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Culinary Jobs – Dining Room and Cafeteria Attendants, Bartender Helpers

admin — Fri, 07 May 2010 07:17:50 +0000

Dining room and cafeteria attendants and bartender helpers assist waiters, waitresses, and bartenders by cleaning tables, removing dirty dishes, and keeping serving areas stocked with supplies. Sometimes called backwaiters or runners, they bring meals out of the kitchen and assist waiters and waitresses by distributing dishes to individual diners. They also replenish the supply of clean linens, dishes, silverware, and glasses in the dining room, and keep the bar stocked with glasses, liquor, ice, and drink garnishes. At the conclusion of meals, they remove dirty dishes and soiled linens from tables. Dining room and cafeteria attendants and bartender helpers are sometimes referred to collectively as the bus staff. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware. They may carry trays to dining tables for patrons. Bartender helpers keep bar equipment clean and glasses washed. Dishwashers clean dishes, cutlery, and kitchen utensils and equipment. These jobs are also prevalent in limited service eateries, which don’t employ servers and specialize in simpler preparations that often are made in advance.

Sample job titles include: bar attendant, bar back, bartender helper, beverage server, buffet attendant, busboy, busser, cafeteria attendant, cafeteria worker, carry out clerk, dining room attendant, dishwasher, food service attendant, kitchen help, hostess, kitchen helper, line server, lunchroom attendant, lunchroom worker, nutrition aide, server, set up attendant, silver steward, silver wrapper, table attendant, wait staff, waitress, water attendant, club attendant, cook, counter supply worker, dietary aide, and water carrier.

Average Salary:

$18,140

Average Hours (per week):

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

None

Training Period:

Some food-serving workers can acquire more skills by attending relevant classes offered by public or private vocational schools, restaurant associations, or large restaurant chains.

Strongest Market(s):

Job opportunities at most eating and drinking places will be excellent because many people in these occupations change jobs frequently. Of course, the opportunities exist all over the country.

Entry Level Salary:

Starting salaries range from $6.82 to $7.39 per hour.

Top Salary:

$24,270

Job Growth Forecast:

Projected growth for the next decade is below average at 6 percent. Job opportunities at most eating and drinking places will be excellent, though, because many people in these occupations change jobs frequently, creating a steady stream of openings.

Culinary Jobs – Waiters and Waitresses

admin — Fri, 07 May 2010 07:16:16 +0000

Waiters and waitresses, also called servers, take customers’ orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service, emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift.

Average Salary:

$15,870

Average Hours (per week):

Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to many younger applicants who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008—about six times the proportion for all workers. Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2008, those on part-time schedules included half of all waiters and waitresses and almost three-fourths of all hosts and hostesses.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

None

Training Period:

All new employees receive some training from their employer. They learn safe food handling procedures and sanitation practices, for example. Some employers, particularly those in fast-food restaurants, teach new workers using self-study programs, on-line programs, audiovisual presentations, and instructional booklets that explain food preparation and service skills. But most food and beverage serving and related workers pick up their skills by observing and working with more experienced workers. Some full-service restaurants also provide new dining room employees with some form of classroom training that alternates with periods of on-the-job work experience. These training programs communicate the operating philosophy of the restaurant, help establish a personal rapport with other staff, teach formal serving techniques, and instill a desire to work as a team. They also provide an opportunity to discuss customer service situations and the proper ways to handle unpleasant circumstances or unruly patrons.

Strongest Market(s):

Job opportunities at most eating and drinking places will be excellent because many people in these occupations change jobs frequently, which creates a large number of openings. Keen competition is expected, however, for jobs in popular restaurants and fine dining establishments, where potential earnings from tips are greatest.

Entry Level Salary:

Starting Salaries range from $6.73 to $7.32 per hour.

Top Salary:

$23,180

Job Growth Forecast:

Projected growth for the next decade is below the national average, at 6 percent.

Culinary Jobs – Combined Food Preparation and Serving Workers, Including Fast Food

admin — Fri, 07 May 2010 07:15:08 +0000

Combined food preparation and serving workers perform duties which combine both food preparation and food service. Job responsibilities include accepting payment from customers, and making change as necessary. They request and record customer orders and computes bills using cash registers; they clean and organize eating and service areas, too. Additionally, combined food preparation and serving workers serve customers in eating places that specialize in fast service and inexpensive carry-out food; tasks may include preparing and serving cold drinks, desserts, milkshakes, or frozen custard from machines, and selecting food items from serving or storage areas and placing them on dishes or serving trays, or in takeout bags. The job frequently requires workers to prepare simple foods and beverages such as sandwiches, salads, and coffee. Serving workers also notify kitchen staff of shortages or special orders. It is not unusual to cook or re-heat food items such as French fries. Frequently, food preparation and serving workers wash dishes, glassware, and silverware after meals. Sample job titles include: deli clerk (delicatessen clerk), dietary aide, school cafeteria cook, bar hop, deli worker (delicatessen worker), food service worker, prep cook (preparation cook), deli manager (delicatessen manager), drive thru window order taker, and front line worker.

