Career Description

First-line supervisors of food preparation and serving workers directly supervise and coordinate activities of workers engaged in preparing and serving food.

Academic Requirements

Food service workers at all levels have the option of gaining certification through professional organizations or government agencies, such as the National Restaurant Association Educational Foundation, the American Culinary Federation or a state’s department of health. Directors, kitchen staff, and culinary professionals can earn credentials that demonstrate a level of knowledge and skill that meets industry standards.

Professional Organizations