Industry Job Positions

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Across
  1. 2. the ability to understand and manage one's own emotions, and to recognize and influence the emotions of others, particularly in a high-pressure kitchen environment
  2. 7. a profession centered around the art and science of preparing, cooking, and presenting food
  3. 8. is a foodservice distributor that offers a wide and comprehensive range of products, acting as a "one-stop shop" for restaurants, schools, hospitals, and other food establishments.
  4. 10. an open cooking and dining space where food is prepared and served in full view of customers, aiming to enhance the dining experience through transparency and interaction.
  5. 11. Usually work in the back of the background, outside the restaurants public space
  6. 12. the process of gaining new skills, knowledge, and expertise through continuing education, training, and experiences to advance one's career and enhance performance
  7. 13. personal traits and interpersonal abilities, such as communication, teamwork, problem-solving, and stress management, that enable professionals to work effectively with others and navigate the demanding kitchen environment
  8. 14. the practice of building and maintaining professional relationships with peers, mentors, and industry leaders to share knowledge, gain opportunities, and advance your career.
Down
  1. 1. a formal credential from a professional organization, like the American Culinary Federation (ACF), that validates an individual's fundamental cooking skills, food safety knowledge, and kitchen management abilities.
  2. 3. structured, progressive series of jobs and educational opportunities within the food industry, designed to help individuals advance from entry-level positions to more advanced roles
  3. 4. Job that requires little to know experience.
  4. 5. the specific, technical, and measurable abilities needed to perform kitchen tasks, such as proficiency in cooking techniques
  5. 6. an experienced chef or professional who guides, teaches, and inspires a less experienced individual (the mentee), sharing their knowledge, skills, and passion to foster growth in both craft and professionalism
  6. 9. all areas and staff in a restaurant that are visible and interact directly with customers