The availability of culinary jobs are as plentiful and diverse as the people they seek to fill them. Great news for those looking to land a job based on their individual culinary talents and ambitions.
Short order cooks, link cooks, institutional and cafeteria cooks are just a few entry positions available in the culinary industry. While these beginner posts are repetitive and involve little responsibility, there’s only one way to go from there: UP! Promotions to head cook, shift supervisor, manager, and even higher.
Moving up in this competitive industry is when specializations come into play. Specific training will take chef’s into high end establishments like 5 star hotels and resorts, spas, and boutique restaurants.
For those specialized chefs like pastry chefs, chocolatiers, and grill chefs, self employment could be the next step in what they hope is a lengthy career. Personal chefs, small restaurant owners, and caterers embody managerial responsibility and greater variety and opportunity based on the actual finished product.
Even higher echelons within the culinary industry include executive chefs. They are in charge of developing menus, networking with suppliers, and overseeing, supervising, and training large numbers of staff. Responsibility can be greater depending on the specific establishment where they work.
Is there a “Best” culinary job?
Executive chefs, by far, command the most attention. Recent grads rarely find themselves in this position right away. The position itself is dependent upon education and experience, and many employers look to fill this revered post with a chef who has proven results.
Younger chefs eagerly seek out many other opportunities in the culinary industry. Positions at exotic resorts and aboard cruise liners allow people to experience the world! However, these positions have a high turnover because they don’t allow the chance for chefs to put down roots.