Average Salary:

$17,400

Average Hours (per week):

Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to many teenagers who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008 — about six times the proportion for all workers. Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2008, those on part-time schedules included half of all waiters and waitresses and almost three-fourths of all hosts and hostesses.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Food preparation and serving workers typically receive on the job training. The certified foodservice management professional designation, available through the National Restaurant Association Education Foundation, while not a requirement for employment or advancement, is a widely recognized and respected designation, and can lead to higher positions and increased salary.

Training Period:

Waiters and waitresses need a good memory to avoid confusing customers’ orders and to recall faces, names, and preferences of frequent patrons. Knowledge of a foreign language can be helpful to communicate with a diverse clientele and staff. Restaurants and hotels that have rigid table service standards often offer higher wages and have greater income potential from tips, but they may also have stiffer employment requirements, such as prior table service experience or higher education attainment than other establishments.

Strongest Market(s):

Jobs are located throughout the country but are more plentiful in larger cities and tourist areas. Vacation resorts offer seasonal employment. The overwhelming majority of jobs for food and beverage serving and related workers were found in food services and drinking places, such as restaurants, fast food outlets, bars, and catering or contract food service operations. Other jobs are in hotels, motels, and other traveler accommodation establishments; amusement, gambling, and recreation establishments; educational services; nursing care facilities; and civic and social organizations.

Entry Level Salary:

Salaries range from a starting rate of $6.73 to $7.32 per hour.

Top Salary:

$29,660

Job Growth Forecast:

Job growth over the next decade is projected at an average of 10 percent. Job opportunities at most eating and drinking places will be excellent because many people in these occupations change jobs frequently, which create a large number of openings. Keen competition is expected, however, for jobs in popular restaurants and fine dining establishments, where potential earnings from tips are greatest.

Bartender

admin — Fri, 07 May 2010 07:13:59 +0000

Bartenders mix and serve to patrons alcoholic and nonalcoholic drinks following standard recipes. Bartenders are required to mix ingredients, serve wine and draft or bottled beer. They collect money for drinks served, and arrange bottles and glasses in an attractive display. They also slice and pit fruit for garnishing drinks. Bartenders must order or requisition liquors and supplies, clean glasses, utensils, and bar equipment; in many operations they also must prepare appetizers. Bartenders stock the bar with liquor and mixers as well as other ingredients. They track inventory of wines, beers, liquor and other supplies. Bartenders must have good memories for recipes of mixed beverages, as well as an ability to recall, out of many patrons lining the bars, who ordered what drinks and what other special instructions the customer may have requested. A smile and good personality may increase a bartender’s income substantially as tips may amount to as much as 50 percent of a bartender’s income.

Average Salary:

$20,460

Average Hours (per week):

Part-time work is common for bartenders. Half of all bartenders work on a part-time basis. Long business hours permit more flexible scheduling. The job frequently requires long evening hours, well past midnight. Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to younger applicants, who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008 — about six times the proportion for all workers.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Some states require a bartender’s license or a state health certificate. Bartenders usually must be at least twenty-one years old, but many bars prefer to hire individuals who are twenty-five or older.

Training Period:

Most bartenders are trained on the job. There are a number of vocational schools that offer courses in bartending. Waiting on tables is good experience and may help in learning how to tend bar, by watching the bartender work.

Strongest Market(s):

Bars, cocktail lounges, restaurants, hotels, private clubs, aboard ships, and even on trains, are the best places to seek a job in bartending. All areas of the country are good markets.

Entry Level Salary:

Starting salaries range from $7.00 to $7.53 per hour, plus tips.

Top Salary:

$31,060

Job Growth Forecast:

Projected growth for the next decade is average at 7 to 13 percent.

Culinary Jobs – Food Preparation Workers

admin — Fri, 07 May 2010 07:11:56 +0000

Food preparation workers perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea. They clean and prepare portions, cut or peel various foods in preparing for cooking and serving. They prepare food according to customers’ orders or instructions and arrange food on serving dishes, trays, carts, or conveyor belts. They also prepare and serve a variety of beverages, such as coffee, tea, and soft drinks, and carry and move supplies, equipment, and utensils to and from storage and work areas, as well as preparing food for storage in containers and storage areas to prevent spoilage. Food preparation workers also distribute food to the waiter staff for delivery to customers, and maintain and clean all of the work areas, equipment, and utensils. They may also be required to butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

Average Salary:

$19,850

Average Hours (per week):

Forty-four percent of prep cooks work part-time. Shifts for prep cooks are long and often require early morning or late nights, evenings and weekends. Full time employment can typically be found at established full-service restaurants.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Many states require a health department food safety certificate for those handling and preparing food. Typically these certificates can be earned over a period of a few days, depending on the requirements of the state.

