Career FAQs

What do employers look for in an employee?
What is it like to work in a kitchen?
What kind of position can I expect after graduating from culinary school?
What kind of salary can I expect?
What should I know before taking a job?
What is a typical schedule for working in a kitchen?
Is it better to work in a small restaurant or in a large place like a big hotel?
My dream is to own my own restaurant. What advice can you give?
I love food but don’t want to be a chef. What are other food-related careers?

Q: What do employers look for in an employee?

A: Here are five qualities that are important for every job. You need to show you:

• Have strong skills.
• Have a good attitude.
• Will work hard to get a job done.
• Want to learn and keep improving.
• Can get along with others.

If you demonstrate all five, you have a good chance of getting a job and doing well in your career!

Q: What is it like to work in a kitchen?

A: It’s hard physical work. Shifts are long. You may work 10 hours each day and spend most of that time standing on your feet. You’re lifting heavy pots, pans, and crates of food. In a busy kitchen, you have to work fast while doing an excellent job. You may have two days off, but not in a row. So you don’t get much chance to rest up.

Working in a kitchen is also hard on your nerves. You have to handle pressure. That means keeping it together when there are many things to do. It means having a “thick skin.” If your executive chef barks orders, you don’t get mad and take it personally.

Most likely you will work evenings and weekends. That can put stress on your social life. So a culinary job has drawbacks. But they won’t matter as much as long as you’re doing something you love. Just be sure you have a passion for working in the industry.

Q: What kind of position can I expect after graduating from culinary school?

A: Straight out of culinary school, you will get more responsibility in foodservice than in fine dining. However, you need to pay your dues in the kitchen. This is true even with line experience in culinary school. Expect to do prep work and garde manger to start. Once you prove yourself, then you’ll move up in the ranks.

Starting at the bottom has advantages. Working under a great chef can mean finding a great mentor. That helps you keep learning. Starting as a sous chef or executive chef can actually increase your chances of failing or burning out. Don’t rush your career.

Q: What kind of salary can I expect?

A: According to the U.S. Bureau of Labor Statistics, most cooks earn between $7 and $10 an hour. Chefs and head cooks earn between $16 and $20 an hour. However, there may be costs that are taken out of your pay, such as for uniforms and meals.

Chefs, cooks, and other kitchen workers who work full time may receive benefits. Part-time workers usually do not receive benefits. In large hotels and restaurants, kitchen workers may belong to unions. There are two main unions: Hotel Employees and Restaurant Employees International Union and Service Employees International Union.

Wages depend on the area of the country. They also depend on the type of establishment. Pay is usually highest in elegant restaurants and hotels. In such places, an executive chef can earn over $38,000 a year.

Q: What should I know before taking a job?

A: When you are offered a job, here are questions to ask before you accept:

• What is your pay? Will your wages depend on how many hours you work? Or will you be paid the same amount each week?
• How many hours will you work each week? How many hours a day? How many days each week?
• Do you get health or dental benefits? Does your employer pay the full cost of those benefits? Or do you have to pay a certain amount each week or month? If so, how much?
• Does your employer pay for your uniforms? Or is the cost taken out of your pay?
• Does your employer pay for a meal before or after your shift? Or are meals taken out of your pay?
• Do you have to join a union? If so, how much are the yearly dues?

Q: What is a typical schedule for working in a kitchen?

A: There is no such thing as a typical schedule. However, to get to the top, you’ll have to work long hours, nights, weekends, and holidays.

Q: Is it better to work in a small restaurant or in a large place like a big hotel?

A: Both have advantages. You will probably learn more and do more in a small restaurant. In a smaller place, you get to see what everyone does – from the dishwasher to the executive chef. You may be needed to do different jobs. Large establishments have more workers. You will have a specific job to do. However, there may be more chances for promotion. Large places may also offer more pay or better benefits. What’s important is to choose the size that’s best for you.

Q: My dream is to own my own restaurant. What advice can you give?

A: Plan to work for at least ten years in a successful restaurant to get your training. Focus on becoming an excellent chef or manager. To own a restaurant, you need to know how to run a kitchen. You also need know how the front of the house works. So to achieve your dream, first work toward becoming an executive chef. You will gain valuable experience along the way. There are always people looking for talented employees and you may be offered part ownership of a restaurant. Or use your talents to help you find investors to start a restaurant. Do not use your own money, your family’s money, or friends’ money to start a restaurant. It’s still a risky venture. If it fails, it will be worse if your family and friends lose too.

Q: I love food but don’t want to be a chef. What are other food-related careers?

A: There are many different career opportunities. Here are some you might consider:

• Front of the house staff for a restaurant or hotel.
• Food-related writing, such as for a magazine, website, or the food department of a newspaper.
• Food television production or a food stylist for movies or photographers.
• Representative for a food manufacturer or a food supplier.
• Teacher of the culinary arts (high school or college) or in the administration of a culinary school.
• Position on the staff of a professional culinary association.