Chefs coats offer a comfortable and versatile solution to keeping clothes protected from stains in the kitchen and maintaining a proper dress code.
Ensure that your servers are adequately dressed to help your guests with our selection of server clothing.
Cook shirts make it easy to keep your employees feeling cool and comfortable while still maintaining a uniform dress code.
Whether you manage a movie theater, pool, or sports venue, concessions apparel makes it easy to maintain a uniform look among your employees.
Provide your staff with cooling towels to keep them feeling refreshed in hot or busy kitchen envionrments.
Chef Hats & Headwear
Adhere to local regulations and keep your employee's heads protected with our selection of chef hats and headwear.
Disposable Chef Hats & Hairnets
Prevent slips, falls, and spills in your workplace by providing your employees with non-slip shoes.
- plusChoice Black 6-Panel CapRated 4 out of 5 stars
- plusChoice 13" White Chef HatRated 5 out of 5 stars
- plusHenry Segal Black 1 1/2" (H) x 4 1/4" (W) Adjustable Band Poly-Satin Bow TieRated 5 out of 5 stars
- plusMercer Culinary Millennia® Customizable Black Mesh Top Baker's Skull Cap / Pill Box Hat M60075BK - Regular Size
- plusChoice White 6-Panel CapRated 5 out of 5 stars
- plusHenry Segal 3 1/2" Customizable Black Straight Neck TieRated 5 out of 5 stars
- plusChoice Black Mesh Top Chef Skull Cap / Pill Box HatRated 4 out of 5 stars
Other Hotel and Restaurant Linens
Restaurant Dress Code for Employees
Most businesses put dress code policies in place to create a standard of dress for their employees. In the foodservice industry, dress codes are an essential part of restaurant branding, food safety, and workplace hygiene. By providing a clear restaurant dress code, you help your employees to understand your expectations and avoid any potential missteps when choosing their work attire. Restaurant dress codes set a standard for your employees and also give you the right to enforce the policy when needed. Consider these tips for creating, implementing, and enforcing an effective dress code in your establishment. Shop All Restaurant Uniforms Click below to learn more about restaurant dress codes: Benefits of Restaurant Dress Code How to Write a Restaurant Dress Code What to Include in a Restaurant Dress Code Enforcing the Restaurant Dress Code What Is a Restaurant Dress Code Policy? An employee dress code policy is a written guide that outlines the company rules in regards to employee clothing, uniforms, grooming, and overall appearance. The restaurant dress code should be included in the employee handbook and reviewed with all new staff members. Benefits of Dress Code Restaurant dress codes offer several benefits for employers and staff members. Most importantly, a dress code helps your employees to choose the appropriate work attire so you can focus on other important tasks. But in addition to that, a standard of dress will also help in these areas: Guest First Impressions - Clean, well-fitting uniforms and good personal hygiene make your front-of-house staff appear professional to your guests. Identification - Dress codes and uniforms make your staff members more identifiable to guests and other employees. Restaurant Branding - You can enhance your restaurant branding by extending it to your staff uniforms. Server clothing and aprons can be customized with your restaurant’s name and logo. Team Morale - Uniforms should help inspire a sense of pride, authority, and camaraderie among employees. Safety - A dress code isn't necessary for appearance regulation alone. In the back of the house, non-slip shoes prevent trips, while chef's coats and chef pants can prevent burns. How to Write a Dress Code Policy It helps to break your dress code into easy-to-read sections. Include the following information in your written dress code policy: Dress Code Purpose - A brief statement that addresses the importance of a dress code helps your employees to understand its purpose. Dress Code Policy Target - List out all employee positions that must adhere to the dress code, including back-of-house, front-of-house, and management positions. Dress Code Guidelines - This is the meat of your dress code policy. Outline all aspects of the restaurant employee dress code, from personal grooming to bodily hygiene. Accommodations - Use this space to specify your accommodations. For example, you should allow exceptions to the dress code for religious expression, cultural dress requirements, and disabilities. Employee Acknowledgement - Request a signature from all new employees to show they have read and understand the dress code policy. Note: Before making your dress code official, consult with legal council to ensure you are abiding by all state and local regulations. Your attorney should also review the dress code to check for language or rules that could be considered discriminatory. What to Include in a Dress Code We've made a list of the common topics covered under a foodservice dress code. Every dress code is different, so use our dress code list as a starting point when you write your policy. Uniform Employees - If you provide uniforms, specify what articles of clothing you will provide and what items need to be purchased by the employee. For instance, you might provide chef coats and pants, but not footwear. You might also provide employees with accessories such as a chef hat or neckerchief when distributing uniforms. Also list any specific requirements related to uniform style, color, and brand to help employees purchase