While there are many different roles in the kitchen of any restaurant, hotel, or other food serving venue, having a productive chef is essential in keeping everything running smoothly. Chefs are responsible for the actual cooking of all dishes served once the food preparation servers have pulled and prepared all ingredients. Executive chefs are in charge of assigning tasks in the kitchen, making sure that the entire operation is running smoothly. Personal or private chefs often work for a residence or privately owned business. The requirements to become a chef are often very extensive, because without a highly qualified chef, a restaurant would not be able to run effectively.
Work Environment
Working conditions can vary by the type of establishment that the chef or executive chef is working in. Many larger, modern restaurants have well lit, air conditioned kitchens while other establishments may be in smaller, warmer, confined spaces. Work hours depend on the hours of operations for the restaurant or other eating establishment. While food prep workers are often responsible for getting the kitchen ready, the chef often arrives sometime before they actually have to start working to be sure they are prepared. Most chefs work full time and schedules can vary based on the needs, popularity, and hours of the restaurant.
Education
While many jobs in the food service industry are mostly taught through on the job training, chefs are usually required to attend special programs in order to learn advanced skills in order to be successful. Vocational training schools, culinary schools, and even some colleges or universities have programs available for prospective chefs.
Training
High end restaurants and hotels that hire chefs often require trained and experienced chefs. Many times, certain establishments will have their own training programs on top of what is already required of a typical chef. These programs can last anywhere from two months to two years.
Certification
The American Culinary Federation has certification programs for pastry chefs, personal chefs and culinary educators. While most employers will not require any formal certification through the American Culinary Federation, chefs may obtain these certifications in order to gain promotions and higher yearly earnings.
Advancement
Some chefs start off in a kitchen right out of high school as a food prep worker while going to culinary school and then work their way up after completion of their program, never leaving their place of employment. Some kitchens will even offer tuition reimbursements if they see promise in one of their employees. While many chefs stay in one kitchen for a long time, it is not uncommon for chefs to move from one kitchen to another. Experience as a chef allows greater job opportunities in more prestigious restaurants and hotels and the chance to move up to a much higher salary.
Salary
Like many other jobs, the salary earned is greatly dependent on the experience of the chef and the environment in which they work in. On average, chefs and head cooks make an average of $34,370 (as of May 2006). However, the top ten percent of chefs reportedly earned more than $60,730. Chefs with more experience, training and good rapport have an easier time of negotiating higher pays and finding jobs with higher salaries.
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