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Cooks and Chefs

THE JOB

Restaurant COOKS are experienced in all types of cooking and can prepare any 
item on the menu of a full-service restaurant.  A full-service restaurant 
offers the customer many and complete meals including dishes that require a 
lot of time to prepare.  All the activity in the restaurant kitchen 
including the work done by kitchen workers is directed by the Working Chef 
or the Executive Chef.

CHEFS are responsible for preparing many dishes which are of high quality, 
day after day and night after night, and within cost.  The duties of Chefs 
are to plan the menu, determine the price and how much it will cost to make 
the dish.  They order supplies, hire cooks and other kitchen workers and 
supervise the preparation of food.  Chefs also have the more difficult 
cooking duties, prepare the specialties of the restaurant, and develop their 
own recipes.  Large hotels, clubs and restaurant chains hire an Executive 
Chef who coordinates planning, budgeting and the purchases for all the food 
operations.  In places where there is an Executive Chef, the cooking and 
restaurant activity is usually done under the supervision of a Unit Chef or 
a Sous Chef (Under Chef).

In a normal full-service restaurant, Chefs and/or Cooks come in to work 
early in the day to start the preparation of sauces, soups, roasts, and 
other items that need a lot of time to cook and are needed for dinner.  They 
may also prepare or supervise the preparation of lunch, cut meat, prepare 
portions of meat, and bake breads.  Later on, Cooks or night Chefs make the 
final preparations and then do all of the broiling, sautéing and other last 
minute cooking.

In businesses that hire many Cooks, each one may be assigned to a separate 
work station or a position in the production line.  For example, one cook 
may be assigned to broiling.  Experienced cooks have the ability to work at 
any station and sometimes move between stations.


WORKING CONDITIONS

Cooks and Chefs are on their feet throughout their work day, and during 
mealtimes must work under pressure.  They face such hazards as cuts and 
burns, and may be exposed to oily mists, dusts, fumes, and smoke. 

Many Cooks and Working Chefs are members of the Hotel and Restaurant 
Employees and Bartenders Union. Chefs, including Sous Chefs, Executive 
Chefs, and Pastry Chefs, may be members of the American Culinary Federation 
(ACF).  Students enrolled in culinary training programs may join the ACF as 
junior members.  After graduation, the students are advanced to active 
membership when they get hired as Chefs.  


EMPLOYMENT OUTLOOK

The California Projections of Employment, published by the Labor Market 
Information Division of the Employment Development Department, estimates 
that the number of Cooks and Chefs in California will reach 106,300 by 2005, 
an increase in new jobs of 31,120 over the number there were in 1993.

There will also be an estimated 26,270 job openings due to people retiring 
or leaving the occupation.  Added to the 31,120 new jobs expected, this 
makes for an estimated total of 57,390 job opportunities through 2005.

Some Cooks and Chefs can be found in the bigger occupational group of First 
Line Supervisor/Manager Service Workers.

The number of First Line Supervisor/Manager Service Workers in California 
will reach 68,430 by 2005, an increase in new jobs of 14,820 over the number 
there were in 1993.

(These figures do not include self-employment nor openings due to turnover.)

It is projected that jobs for Cooks and Chefs will grow faster than most 
other occupations over the next five years.  For a long time there has been 
a need for skilled Cooks and an even greater need for qualified Chefs.  
There has not been too much interest in cooking careers.  The work is 
demanding and the pay has not been very high.

In recent years, the public has had an increased interest in food and this 
has brought a lot of attention to some talented and stylish Chefs.  They 
have been visible and have become rich.  This may be the reason that there 
has been an increase of enrollments in training programs which now have long 
waiting lists for students wanting that type of training.  With more persons 
interested in becoming Cooks or Chefs, the need is getting less, but good 
jobs will still be available.


WAGES, HOURS, AND FRINGE BENEFITS

Pay for Cooks and Chefs depends upon the location and the type of restaurant 
in which the work is done.  The highest pay is usually in the most popular 
restaurants in the expensive areas in large cities and in large and 
exclusive hotel restaurants.  The pay for workers that are beginning are 
from minimum wage to $10.75 an hour.  Cooks and Chefs with some experience 
can make from the minimum to $13.50 an hour.  Top pay can reach $23.00 an 
hour.  In restaurants where the union is represented, the pay is normally 
higher.  Executive Chefs may earn from $40,000 to $100,000 or more a year.