the right items. Non-Uniform Employees - Some employees wear their own personal clothing instead of a uniform, like managers, host staff, and sometimes bartenders. You can help them choose an appropriate work outfit by specifying a formal, business casual, or casual dress code. Beyond that, you might also have requirements related to color, fit, and style. Personal Clothing - Some employees change into their uniforms after they arrive to work. In your dress code, specify that all personal clothing worn on the premises must adhere to certain standards. Employees should change into uniforms before starting their shift and store all personal belongings in designated areas. Footwear - Your footwear policy is one of the most important parts of your dress code. There's a misconception that only back-of-house employees need to wear non-slip footwear, but any restaurant employee could slip on a greasy floor. Set a safety standard by requiring non-slip footwear for all staff members. Thankfully, there are many styles of skid-resistant footwear to suit any type of dress code. Fingernails - Unless intact gloves are worn, employees working with food may not wear fingernail polish. Nails should be kept short, trimmed, and filed. Artificial nails are not permitted. Hair Restraints - Food handlers must wear a hat or hair covering, a beard restraint (if applicable), and clothing that covers body hair. Front-of-house staff should keep hair pulled back from the face. Jewelry - Rings (except for a plain band without stones), bracelets (including medical bracelets), watches, and other jewelry must be removed from hands and arms. Individual companies may create policies that require necklaces, earrings, or other facial jewelry to be removed to limit the risk of physical contaminates. For food handlers that must wear a medical alert bracelet to protect their health, you can offer accommodations like wearing the bracelet further up their arm, attaching it to a necklace worn inside their shirt, or wearing an anklet instead. Personal Hygiene - Maintaining good personal hygiene isn't just for looks, it also prevents pathogens from skin and hair from coming in contact with food. In your policy, state your expectations for bodily hygiene. Adress personal cleanliness, oral hygiene, and use of products to prevent body odor. Enforcing Your Dress Code Once you've put your dress code into writing and documented disciplinary procedures for potential infractions, you're ready to enforce the policy. Check out our tips for handling possible violations of the restaurant employee dress code: If a violation is reported by another employee, take time to observe the employee to see if the claims are true. Move the accused employee away from patrons or co-workers to discuss the alleged violation. Ask the employee if there was a reason they didn't follow the policy. If it's the first offense, provide an opportunity to change and return to work. Document the situation and follow up to discuss the next course of action if necessary. Stick to the disciplinary plan that was discussed during orientation. Now that you're familiar with dress codes for restaurants, you can write an effective policy that will keep all your staff members looking their best. Remember that as time goes by, you may need to make updates to your policy based on new safety standards and uniform trends.
Types of Chefs
In a busy restaurant, one key factor for success is hiring the right chef. There can actually be various types of chefs operating in one kitchen. That leads us to ask, "What are the different types of chefs?" Read on to learn the difference between the various chef titles and the tasks those chefs perform in a bustling restaurant kitchen. Use the following links to navigate and learn more about a specific type of chef: Managerial Chefs Specialized Chefs Types of Cooks Background on Chef Titles The different chef titles emerged in the 19th century with the creation of the French Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every kitchen operates under the French Brigade System, and some positions in the system may be combined depending on the size of the restaurant. However, it has provided a basic outline that restaurant owners can refer to when setting up their kitchen hierarchy and stations. Types of Chefs Chefs will generally hold the higher ranked positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef. Managerial Chefs In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the restaurant's overall success. The following roles are listed in descending order. Chef-Owner (Group Chef) Primary Task: Business management There is only one per kitchen. They are responsible for running the establishment as a whole. They will often work on menu engineering. Executive Chef (Chef de Cuisine, Head Chef) Primary Task: Kitchen management There is only one per kitchen, leading to high competition for the role. They oversee daily operations, kitchen costs, food preparation, and menu planning. They will often create most of the new recipes and dishes for the menu. Sous Chef (Second Chef, Under Chef) Primary Task: Team management There can be more than one in a kitchen depending on the size of the establishment. They oversee the details of each dish and oversee the food lines. They are the second in command and will run the kitchen in the executive chef’s absence. They will usually train newly hired chefs and cooks. Senior Chef (Chef de Partie, Station Chef) Primary Task: Station management There can more than one in a kitchen. They are