careers in FOODSERVICE
A day at the races, a stint on an oil rig, art galleries, football stadia or slick City dining rooms. The world is your oyster if you work in foodservice
What sets the foodservice sector apart from restaurants? Good question. One difference is that the catering companies usually provide services – and that includes everything from fast food to fine-dining – for a third party. Check out City firm dining rooms, staff restaurants, airports, train stations, oil rigs, racecourses, museums, hospitals, universities, schools and the Ministry of Defence. They are all served by foodservice companies operating under contract, which is why they are also called contract caterers. So, who are these companies? Well, there are the
multinationals such as Sodexo, Compass Group, Elior and Aramark; the large independents, such as BaxterStorey and CH&Co Group; smaller players, such as Bartlett Mitchell and Olive; niche, sometimes funky caterers such as Rhubarb or Vacherin; and last but not least there are the in-house caterers. The great thing is that each type of caterer
offers different opportunities. The big boys provide structured career development while the independents may allow more creative input. Contract catering certainly grants something for everyone. Roles include chef, waiter and food and beverage manager positions through to operations, marketing, area managers and directors. And few other sectors of hospitality allow you to start your career back of house and end up in head office.
“My job is to lead, coach and train our teams. It’s a great environment to work in as the company offers a huge amount of learning and development – there
are always fresh opportunities” Christine Noel, front of house manager, Compass Group
Why foodservice is cool Restaurant Associates has just announced an exclusive partnership with chef Emily Roux, 24, daughter of über-chef Michel Roux Jr. She will work as a consultant for Compass Group’s fine-dining division, having studied at world- renowned Institut Paul Bocuse, where she focused on culinary arts and restaurant management.
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