Food Service & Hospitality

Dining Room Attendant

Facilitate food service. Clean tables; remove dirty dishes; replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.

Barista

Prepare or serve specialty coffee or other beverages. Serve food such as baked goods or sandwiches to patrons.

Dishwasher

Clean dishes, kitchen, food preparation equipment, or utensils.

Counter Service Worker

Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.

Restaurant Cook

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Server

Take orders and serve food and beverages to patrons at tables in dining establishment.

Food Server

Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.

Short Order Cook

Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.

Institutional Cook

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Private Chef

Prepare meals in private homes. Includes personal chefs.

Bartender

Mix and serve drinks to patrons, directly or through waitstaff.

Food Prep Worker

Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

Chef

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Fast Food Cook

Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

Host

Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.

Food Service Supervisor

Directly supervise and coordinate activities of workers engaged in preparing and serving food.