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2. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")

3. Waiting staff - Wikipedia

   en.wikipedia.org/wiki/Waiting_staff

   Restaurant serving positions require on-the-job training that would be held by an upper-level server in the restaurant. The server will be trained to provide good customer service, learn food items and drinks, and maintain a neat and tidy appearance.

4. Busser - Wikipedia

   en.wikipedia.org/wiki/Busser

   Al Pacino, American actor and director, worked as a busser among a series of low-paying jobs to fund his acting studies. [38] Chris Rock, American comedian and actor, worked as a busser at a Red Lobster restaurant in Queens, New York; both Red Lobster and "a one-legged busboy" featured among his later jokes. [39] [40] [41]

5. Job Descriptions Decoded: Chipotle Restaurant Team ... - AOL

   www.aol.com/news/2014-06-18-job-descriptions...

   Chipotle Mexican Grill's job When you apply online, you'll want to make every effort to be competitive, just as you would if applying for any full-time position. Job Descriptions Decoded: Chipotle ...

6. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/Chef_de_partie

   A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

7. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).