Hospitality

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.

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

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-bartende
managing bartender
service bartender
supervisor-bartender, lounge
supervisor, bartenders
tapman
tapman/woman
tapwoman

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.

Location

Regulation
Alberta

Regulated (voluntary)
British Columbia

Regulated (voluntary)
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)
QuÃ©bec

Regulated (voluntary)
Saskatchewan

Regulated (voluntary)
Yukon

Regulated (voluntary)

SEND US YOUR REQUIREMENTS

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.

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

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.

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 pÃ¢tissier
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

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
QuÃ©bec
Non-regulated
Saskatchewan
Non-regulated
Yukon
Non-regulated

SEND US YOUR REQUIREMENTS

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.

Food Counter Attendant

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. 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.

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.

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
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

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
QuÃ©bec
Non-regulated
Saskatchewan
Non-regulated
Yukon
Non-regulated

SEND US YOUR REQUIREMENTS

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.

Food Services

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

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.

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

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 (compulsory)
Newfoundland and Labrador

Regulated (compulsory)
Northwest Territories

Regulated (compulsory)
Nova Scotia

Regulated (compulsory)
Nunavut

Regulated (compulsory)
Ontario

Regulated (compulsory)
Prince Edward Island

Regulated (compulsory)
QuÃ©bec

Regulated (compulsory)
Saskatchewan

Regulated (compulsory)
Yukon

Regulated (compulsory)

SEND US YOUR REQUIREMENTS

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.

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.

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.

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

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)
Saskatchewan

Regulated (voluntary)
Yukon

Regulated (voluntary)

SEND US YOUR REQUIREMENTS

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.

Line Cook

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.

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.

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

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)
Saskatchewan

Regulated (voluntary)
Yukon

Regulated (compulsory)

SEND US YOUR REQUIREMENTS

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.

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 selfemployed.

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.

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
cafÃ© manager
cafeteria manager
canteen manager
canteen service district manager
canteen services manager
dining establishment managing supervisor
dining room manager
district manag
fast food restaurant managerer, canteen service
food services manager
hotel food and beverage service manager
manager, cafÃ©
manager, catering service
manager, food and beverage service
manager, food services
manager, hotel food and beverage service
manager, restaurant
manager trainee, restaurant
managing supervisor, dining establishment
restaurant assistant manager
restaurant manager
restaurateur - food services
tea room manager

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
Saskatchewan

Non-regulated
Yukon

Non-regulated

SEND US YOUR REQUIREMENTS

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.