- Chef: A chef is responsible for preparing and cooking food in a commercial kitchen. They may work in restaurants, hotels, or other foodservice establishments.
- Sous chef: A sous chef is a chef's second-in-command and is responsible for assisting the chef in all culinary operations.
- Restaurant manager: A restaurant manager is responsible for the overall operation of a restaurant, including hiring and firing staff, creating and managing budgets, and ensuring the quality of the food and service.
- Food and beverage director: A food and beverage director is responsible for the food and beverage services of an entire hotel or resort. They supervise the staff, create menus, and ensure the quality of the food and service.
- Hotel sales manager: A hotel sales manager is responsible for generating revenue for a hotel through the sale of guest rooms, meeting space, and other amenities.
- Event coordinator: An event coordinator is responsible for planning and executing events, such as weddings, corporate functions, and banquets.
- Catering manager: A catering manager is responsible for the planning and execution of catering events. They work with clients to create custom menus, arrange for equipment, and coordinate staff.
- Culinary instructor: A culinary instructor teaches cooking and baking classes at a college or vocational school. They may also work as a chef in a restaurant or foodservice establishment.
- Food writer: A food writer writes about food for newspapers, magazines, websites, and other media outlets. They may also work as a cookbook author or restaurant reviewer.
- Sales representative: A food service sales representative sells food and beverage products to restaurants, hotels, and other businesses. They may work for a food manufacturing company or a distribution company.
- Culinary consultant: A culinary consultant provides expertise and advice to foodservice establishments on a variety of topics, such as menu planning, kitchen design, and staff training.