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Fine Dining Restaurant Positions

by Kristin Swain, studioD

Fine dining has expanded its audience -- it's no longer simply a luxury for the wealthy, but a mainstream indulgence. There are several different jobs available in fine dining establishments, and all employees are expected to give customers a high quality experience. To work in a fine dining establishment, you must be extremely knowledgeable about the restaurant and all it has to offer, as well as give exceptional service. When you work at a fine dining restaurant, be sure to look and play the part.


As the restaurant's host, you give customers the first impression of the establishment. Hosts greet customers and take reservations, both in person and over the phone. It is important that the host has an approachable, friendly demeanor and treats all customers with the utmost respect. Once in the restaurant, customers receive their first taste of service from the host who seats them. Your role as a host is also in answering any initial questions that customers may have about the restaurant. Hosts also tasked with keeping the lobby area clean and neat.


Servers in a fine dining restaurant are required to meet all customer needs, often needing to exceed their expectations. As a server, you'll take orders for food and beverage, and then deliver the items to the table in a timely manner. Servers should also be prepared to accurately answer questions about the menu and restaurant. When you apply for a server position in this type of establishment, you're expected to have a well-groomed appearance, friendly personality and solid knowledge base about the restaurant and menu. Many fine dining servers will also have an understanding about wine and beer so they know how to pair drinks with food.

Executive Chef

Being the executive chef of a fine dining restaurant can be stressful, but it can also be a very important career step for professional chefs. The executive chef creates different menus for the restaurant, often with different daily specialties to provide repeat customers with a unique experience. Chefs manage the kitchen staff, which includes training other employees and sous-chefs. The chef prepares appetizers and main courses for customers, in addition to instructing other kitchen staff in the preparation of these foods. An executive chef will also oversee the purchasing of supplies, food and equipment for the kitchen.

Pastry Chef

The pastry chef is in charge of desserts. This type of chef designs dessert selections that complement the day's menu. A pastry chef reports to the executive chef, and they are expected to work together to develop menus that appeal to customers and reflect the taste of the restaurant. If you want to work at a fine dining restaurant as a pastry chef, you're expected to have had formal training, as well as past experience as an apprentice at another restaurant.

About the Author

Residing in Los Angeles, Kristin Swain has been a professional writer since 2008. Her experience includes finance, travel, marketing and television. Swain holds a Bachelor of Arts in communication from Georgia State University.

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