Training Period:

Employment as a food preparation worker usually requires a high school diploma or GED. Training is usually performed on the job.

Strongest Market(s):

Restaurants, hotels, banquet facilities, hospitals, prisons, schools, and just about any place where food is served is a possibility for employment. Needless to say, there is no particular part of the country that is more favorable than another place for such employment

Entry Level Salary:

Starting salaries range from $7.05 to $8.64 per hour

Top Salary:

$27,440

Job Growth Forecast:

Projected growth for the next decade is below average at 6 percent. However, high turnover in this field generally means job prospects are good for entry-level workers looking for part-time work. Competition is higher, though, for full-time employment at established restaurants.

Culinary Jobs – Cooks, Short Order

admin — Fri, 07 May 2010 07:10:44 +0000

Short-order cooks prepare and cook to the customer’s specific demands a variety of foods that require only a short preparation time. They may take orders from customers and serve patrons at counters or tables. They work in small full-service restaurants, grills, coffee shops, and other eateries where dishes are prepared as soon as they are ordered. Their job requires that they prepare food as quickly as possible. These are typically hot breakfast items, grilled sandwiches, hamburgers, hot dogs, and other items that take only a few minutes to fix. The short-order cooks must be organized, keeping track of dozens of food orders during rush periods ensuring the customers receive their orders (and not someone else’s orders) and that they are hot. In those periods when the restaurant isn’t busy, they prepare foods for cooking, cutting up vegetables, weighing portions, and restocking kitchen supplies and stores, for example. In small operations such as lunch counters, cooks may take orders, make out checks, and operate the cash register, wash dishes and clean the counters.

Average Salary:

$20,230

Average Hours (per week):

The average work-week for short-order cooks is approximately 40 to 48 hours per week. Shifts span morning, afternoon and evening hours. They may also rotate shifts with other cooks Weekend and holiday work is often required.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Many states require a health department food-safety certificate for those handling and preparing food. Typically these certificates can be earned over a period of a few days, depending on the state.

Training Period:

Most short-order cooks start out as bus boys, dining-room attendants, dishwashers or kitchen helpers and are progressively promoted to positions of greater responsibility. The position does not require college education, but a high-school diploma is preferable.

Strongest Market(s):

Small restaurants, coffee shops, and lunch counters – both chains and independent – all over the country are in need of short-order cooks.

Entry Level Salary:

Starting salaries range from $7.08 to $7.83 per hour.

Top Salary:

$27,630

Job Growth Forecast:

Though there is no projected growth in the number of short-order cooks nationally over the next ten years, there is always a need for them because of the high turn-over or because of the desire not to work the late shift at all-night restaurants on the part of experienced cooks.

Culinary Jobs – Food & Beverage Director

admin — Fri, 07 May 2010 07:09:39 +0000

Food and beverage managers or directors are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Whether in a medium-sized restaurant or as part of a hotel or other larger business, the job can be very stressful. More on the business side than the food-preparation side, the job demands organizational and management ability. Sample job titles include: restaurant manager, food service manager, food service director, banquet manager, food service supervisor, restaurant general manager, director of food and beverage, and kitchen manager.

Average Salary:

$46,320

Average Hours (per week):

Food and beverage managers work 50 or more hours per week, often 7 days-a-week. This is particularly true of businesses that operate on extended hours such as casinos, hotels, and resorts.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the service employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

A number of certificates, and two and four-year degrees are available at culinary institutes and colleges. Certificates in project management are also helpful.

Training Period:

Most food and beverage managers have less than a full four-year bachelor’s degree. However, some postsecondary education, including a college degree, is increasingly preferred. Many food-service management companies and national or regional restaurant chains recruit management trainees from two and four-year hospitality or food service management programs at colleges, institutes and universities. These educational institutions also require (and most provide) internships and real-life experience to graduate. Besides a great way to make many contacts, internships provide an insider’s look at the business.

Strongest Market(s):

Full-service restaurants will offer the best opportunity over the next few years. Also there are opportunities for food and beverage directors at such institutions as healthcare and elder-care facilities. Self-employment, under contract with food-service and other places, will generate 40 percent of these new jobs.

Entry Level Salary:

Starting salaries range from $14.50 per hour.

Top Salary:

$76,940

Job Growth Forecast:

Projected growth for the next decade is below the national average, at 5 percent.

