To have a successful restaurant, there are several staff positions you will need to fill. The kind of restaurant you decide to open will have an impact on the number and kinds of restaurant staff you will need to hire. If you open what is essentially a takeout location that has few, if any tables for the customers to eat on the premises, you may only need to hire one or two employees who handle preparing a limited amount of food choices like pizzas or submarine sandwiches. One or both of them should know how to run your cash register in order to ring up any sales during operating hours. You may want to hire someone who can make deliveries off site, and possibly one or two employees to do nothing but handle dishwashing and kitchen cleanup duties to comply with local health ordinances. For opening a restaurant that is large enough for some tables for dining in, you will also probably need to hire someone who can aid in the daily preparation of some of the components necessary to construct menu selections (i.e. slicing meat and cheeses or cutting up vegetables).

If you are considering a career in cooking and you are a lover of wine, then working for the position of the Sommelier or the Wine Steward is the best cooking career choice for you. A Sommelier is a trained professional who works in fine restaurants. A Sommelier specializes in all the aspects of serving wine. It is a much more sophisticated role as compared to that of a wine waiter. A Sommelier has the principal job of procuring and storing wine, handling the wine storage rotation and of providing expert advice about wine to the customers of the restaurant. As a Sommelier, you will also be responsible for the development of wine lists. You will also be in charge of the delivery of the wine service and for the training of the restaurant staff with regards to the wine. A Sommelier will also suggest the pairing of wine along with the different kinds of foods that are served in the restaurant. Thus, to become a Sommelier, you would need to have good knowledge of how different foods complement and combine with different kinds of wine, beer, spirits and other beverages.