in charge of specific stations in the kitchen. They are usually specialist on a certain portion of the menu and will ensure that high-quality food leaves their station. Back to Top Specialized Chefs A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field. Pastry Chef (Patissier) Primary Task: Prepare pastries, breads, and desserts They may be in charge of the whole dessert menu. The position usually requires extensive specialized training or the completion of a degree in baking. Depending on the establishment, this position can be equivalent to executive chef. Sauce Chef (Saucier, Saute Chef) Primary Task: Choose and prepare sauces and gravies for all meal types They may also prepare soups and stews. This is mainly a position found in locations that serve French cuisine. Fish Chef (Poissonier) Primary Task: Prepare and cook seafood They may also be responsible for acquiring the seafood used in an establishment from a local market or non-local vendor. Vegetable Chef (Entremetier) Primary Task: Prepare and cook vegetables and starches They may also be responsible for some soups and egg dishes. Meat Chef (Rotisseur, Roast Chef) Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods They may also be in charge of obtaining the meat from local suppliers and retailers. Pantry Chef (Garde Manger) Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings They will also be responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may include carved and molded ice or fruits. Fry Chef (Friturier) Primary Task: Cook foods that need to be fried They are mainly needed in fast food establishments. Grill Chef (Grillardin) Primary Task: Cook foods that need to be grilled They will generally grill meats and sometimes vegetables. Butcher Chef (Boucher) Primary Task: Prepare cuts of meat for other station chefs to cook They are mainly needed in larger establishments to keep up with the demand. Back to Top Types of Cooks Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized chefs. They are more likely to cook by following recipes given to them and flow between the different cook positions as needed. Line Cook (Commis) Primary Task: Cooking where needed and completing an assortment of kitchen tasks They will learn different cooking styles from the specialized chefs in the kitchen. They are usually still in culinary school and getting experience through the position. They may be required to do miscellaneous tasks like plating dishes, taking orders, or cutting vegetables. Prep Cook (Kitchen Porter, Kitchen Hand, Kitchen Assistant) Primary Task: Responsible for daily food prep and kitchen tasks Their responsibilities revolve around kitchen basics like chopping ingredients, properly labeling containers in storage, and cleaning countertops. Relief Cook (Chef de Tourant, Roundsman, Swing Cook) Primary Task: Fills in wherever needed They will assist chefs that may be overwhelmed at their stations. Short Order Cook Primary Task: Prepare quick and simple meals They are responsible for clearing as many order tickets as quickly as possible without sacrificing the quality of the meal. They mainly focus on making foods like sandwiches and salads. Back to Top Working in a commercial kitchen can be fast-paced in terms of daily tasks and upward mobility. Various chef and cook positions are needed to keep a restaurant running smoothly and the hierarchy can look very different from kitchen to kitchen. There are even more restaurant positions and jobs than listed above for the whole establishment to succeed. It is important to keep in mind that becoming a chef requires years of training. Work your way from the bottom up through the different jobs available, find an area you can specialize in, and pursue it with gusto.
Keep Staff Looking Polished and Professional in Coordinated Chef Clothing
Our chefwear protects your staff's street clothing while making them look like part of a professional cooking team. Create a restaurant uniform by choosing from traditional chef coats and hats, cook shirts, checkered and solid chef pants, and server clothing. You can use the variety of colors to designate head chefs from line cooks, or you can dress your staff all in the same color for a uniform appearance. Our chef apparel and restaurant uniforms are available in both male and female styles, and they're made in a variety of cotton and polyester blends to make everyone more comfortable in their uniforms. Designed for comfort and utility, our chef pants are equipped with features like pockets and a drawstring waist, while our chef whites and coats are made to quickly absorb moisture and keep staff cool in hot kitchens. Complete a restaurant uniform by choosing from our selection of chef caps, hats, berets, beanies, and bandannas that are designed to wick away sweat. They'll also keep your employees' hair out of food, making your preparation and service more sanitary.
Our chef apparel and restaurant uniforms are available in both male and female styles, and they're made in a variety of cotton and polyester blends to make everyone more comfortable in their uniforms. Designed for comfort and utility, our chef pants are equipped with features like pockets and a drawstring waist, while our chef whites and coats are made to quickly absorb moisture and keep staff cool in hot kitchens. Complete a restaurant uniform by choosing from our selection of chef caps, hats, berets, beanies, and bandannas that are designed to wick away sweat. They'll also keep your employees' hair out of food, making your preparation and service more sanitary.