Culinary Jobs – Banquet Chef

admin — Fri, 07 May 2010 07:08:18 +0000

Banquet chefs are responsible for the execution and organization of catered functions, including running the kitchens, ordering all supplies, schedules, meetings, etc. They are responsible for knowing and following all contractual agreements between their employers and the guests or clients when developing and preparing menus. They are responsible for all members of the banquet staff, and must demonstrate excellent management skills as well as monitoring meal quality and customer satisfaction. Knowledge of food-safety practices and food inspectors’ requirements are also among a banquet chef’s responsibilities.

Average Salary:

$52,135

Average Hours (per week):

Banquet chefs may work very long, odd hours. However, days without scheduled banquets may offer more conventional or flexible hours.

Union:

Many large hotels and restaurant kitchen workers belong to unions including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Training Period:

Professional culinary institutes, industry associations, and trade unions may sponsor formal apprenticeship programs for cooks in coordination with the U.S. Department of Labor. Employers of banquet chefs may require five years of experience, with increasing responsibilities, and possibly a bachelor’s degree or equivalent.

Strongest Market(s):

Strong markets for banquet chefs will be found most often in large markets with hotels offering banquet facilities. Resort hotels are also a good bet.

Entry Level Salary:

Starting salaries average from $17 per hour.

Top Salary:

$82,813

Job Growth Forecast:

Projected growth for positions as banquet chefs over the next decade is below the national average at 6.5 percent.

Culinary Jobs – Cooks, Private Household

admin — Fri, 07 May 2010 07:06:54 +0000

Private chefs work for a single private employer, or a number of private employers, predicated on available opportunities and personal preference. Duties may be performed in a large residence, or on a private yacht or airplane. The work is likely to be performed independently more than being supervised closely. Private cooks may work closely with other household employees as part of a small domestic operation. Job requirements may include planning menus according to employers’ needs and diet restrictions. They may also shop for or order food and kitchen supplies and equipment. In some instances this job may include living in the employer’s residence. Sample job titles include personal chef and certified personal chef.

Average Salary:

$24,070

Average Hours (per week):

Private household cooks may experience odd hours in order to meet the demands and schedules of their employers. A large percentage of private cooks hold part-time schedules. Many private chefs, on the other hand, work on a freelance basis, or a contractual basis, and may serve a particular client only a few times a month.

Union:

None

Certifications:

None

Training Period:

Private cooks and/or chefs are able enough culinary experts to stand out from the crowd, often with particular specialties. They must also be able to organize complete meals as well as purchase the food, and schedule multiple items and even courses. Training for such an array of activities and talents is best received from a recognized culinary institute. In addition to schooling, on-the-job training is necessary to become a private cook or chef. Most employers require a certain skill and experience level, as well as references.

Strongest Market(s):

Jobs for private cooks and chefs are typically found in larger metropolitan markets.

Entry Level Salary:

Starting salaries range from $7.65 to $8.84 per hour.

Top Salary:

$60,000 plus.

Job Growth Forecast:

Projected growth for the next decade is below the national average, at 3 percent to 6 percent.

Culinary Jobs – First-Line Supervisors of Food Preparation and Serving Workers

admin — Fri, 07 May 2010 07:05:38 +0000

First-line supervisors oversee any number of restaurant workers involved in food preparation and serving. The supervisors ensure that work is completed using well-defined procedures but also must exercise good judgment. Sample job titles include: food service supervisor, kitchen manager, dietary manager, dietary supervisor, food service director, food service manager, restaurant manager, supervisor of food and nutrition services, and cafeteria manager.

Average Salary:

$28,970

Average Hours (per week):

Food preparation and serving supervisors often work twelve-hour days, from the early morning, when overseeing deliveries, to preparing menus in the late morning, to ordering provisions in the afternoon, and overseeing food preparation and operations in the early evening. They may also be responsible for developing and adjusting work schedules of other employees. Working early morning and late evening hours as well as working on weekends and holidays are common.

Union:

Many large hotels and restaurant kitchen workers belong to unions including: the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Certification is not required, but a certification program for a variety of skill levels is accredited by the American Culinary Federations. Certification can lead to higher paying positions.

Training Period:

Most of these types of restaurant workers have two to four years prior experience in food service or hospitality, starting in food preparation and working their way up to positions with more responsibility. Most have completed some on-the-job or in-house supervisory training.

Strongest Market(s):

Almost half of the first-line supervisors are employed by full service restaurants. The rest are self employed. Approximately 43 percent of all supervisors are employed by “limited-service” eating establishments such as cafeterias, fast-food restaurants, and places that provide simple carry-out food.

Entry Level Salary:

Across the country, the starting salary averages $10.63 per hour

Top Salary:

$66,680

Job Growth Forecast:

Projected growth for the next decade is below the national average at 6 to 7 percent.

