Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant or corporate dining operation. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
Related job titles are: Sous Chef, Kitchen Manager, Chef, Cook, Executive Chef, Banquet Chef, Executive Sous Chef, Head Cook, Pastry Chef, or Food and Beverage Director.
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CULINARY COURSES AND DEGREES
Culinary, Fashion, Design, and Media Arts Programs
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Important Culinary Professional degree information -Top of Page-
- Most workers in these occupations have prior experience in the food service or hospitality industries.
- While most workers have some postsecondary training, many experienced workers with less education can still be promoted into these positions.
- Job opportunities are expected to be good, largely because of high turnover; however, keen competition is expected for jobs at upscale restaurants that generally pay more.
How much does a Culinary Professional make in salary? || Culinary Professional pay -Top of Page-
Earnings of chefs, head cooks, and food preparation and serving supervisors vary greatly by region and the type of employer. Earnings are usually highest in upscale restaurants and hotels, where many executive chefs are employed, and in major metropolitan and resort areas.
Median annual wage-and-salary earnings of chefs and head cooks were $38,770 in May 2008. The middle 50 percent earned a salary of between $29,050 and $51,540. The lowest 10 percent earned a salary of less than $22,120, and the highest 10 percent earned a salary of more than $66,680. Median annual wages in May 2008 in the industries employing the largest number of chefs and head cooks were:
Other amusement and recreation industries $45,650
Traveler accommodation 44,660
Special food services 40,890
Full-service restaurants 36,700
Limited-service eating places 30,060
Median annual wage-and-salary earnings of food preparation and serving supervisors were $28,970 in May 2008. The middle 50 percent earned a salary of between $22,530 and $37,290. The lowest 10 percent earned a salary of less than $18,530, and the highest 10 percent earned a salary of more than $46,810. Median annual wages in May 2008 were $32,560 in full-service restaurants and $25,420 in limited-service eating places, the industries employing the largest numbers of food preparation and serving supervisors.
What is a Culinary Professional? || What does a Culinary Professional do? || Job descriptions -Top of Page-
Chefs, cooks, and food preparation specialists prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts—in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation specialists peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.
Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation specialists. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at that station. Job titles often reflect the principal ingredient prepared or the type of cooking performed—vegetable cook, fry cook, or grill cook.
Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. The terms chef and cook often are used interchangeably, but generally reflect the different types of chefs and the organizational structure of the kitchen staff. For example, an executive chef is in charge of all food service operations and also may supervise the many kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. Chefs tend to be more highly skilled and better trained than cooks. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
Work environment for Culinary Professionals -Top of Page-
Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but kitchens in older and smaller eating places are often not as well designed. Kitchens must be well ventilated, appropriately lit, and properly equipped with sprinkler systems to protect against fires. Kitchen staffs invariably work in small quarters against hot stoves and ovens. They are under constant pressure to prepare meals quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed.
Work environment vary with the type and quantity of food prepared and the local laws governing food service operations. Workers usually must withstand the pressure and strain of standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious.
Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Work schedules of chefs, cooks and other kitchen workers in factory and school cafeterias may be more regular. In 2004, about 40 percent of cooks and 46 percent of food preparation specialists had part-time schedules, compared to 16 percent of workers throughout the economy. Work schedules in fine-dining restaurants, however, tend to be longer, because of the time required to prepare ingredients in advance. Many executive chefs regularly work 12-hour days because they oversee the delivery of foodstuffs early in the day, plan the menu, and start preparing those menu items that take the greatest amount of preparation time or skill.
How to become a Culinary Professional || Culinary Professional classes and degree programs -Top of Page-
Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience and an intense desire to cook. Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking schools, professional culinary institutes, or 2- or 4-year college degree programs in hospitality or culinary arts. In addition, some large hotels and restaurants operate their own training and job-placement programs for chefs and cooks. Most formal training programs require some form of apprenticeship, internship, or out-placement program jointly offered by the school and affiliated restaurants. Professional culinary institutes, industry associations, and trade unions also may sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor. Many chefs are trained on the job, receiving real work experience and training from chef mentors in the restaurants where they work.
Although curricula may vary, students in formal culinary training programs spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. They learn good knife techniques, safe food-handling procedures, and proper use and care of kitchen equipment. Training programs often include classes in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs.
The number of formal and informal culinary training programs continues to increase to meet demand. Formal programs, which may offer training leading to a certification or a 2- or 4-year degree, are geared more for training chefs for fine-dining or upscale restaurants. They offer a wider array of training options and specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world.
Where are the Culinary Professional jobs? -Top of Page-
Chefs, head cooks, and food preparation and serving supervisors held 941,600 jobs in 2008. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. Nearly half of chefs and head cooks were employed at full-service restaurants (those that had table service). About nine percent each were employed by hotels and the special food services industry that includes caterers and food service contractors. Eight percent were self-employed.
Forty-three percent of food preparation and serving supervisors were employed by limited-service eating places, made up mostly of cafeterias and fast food restaurants and other places that offer simple carry-out food items. Another 25 percent were employed by full-service restaurants. Supervisors are also found in schools, the special food services industry, and a wide variety of other places that serve food.
Culinary Professional job opportunities and outlook -Top of Page-
Job openings for chefs, head cooks, and food preparation and serving supervisors are expected to be good through 2018; however, competition should be keen for jobs at the more upscale restaurants that tend to pay more. Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important. Although job growth will create many new positions, the majority of job openings will stem from the need to replace workers who leave the occupation. The fast pace, long hours, and high energy levels required for these jobs often lead to high turnover.