Job descriptions, shift duties, real BLS salary data, interview questions, and resume examples for 36 restaurant roles.
A line cook runs one station on the hot or cold line and turns raw product into plated dishes during service. The role sits between prep cooks and the sous chef, and it is the backbone of almost every restaurant kitchen.
kitchen prep · food prep cookA prep cook prepares the ingredients, sauces, and bases that the line needs before service starts. It is an entry-level kitchen role that supports every station and is a common first step toward becoming a line cook.
sous · second chefThe sous chef is the second in command of a kitchen and runs daily operations under the head chef or executive chef. The role bridges the line and management, handling scheduling, ordering, training, and quality on the floor.
pastry cookA pastry chef creates and produces desserts, breads, and baked goods for a restaurant, bakery, or hotel. The role combines precise technique with creativity and usually works on a separate station from the hot line.
pizzaiolo · pizza makerA pizza cook makes dough, builds pies, and bakes them in a pizza oven for a pizzeria or restaurant. The role sits on its own station, often the center of the kitchen in a pizza-focused concept.
fryer cookA fry cook operates the deep fryers and prepares fried foods like fries, chicken, seafood, and appetizers. It is a core station in fast casual spots, diners, bars, and many full-service restaurants.
grill chef · broiler cookA grill cook runs the grill or broiler station and cooks steaks, burgers, chicken, fish, and vegetables to order. The station is one of the hottest and most skill-intensive on the line, especially in steakhouses and American restaurants.
diner cookA short order cook prepares fast, simple dishes like eggs, burgers, sandwiches, and sides on a flat top, grill, and fryer. The role is common in diners, cafes, and counter-service restaurants where many different orders come in at once.
brunch cookA breakfast cook prepares morning and brunch menu items like eggs, pancakes, omelets, hash, and benedicts. The role works the morning shift in cafes, diners, hotels, and brunch-focused restaurants.
bread baker · bakery cookA baker mixes, shapes, proofs, and bakes breads, rolls, and other baked goods for a bakery, restaurant, or hotel. The role is often early morning work and relies on consistency, patience, and good timing.
expo · kitchen expeditorAn expeditor, or expo, is the link between the kitchen and the dining room who checks each plate and coordinates when food leaves the pass. The role keeps tickets moving, quality consistent, and tables served together.
A food runner carries finished dishes from the kitchen pass to the correct table and keeps the dining room running smoothly. The role sits between the kitchen and servers and is often an entry-level front of house position.
waiter · waitressA server takes guests' orders, delivers food and drinks, and manages the dining experience from greeting to check. Servers sit at the center of the front of house, linking guests, the kitchen, the bar, and the host stand.
hostess · restaurant hostA host greets guests, manages the waitlist and reservations, and seats parties to keep the dining room balanced. The host stand is the first and last touchpoint for guests and a key link between the front door and the floor.
cashier · counter cashierA restaurant cashier takes orders and payments at the counter or register and keeps the line moving. Cashiers sit at the front of quick-service and fast-casual restaurants, linking guests to the kitchen and the expo window.
fast food crew member · team memberA crew member is an all-around quick-service team member who takes orders, prepares food, and keeps the restaurant clean. Crew members work across stations and are the main workforce of fast food and fast-casual restaurants.
wine steward · sommA sommelier is a wine professional who builds the wine list, recommends pairings, and serves wine in a restaurant. Sommeliers work in fine dining and wine-focused restaurants, guiding guests and training the service team.
event server · catering serverA banquet server serves guests at private events, weddings, and corporate functions, usually in set courses to large groups. Banquet servers work in hotels, event venues, and restaurants with private dining rooms.
drive thru cashierA drive-thru operator takes orders through a headset, collects payment, and hands food to guests at the window. Drive-thru operators work in quick-service restaurants where speed and accuracy at the window drive sales.
A bartender prepares and serves alcoholic and non-alcoholic drinks, manages the bar, and keeps guests happy at the rail. Bartenders sit in the bar area of a restaurant and work closely with servers, barbacks, and managers.
bar back · bar assistantA barback supports bartenders by stocking, cleaning, and keeping the bar moving during service. It is a physical, fast-paced support role and a common first step toward bartending.
coffee baristaA barista prepares espresso drinks, coffee, tea, and other beverages while serving guests at a cafe counter or restaurant coffee bar. Baristas work in the front of house and are often the first and last person a guest talks to.
The executive chef is the top culinary leader responsible for the menu, the kitchen team, and the financial performance of the kitchen. In many restaurants the role is shared or paired with a chef de cuisine who runs the kitchen day to day.
kitchen lead chefThe head chef is the leader of a single kitchen, responsible for the food, the team, and the standards of the restaurant. In smaller restaurants the head chef is also the owner of the menu and the person who orders, schedules, and cooks.
KM · back of house managerA kitchen manager runs the back of house operations, including ordering, scheduling, food cost, safety, and staff supervision. The role may be paired with a chef who handles the menu or may combine both responsibilities in a smaller restaurant.
catering coordinatorA catering manager sells, plans, and oversees off-premise and on-premise events for a restaurant, hotel, or catering company. The role bridges sales, kitchen, and front of house to deliver weddings, corporate lunches, and private parties.
shift lead · shift supervisorA shift leader runs a single shift, directs the crew, and handles guest issues and cash. The role sits between crew members and the store manager, and it is the first leadership step in most quick-service and casual restaurants.
managerA restaurant manager runs the daily operations of a restaurant, leading staff and keeping service, costs, and guest satisfaction on track. Managers sit between the owner or general manager and the hourly team.
GMA restaurant general manager is the top operator of a single restaurant, responsible for sales, costs, people, and guest experience. The GM reports to the owner, partners, or a regional leader and oversees all other managers on site.
AM · assistant GMAn assistant restaurant manager supports the general manager by running shifts, supervising staff, and handling daily operations. Assistant managers are the second tier of restaurant leadership and often step in as the manager on duty.
FOH manager · dining room managerA front of house manager leads the dining room team, including hosts, servers, bussers, and often bartenders. The FOH manager owns the guest experience from the front door to the check and works closely with the kitchen leader.
beverage managerA bar manager runs the bar program, including staff, inventory, cocktail menu, and profitability. The role sits between the general manager and the bartenders and is accountable for beverage cost and bar service standards.
A dishwasher cleans plates, pots, glassware, and utensils so the kitchen and dining room always have what they need. It is an entry-level back of house role that keeps the whole operation moving and is a common first step into cooking.
delivery driverA restaurant delivery driver takes orders from the kitchen to customers' homes and offices and keeps food hot, accurate, and on time. The role is common in pizzerias, takeout spots, and full-service restaurants that run their own delivery.
busboy · bus personA busser clears and resets tables, refills water, and helps servers keep the dining room clean and turning. This role sits at the support level of the front of house and is a common starting point for restaurant careers.
dining attendantA dining room attendant keeps the dining area clean, stocked, and ready for guests, supporting servers and the host team. Attendants are common in cafeterias, buffets, and fast-casual restaurants, where they keep tables and stations in order.
Talk to our team — we'll map your POS, design your storefront, and ship it in two weeks.