Culinary Jobs – Cook, Fast Food

admin — Fri, 07 May 2010 07:04:26 +0000

Fast-food cooks prepare and cook food in a fast-food restaurant. These types of restaurants, of course, usually feature a more limited menu. Duties of the cooks are limited to preparation of a few basic menu items and normally involve operating large-volume single-purpose cooking equipment. Duties of fast-food cooks include both actual cooking time as well as food preparation. Additional duties include cleaning the work area, preparing ingredients, pre-cooking items, and ordering and stocking supplies. Sample job titles include: cook, grill cook, pizza cook, crew person, crew trainer, line cook, pizza maker.

Average Salary:

$16,880

Average Hours (per week):

Cooks and food-preparation workers in restaurants work long hours. Those working in fast-food restaurants may work late into the evening or very early in the morning, due to the extended hours of fast-food restaurants. Many fast-food restaurants that are part of franchises, or chains, are not allowed to, or are wary of, letting cooks work overtime, though lack of good, reliable help may sometimes demand it. Nearly one-third of all cooks and almost one-half of all food preparation workers have part-time schedules.

Union:

None

Certifications:

Many states require a health department food-safety certificate for those handling and preparing food. Typically these certificates can be earned over a period of a few days, depending on the state.

Training:

Fast-food restaurants have in-house and on-the-job training and certification programs. Though a high-school education is preferable, it is often not mandatory to be a cook.

Strongest Markets:

Clearly, there is hardly a town so small that it doesn’t have a fast-food restaurant.

Entry Level Salary:

Starting salaries range from $6.77 to $7.56 per hour.

Top Salary:

$33,050

Job Growth Forecast:

Projected growth for the next decade is just below the national average, at 7 percent. While the outlook for additional jobs in the fast-food industry is slower than the average, prospects for employment will remain high due to the high volume of turnover realized in fast food restaurants. That turnover is often due to employees moving up to a better-paying kind of restaurant.

Culinary Jobs – Cook

admin — Fri, 07 May 2010 07:03:20 +0000

Cooks prepare, season, and cook soups, meats, vegetables, desserts, or other foods, usually in restaurants, but sometimes for caterers or company restaurants. They may order supplies, keep records and accounts, price items on menu, or plan menus. They work in a variety of restaurants, as well as other places where food is served, such as grocery stores, schools and hospitals. Sample job titles include: cook, line cook, prep cook (preparation cook), grill cook, breakfast cook, back line cook, fry cook, pastry baker, Saucier.

Average Salary:

$24,770

Average Hours (per week):

Most cooks and food preparation workers in restaurants work long hours. Those working in factory and cafeteria settings may work more regular hours. Nearly one-third of all cooks and almost one-half of all food preparation workers have part-time schedules, which accounts somewhat for a somewhat lower average salary.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including: the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

Many states require a health department food-safety certificate for those handling and preparing food. Typically these certificates can be earned over a period of a few days, depending on the state one is cooking in. Additional certifications are not required, but a certification program for a variety of skill levels is accredited by the American Culinary Federations, and that certification can lead to higher-paying positions.

Training Period:

Employers prefer hiring workers who have had training as well as a high-school diploma. This may have been on-the-job or vocational trade-school training, ranging from a few months to a few years. Regardless of one’s training, though, the proof is literally in the pudding: how well the applicant can cook.

Strongest Market(s):

Job prospects are always expected to be good around the country, as a large number of workers always need to be replaced due to high turnover. Competition at high-end restaurants is tougher because of the higher pay.

Entry Level Salary:

Starting salaries range from $7.65 to $8.84 per hour.

Top Salary:

$35,690

Job Growth Forecast:

Projected growth for the next decade is below the national average at 3 to 6 percent.

Culinary Jobs – Kitchen Manager

admin — Fri, 07 May 2010 07:01:08 +0000

Kitchen managers are responsible for ensuring that all food is properly prepared and the standards required by the restaurant, the chef, and the authorities are adhered to. They supervise all kitchen staff to make certain that they adhere to recipes, instructions, and procedures. Kitchen managers are responsible for the quality of the food served to customers meets the standards of the restaurant. They coordinate activities for kitchen staff and with various departments, such as dining room, and banquet operations. They oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the kitchen equipment and facilities. Kitchen managers are generally responsible for administrative and human-resource functions of the kitchen, including recruiting new employees and monitoring employee performance and training. Sample job titles include: food service supervisor, food service director, food service manager, restaurant manager, supervisor of food and nutrition services, and cafeteria manager.
Average Salary:

$30,810
Average Hours (per week):

Kitchen managers often work 12-hour days, from the early morning when overseeing deliveries, to preparing menus in the late morning to ordering provisions in the afternoon, and overseeing food preparation and operations in the early evening. Working early morning and late evening hours as well as working on weekends and holidays are common.
Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

The certified Foodservice Management Professional designation, available through the National Restaurant Association Education Foundation, while not a requirement for employment or advancement, is a widely recognized and respected designation, and can lead to higher positions and increased salary.

