Restaurants are becoming increasingly popular as more people eat meals away from home. Interest in ethnic and regional foods and a demand for lighter meals prepared with fresh ingredients and fewer calories have expanded the range of dining options. Consumers can eat a quick hamburger or pizza at a fast-food franchise, or they can go to an exclusive restaurant for an elegant six-course meal. Some establishments offer low-calorie meals complete with a breakdown of the nutritional components of each dish on the menu. Other restaurants offer classic French cuisine in the tradition of Escoffier.

Chefs prepare and cook food for people in hotels, restaurants, and institutions. Chefs are responsible not only for the profit and loss of the operation, but also for the reputation of the establishment.

Chefs assemble, measure, mix, and cook ingredients for soups, salads, entrées, gravies, sauces, casseroles, and desserts. They prepare salads, cook vegetables, and prepare meats, poultry, and fish for baking, roasting, or broiling. They use pots, pans, blenders, slicers, grinders, cutlery and mixing utensils. They work at counters, stove tops, ovens, broilers, and grills.

Chefs rely on their training, experience, and judgment to season and cook the foods. Once they decide the food is prepared properly, they carve meats, arrange the food on plates, and add gravies, sauces, or garnishes.

Skills Needed

Chefs must be able to work as part of a team, and should be able to work under pressure. They should have a well-developed sense of taste and smell, abundant creativity, and artistic flair when working with food. Those who work early morning hours or late night shifts should be able to adapt to those hours. Stamina and an even temper are important, since the work can be physically exhausting and frustrating at times. Most states require that chefs have a health certificate to ensure that they are free of communicable diseases. Knowledge of a foreign language (i.e. Spanish, French, Italian, German, Japanese or American Sign Language) can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant’s clientèle.

Dollars and Cents

According to the Bureau of Labor Statistics, in May 2006, chefs and head cooks earned an average of $34,370 a year. Earnings ranged from a high of more than $60,730 a year to a low of less than $20,160 a year. Wages depend on the establishment, its location, and the skill and education of the worker. Earnings usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan and resort areas.

Use the Salary Wizard at Salary.com to find out how much chefs currently earn in your city.

Education and Training

Some workers start as kitchen helpers and learn the art of handling, preparing, and cooking foods on the job. However, the trend is for students to learn these skills in a vocational/technical school, community college, or culinary institute.

The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Many programs lead to a degree or a certificate in culinary arts and include paid internships at a restaurant or other food-service establishment. Graduates of these programs will find better jobs with more responsibilities and a higher starting salary.

Culinary Apprenticeship Program

The American Culinary Federation offers the National Apprenticeship Training Program, a three-year program of on-the-job training and class study for aspiring chefs and pastry chefs. Those who complete this program are eligible for Certified Culinarian (CC) or Certified Pastry Culinarian (CPC) status through the ACF National Office.

For more information and apprenticeship locations visit www.acfchefs.org or call the ACF Education Department at the national headquarters of the American Culinary Federation at (800) 624-9458.

Certifications and Licenses

Although certification is not required, it is preferred by many employers and can help to prove accomplishment and lead to advancement and higher-paying positions.

The American Culinary Federation (ACF) has a certification program for cooks, sous chefs, pastry chefs, executive chefs, master chefs, and culinary educators. Standards for certification are experience, professional education, and successful completion of one or more exams.

The Culinary Institute of America (CIA) offers many certification programs and, together with the American Culinary Federation, offers the ProChef Certification program for food service professionals.

The International Food Service Executives Association (IFSEA) administers the

Master Certified Food Executive (MCFE) program

Certified Food Executive (CFE) program

Certified Food Manager (CFM) program

IFSEA Scholarship Program

The National Restaurant Association Educational Foundation (NRAEF) offers the ServSafe® Food Safety Certification program which is desired and sometimes required by employers.

Employers

Chefs are in demand and not just in restaurants or hotels. They work in sports complexes, convention centers, health spas, vacation resorts, hospitals, nursing homes, elementary and secondary schools, colleges and universities, private homes, grocery stores, gasoline stations with convenience stores, amusement parks, recreation parks and on cruise ships. Government and factory cafeterias, airlines, private clubs, and catering firms hire them. Many organizations hire chefs to cater meals on site for their employees.

When You’ll Work

Hours vary with the position and the establishment. Chefs may work thirty-five to sixty hours a week. Some work split shifts, with several hours off between two work periods. Those who work in restaurants and hotels may work evenings, weekends, and holidays. Chefs in school cafeterias and seasonal resorts may work only at certain times of the year.

Many public eating places close one day a week, often on a Monday or Tuesday when business tends to be slow. Chefs do not have all holidays and weekends free, since most restaurants are open on these days. Some restaurants rotate weekend and holiday work among their employees.

Things To Consider

Chefs are on their feet for hours at a time. They lift heavy pots and kettles and work near hot ovens or grills. They must prepare quality meals under pressure of time constraints. Kitchen equipment and machinery can be noisy. Chefs who work in diners or other small restaurants may prepare meals in crowded kitchens. Job hazards include slips and falls, cuts, and burns, but chefs rarely suffer serious injuries on the job.

Career Outlook

According to the U.S. Bureau of Labor Statistics, job openings for chefs are expected to be plentiful through 2016; however, competition should be keen for jobs in the top kitchens of higher end restaurants. Nursing homes, residential care centers, and other health care institutions will hire more chefs to prepare meals for a growing number of elderly people. Each year many chefs leave the field to return to school, take on family responsibilities, transfer to another occupation, or retire. During that time, employment is expected to grow by nearly 11 percent. Experienced chefs should have little trouble finding work in full service restaurants.

Moving Up

The demand for chefs makes the prospects for advancement good. Experienced cooks may move to a larger or more prestigious establishment that pays higher wages. With education, talent, and experience, these workers may move up through the ranks to become head chefs or executive chefs. Some chefs start a catering service; become personal chefs or celebrity personal assistants.

Chefs can become banquet managers, food service administrators in school districts, food service coordinators, food company supervisors or become a food critic for trade magazines.

For More Information

Chefs may belong to any number of unions and associations which support their profession. These groups offer their members professional and educational services, including publications, meetings, workshops, conferences, and other informational and networking opportunities.

The International Food Service Executives Association (IFSEA) – the oldest food service trade association.

American Culinary Federation (ACF) – a membership made up of professional chefs and others who work in the food service industry.

Culinary Institute of America (CIA) – an independent, nonprofit educational organization which provides a wide variety of professional development programs and instructional materials.

National Restaurant Association Educational Foundation (NRAEF) – a nonprofit organization offering publications and career resources.

UNITE HERE – union that represents active and retired chefs and cooks, especially those who work(ed) in big cities or large hotels, resorts, and restaurants.

The International Council on Hotel, Restaurant, and Institutional Education (CHRIE) – offers products and services related to education, training, and resource development for the hospitality and tourism industry.

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