadership skills, proven human resource management skills and good organizational skills. He or she must also be of legal drinking age if working in a licensed facility. This position requires knowledge of the products, services, sector, industry and local area, and as well knowledge of relevant legislation and regulations.

DUTIES
Use human resource management skills, e.g. supervise and schedule food and beverage staff, ensure customer satisfaction, resolve complaints, conflicts and problems, order and maintain inventory control costs.

RECOMMENDED EDUCATION
A secondary school diploma is required. Completion of a food service administration, hotel or restaurant management course is desired. First aid and food handling certification are assets.

POSSIBLE CAREER PATHS
Food Service Manager, Beverage Services Manager, Dining Room Manager, Food Production Manager, Catering Manager.

FOOD AND BEVERAGE SERVER

OVERVIEW
Food and beverage servers request orders from and serve food and beverages to guests. They are employed in restaurants, dining rooms, fast food outlets, hotels, private clubs, convention centres and on cruise ships. They are very familiar with the foods and beverages that are served at the establishment in which they work. They have knowledge of service techniques and are able to work efficiently and unobtrusively around guests. This position is fast-paced, especially during busy times. Servers usually receive gratuities, and may also receive meals or discounts on meals when at work.

EXPERIENCE REQUIRED
Good communication skills are required of food and beverage servers, as is a professional appearance and attitude. Excellent customer service skills are also required, as is cash handling experience. In addition, food and beverage servers must be of legal drinking age if they are serving alcohol. Desirable skills and experience include time management skills, knowledge of health and safety regulations, and knowledge of the products, facility, sector and industry.

DUTIES
Take and relay food and beverage orders, serve food and beverages to guests, check on guest satisfaction, handle complaints and concerns of customers, provide food and beverage product knowledge, use proper serving techniques, practice responsible alcohol service, cash out and reconcile cash with total sales.

RECOMMENDED EDUCATION
A secondary school diploma is preferred. Courses in safe food handling, first aid and service excellence are assets.

POSSIBLE CAREER PATHS
Food and Beverage Service Supervisor, Beverage Services Manager, Assistant Manager, Manager, Owner/Operator.

EXECUTIVE CHEF

OVERVIEW
Executive chefs oversee food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. They supervise chefs, sous chefs, line cooks and kitchen helpers. An executive chef researches and responds to trends in the food industry, plans and writes menus, manages finances and supervises kitchen operations.

EXPERIENCE REQUIRED
An executive chef must have proven experience as a chef, cook, catering manager or an equivalent. Human resource management skills are also necessary, as are financial management skills and good communication skills. In addition, an executive chef should have leadership and team building skills, time management skills and knowledge of and interest in industry trends.

DUTIES
Plan and write menus, using descriptive text to encourage sales, ensure food meet quality standards, use financial management skills, use human resource management skills, may prepare and cook meals and specialty foods.

RECOMMENDED EDUCATION
A secondary school diploma is preferred. Cooks certification or Culinary Arts diploma is required. Courses in food safety, workplace hazardous materials and first aid are recommended.

POSSIBLE CAREER PATHS
Food and Beverage Manager, Owner/Operator.

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