Venue Roles Explained
Hospitality roles explained: duties & responsibilities
Explore the most common hospitality venue roles and understand how each position supports daily service, kitchen operations and venue management. From entry-level kitchen hand duties through to senior head chef job descriptions, hospitality venues rely on clearly defined responsibilities across front-of-house (FOH), back-of-house (BOH) and management teams.
Core hospitality roles
Kitchen Hand duties
What they do: Kitchen hands support the daily running of a commercial kitchen by keeping prep areas organised, equipment clean and service moving efficiently during busy periods. Kitchen hand duties typically include working closely with cooks and chefs to maintain food safety standards, manage basic preparation tasks and ensure the kitchen operates smoothly before, during and after service. This role is one of the most common entry points into back-of-house hospitality work and provides hands-on exposure to how professional kitchens function.
Key responsibilities:
- Assisting with basic food preparation
- Cleaning dishes, utensils and kitchen equipment
- Maintaining hygiene and food safety standards
- Handling stock and deliveries
- Supporting cooks and chefs during service
Who this suits: You don’t mind getting stuck into physical work and enjoy being busy rather than standing still. You’re comfortable working behind the scenes, learning as you go and picking things up by watching others. If you’re happy taking on hands-on kitchen hand duties, you won’t need constant supervision and want a practical way to build kitchen experience without formal qualifications, this role is a solid starting point.
Salary range: $25 – $30 per hour (depending on experience and penalties)
Chef job description
What they do: Chefs prepare, cook and plate food in commercial kitchens, working to strict timing, quality and safety standards during service. They follow recipes and kitchen systems, coordinate with other chefs and support staff and adjust pace quickly during busy periods to keep service running smoothly. While responsibilities shift by venue and seniority, a typical chef’s job description centres on delivering consistent dishes and supporting overall kitchen performance.
Key responsibilities:
- Preparing menu items to standards
- Managing workflow during service
- Following food safety and hygiene requirements
- Supporting junior kitchen staff
- Contributing to menu preparation and planning
Who this suits: You enjoy hands-on work and thrive in structured, high-pressure environments where timing matters. You take pride in precision, work well as part of a team and stay focused when the kitchen gets busy. If the pace, standards and expectations outlined in a chef job description align with how you like to work day to day, this role is a strong fit.
Salary range: $60,000 – $88,000+
Chef de Partie job description
What they do: Chef de partie roles focus on running a specific section of the kitchen, such as grill, larder or pastry. The job description of a chef de partie entails preparing dishes independently, managing prep for that section and maintaining consistency during service. Chefs in this role also support and guide junior kitchen staff while ensuring standards are met under pressure.
Key responsibilities:
- Running a designated kitchen section
- Preparing and plating dishes independently
- Supervising junior kitchen staff
- Maintaining prep levels and stock for the section
- Ensuring consistency and quality during service
Who this suits: You’re ready to take ownership of your work and enjoy being responsible for a defined part of the kitchen. You’re confident working independently, stay organised when things get busy and like leading by example during service. If stepping into the responsibilities outlined in a chef de partie job description feels like the right next move without shifting fully into management, this role offers a strong balance.
Salary range: $70,000 – $95,000+
Sous Chef job description
What they do: Sous chefs support the head chef by helping manage daily kitchen operations, service flow and staff coordination. A typical sous chef job description includes balancing hands-on cooking with leadership responsibilities, stepping in to supervise service, manage prep, handle ordering and ensure food safety standards are met. Sous chefs often act as the second-in-command in the kitchen.
Key responsibilities:
- Supporting menu planning and execution
- Supervising kitchen staff during service
- Managing prep, stock and ordering
- Maintaining food safety and compliance standards
- Covering head chef duties when required
Who this suits: You enjoy leading others while still staying involved in the action. You’re comfortable making decisions during busy services and supporting both junior staff and senior leadership. If reading a sous chef job description sounds like the right mix of cooking, planning, organisation and people management, this role is a natural progression.
Salary range: $70,000 – $115,000+
Barista job description
What they do: Baristas prepare and serve coffee and other beverages, often acting as the main customer contact point in cafés. A typical barista job description includes managing coffee workflow during peak periods, maintaining equipment, ensuring consistency in drink quality and supporting overall service operations, including taking orders and handling payments.
