Hospitality Industries
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HOSPITALITY INDUSTRIES
In the Hospitality Industry, our focus remains on Bartenders, Chefs, Food Counter Attendants, Food Servers, Food Service Supervisors, Line Cooks and Management Staff.
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BARTENDERS
Bartenders mix and serve alcoholic and non-alcoholic beverages. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and other licensed establishments. Supervisors of bartenders are included in this unit group.
The following list represents the list of common job titles that belong to the grouping: Bartenders (NOC 6512)
- attendant, bar
- bar attendant
- barkeeper
- barmaid
- barman
- barman/barwoman
- barman, beer
- barman/woman, beer
- bar steward
- bartender
- bartenders supervisor
- bartender, tap
- barwoman
- barwoman, beer
- beer barman
- beer barman/woman
- beer barwoman
- head barmaid
- head barman
- head barman/barwoman
- head bartender
- head barwoman
- lounge supervisor-bartender
- managing bartender
- service bartender
- supervisor-bartender, lounge
- supervisor, bartenders
- tapman
- tapman/woman
- tapwoman
Bartenders perform some or all of the following duties:
- Take beverage orders from serving staff or directly from patrons
- Mix liquor, soft drinks, water and other ingredients to prepare cocktails and other drinks
- Prepare mixed drinks, wine, draft or bottled beer and non-alcoholic beverages for food and beverage servers or serve directly to patrons
- Collect payment for beverages and record sales
- Maintain inventory and control of bar stock and order supplies
- Clean bar area and wash glassware
- Ensure compliance with provincial/territorial liquor legislation and regulations
- May train and supervise other bartenders and bar staff
- May hire and dismiss staff.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of secondary school may be required.
- Completion of college or other program in bartending or Completion of courses in mixing drinks is usually required.
- Responsible beverage service certification may be required.
See how our processes WorkLocation Regulation Alberta Regulated (voluntary) British Columbia Regulated (voluntary) Manitoba Regulated (compulsory) New Brunswick Regulated (voluntary) Newfoundland and Labrador Regulated (voluntary) Northwest Territories Regulated (voluntary) Nova Scotia Regulated (voluntary) Nunavut Regulated (voluntary) Ontario Regulated (voluntary) Prince Edward Island Regulated (voluntary) Québec Regulated (voluntary) Saskatchewan Regulated (voluntary) Yukon Regulated (voluntary)
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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CHEFS
This unit group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.
The following list represents the list of common job titles that belong to the grouping: Chefs (NOC 6321)
- assistant chef
- banquet chef
- chef
- chef de cuisine
- chef de partie
- chef pâtissier
- cold foods chef
- corporate chef
- entremetier
- executive chef
- executive sous-chef
- first sous-chef
- garde-manger chef
- head chef
- head rotisseur
- master chef
- meat chef
- meat, poultry and fish chef
- pasta chef
- pastry chef
- rotisserie chef
- saucier
- second chef
- sous-chef
- specialist chef
- specialty foods chef
- supervising chef
- sushi chef
- working sous-chef
Executive chefs perform some or all of the following duties:
- Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Estimate food requirements and may estimate food and labour costs
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Arrange for equipment purchases and repairs
- Recruit and hire staff
- May prepare and cook food on a regular basis, or for special guests or functions.
Sous-chefs perform some or all of the following duties:
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Demonstrate new cooking techniques and new equipment to cooking staff
- May plan menus and requisition food and kitchen supplies
- May prepare and cook meals or specialty foods.
Chefs and specialist chefs perform some or all of the following duties:
- Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Create new recipes
- Supervise cooks and other kitchen staff
- May plan menus
- May requisition food and kitchen supplies.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of secondary school is usually required.
- Cook's trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience, are required.
- Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and Experience as a sous-chef, specialist chef or chef.
- Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
- Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
- Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
Source: National Occupational Classification 2011 - ESDC
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Non-regulated British Columbia Non-regulated Manitoba Non-regulated New Brunswick Non-regulated Newfoundland and Labrador Non-regulated Northwest Territories Non-regulated Nova Scotia Non-regulated Nunavut Non-regulated Ontario Non-regulated Prince Edward Island Non-regulated Québec Non-regulated Saskatchewan Non-regulated Yukon Non-regulated
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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FOOD COUNTER ATTENDANTS
Workers in this unit group include counter attendants, food preparers, kitchen helpers, food service helpers and dishwashers. Counter attendants and food preparers prepare, heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages. They are employed by restaurants, cafes, hotels, fast food outlets, cafeterias, hospitals and other establishments.
