Culinary Industry: Career & Salary Profiles

Chefs and cooks held nearly 3.0 million jobs in 2002. More than three fifths of all chefs and cooks were employed in restaurants and other food services and drinking places.

Executive chefs and head cooks who work in fine restaurants require many years of training and experience and an intense desire to cook. Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking school, professional culinary institutes, or 2 or 4 year college degree programs in hospitality or culinary arts.

High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place.

People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants. Some vocational programs in high schools may offer training, but employers usually prefer training given by trade schools, vocational centers, colleges, professional associations, or trade unions. Postsecondary courses range from a few months to 2 years or more. Degree-granting programs are open only to high school graduates. Chefs also may compete and test for certification as master chefs. Although certification is not required to enter the field, it can be a measure of accomplishment and lead to further advancement and higher-paying positions.

The number of formal and informal culinary training programs continues to increase to meet demand. Formal programs, which may offer training leading to a certificate or a 2 or 4 year degree are geared more for training chefs for fine-dining or upscale restaurants. They offer a wider array of training options and specialties, such as advanced cooking techniques or foods and cooking styles from around the world.

Job openings for chefs and cooks are expected to be plentiful through 2012; however, competition for jobs in the top kitchens of higher end restaurants should be keen. Employment is expected to increase about as fast as the average for all occupations over the 2002-2012 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. The number of high-skilled chefs and cooks working in full-service restaurants is expected to increase about as fast as the average.

Wages of chefs and cooks vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are the highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas. Below is a list of median hourly earnings supplied by the U.S. department of Labor and Statistics, 2002.

As with any career there are pros and cons. Many chefs are highly trained and skilled. Many earn fame for both themselves and for their kitchens because of the quality and distinctive nature of the food they prepare. A down side to the culinary industry is that about 33 percent of chefs and cooks have part-time schedules, compared to 16 percent of workers throughout the economy. On the flip side, these hours offer flexible work hours and variable schedules for those who need it.

This competitive industry offers various choices to pursue. The sky is the limit if you train for this career path and discover the many possibilities it has to offer.

Posted on November 5, 2004 at 1:11 PM

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