Strict Standards: Non-static method PageInfoOperations::LoadPageInfoByContentAlias() should not be called statically in /home/ladders/public_html/index.php on line 117
Oswego Career Ladders - Food and Beverage

You are here: Home » Hospitality » Food and Beverage

Food and Beverage

High School Plus Training

Hostess - Assigns guests to tables, oversees seating arrangement and assists servers and bussers when necessary. Their primary responsibility is to make guests feel welcome. Hostesses must have excellent interpersonal and communication skills and the ability to multi-task. Average wage $8.40/hr.

Bartender - Responsible for cleaning and stocking of the bar and preparing drinks for servers. Bartenders must be able to lift 40 lbs, have basic literacy skills to balance payments at end of shift and 2 years of experience and state certification are usually required. Average wage $8.50/hr.

Prep Cook/Line Cook - Assists the chef in food preparation and keeps the work area clean. Prep Cooks/Line Cooks need basic food preparation skills, must be able to stand for long periods of time, lift over 50 lbs and must be able to multi-task and work in a high stress environment. Average wage $11.00/hr.

Food and Beverage Server - Receives and places orders in an accurate manner, handles appropriate payment methods for transactions and works with other staff to maintain the work area. They must be able to lift 50 lbs and walk quickly while carrying food trays. Average wage $4.35/hr plus gratuity.

Dish Machine Operator - Assists in cleanup and washes all dish/glass ware and pots/pans. They must be able to stand for long periods and lift over 50 lbs. Average wage $8.19/hr.

Cocktail Server - Takes drink orders and makes suggestions for wines and beverages. They are required to participate in customer service training. Average wage $4.35/hr plus gratuity.

Two Years of Education or an Associates Degree

Executive Chef - Plans and designs menus, establishes and maintains budgets, produces staff schedules and oversees kitchen operations. They need math and budgeting skills, human resource skills to hire, release and train staff and they must be able to multi-task and work in a high pressure environment. Executive Chefs require extensive training and most hold a degree from a Culinary Institute/Program. Average salary $47,000/yr.

Food and Beverage Director - Responsible for ordering and maintaining inventory. They work closely with vendors to establish prices and select the highest quality food and beverages within a set budget. Average salary $40,000-$55,000/yr.

Restaurant Manager - Schedules staff on weekly basis. They interview, hire and release staff as necessary, address customer complaints and create promotion ideas to attract new customers. Average salary $41,700/yr.