Cooks and Chefs normally work an eight-hour shift, five days or evenings a 
week, including week-ends and most holidays.  Chefs in small restaurants 
often work a split shift for which they get extra pay.

Additional benefits depend upon how much the restaurant sells.  They most 
often include meals, professional seminars, health and accident insurance, 
and sick leave.  Other benefits, such as pension plans, interest-free loans, 
professional dues, and company cars may be offered.


ENTRANCE REQUIREMENTS AND TRAINING

Cooks and Chefs need to have an excellent sense of taste and smell.  They 
must be healthy, active, alert, clean, dependable, and work well with 
others.  In addition, to being excellent Cooks and Chefs, they must be 
creative in their cooking, and have a good business sense, and a lot of 
energy.  They should also have good organization and supervisory skills.

Professional Cooks and Chefs usually provide their own knives, sharpeners, 
and other cooking tools. A basic set of cooking tools, usually obtained 
during training, costs from $300 to $500. 

Cooks and Chefs often get their experience through on-the-job training by 
starting out as dishwashers or kitchen helpers who do cutting, peeling, and 
other back-up kitchen work.  As opportunities come up, they may assist at 
various work stations and increase their skills. 

There is a three-year, State-approved apprenticeship program which is 
specially designed to train Cooks for full-service eating places.  The 
apprenticeship program includes both formal classroom training in the 
principles of cooking and kitchen operation.  The training is supervised by 
restaurants, hotels and clubs that participate in the program to provide 
on-the-job training.  These establishments are required to meet 
apprenticeship requirements for a wide variety of kitchen stations.  As 
full-time, paid employees, apprentices work at all the stations until they 
become experienced in all the skills required at each station.  When the 
program is completed, the trainees graduate with journey-level status and 
are designated as Culinarian.

There are also college programs available for Cooks and Chefs.  Some 
community colleges offer an associate degree and certificate program in 
commercial food preparation and food service operation.  The techniques for 
basic cooking are practiced in the college's dining rooms and cafeterias.  
Most of the emphasis is placed on classical continental cuisine.

Professional culinary schools provide the best and most distinguished Chef 
training.  Training time at these schools is longer and costs range from 
$10,000 to $20,000 a year, not including the amount needed for uniforms, 
books, cutlery, and other equipment.

Some full-service dinner-house chains have in-house chef-training 
programs.  Applicants generally must have basic cooking skills and one to 
two years experience cooking in a company restaurant or a full-service 
eating place.  After about a year of on-the-job training and testing by the 
company Chefs, successful trainees are promoted to Unit Chef, when there are 
openings.


ADVANCEMENT

Advancement for a Cook may be in a more responsible position within the same 
restaurant, or a similar position in a larger or better establishment.  
Experienced, creative Cooks with supervisory skills may eventually become 
Chefs.  Some may open their own restaurants.


FINDING THE JOB

Graduating apprentices are often hired by the restaurant in which they have 
completed their training.  Experienced Cooks, as well as persons seeking 
entry-level jobs, may register with the Hotel and Restaurant Employees Union 
and the California Employment Development Department Job Service.

Information on Apprenticeship training can be obtained by calling the 
nearest district office of the Industrial Relations Department, 
Apprenticeship Standards Division.  Offices are located in Fresno, Los 
Angeles, Oakland, Sacramento, San Jose, and Santa Ana.


ADDITIONAL SOURCES OF INFORMATION

American Culinary Federation 
PO Box 3466 
Saint Augustine,  FL 32085
(904) 824-4468
http://www.acfchefs.org

RELATED OCCUPATIONAL GUIDES

Cooks, Short Order and Fast Food                No. 366

OCCUPATIONAL CODE REFERENCES

DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1)
Chef (hotel & rest.)                        313.131-014
Sous Chef (hotel & rest.)                   313.131-026
Cook (hotel & rest.)                        313.361-014

OES (Occupational Employment Statistics)  System
First Line Super/Mnger. Service Wrker., NEC      610990
Cooks - Restaurant                               650260


Source:  State of California, Employment Development Department,
         Labor Market Information Division, Information Services Group,
         (916) 262-2162.