General Culinary Career Information

There are a variety of options available for someone pursuing a career in the culinary arts. Job titles are typically based on level of training or experience, responsibilities, industry, and type of service required.

The following is a brief description of various job types in this industry*:

Cook - this title is used for lower level positions of cooking and typically requires less education, experience, and training than chef positions. The titles of most cooks are based on responsibility and location of work:

• Institution and cafeteria cooks - prepare a large number of a limited variety of items, such as in a hospital, school, business, etc.
• Restaurant cooks - individually prepares a large variety of items in a restaurant setting.
• Short-order cooks - work on several orders simultaneously, of a limited variety, in a small restaurant, café, or coffee shop, where fast service and food preparation is expected.
• Vegetable cook, Fry cook, Grill cook, etc. - works in a specific area of a kitchen with a particular appliance, food, or cooking method.
• Fast-food cooks - prepare multiples of a limited variety of items, which will be kept warm, for quick sale in a fast-food restaurant.
• Private household cooks - work in a private home, own or client's, shopping and preparing meals; they may also serve and clean.

Food Preparation Workers - this title is used for those who support cooks and chefs but do not actually cook or make food. Measuring, cutting, cleaning, and other tasks that support the duties of the cooks and chefs are performed by these individuals. These positions typically require little to no education, experience, or training.

Food Service Managers (includes Restaurant Managers) - this title is used for those who manage the daily operations of the restaurant, and typically works with the executive chef or head cook to choose menu items, order materials, manage personnel, and maintain service quality. These individuals are not responsible for cooking or preparing foods, but work solely in a management or business role. Education, experience, and training are typically required for these positions.

Here are some general rules that apply to the industry as a whole -

Culinary Activities

The following list of occupational tasks is specific to this career.

• Measure, mix, and cook ingredients according to recipes.
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Regulate temperatures of ovens, broilers, and grills.
• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
• Clean or inspect equipment or work areas. Keep records of quantities of food supplies used.
• Estimate needs and order food supplies. May help plan meals and develop menus.
• May specialize in one area, such as sauces, if working in large eating places.

People in this career perform the following list of tasks, but the tasks are common to many occupations.

• Monitor events, materials, and surroundings. Handle and move objects.
• Identify objects, actions, and events. Monitor and control resources.
• Estimate sizes, quantities, time, cost, or materials needed. Get information needed to do the job.
• Judge the value of objects, services, or people. Communicate with supervisors,or subordinates.
• Coordinate the work and activities of others. Perform activities that use the whole body.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Evaluate information against standards. Carry out ideas, programs, systems, or products.
• Guide, direct, and motivate subordinates. Schedule work and activities.
• Document and record information. Control machines and processes.
• Inspect equipment, structures, or materials. Think creatively.

Culinary Conditions

• Provide a service to customers.
• Supervise, coach, and train kitchen employees.
• Have a medium level of social contact. They work closely with kitchen staff, but also spend time alone cooking. Chefs and head cooks have the most interaction with kitchen staff.
• Deal with external customers such as food suppliers.
• Are responsible for the safety of kitchen staff and the health of customers who eat their food.
• Are responsible for work done by the kitchen workers they supervise.
• May persuade others to a course of action. For example, chefs and head cooks may persuade managers to accept their meal and menu ideas.
• Always work indoors. Often wear uniforms such as aprons or jackets.
• Are sometimes exposed to hazardous situations that produce cuts or minor burns. There is some possibility of slight injury from this exposure.
• Must be sure that all details of the job are done so that customers are satisfied with their meals.
• Must be very exact in their work. Errors could cause safety hazards for themselves and other workers.
• Must be constantly aware of frequently changing events in cooking processes.

Some Culinary Career Physical Demands

• Use hands to handle, control, or feel objects, tools, or controls.
• Stand or walk while cooking or supervising.
• Repeat movements over and over.
  Make fast, simple, repeated movements of fingers, hands, and wrists.
• Use hands or fingers to grasp, move, or assemble small objects.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.
• See details of objects that are less than a few feet away.
• Speak clearly so listeners can understand.
• Use stomach and lower back muscles to support the body for long periods without getting tired.
• Bend, stretch, twist, or reach out with the body, arms, and/or legs.

If you feel these activities are for you and you have a passion for food - please find a school or a job on this site.