The following list represents the list of common job titles that belong to the grouping: Food counter attendants, kitchen helpers and related support occupations (NOC 6711)
- airline food assembler
- attendant, cafeteria-buffet
- attendant, food service counter
- attendant, take-out - fast food
- bar helper
- barista
- bartender helper
- bus boy
- bus boy/girl
- bus girl
- cafeteria-buffet attendant
- cafeteria counter attendant
- cafeteria helper
- cafeteria worker
- camp cook's helper
- camp lunchroom attendant
- caterer helper
- cook's helper
- cook's helper, camp
- cook's helper, logging camp
- counter attendant, cafeteria
- counter attendant - food service
- counter attendant, lunchroom
- counter attendant, restaurant
- counterperson - food services
- dessert maker
- dessert preparer
- dietary aide
- dining room assistant
- dining room attendant
- dishwasher
- dishwashing machine attendant
- donut shop attendant
- donut shop clerk
- donut shop counter clerk
- doughnut shop attendant
- doughnut shop clerk
- doughnut shop counter clerk
- drive-in food service attendant
- expediter - food services
- fast-food preparer
- fast-food service attendant
- fish and chips preparer
- food and beverage service runner assistant
- food assembler - fast food
- food concession worker
- food counter attendant
- food preparer
- food runner
- food service attendant
- food service counter attendant
- food service helper
- food service worker
- helper, bar
- hospital meal attendant
- hospital tray carrier
- hot dog vendor
- ice cream counter attendant
- ice cream vendor
- kitchen helper
- logging camp cook's helper
- lunchroom counter attendant
- lunchroom counterman
- lunchroom counterman/woman
- lunchroom counterwoman
- meal attendant, hospital
- popcorn vendor
- pot washer
- restaurant counter attendant
- salad and sandwich maker
- salad bar attendant
- salad maker
- sandwich artist
- sandwich maker
- sandwich, salad and dessert maker
- silverware cleaner
- snack bar attendant
- steam table attendant - food services
- street food vendor
- sushi preparer
- take-out attendant - fast food
- tray carrier attendant, hospital
- tray carrier, hospital
Food counter attendants and food preparers perform some or all of the following duties:
- Take customers' orders
- Clean, peel, slice and trim foodstuffs using manual and electric appliances
- Use deep fryer, grill, oven, dispensers and other equipment to prepare fast food items such as sandwiches, hamburgers, fries, salads, ice cream dishes, milkshakes and other beverages
- Portion, assemble, and wrap food or place it directly on plates for service to patrons, and package take-out food
- Use equipment to prepare hot beverages such as coffee and tea specialties
- Serve customers at counters or buffet tables
- Stock refrigerators and salad bars and keep records of the quantities of food used
- May receive payment for food items purchased.
Kitchen helpers perform some or all of the following duties:
- Wash and peel vegetables and fruit
- Wash work tables, cupboards and appliances
- Remove trash and clean kitchen garbage containers
- Unpack and store supplies in refrigerators, cupboards and other storage areas
- Sweep and mop floors, and perform other duties to assist cook and kitchen staff.
Food service helpers perform some or all of the following duties:
- Clear and clean tables and trays in eating establishments
- Bring clean dishes, flatware and other items to serving areas and set tables
- Replenish condiments and other supplies at tables and in serving areas
- Remove dishes before and after courses
- Perform other duties such as scraping and stacking dishes, carrying linen to and from laundry area and running errands.
Dishwashers perform some or all of the following duties:
- Wash dishes, glassware, flatware, pots and pans using dishwasher or by hand
- Place dishes in storage area
- Scour pots and pans, and may clean and polish silverware.
Employment requirements are prerequisites generally needed to enter an occupation.
- Some secondary school education is usually required.
- On-the-job training is provided.
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Non-regulated British Columbia Non-regulated Manitoba Non-regulated New Brunswick Non-regulated Newfoundland and Labrador Non-regulated Northwest Territories Non-regulated Nova Scotia Non-regulated Nunavut Non-regulated Ontario Non-regulated Prince Edward Island Non-regulated Québec Non-regulated Saskatchewan Non-regulated Yukon Non-regulated
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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FOOD SERVERS
Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.
