Ch. 2 - Career Opportunities

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Across
  1. 3. Responsible for hiring and firing employees, staff training, maintaining an operation, keeping food/guests/employees safe, marketing, profits, etc.
  2. 5. Employees who serve guests directly (face-to-face).
  3. 9. Staff who processes payments and says "goodbye" and "thank you" to departing guests.
  4. 11. Training position for future managers, typically focusing on catering, beverage, kitchen, housekeeping, and dining room operations.
  5. 13. Helps the more experienced cooks to prepare orders, portions out food, precooks food, and prepares ingredients.
  6. 14. Employees who work outside of the public space, such as in the kitchen, office, recieving area, etc.
  7. 17. A job which requires little or no previous experience.
  8. 18. Responsible for the kitchen team in the chef's absence, and lend cooking expertise to overall food preparations.
Down
  1. 1. Part of the management team which oversees the entire kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items.
  2. 2. Responsible for the baking and pastry production in an operation. Most work in hotels, fine-dinings, and high volume restaurants.
  3. 4. A process people use to identify what causes stress in the workplace and their personal lives.
  4. 6. Greets guests at their table, takes/serves orders, checks on guests throughout their dining experience, and delivers the bill.
  5. 7. Responsible for catered parties, functions and banquets, usually working in lodging operations like clubs, resorts and hotels.
  6. 8. A staff member who provides a first impression of the operation to a guest, and often assists them by taking reservations, escorting them to their seats, and answering phones.
  7. 10. Connecting with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill.
  8. 12. Cleans and sanitizes dishes, utensils and cooking equipment to ensure staff has what they need to service guests.
  9. 15. Responsible for a specific area within a kitchen, such as fry, cold food, roast, stocks and sauces, etc.
  10. 16. Clears plates, cleans tables, and re-sets tables for new guests.