Job Levels in Food Production

Job Levels in Food Production

• Job titles in food production signify the type of work done and the extent of an individual's responsibility, and can be classified into three job levels: Managerial or Executive Level, Skilled Level, and Entry Levels.

Managerial or Executive Level

• This level requires individuals who are well-informed about needs and work methods to plan and direct work.
• Different titles are used for top management depending on the qualifications required and specific responsibilities.
• Examples of job titles in this level include:
  • Food Director
  • Dietitian
  • Food Manager
  • Chef
  • Head Cook
  • Cook-Manager
  • Catering Manager
  • Steward
  • Food and Beverage Manager
  • Banquet Manager

Skilled Level

• Many positions in this level are filled by employees who have moved up from entry-level jobs.
• Individuals with no experience but a desire to work in food preparation may consider training in schools that teach cooking, baking, and other food service skills.
• Others may have gained experience in the military.
• Examples of job titles in this level include:
  • Kitchen Steward
  • Baker
  • Roast Cook
  • Garde de manger
  • Wine Steward
  • Fry Cook
  • Vegetable Cook

Entry Levels

• This level contains unskilled and semi-skilled jobs that require no previous experience or specialized preparation.
• The experience gained in these initial positions, along with knowledge acquired from training programs and contact with other jobs, serve as stepping stones to positions in the skilled level.
• Examples of job titles in this level include:
  • Assistant Cooks
  • Kitchen Helpers