Restaurant workers often wonder, “Is your job actually important to the restaurant?”  The answer is, “yes,” regardless of the position. Here are the jobs in restaurants that make a huge difference to the business!

The Dishwasher

Every employee plays an integral role in the overall operation of a restaurant. Despite the common idea that the executive chef is always the most important person, some may be surprised to learn that the dishwasher has the most important job of all. It is pointless for an executive chef to create an exquisite entree or dessert unless he or she has dishes on which to present it to customers.

The profitability of a restaurant is positively affected when the dishwasher makes sure that every utensil, glass and plate sparkles.

The profitability of a restaurant is positively affected when the dishwasher makes sure that every utensil, glass and plate sparkles. Clean dishes are not only imperative to highlight the chef’s presentation, they are an important element in the return of customers to a restaurant. All it takes is one dirty wine glass to send a customer packing to the next restaurant in line.

The Prep Cook

Recipe ingredients in the wrong proportions can cost the restaurant thousands of dollars each year. The prep cook works in unison with the sous chef and executive chef to come up with the exact measurements and pleasing visual presentations for food items so this will not happen.

It is up to the prep cook to maintain an orderly, clean kitchen and to ensure that all food items are properly stored.

The prep cook measures ingredients and seasonings to be used in the restaurant’s dishes. He or she washes and chops vegetables and cuts meat. The prep cook also prepares simple dishes, such as nachos, salads and baked potatoes.

It is up to the prep cook to maintain an orderly, clean kitchen and to ensure that all food items are properly stored. It is important that he or she comply with sanitation and nutrition guidelines. Prep chefs should always be prepared for other kitchen duties as assigned.

The Line Cook

The line cook position has the highest turnover of any other restaurant position, and every great restaurant needs at least three of them. The executive chef relies upon the line cook to ensure the food comes out in a timely fashion and in high quality. Duties include setting up and stocking all stations with the supplies necessary for the shift and to prepare food for service.

The line cook works in cooperation with the rest of the kitchen staff to cook certain menu items and to answer, report and follow each and every instruction issued by the sous chef or executive chef.

At the end of the shift, the line cook cleans up his or her station, takes care of the leftover food and appropriately stocks the inventory.

The Sous Chef

The sous chef works directly under the executive chef, and must master many roles in the restaurant kitchen. He or she can have an executive position in a large operation, or oversee an entire small cafe kitchen, standing in for various positions as necessary. Oftentimes, the sous chef is the person in charge of the restaurant’s daily specials, its menu, preparation, recipes and cost-related productivity.

The sous chef manages labor costs, food costs and the cleanliness and readiness of each kitchen station. He or she is responsible for implementation of every cost saving breadth and all standard kitchen compliances.

The sous chef is the person in charge of the restaurant’s daily specials, its menu, preparation, recipes and cost-related productivity.

It is also the sous chef’s responsibility to maximize labor costs by scheduling the best, most competent chefs and cooks on the restaurant’s busiest nights. This serves to maximize cooking talent and assure service efficiency on the nights the restaurant has the most customers, ensuring the highest quality food and outstanding customer service to directly and positively affect sales.

The Executive Chef

The executive chef must be a jack of all trades, in a sense. He or she comes up with recipes and menus, and does the hiring and firing of kitchen staff. He or she does the book-keeping and forecasts the budget. It is the executive chef’s responsibility to program the computer and streamline all operations for cost efficiency.

He or she maintains all of the restaurant’s equipment and to run the line or expedite during each shift. In other words, the profitability of the entire restaurant in on the shoulders of the executive chef. The executive chef reports to the restaurant’s owner.

BOH positions make up the bread and butter of a restaurant’s staff. Without them, a restaurant is just a building with a nice kitchen. That’s why they are so in demand right now and restaurants everywhere are hiring for BOH positions. Check out the great BOH job opportunities available on Sirvo!

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