Line cooks, bartenders, and hostesses are as crucial as they are common in the restaurant business. However, creative restaurateurs are adding unique new positions to their staffing lineups to offer special services to guests or distinctive elements to their operations. Here are 10 unique new restaurant jobs that are helping eateries provide a truly unique experience.
Master Noodle Chef
Dinner and a show take on a new meaning at Mr. Chow in Beverly Hills, California. These specially trained noodle ninjas take center stage to bounce and twist pasta dough to make hand-pulled Beijing noodles for the restaurant’s signature noodle dish.
You won’t find coffee cups or butter dishes like those at Herons in Cary, North Carolina anywhere else. That’s because Ben Owen III works under guidance from executive chef Steven Greene to handcrafts bespoke pieces for the restaurant.
You could call him the meat master. From hot dogs to tourtes, head charcutier Vivien Lallement makes an array of charcuterie products for Daniel Boulud’s New York City restaurants, including Bar Boulud and DBGB.
They’re beekeepin’ real at Apis in Spicewood, Texas. Chef Taylor Hall doubles as a beekeeper, overseeing the 20 hives on-site that provide honey for the restaurant.
Kinship’s co-owner Celia Laurent spends several hours every week deciding composition, color scheme, and creation of the floral arrangements for the Washington, D.C. restaurant. She hones in on sturdier species that can withstand the temperature changes in the restaurant and steers clear of flowers that have a strong fragrance, which might clash with the guests’ dining experience.
Yes, this job actually exists. Chris Leung gets paid (!!!) to manage the whiskey inventory of more than 2,700 bottles, provide recommendations to guests, hosts tastings, and oversee training sessions for staffers at Jack Rose in Washington, D.C. Plus, he gets to drink more than a fair amount of whiskey.
Timbercreek Market in Charlottesville, Virginia is a restaurant-market combo. They keep three butchers on staff to service both sides of the concept, ensuring their meats are always a cut above.
Can’t decide between the oolong and the rooibos? Don’t even know what those are? That’s where Blue Duck Tavern’s Christian Eck comes in. He can advise on which varietal from the restaurant’s list would suit a drinker best or what dish to pair with it.
The produce for EatWell DC’s restaurants, which include The Bird and The Pig is grown at a 13-acre farm outside the city in Maryland. Manager Alex Stoffel oversees the operation, allowing the owners and chefs to stay focused on running the business and culinary elements.
Social Media Manager
Na Lee gets paid to be on Instagram all day. The social media manager for Farmers & Distillers and Farmers Fishers Bakers in Washington, D.C. actually does far more than post and like photos. She also handles the restaurants’ Facebook and Twitter accounts, responds to guest reviews on online review platforms, helps with marketing initiatives, conducts marketing research, does event planning, and more.