Key responsibilities:
- Preparing espresso-based drinks to standard
- Managing workflow during busy service periods
- Maintaining coffee equipment and cleanliness
- Taking orders and handling payments
- Supporting overall café operations
Who this suits: You enjoy working with people and staying active in fast-paced environments. You care about consistency and quality, like working with your hands and don’t mind repetitive tasks when speed and accuracy matter. If reading a barista job description sounds like something you’d enjoy in practice — customer interaction, rhythm and pace — this role is a strong fit.
Salary range: $25 – $35 per hour (including penalties)
Waitstaff / Café All-Rounder duties
What they do: Waitstaff and café all-rounders support front-of-house service by taking orders, serving food and drinks, handling payments and maintaining service areas. They act as the link between customers, the kitchen and the bar, helping service run smoothly during busy shifts.
Key responsibilities:
- Taking orders and serving food and drinks
- Using POS systems and handling payments
- Maintaining dining and service areas
- Supporting bar and kitchen teams during service
Who this suits: You’re comfortable talking to people and enjoy being on your feet. You like variety in your work, don’t mind juggling tasks and stay calm when things get busy. If you’re looking for flexible hours and a people-focused role, this is a common and accessible entry point into hospitality.
Salary range: $25 – $32 per hour
Management roles
Head Chef job description
What they do: Head chefs oversee the entire kitchen operation, focusing on leadership, performance and consistency rather than day-to-day cooking alone. A head chef’s job description usually covers menu planning, cost control, team leadership and maintaining kitchen standards, ensuring the kitchen operates efficiently and safely across all services.
Key responsibilities:
- Menu planning and costing
- Leading and training kitchen staff
- Managing food costs and waste
- Ensuring compliance and safety standards
- Overseeing kitchen performance
Who this suits: You enjoy leading teams and taking responsibility for outcomes. You’re comfortable making decisions, managing pressure and balancing creativity with structure. If the scope and accountability described in a head chef job description match how you like to work — owning results, mentoring others and overseeing the bigger picture — this role is a strong fit.
Salary range: $75,000 – $135,000+
Venue Manager duties
What they do: Venue managers oversee the overall operation of hospitality venues, managing staff, service quality, finances and compliance. They coordinate teams across FOH and BOH, handle rostering and performance and ensure the venue runs smoothly day to day.
Key responsibilities:
- Managing staff rosters and performance
- Overseeing daily operations
- Handling budgets and reporting
- Ensuring licensing and compliance
- Maintaining customer experience standards
Who this suits: You like managing people and keeping operations organised. You’re comfortable balancing customer experience with business decisions and enjoy solving problems as they arise. If you prefer leadership and oversight over hands-on service, this role offers a clear progression path.
Salary range: $70,000 – $120,000+
Support roles
Kitchen Porter / Support Staff job description
What they do: Kitchen porters and support staff assist with cleaning, prep and general organisation, helping kitchens operate efficiently during service. Their work supports chefs by keeping workspaces clear, equipment ready and hygiene standards in place.
Key responsibilities:
- Maintaining cleanliness and hygiene
- Supporting food prep and stock handling
- Assisting kitchen teams during service
Who this suits: You’re happy working behind the scenes and don’t mind repetitive or physical tasks. You like contributing to a team without being customer-facing and prefer roles with clear, practical responsibilities.
Salary range: $24 – $30 per hour
Food and Beverage Supervisor duties
What they do: Food and beverage supervisors oversee service teams during shifts, ensuring staff are supported, standards are met and service runs smoothly. They handle customer issues, coordinate staff and assist venue managers with daily operations.
Key responsibilities:
- Coordinating staff during service
- Handling customer issues
- Monitoring service standards
- Supporting training and compliance
Who this suits: You’re confident leading others and stepping in when things get busy. You enjoy supporting teams, setting standards and being the point of contact during service. If you’re ready to move beyond frontline work without stepping fully into senior management, this role is a strong step.
Salary range: $65,000 – $90,000+
Explore hospitality roles with CareerOne
Compare hospitality venue roles, responsibilities and expectations to find positions that match your skills and career goals. CareerOne connects job seekers with hospitality roles across cafés, restaurants, bars, hotels and venues nationwide. We help you understand what different positions involve — from entry-level responsibilities like kitchen hand duties to more specialised and senior roles, including head chef. Access resources covering skills, salaries and career pathways to support your next move.
