Cooking Schools And Jobs

About Chefs

At its most basic, a chef is someone who prepares food. But this description hardly does the career credit. It is first important to understand that food preparation careers cover a broad spectrum from food preparation workers, to fast food and short-order cooks, to chefs, and executive chefs. As one might expect, that spectrum runs from individuals with little training to individuals highly trained in culinary arts.

The term chef is most commonly used to refer to an individual who has received specialized culinary arts training, and who typically works in mid-tier to fine dining eating establishments with table service and where food is "cooked to order". The term is sometimes used to refer to cooks, but within the profession there is a distinction. Training, especially for chefs employed in high-end restaurants, can be quite extensive. Many cooks may have received little formal training and learned their trade on-the-job in lower end, short order, and fast food establishments.

Even the term "chef" may be used with qualifiers to cover a wide range of duties within a kitchen. This can range from executive chefs who are typically in charge of all aspects of menu planning and kitchen management to a station chef or line cook who prepare food at a particular area of production within a kitchen. Given this wide range, the tasks of a chef may include:

• Menu planning
• Recipe creation
• Food preparation according to recipes of the chef's own creation or the recipes of others
• Pricing menu items
• Overseeing meal quality
• Overseeing kitchen cleanliness and that sanitation standards are upheld
• Management of multiple kitchens such as may be found in a large hotel
• Management of kitchen operations of a single kitchen
• Management of kitchen staff for an entire kitchen or a specific station
• Hiring and dismissal of kitchen staff
• Selecting and purchasing food and produce
• Purchasing kitchen supplies
• Monitoring and tracking operational data
• Interacting with customers/customer relations/customer satisfaction

Chef Job Characteristics

Chefs may work in everything from institutional dining establishments to five-star eateries. As a group, all chefs share many common job characteristics, including:

• Chefs may work in cramped conditions near hot stoves and ovens, while others may work in more modern and comfortable kitchen conditions
• Chefs may work long hours and working nights, weekends, and holidays is very common
• Chefs typically spend their entire working day on their feet
• During peak periods, the job of a chef can be quite stressful and require quick reaction to customer demands and changing conditions

According to the U.S. Department of Labor Bureau of Labor Statistics (USDL BLS), nearly a third (29% of cooks work part time. At the other extreme, it is not uncommon for executive chefs to work 12 hour days, five or more days a week. Variable work schedules are not uncommon for chefs and other food preparation workers.

As of 2006, there were nearly 3.1 million food preparation jobs in the U.S. Of that number, only 115,000 represent chefs and head cooks. According to the USDL BLS, cook jobs will be "plentiful" through 2016 with job growth matching the average for all occupations (11%). Because of the relatively small number of chefs at the highest tier of the profession, competition for the top jobs can be very strong. The chef category is also not expected to grow as fast as all food preparation workers (8% vs. 11% for the category as a whole).

Many Chefs belong to unions such as UNITE HERE and the Service Employees International Union.

Culinary Schools, Training, and Licensing

Chefs, especially those who intend to work in table-service restaurants and fine dining establishments, typically obtain specialized culinary arts training beyond high school. Culinary arts programs of study can range from months, to two or four years in duration. The shorter duration programs typically confer certificates, diplomas, of associate's degrees. Four-year culinary programs typically confer a bachelor of arts degree.

Individuals who wish to work in the top tier of the profession typically obtain bachelor's degrees. Many also receive training in food service management, food service entrepreneurship, or hospitality and restaurant management either as part of their bachelor's degree, or through additional training.

Culinary arts programs may be found at vocational and technical education schools, cooking schools, as well as 2- and 4-year colleges and universities.

"Typical" culinary arts programs include a significant amount of hands-on training. Chefs in training can expect to spend substantial amounts of their training in a lab kitchens gaining valuable hands-on expertise. Internships/externships, or working in school run restaurants is also frequently part of culinary arts programs. For example, Johnson and Wales University offers its culinary arts students opportunities to perform internships at university-owned or affiliated hotels and restaurants, or co-ops in hotels, restaurants, country clubs, resorts, spas, contract food service providers and casinos.

While food services establishments must obtain and maintain many different types of licenses such as department of health licensing and certification, it is not necessary for chefs to be licensed. Many may have to attend sanitation and safe food handling courses designated by the department of health as a requirement for a restaurant's licensing, however.

Certification is also not a requirement to be a chef. It can, however, add an important credential for those individuals trying to obtain top-tier jobs where the competition can be very keen. The American Culinary Federation offers the following certification credentials for chefs:

• Certified Culinarian (CC)
• Certified Sous Chef (CSC)
• Certified Chef de Cuisine (CCC)
• Certified Executive Chef (CEC)
• Certified Master Chef (CMC)
• Personal Certified Chef (PCC)
• Personal Certified Executive Chef (PCEC)

The International Association of Culinary Professionals also offers the Certified Culinary Professional (CCP) credential.

The National Restaurant Association Educational Foundation (NRAEF) offers certifications that may be important to chefs, including:

• ServSafe Food Protection Manager Certification
• Foodservice Management Professional (FMP) Certification

Resources for Chefs

• American Culinary Federation (ACF)
• "Chefs and Head Cooks", Virginia Career VIEW
• "Cooks and Chefs"
, California Occupational Guide
• The National Restaurant Association Educational Foundation (NRAEF)
• "Chefs, Cooks, and Food Preparation Workers", Occupational Outlook Handbook, U.S. Department of Labor Bureau of Labor Statistics
• International Association of Culinary Professionals
• Service Employees International Union
• "Typical Foodservice Career Ladder & Compensation", National Restaurant Association Educational Foundation
• UNITE HERE
• World Association of Chefs Societies

Major Employers of Chefs

Chefs may be employed in the following types of establishments:

• Restaurants / eating and drinking establishments (which accounts for two thirds of all chefs according to USDL BLS)
• Cafeterias (company, hospital, nursing care facilities, school, and university)
• Grocery stores
• Private residences as personal chefs

Chef Terminology

Chef de Cuisine - A term from the French brigade system (Brigade de cuisine) referring to the "head of the Kitchen". It is analogous to executive chef.

Chef de Partie - A term from the French brigade system. It is analogous to "station chef" or "line cook". A chef de partie is responsible for a particular area of production in a kitchen. Types of chefs de partie from the brigade system include: Butcher (Boucher), Fish Chef (Poissonier), Fry Chef (Friturier), Grill Chef (Grillardin), Pantry Chef (Garde Manger), Pastry Chef (Patissier), Roast Chef (Rotisseur), Roundsman (Tournant), Saute Chef (Saucier), and Vegetable Chef (Entremetier).

Executive Chef - An executive chef is in charge of all kitchen operations. This includes menu creation, staff management, and other business aspects of the food establishment. They may also be referred to as "head chef" or simply "chef" in some establishments. Often an executive chef manages the operations of kitchens in multiple locations.

Line Cook - A line cook is responsible for a particular area of production in a kitchen. Analogous to "chef de partie" and "station chef".

Sous Chef - A term from the French brigade system. A sous chef is typically a main assistant or one of the main assistants to the chef de cuisine. A sous chef may be responsible for a work shift or food preparation at a number of stations within a kitchen.

Station Chef - A station chef is responsible for a particular area of production in a kitchen. Analogous to "chef de partie" and "line cook".

Schools for Chefs are listed in the column to the left.

The Top Cities tab shows employment statistics for Chefs by major metro area.

The Top Industries tab shows which industries have the most jobs for Chefs, along with salary data by industry.

The Find Schools tab lets you search for schools by field of study, degree level, and location.