The following list represents the list of common job titles that belong to the grouping: Food and beverage servers (NOC 6513)
- assistant waiter - food and beverage services
- assistant waiter/waitress - food and beverage services
- assistant waitress - food and beverage services
- banquet captain
- banquet headwaiter
- banquet headwaiter/headwaitress
- banquet headwaitress
- banquet server
- banquet waiter
- banquet waiter/waitress
- banquet waitress
- bar service waiter
- bar service waiter/waitress
- bar service waitress
- beer server
- buffet waiter
- buffet waiter/waitress
- buffet waitress
- camp waiter
- camp waiter/waitress
- camp waitress
- captain waiter
- captain waiter - food and beverage services
- captain waiter - formal service
- captain waiter/waitress
- captain waiter/waitress - food and beverage services
- captain waiter/waitress - formal service
- captain waitress
- captain waitress - food and beverage services
- captain waitress - formal service
- caterer waiter
- caterer waiter/waitress
- caterer waitress
- chief wine steward
- club car attendant
- cocktail waiter
- cocktail waiter/waitress
- cocktail waitress
- commissary waiter
- commissary waiter/waitress
- commissary waitress
- dining car steward
- dining car waiter
- dining car waiter/waitress
- dining car waitress
- dining room captain
- dining room steward
- food and beverage server
- formal service waiter
- formal service waiter/waitress
- formal service waitress
- headwaiter - food and beverage services
- headwaiter/headwaitress - food and beverage services
- headwaitress - food and beverage services
- hotel waiter - formal service
- hotel waiter/waitress - formal service
- hotel waitress - formal service
- lounge waiter
- lounge waiter/waitress
- lounge waitress
- mess waiter
- mess waiter/waitress
- mess waitress
- restaurant waiter - formal service
- restaurant waiter/waitress - formal service
- restaurant waitress - formal service
- room service waiter
- room service waiter/waitress
- room service waitress
- server - food and beverage services
- sommelier
- steward - food and beverage services
- waiter
- waiter - drive-in restaurant
- waiter - food and beverage services
- waiter/waitress
- waiter/waitress - drive-in restaurant
- waiter/waitress - food and beverage services
- waitress
- waitress - drive-in restaurant
- waitress - food and beverage services
- wine server
- wine steward
- wine waiter
- wine waiter/waitress
- wine waitress
Food and beverage servers perform some or all of the following duties:
- Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
- Take orders and relay to kitchen and bar staff
- Recommend wines that complement patrons' meals
- Serve food and beverages
- Prepare and serve specialty foods at patrons' tables
- Present bill to patrons and accept payment
- Order and maintain inventory of wines and wine glassware
- Perform sensory evaluation of wines.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of secondary school may be required.
- Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or College or vocational school courses.
- Apprenticeship training programs for food and beverage servers are available in Saskatchewan and British Columbia. Trade certification is available but voluntary in those provinces.
- On-the-job training is usually provided.
- Wine stewards may require courses in wine selection and service or Experience as a captain waiter/waitress or formal waiter/waitress.
- Responsible beverage service certification is usually required for employees serving alcoholic beverages.
Source: National Occupational Classification 2011 - ESDC
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Regulated (compulsory) British Columbia Regulated (compulsory) Manitoba Regulated (compulsory) New Brunswick Regulated (voluntary) Newfoundland and Labrador Regulated (voluntary) Northwest Territories Regulated (voluntary) Nova Scotia Regulated (voluntary) Nunavut Regulated (voluntary) Ontario Regulated (voluntary) Prince Edward Island Regulated (voluntary) Québec Regulated (voluntary) Saskatchewan Regulated (voluntary) Yukon Regulated (voluntary)
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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FOOD SERVICE SUPERVISORS
Food service supervisors, supervise, direct and co-ordinate the activities of workers who prepare, portion and serve food. They are employed by hospitals and other health care establishments and by cafeterias, catering companies and other food service establishments.
The following list represents the list of common job titles that belong to the grouping: Food service supervisors (NOC 6311)
- cafeteria supervisor
- canteen supervisor
- catering supervisor
- food assembly supervisor
- food service supervisor
- food service supervisor, hospital
- hospital food service supervisor
- railway dining car food service supervisor
- shift manager, fast food restaurant
- supervisor, food concession
- supervisor, food services
- swing manager, fast food restaurant
- unit supervisor - food services
Source: National Occupational Classification 2011 - ESDC
Food service supervisors perform some or all of the following duties:
- Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food
- Estimate and order ingredients and supplies required for meal preparation
- Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
- Establish methods to meet work schedules
- Maintain records of stock, repairs, sales and wastage
- Train staff in job duties, and sanitation and safety procedures
- Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
- Ensure that food and service meet quality control standards
- May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
- May plan cafeteria menus and determine related food and labour costs.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of secondary school is usually required.
- Completion of a community college program in food service administration, hotel and restaurant management or related discipline or Several years of experience in food preparation or service are required.