Training Period:

Formal training is an important way to enter the profession, though some chefs are trained on the job, receiving real work experience and training from chef-mentors in the restaurants where they work. Others enter the profession through formal apprenticeship programs sponsored by professional culinary institutes, industry associations, and trade unions. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Two to four years prior experience is the most common training for food service managers. Some postsecondary education, including a college degree, is becoming preferred for many positions. Many employers are recruiting from institutions offering 2 and 4-year hospitality or food service management degrees.

Strongest Market(s):

The greatest growth and opportunities will be in full-service restaurants, anywhere in the country.
Entry Level Salary:

Starting salaries average from $8.91 to 10.83 per hour.

Top Salary:

$48,810

Job Growth Forecast:

Projected growth for the next decade is below average at 5 percent.

Culinary Jobs – Pastry Chef

admin — Tue, 19 Jan 2010 19:49:56 +0000

Culinary Jobs

National Salaries by Position Job Title	2008	% Change from 2007
Chef / Owner	$85,179	down 9.7%
Executive Chef	$74,869	down 3.5%
Chef or Chef de Cuisine	$56,367	down 5.9%
Sous Chef	$44,205	up 4.8%

Pastry Chef*	$46,228	down 12.8%
Line Cook (hourly)	$12.90	down 1.3%

* Includes “Pastry Chef” and “Executive Pastry Chef”

A pastry chef must have extensive knowledge of gourmet pastries, and creative ability. Your job could include producing baked goods for a grocery store, restaurant, independent bakery, or a high-end restaurant. The pastry chef manages quality and consistency and drive production of pastry products on a daily basis. This culinary role must also interface with purchasing, packing, shipping, and management, depending on the job and industry. Your job may be part of a pastry production team, or the single pastry chef of a popular fine restaurant. You could work in a restaurant, bistro, bakery, or even at a casino or large hotel, or an industrial bakery. A pastry kitchen is usually separate from the main kitchen, and station chefs or pastry chefs, in a commercial kitchen, are usually highly skilled in making breads, desserts and pastries.

Your job will include ordering, costing and menu planning and you also may be responsible for developing new recipes.

Pastry chefs need to be able to bake, which often involves attention to details, knowledge of ingredients along with the artistic ability to produce beautiful pastries. Small changes in a recipe can make a big difference. So pastry chefs need to pay attention to what they’re doing, even while performing routine tasks. In your job as a pastry chef, you may be required to supply other businesses with baked goods, such as a restaurant or a grocery store, so this is why pastry chefs need good communication skills.

You will probably be working with your hands and on your feet for long hours, so this job is physically demanding. What’s more, many pastry chef jobs require early morning hours.

Average Salary: $37,000 to 77,000 Pastry chef salaries in 2008 were $46,228, a 13 percent decrease from their reported 2007 average salary of $53,017. This is due to the economic downturn when pastry chefs ended up taking a big hit. Restaurants cut their pastry budgets.

Average Hours (per week): The hours of a pastry chef can be bizarre, as they can start in the middle of the night until noon; and the hours are often long.

Union: Some hotels and restaurant kitchen workers belong to unions including: the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications: Job training requirements will vary, often requiring on-the-job training, especially for positions in industrial bakeries. Three to four years of training is required before mixers, oven tenders, dough molders, and other specialized production workers will be considered experienced. Industrial bakeries often hire and mentor people.

Expert pastry chefs have many years of on-the-job experience as well as classroom training. If you want to get a job and work in a neighborhood retail bakery or restaurant, you will usually train on the job as a helper, and be trained by a pastry chef who is a mentor.

Training Period: It varies, but some vocational schools and two-year colleges offer courses in baking, while other people can learn this job while in the armed services.

Strongest Markets: The most common employers of pastry chefs are restaurants and hotels in major Metropolitan areas like Miami, New York, Chicago, Los Angeles, Dallas or San Francisco. Hotels provide the highest salaries.

Entry Level Salary: $29.297

Top Salary: $77,000. The economic downturn hit pastry chefs pretty hard, at a 13 percent decrease from their reported 2007 average salaries. Restaurants simply cut their pastry budgets.

Job Growth Forecast: On average, culinary careers, including pastry chefs, are slated to increase 6 percent over the 2008 to 2018 timeframe. This growth is expected to be generated by an increase in our population. Workers who oversee food preparation are a growing market.

