Industry Profile -- by Mike Kimmel

With over six per cent of all Canadians employed in the restaurant business, it is no coincidence this field is one of the fastest growing industries. Interestingly, 40 per cent of all employees in this field are under the age of 25. In 1999, Canada's food industry had over $38 billion dollars in gross sales, equalling four per cent of the country's total gross domestic product.

These figures indicate there are many employment opportunities available for those who have a strong interest in the food and beverage business. Positions in the restaurant industry range from a bus person in a fast food restaurant, to being an executive chef, or a restaurant manager at a high-end establishment.

Essentially, there are three different types of restaurants. First, there is an "affordable" restaurant that usually costs less than $10 per meal. A meal at an affordable restaurant will be of a very basic variety with no special accessories. Secondly, there is a type of establishment that is called "moderate" where a meal at this type of restaurant is usually in the $10-$18 price range. Service in this type of restaurant will come in a way that is called "plate service" or "table d'hôte" which means the meal is from a set menu at a fixed price.

Finally, there are establishments called "high-end" restaurants. In this type of facility a single plate will be in the $15-$30 range. These restaurants will have many extras including a wine steward, highly recognized gourmet chefs, and skilled servers. These eating establishments will often use fine china and have many other lavish amenities like European wines, epic mushrooms and exotic vegetables.

There are usually three levels of chefs in these establishments. The first level of chef is called a sous-chef who will work the evening shift. The head chef is in charge of the kitchen staff during the daytime. The third level of chef is called an executive chef who is in charge of the whole operation of the kitchen. This level of chef is only prevalent in very fancy establishments and usually possesses a world-renowned reputation. Executive chefs usually have a minimum of 10 years experience and have practiced their trade overseas. The following is an overview of positions available in the restaurant industry.

Restaurant managers oversee the everyday operations of the entire facility. They work with the chefs to ensure items on the menu are ideal for the type of clientele they are serving. Restaurant managers perform budget analysis, develop marketing strategies and take care of the scheduling for the staff. The manager will also train and recruit new employees. The work setting for restaurant mangers will vary greatly depending on the type of establishment they operate. Weekend and evening work is the norm in this industry. A combination of work experience and education is considered an asset for this position.

• Pay will range from about $13,700 to $145,900 a year
• Expected to grow 1.9 to 2.9 per cent to the year 2007

Food service helper (bus people) duties consist of assisting servers, cleaning tables, serving appetizers to customers, and carrying dirty dishes back to the kitchen. There are three types of helpers including dining room assistants, food and beverage runners and caterer helpers. People in these positions have to be in good health, up-beat and also have excellent personal hygiene. Split shifts are common, therefore flexibility and adaptability are important. There are no standard education requirements.

• Pay will range from about $11,700 to $45,700 a year
• Expected to grow 0.6 to 1.6 per cent to the year 2007

Food and beverage servers prepare tables and counters before delivering a meal. Servers have many different duties depending on the type of establishment where they work. Greeting and welcoming the customers, taking orders, informing customers of specials, suggesting beverages and desserts and carrying trays of food are common duties. Interpersonal skills, physical fitness, organizational abilities and the ability to work in a team setting are all traits that servers should possess. There are no standard education requirements.

• Pay will range from about $11,100 to $45,900 a year (tips will escalate this figure)
• Expected to grow 0.9 to 1.9 per cent to the year 2007

Cooks have to keep up to date on kitchen supplies and food storage so they can inform the manager of any items that need to be ordered. Preparing a wide variety of meals, desserts and buffets are the main job duties that a cook will perform. Supervising and hiring kitchen staff are also duties that a cook may perform. Cooks will often have to work evening(s) and weekends as this is the "rush hour" in the restaurant business. Flexibility, the ability to work well with others and being very sanitary are key traits. There are no standard education requirements, although a journeyman certificate is available.

• Pay will range from about $12,000 to $69,600 a year depending on the establishment
• Expected to grow 1.9 to 2.9 per cent to the year 2007

Food and beverage supervisors oversee their particular "team" and ensure the servers on their team are all carrying out their job duties in an efficient manner. The supervisor, or team leader, is responsible for maintaining a clean work section or area. Keeping an even keel, having an excellent memory and possessing strong communication skills are important traits. Experience and/or post-secondary training are often required.

• Pay will range from about $12,000 to $78,200 a year
• Expected to grow 1.9 to 2.9 per cent to the year 2007

Kitchen helpers ensure that the kitchen area is kept in an orderly fashion. Cleaning floors, putting away dishes, washing food trays and keeping the cupboards stocked are all duties that kitchen helpers perform. There are usually three different types of kitchen helpers including; food preparation workers, sandwich/dessert makers and food assemblers. These three jobs vary depending on the restaurant. The ability to work in a fast-paced environment is critical. There are no standard education requirements.

• Pay will range from about $11,700 to $45,700 a year
• Expected to grow 0.6 to 1.6 per cent to the year 2007

Chefs prepare a wide variety of meals and are responsible for managing the entire kitchen staff. There are a few types of specialty chefs including; chefs saucier, chefs garde manager, chefs entremetier and chefs patissier. These chefs are more prevalent in "high-end" establishments and each one specializes in one kind of meal preparation. Menu planning and staying up to date on the latest eatery trends are important job duties. Creativity, artistic ability and strong supervisory abilities are all crucial skills. There are no standard education requirements.

• Pay will range from about $14,900 to $82,300 a year
• Expected to grow 1.8 to 2.8 per cent to the year 2007

Food service supervisors are typically a part of a catering team who will co-ordinate and supervise staff, estimate food requirements, train new staff and monitor food and equipment inventories. Evening, holiday and weekend work is required, as is standing all shift. Experience and/or post-secondary training are often required.

• Pay will range from about $12,000 to $78,200 a year
• Expected to grow 1.9 to 2.9 per cent to the year 2007

Restaurant/fast food cashiers typically greet customers, take food orders and handle money. Shifts vary depending on the place of employment, although standing for the entire shift is common. There are no standard education requirements.

• Pay will range from about $11,600 to $39,100 a year
• Expected to grow 1.2 to 2.2 per cent to the year 2007