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Regulated (voluntary) British Columbia Regulated (compulsory) Manitoba Regulated (voluntary) New Brunswick Regulated (voluntary) Newfoundland and Labrador Regulated (voluntary) Northwest Territories Regulated (voluntary) Nova Scotia Regulated (voluntary) Nunavut Regulated (voluntary) Ontario Regulated (voluntary) Prince Edward Island Regulated (voluntary) Québec Regulated (voluntary) Saskatchewan Regulated (voluntary) Yukon Regulated (voluntary)
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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LINE COOKS
Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.
The following list represents the list of common job titles that belong to the grouping: Cooks (NOC 6322)
- apprentice cook
- assistant cook
- banquet cook
- breakfast cook
- broiler cook
- cafeteria cook
- camp cook
- caterer cook
- construction camp cook
- cook
- cook, apprentice
- cook, camp
- cook, domestic
- cook, ethnic foods
- cook, first
- cook, fishing and merchant vessel
- cook, institution
- cook, kosher foods
- cook, second
- cook, small establishment
- cook, third
- dietary cook
- diet kitchen cook
- domestic cook
- ethnic food cook
- first cook
- grill cook
- hospital cook
- institutional cook
- journeyman cook
- journeyman/woman cook
- journeywoman cook
- kosher foods cook
- licensed cook
- line cook
- logging camp cook
- mess cook
- pastry cook
- pizza cook
- railway cook
- restaurant cook
- second cook
- ship's cook
- short order cook
- special diet cook
- special orders cook, hospital
- therapeutic diet cook
- third cook
Cooks perform some or all of the following duties:
- Prepare and cook complete meals or individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Schedule and supervise kitchen helpers
- Oversee kitchen operations
- Maintain inventory and records of food, supplies and equipment
- May set up and oversee buffets
- May clean kitchen and work area
- May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
- May hire and train kitchen staff.
Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of secondary school is usually required.
- Completion of a three-year apprenticeship program for cooks or Completion of college or other program in cooking or Several years of commercial cooking experience are required.
- Trade certification is available, but voluntary, in all provinces and territories.
- Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Regulated (compulsory) British Columbia Regulated (compulsory) Manitoba Regulated (compulsory) New Brunswick Regulated (voluntary) Newfoundland and Labrador Regulated (voluntary) Northwest Territories Regulated (compulsory) Nova Scotia Regulated (voluntary) Nunavut Regulated (voluntary) Ontario Regulated (voluntary) Prince Edward Island Regulated (compulsory) Québec Regulated (voluntary) Saskatchewan Regulated (voluntary) Yukon Regulated (compulsory)
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!
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MANAGEMENT STAFF
Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.
The following list represents the list of common job titles that belong to the grouping: Restaurant and food service managers (NOC 0631)
- assistant bar manager
- assistant manager - bar
- assistant manager, restaurant
- banquet manager
- bar manager
- beverage service manager
- café manager
- cafeteria manager
- canteen manager
- canteen service district manager
- canteen services manager
- catering service manager
- cybercafé manager
- dining establishment managing supervisor
- dining room manager
- district manager, canteen service
- fast food restaurant manager
- food and beverage service manager
- food services manager
- hotel food and beverage service manager
- Internet café manager
- manager, café
- manager, catering service
- manager, cybercafé
- manager, food and beverage service
- manager, food services
- manager, hotel food and beverage service
- manager, Internet café
- manager, restaurant
- manager trainee, restaurant
- managing supervisor, dining establishment
- restaurant assistant manager
- restaurant manager
- restaurateur - food services
- tea room manager
Restaurant and food service managers perform some or all of the following duties:
- Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
- Determine type of services to be offered and implement operational procedures
- Recruit staff and oversee staff training
- Set staff work schedules and monitor staff performance
- Control inventory, monitor revenues and modify procedures and prices
- Resolve customer complaints and ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
Employment requirements are prerequisites generally needed to enter an occupation.
- Completion of a college or other program related to hospitality or food and beverage service management is usually required.
- Several years of experience in the food service sector, including supervisory experience, are required.
- Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
Source: National Occupational Classification 2011 - ESDC
Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.
Location Regulation Alberta Non-regulated British Columbia Non-regulated Manitoba Non-regulated New Brunswick Non-regulated Newfoundland and Labrador Non-regulated Northwest Territories Non-regulated Nova Scotia Non-regulated Nunavut Non-regulated Ontario Non-regulated Prince Edward Island Non-regulated Québec Non-regulated Saskatchewan Non-regulated Yukon Non-regulated
Complete the Job Description form, and submit to our professional staff, you will be contacted within 2 business days by our company with a solution Apply today!