Culinary Jobs – Sous Chef

admin — Tue, 19 Jan 2010 19:45:48 +0000

Culinary Jobs

National Salaries by Position Job Title	2008	% Change from 2007
Chef / Owner	$85,179	down 9.7%
Executive Chef	$74,869	down 3.5%
Chef or Chef de Cuisine	$56,367	down 5.9%
Sous Chef	$44,205	up 4.8%

Pastry Chef*	$46,228	down 12.8%
Line Cook (hourly)	$12.90	down 1.3%

* Includes “Pastry Chef” and “Executive Pastry Chef”

The sous chef, sometimes known as a sub-chef, is the second chef in command. They run the kitchen in the absence of the executive or head chef. In most cases, this person is the culinary chef just below the executive or head chef, and they have a very important role in the kitchen of any commercial enterprise. Over time, many sous chefs become executive chefs. Sous chefs usually report directly to the owner or executive chef, and must be prepared to take over in their absence. They must have an in-depth familiarity with the kitchen’s operations, and they must have the ability to quickly delegate job tasks to a sometimes very large staff of other people. It is critical to back your boss, the executive chef.

If you work with a mentor to become a sous chef, you will most likely learn the skills that are necessary such as knowledge of food preparation, the flow of a kitchen, safety guidelines, the knowledge of how soups and sauces must be prepared, and more. You will also need to learn about suppliers, equipment, and how to train others and lead a staff.

In middle management, a sous chef is in charge of directing and planning for the food preparation in the kitchen, involving supervising other kitchen staff, and handling problems that arise, with administrative responsibilities such as firing or promoting staff, as well as scheduling. This job requires flexibility and creativity, and working in a kitchen also includes being surrounded by fumes, heat, smoke, and loud noises, plus there is moderate physical activity with the requirement of having to stand for long hours, and lift and carry heavy things. So you must have a patient personality.

Average Salary: $42,000 dependent on where you work.

Average Hours per week: Anywhere from 50 to 90 hours per week. The hours might include early mornings, late evenings, weekends and holidays, and you must be prepared to take over the Chef’s duties in his absence. Sous chefs usually make more in upscale and casual establishments, since jobs at fine dining establishments are fewer, and sometimes sous chefs take a lower pay to work at a famous restaurant.

Union: Sous chefs who work for hotels and restaurant kitchen often belong to the Hotel Employees and Restaurant Employees International Union, or the Service Employees International Union.

Certifications: if you are aspiring to be a sous chef, it is probably a good idea to earn a degree from a culinary arts school or work with a mentoring chef. This will give you more knowledge, much better preparation, and more of an edge against others when talking to employers for the job as a sous chef. Working with a mentor is also the best way to make contacts in the business.

Training Period: A typical apprenticeship is for two years and combines classroom training with work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, and quality of instruction and facilities.

Strongest Markets: The most common employers of sous chefs are cruise ships and casinos and restaurants and hotels in major Metropolitan areas like Miami, New York, Chicago, Los Angeles, Dallas or San Francisco. Hotels provide the highest salaries.

Entry Level Salary: $13,200 to $37,500.

Top salary: $50,000 Earnings will be dependent on where you work, and also in the establishment, such as a fine restaurant that typically pays more, or a hotel, versus a casino or cruise ship.

Job Growth Forecast: On average, culinary careers, including that of a sous chef, are slated to increase 6 percent over the 2008 to 2018 timeframe. This growth is expected to be generated by an increase in our population. Workers who oversee food preparation are a growing market.

Culinary Jobs – Chef

admin — Tue, 19 Jan 2010 19:39:45 +0000

Culinary Jobs

National Salaries by Position Job Title	2008	% Change from 2007
Chef / Owner	$85,179	down 9.7%
Executive Chef	$74,869	down 3.5%
Chef or Chef de Cuisine	$56,367	down 5.9%
Sous Chef	$44,205	up 4.8%

Pastry Chef*	$46,228	down 12.8%
Line Cook (hourly)	$12.90	down 1.3%

* Includes “Pastry Chef” and “Executive Pastry Chef”

While all chefs have a role in food preparation, creating recipes, planning meals and menus, determining serving sizes, ordering food supplies, and overseeing kitchen operations to ensure quality and presentation of meals, there are a number of different types of chefs with unique roles, and many perform specific job roles. Chefs, head cooks, and food preparation and serving supervisors hire, train, and supervise the staff, prepare cost estimates for food and supplies, order all the supplies and set the work schedules for the kitchen staff. They also make sure that the food service establishment, or restaurant, runs efficiently and profitably. Another important aspect of their jobs is to continually make certain that sanitation and safety standards are observed and comply with regulations at all times.

Average Salary: $56,367 as of 2010. The middle 50 percent earned between $29,050 and $51,540.

Average Hours per week: 53 hours per week, or 9 to 11 hours per day. The hours might include early mornings, late evenings, weekends and holidays.

Union: Many large hotels and restaurant kitchen workers belong to unions including: the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications: Although formal training is an important way to enter the profession, many chefs are trained on the job, receiving real work experience and training from chef-mentors in the restaurants where they work. Others enter the profession through formal apprenticeship programs sponsored by professional culinary institutes, industry associations, and trade unions in coordination with the U.S. Department of Labor. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country.

