Restaurant Kitchen

Dishwasher

The dishwashing job is physical labor. Boots and an apron, preferably waterproof, are the standard uniform. Dishwashers are the serfs of the restaurant world. But most experienced chefs and managers agree that they're among the most important people in the building. The most amazing food in the world will do you no good if you don't have a clean plate to put it on or a clean fork to eat it with.

Many cooks and chefs start out in the dish area. If they have the desire, dishwashers can move from dish to prep to line to sous chef. Promotion from within your organization is an ideal way to sell an employee on working in the dish area. Motivating someone to "bust suds" and dig his elbows deep in discarded food is tough. Promotion can be the carrot dangling out in front of the employee. If you're able to hang on to your dish guy and move him up the ranks, you and he will both have a great story to tell.

Prep cook

Prep is short for preparing, or making preparation. It's the root system of the kitchen. Your prep cooks are the unsung heroes of the kitchen, the ones who do the daily grunt work. Prep cooks touch every part of your menu and kitchen, whether they're cutting steaks off the side of beef; chopping lettuce; making soups, bulk sauces, frosting, or pizza dough; or wrapping and freezing compound butters. Prep cooks prepare your kitchen for the shift to come.

The Grill Station

The grill station consists of the grill, which can be a char broiler or a flattop, a cooler for grill items (chicken, beef, kebabs, ect…) tongs, grill brush and whatever house seasoning you use. The grill cook needs to have a good degree of experience. Like the sauté cook, the grill cook is cooking several dishes at once. He also needs to know how to properly cook beef to well, medium and rare temperatures.

The Fry Station

The fryer, or fryolator as it is sometimes called, is for fried foods, such as chicken wings, onion rings and French fries. Because a great deal of food that goes into a fryer is a frozen, most fry stations have their own freezer. Other equipment needed includes fry baskets, tongs, and bowls for breading. The fry station is a good entry level cooking position, ideal for someone just starting out in a restaurant kitchen.

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