The U.S. Bureau of Labor Statistics predicts that the culinary or food services industry will grow by nearly 11 percent from 2008 through 2018. A variety of careers are available in the industry, including professional and management positions. The amount of education or training needed for careers in the culinary industry varies from position to position, though all workers in the field must adhere to sanitation and health guidelines.
Head chefs prepare food in restaurants, hotels and other food service businesses. They typically develop the dishes featured on the menu and supervise a staff of food preparation workers, cooks and chefs who perform basic tasks like preparing sauces. During the cooking process, chefs may perform tasks that require advanced skills or ensure the quality of meals before they are served to guests. Most employers prefer to hire head chefs with associate's or bachelor's degrees in culinary arts, though in some cases individuals with management and extensive cooking experience may qualify for chef positions. The U.S. Bureau of Labor Statistics (BLS) estimates no real growth in the demand for chefs from 2008 through 2018. As of May 2009, chefs earned an average of $44,240 per year, according to BLS.
Pastry chefs or bakers have the responsibility of preparing baked goods like breads and desserts. Typically, upscale restaurants, hotels and bakeries are most likely to have a pastry chef on staff. At some facilities, pastry chefs may meet with clients planning a special event, such as a wedding, to discuss the look and style of specialty dessert. Most pastry chefs have an associate's or bachelor's degree in pastry arts, though some employers will hire individuals with high school degrees and baking experience. The BLS predicts that the demand for pastry chefs will remain unchanged from 2008 through 2018. The average annual salary of professionals in the field was $25,350 as of May 2009, according to BLS.
Food preparation workers perform a variety of tasks in the kitchens of restaurants and other food service businesses. They perform tasks that require only basic skills, such as chopping ingredients, washing dishes and tidying the kitchen and preparing salads and other basic dishes. Most employers prefer to hire food preparation workers who have a high school diploma or GED though some have no education requirements. The BLS anticipates a 4-percent growth in the demand for workers in the field from 2008 through 2018. Food preparation workers averaged salaries of $20,420 as of May 2009, reports BLS.
The waitstaff or servers of a restaurant takes customers' orders, relays them to the kitchen and then delivers the food when it arrives. At some establishments, the servers may pour drinks or perform other tasks in addition to delivering food. Some restaurants also have the waitstaff collect payment from the customers, making change as necessary. Many employers require a high school diploma or GED to work as a food server. Others may have no education requirements. The BLS estimates a 6-percent increase in the demand for waiters and waitresses from 2008 through 2018. The average annual salary of servers was $20,380, including tips left by customers, as of May 2009, explains BLS.
Food service managers oversee the business operations of restaurants and other culinary businesses. Managers order supplies and ingredients and ensure that the staff complies with sanitation guidelines. When customer complaints arise, managers work to find solutions and may coach staff to avoid similar situations in the future. The majority of employers prefer food service managers to have some level of post-secondary education, such as a certificate or an associate's or bachelor's degree in business or restaurant management. Some managers work their way up from serving positions. The BLS estimates a 5-percent increase in the the demand for food service managers from 2008 through 2018. Professionals in the field earned an average of $51,400 as of May 2009, reports BLS.
