What does a Food Service Associate do?

The Pastry Cook's responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, creams, simple syrups, amenities, and others. They are also responsible for minimizing waste and maintaining control to attain forecasted food cost.

These skill sets are where the common ground ends though. The responsibilities of a food service associate are more likely to require skills like "patients," "excellent interpersonal," "math," and "basic math." On the other hand, a job as a pastry cook requires skills like "food safety," "wine," "banquet events," and "executive pastry chef." As you can see, what employees do in each career varies considerably.

Line cooks are responsible for preparing meals for guests or employers. The term line cook brings to mind an assembly line. This is apt because line cooks are usually assigned to a specific station to work on a specific part of a meal or a preparation process. They are part of a bigger group of cooks in the restaurant. This is done so that meal preparation is more efficient. Line cooks are responsible for preparing ingredients, ensuring that the pantry is well-stocked, and doing their assigned activity in the line. They are expected to be good team players, have experience as a cook, and be able to follow recipes and provide alternatives when necessary.

In addition to the difference in salary, there are some other key differences worth noting. For example, food service associate responsibilities are more likely to require skills like "patients," "excellent interpersonal," "food trays," and "patient meals." Meanwhile, a line cook has duties that require skills in areas such as "team work," "quality food," "food processors," and "dexterity." These differences highlight just how different the day-to-day in each role looks.

A sous chef is responsible for directing food preparation and general kitchen tasks with the supervision of an executive chef. A sous chef duties also include customizing healthy menus, maintaining quality check for foods, adhering to the highest sanitation procedures and standards, monitoring food and equipment supplies, suggesting new specialties, assisting customer's inquiries, and managing client's complaints. A sous chef must have excellent communication and decision-making skills, as well as updated with the current food trends to provide the best services for the customers.

Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from food service associate resumes include skills like "patients," "excellent interpersonal," "math," and "basic math," whereas a sous chef is more likely to list skills in "food service," "kitchen operations," "chefs," and "cuisine. "

Line Chefs are in charge of cooking or preparing meat, vegetables, soup, and other ingredients according to area guidelines. Their responsibilities include managing and supervising kitchen staff, coordinating with fellow chefs, replenishing supply inventories, and setting-up cooking areas, ensuring adequate and high-quality ingredients. Among their other usual tasks involve cutting vegetables and meat, preparing sauces, and resolving issues should any arise. Moreover, they must maintain their designated area's cleanliness, all while enforcing and adhering to the health and sanitation standards.

Even though a few skill sets overlap between food service associates and line chefs, there are some differences that are important to note. For one, a food service associate might have more use for skills like "excellent interpersonal," "math," "basic math," and "food trays." Meanwhile, some responsibilities of line chefs require skills like "broilers," "chefs," "mix ingredients," and "steam meats. "