Training Period: A typical apprenticeship is a two year program, combining some work experience with classroom training. It can be particularly helpful to work with a mentor chef. Accreditation is means that a culinary program meets recognized standards regarding quality of instruction and facilities as well as course content.

Strongest Markets: Hotels and resorts in major metropolitan cities.

Entry Level Salary: The lowest 10 percent earn less than $22,120.

Top Salary: The highest 10 percent earn more than $66,680.

Job Growth Forecast: Employees who are in the culinary profession who have steady, full-time work after the most recent economic downturn should count themselves lucky. The good news is that the employment of chefs, head cooks, and food preparation and serving supervisors is slated to increase 6 percent over the 2008 through 2018 period, a little slower than the average for all occupations. This growth is expected to be generated by an increase in our population, many new growing dining venues, and a continued demand for time-saving. The need for workers to oversee food preparation and serving is expected to grow.

Culinary Jobs – Owner / Executive Chef

admin — Tue, 19 Jan 2010 19:33:08 +0000

National Salaries by Position Job Title	2008	% Change from 2007
Chef / Owner	$85,179	down 9.7%
Executive Chef	$74,869	down 3.5%
Chef or Chef de Cuisine	$56,367	down 5.9%
Sous Chef	$44,205	up 4.8%

Pastry Chef*	$46,228	down 12.8%
Line Cook (hourly)	$12.90	down 1.3%

* Includes “Pastry Chef” and “Executive Pastry Chef”

Sources: StarChefs.com 2008 Salary Survey; U.S. Dept. of Labor, Bureau of Labor Statistics; and Payscale.com

Job: Owner/Executive Chef:

The executive or head chef in a professional kitchen setting is in charge of everyone else working in the kitchen. Executive chefs, or head cooks, are also known as chefs de cuisine, and are responsible for coordinating the work of the cooks and directing all meal preparation. As an executive chef, you are in charge of all food service operations and also may supervise several kitchens at a hotel, resort, restaurant or corporate dining operation. Basically the head chef is responsible for directing the various cooks in the kitchen, dealing with food-related concerns, and providing leadership to the staff. You would work as the general manager of the kitchen heading food preparation, creating specials, and ordering the foods and supplies. This is why this position requires 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 after they get experience. The most skilled cooks in the kitchen, the executive chef typically uses creativity and knowledge of food to prepare the recipes.

Average Salary: $74,869 to $85,175 on average, and well above the US median household income of $50,740 per year. Male executive chefs make 18 percent more than females.

Average Hours (per week): 53 hours per week, or 9 to 11 hours per day. The hours might include late evenings, early mornings, and also weekends and holidays.

Union: Some large hotels and restaurant kitchen workers belong to unions including: the Service Employees International Union; and the Hotel Employees and Restaurant Employees International Union.

Certifications: Certification is not required, but it can help to prove accomplishment and lead to advancement and positions with higher pay. Head chefs can work with a mentor who is a chef; take training at a community college, technical or culinary arts school, or a 2 to 4-year college, earning a degree in hospitality and from the culinary arts department. Many chefs participate in training programs sponsored by professional culinary institutes, or independent cooking schools. The armed forces, and large hotels or restaurants often operate their own training and job-placement programs for chefs and head cooks.

Training period: 2- 4 years, plus many years of experience.

Strongest Markets: Metropolitan areas like Miami, New York, Chicago, Los Angeles, Dallas or San Francisco. The highest salaries are at restaurants located in hotels.

Entry Level salary: $24,000. The lowest 10 percent earn less than $22,120.

Top salary: $90,333 in Miami; 81,600 in New York State, and the highest 10 percent earned more than $66,680.

Job Growth Forecast: Due to high turnover, job opportunities are expected to be good, largely because of high turnover; but expect competition for jobs at higher paying upscale restaurants. Opportunities for head chefs or food preparation and serving supervisors depends on their leadership skills, training, experience, ability to perform more responsible and sophisticated tasks. Job opportunities are expected to be pretty good even with slow employment growth, because of the large numbers of workers who leave the occupation. However, competition is expected for jobs at upscale restaurants that generally pay more.

Job openings for executive chefs, head cooks, and food preparation and serving supervisors are expected to be good through 2018; but there is competition at the higher paying upscale restaurants and hotels. Job growth will create many new positions; however, the majority of job openings will result from the need to replace workers who leave this career.

Median annual wages in May 2008 in the industries employing the largest number of chefs and head cooks were:

Amusement and recreation industries	$45,650
Traveler accommodation	$44,660
Special food services	$40,890
Full-service restaurant	$36,700
Limited-service eating facility	$30,060
Source: Occupational Employment Statistics (OES) survey program