​Wait staff serve as the primary interaction point between customers and the restaurant. They present the menu, take orders, and may process customer payments. Wait staff deliver orders to the appropriate customers efficiently and help open and close the facility while keeping it well-stocked and clean.

​The head chef is the creative and operational pillar of a kitchen, responsible for menu development, meal preparation, and kitchen team management.

Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times.