Chefs, Cooks, and Food Preparation Workers
An Overview

Significant Points

Many young people work as chefs, cooks, and food preparation workers - indeed almost 20 percent are between 16 and 19 years old. · Almost 1 out of 2 food preparation workers are employed part time. · Job openings are expected to be plentiful through 2010, primarily reflecting substantial turnover in this large occupation.

Nature of the Work

A reputation for serving good food is essential to the success of any restaurant or hotel, whether it offers exotic cuisine or hamburgers. Chefs, cooks, and food preparation workers are largely responsible for establishing and maintaining this reputation. Chefs and cooks do this by preparing meals, while other food preparation workers assist them by cleaning surfaces, peeling vegetables, and performing other duties.

In general, chefs and cooks measure, mix, and cook ingredients according to recipes. In the course of their work they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks often are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Some chefs and head cooks also help plan meals and develop menus.

Large eating places tend to have varied menus and kitchen staffs often include several chefs and cooks, sometimes called assistant or apprentice chefs and cooks, along with other less skilled kitchen workers. Each chef or cook usually has a special assignment and often a special job title-vegetable, fry, or sauce cook, for example. Executive chefs and head cooks coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies. Although the terms chef and cook still are used interchangeably, chefs tend to be more highly skilled and better trained than most cooks. Due to their skillful preparation of traditional dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and for the establishments where they work.

The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook french fries, often working on several orders at the same time. Fast food cooks prepare a limited selection of menu items in fast-food restaurants.

They cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Private household cooks plan and prepare meals, clean the kitchen, order groceries and supplies, and also may serve meals.

Other food preparation workers, under the direction of chefs and cooks, perform tasks requiring less skill. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. These workers also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.

The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.

Working Conditions

Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but many kitchens in older and smaller eating places are not as well equipped. Working conditions depend on the type and quantity of food being prepared and the local laws governing food service operations. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious.

Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Work schedules of chefs, cooks and other kitchen workers in factory and school cafeterias may be more regular. Nearly 3 in 10 cooks and 1 out of 5 other kitchen and food preparation workers have part-time schedules, compared to 1 out of 7 workers throughout the economy.

The wide range in dining hours creates work opportunities attractive to homemakers, students, and other individuals seeking supplemental income. For example, about 27 percent of kitchen and food preparation workers are 16-19 years old. Kitchen workers employed by public and private schools may work during the school year only, usually for 9 or 10 months. Similarly, establishments at vacation resorts usually only offer seasonal employment.

Employment

Chefs, cooks and food preparation workers held more than 2.8 million jobs in 2000. The distribution of jobs among the various types of chefs, cooks, and food preparation workers was as follows:

Food preparation workers 844,000
Cooks, restaurant 668,000
Cooks, fast food 522,000
Cooks, institution and cafeteria 465,000
Cooks, short order 205,000
Chefs and head cooks 139,000
Cooks, private household 5,200

Almost 60 percent of all chefs, cooks, and food preparation workers were employed in restaurants and other retail eating and drinking places. About 20 percent worked in institutions such as schools, universities, hospitals, and nursing homes. Grocery stores, hotels, and other organizations employed the remainder.

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