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The cooking and culinary field is part of the broader hospitality industry. And although the industry as a whole declined in the wake of 9/11, it has made a very strong comeback. The future for the hospitality industry is very bright.
The first step to a successful career as a chef, caterer, baker, or pastry chef is finding a highly respected school that offers world-class instructi…
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The cooking and culinary field is part of the broader hospitality industry. And although the industry as a whole declined in the wake of 9/11, it has made a very strong comeback. The future for the hospitality industry is very bright.
There are many different types of careers available in the cooking and culinary field. They range across a broad variety of industries: hotels & resorts, restaurant, and country clubs just to name a few. With the proper education credentials, you can set your cooking and cooking career in motion for the following jobs.
The cooking and culinary field is part of the broader hospitality industry. Although the industry as a whole declined in the wake of 9/11, it has made a very strong comeback. The future for the hospitality industry is very bright. There are many different types of careers available in the cooking and culinary field. They range across a broad variety of industries: hotels & resorts, restaurant, and country clubs just to name a few. With the proper education credentials, you can set your cooking and cooking career in motion for the following jobs.
Job Title | Is responsible for… |
|---|---|
Pastry Chef |
… pastry production in a restaurant organization. Ensures quality standards in conjunction with the Executive Chef. May be responsible for bakery goods, centerpieces and other decorative items. |
Sous Chef |
… assisting the Chef in the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees. |
Chef |
… the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees. |
Executive Chef |
… all kitchens in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees. |
Assistant Unit Manager |
… assisting Unit Manager in the operation of a single restaurant establishment. May be responsible for specific tasks and may act as manager in the absence of the Unit Manager. |
Banquet manager |
… all banquet functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business. |
Kitchen manager |
… the operation of a kitchen. Responsibilities may include hiring, training and scheduling personnel, maintaining and complying with government safety standards and ensuring that quality and performance standards are met. |
Catering manager |
… all catered functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business. |
Unit manager |
… the overall operation of a single restaurant establishment. This includes accounting for daily receipts, ordering food items, hiring and training personnel and customer service. |
Wages in the cooking and cooking field can vary significantly depending on the geographic location and job skills. The 2003 wage information that follows has been compiled through extensive research conducted by Horizon Hospitality Associates, Inc.
Restaurants |
|||
|---|---|---|---|
Base Salary |
Lower |
Median |
Upper |
| Annual Sales Volume Under $1,499,999 | |||
Executive Chef |
$30,000 |
$38,000 |
$46,000 |
Sous Chef/ Kitchen Manager |
$27,000 |
$32,500 |
$38,500 |
| Annual Sales Volume $1,500,000 - $2,999,999 | |||
Executive Chef |
$35,000 |
$50,000 |
$66,500 |
Sous Chef / Kitchen Manager |
$31,000 |
$37,000 |
$43,500 |
| Annual Sales Volume $3,000,000 - $4,999,999 | |||
Executive Chef |
$41,000 |
$53,000 |
$67,000 |
Sous Chef / Kitchen Manager |
$35,000 |
$42,500 |
$49,500 |
| Annual Sales Volume $5,000,000 - $9,999,999 | |||
Executive Chef |
$49,500 |
$65,000 |
$82,000 |
Sous Chef / Kitchen Manager |
$41,500 |
$49,000 |
$57,000 |
| Annual Sales Volume $10,000,000+ | |||
Executive Chef |
$59,500 |
$71,000 |
$82,500 |
Sous Chef / Kitchen Manager |
$48,500 |
$57,000 |
$67,000 |
Country Clubs |
|||
Base Salary |
Lower |
Median |
Upper |
Clubhouse Manager / Food & Beverage Director |
$47,500 |
$56,750 |
$66,000 |
Executive Chef |
$48,500 |
$62,500 |
$74,000 |
Catering Manager |
$32,500 |
$40,000 |
$49,500 |
Hotels & Resorts |
|||
Base Salary |
Lower |
Median |
Upper |
350-749 Rooms (Full Service Properties) |
|||
Director of Catering |
$42,500 |
$54,500 |
$65,500 |
Director of Food & Beverage |
$48,500 |
$59,000 |
$70,000 |
Executive Chef |
$42,000 |
$51,000 |
$62,000 |
750+ Rooms (Full Service Properties) |
|||
Director of Catering |
$56,500 |
$72,000 |
$87,000 |
Director of Food & Beverage |
$62,500 |
$75,500 |
$89,500 |
Executive Chef |
$58,000 |
$74,000 |
$88,000 |
Sources:
-
An interesting article published in the Occupational Outlook Quarterly - Fall 2002.
http://www.bls.gov/opub/ooq/2002/fall/yawhat.pdf
-
The US Federal Government Occupational Outlook for Chefs, Cooks, and Food Preparation workers.
http://www.bls.gov/oco/content/ocos161.stm
Posted on March 1, 2006 at 12:19 PM
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