Chefs, Head Cook, Food Preparation and Serving supervisors

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Chefs, Head Cook, Food Preparation and Serving supervisors

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Nature of the Work
Job Outlook
Related Occupations
Required Degrees

Nature of the Work

Chefs, head cooks, and food preparation and serving supervisors oversee the daily food service operation of a restaurant or other food service establishment.
Chefs and head cooks are usually responsible for directing cooks in the kitchen, dealing with food-related concerns, and providing leadership.
They are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes.
Food preparation and serving supervisors oversee the kitchen and non-kitchen staff in a restaurant or food service facility.
They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day, or in more formal restaurants, where a chef provides specific guidelines and exacting standards on how to prepare each item.
All of these workers—chefs, head cooks, and food preparation and serving supervisors—hire, train, and supervise staff, prepare cost estimates for food and supplies, set work schedules, order supplies, and ensure that the food service establishment runs efficiently and profitably.
Additionally, these workers ensure that sanitation and safety standards are observed and comply with local regulations.
Fresh food must be stored and cooked properly, work surfaces and dishes clean and sanitary, and staff and customers safe from illness or injury to avoid being closed by the health department or law enforcement.
While all chefs have a role in preparing the food, developing recipes, determining serving sizes, planning menus, ordering food supplies, and overseeing kitchen operations to ensure uniform quality and presentation of meals, different types of chefs may have unique roles to perform or specialize in certain aspects of the job.
Executive chefs, head cooks, and chefs de cuisine, are primarily responsible for coordinating the work of the cooks and directing the preparation of meals.
Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant or corporate dining operation.
A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef.
Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
As a greater variety of establishments prepare and serve food, chefs and head cooks and first-line supervisors of food preparation and serving workers can be found in a greater variety of places.
Grocery and specialty food stores employ these workers to develop recipes and prepare meals for customers to carry out.
They increasingly work in residential care facilities, such as nursing homes, and in schools and hospitals.
Some chefs and head cooks work for individuals rather than for restaurants, cafeterias, or food manufacturers.
Personal chefs and private household cooks plan and prepare meals in private homes according to the client's tastes or dietary needs.
They order groceries and supplies, clean the kitchen, and wash dishes and utensils. They also may serve meals.
Personal chefs usually prepare a week's worth of meals in the client's home for the client to heat and serve according to directions.
They may be self-employed or work as part of a team of personal chefs and employed by a company that provides this service.
Private household cooks typically work full time for one client, such as corporate executives, university presidents, or diplomats, who regularly entertain as a part of their official duties.
While the work of chefs and head cooks is concentrated in the kitchen or in providing overall guidance, food preparation and serving supervisors oversee specific areas of operation in food service establishments or the kitchen and counter areas of quick service restaurants.
In fast food and casual dining restaurants, they may share many of the same functions with food service managers.
They are responsible for dealing with customer complaints, balancing the books at the end of the day, scheduling workers, and ordering supplies.
They also supervise and train kitchen and food preparation staff and ensure that these workers know how to gather food supplies, operate equipment, and assemble orders.

Job Outlook

Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase.
However, competition should be keen for jobs at the more upscale restaurants that tend to pay more.
Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important.
Although job growth will create many new positions, the majority of job openings will stem from the need to replace workers who leave the occupation.
The fast pace, long hours, and high energy levels required for these jobs often lead to high turnover.

Related Occupations

Other people who prepare food items include Cooks and food preparation workers; Food Processing Occupations.
Others who also work closely with these workers, in the food service industry includes Food and beverage serving and related workers; Food service managers.

Required Degrees

Most workers in these occupations have prior experience in the food service or hospitality industries. Most start as food preparation workers or line cooks in a full-service restaurant and work their way up to positions with more responsibility.

Some attend cooking school or take vocational training classes and participate in internships or apprenticeship programs to acquire the additional skills needed to create menus and run a business.

This career information is drawn from data provided by the U.S. Department of Labor.