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Chapter 2
Culinary Arts Chapter 2
| Term | Definition |
|---|---|
| Back-of-House | Refers to food service employees who work outside the public space; back-of-the-house positions include chefs, line cooks, pastry chefs, crew (or shift) supervisors, dish washers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners |
| Front-of-House | Refers to the food service employees who serve guests directly, front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, maitre d's hosts/hostesses, cashiers, bar staff, serving staff, and busers |
| A job that requires little or no previous experience; entry-level jobs are an important starting point for all career pathways and usually lead to other positions with more responsibility that require more experience and/or specialized skills | |
| Host/Hostess | Provide first impression to guests, assist guests with personal items to be stored, take reservations, answer phone questions |
| Cashier | Process payments, offer farewells and thanks to exiting guests |
| Server | Great guests at their tables, take & serve orders, check on guest in dining area, deliver the bill |
| Quick-Service Counter Server | Greet the guest, take orders, process payments, offer thanks to guest |
| Buser | Clear plates, clean tables, set tables for new guests |
| Prep Cook | Help the more experienced cooks and chefs, portion the food out, precook the food, and prepare ingredients ahead of time |
| Dish Washer | Clean and sanitizes dishes and cooking equipment, replenish service areas after guest leave for new customers |
| Career Pathway | a series of jobs through which people can advance to further their careers |
| Career | A profession or work in a particular field that individuals choose for themselves |
| Mentor | Someone who can play the role of a wise advisor to help guide a person along his or her career path |
| District Manager | Responsible for multiple operations, work with both offices and restaurant general managers, need solid leadership skills and make complex decision |
| General Manager | For overall planning, direction, and coordination of the operation, hiring, promoting, and terminating employees, leave day-to-day management to managers so they can report back to them |
| Executive Chef | Part of an operation's management team, oversee the kitchen from supervising all kitchen employees to purchasing food supplies and making decisions about menu items |
| Sous Chef | Responsible for the kitchen in the executive chef's absence and also lend their cooking expertise to overall food preparation |
| Banquet Chef | Responsible for catered parties, functions, and banquets, work with catering department |
| Pastry Chef | Responsible for pastry and baking production, work in hotels, fine-dining restaurants |
| Station Cook | Pastry cook, garde manager roast cook, sauce and stock cook, vegetable cook pastry cooks |
| Stress | The condition where, or feeling that, demands exceed the resources available for use |
| Stress Management | A process people use to identify what causes stress for them in the workplace as well as in their personal lives; once a stress is identified, various strategies can be applied to minimize its effects |
| Time Management | The use of tools to increase a person's efficiency and productivity; the skills needed for effective time management include planning, goal setting, setting priorities, and delegating |
| Networking | Connecting with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill |
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