COOKS AND CHEFS California Occupational Guide Number 93 Interest Area 5-E 1997
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 are 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 was 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 was 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 even more 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 on 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 on the 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
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.
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