Culinary Career Paths

The culinary job market is hot. Culinary professionals stress the importance of working your way up from the bottom; building a solid foundation in your culinary education.

Restaurants, hotels and other food service industries often employ three distinct types of employees -- chefs, cooks, and food preparation workers.


Chefs are responsible for directing the activities of other kitchen workers, menu planning, recipe creation, food and supply ordering, and some specific cooking duties. They are typically the most senior members of the staff.

Cooks are responsible for the day to day food preparation at the restaurant or facility. Depending on the size of the facility, there may be several cooks, each responsible for a different part of the menu, or a different type of food. For example, there are fry cooks, vegetable cooks, pastry cooks, and other specialties.

Food Preparation Workers work under the supervision of chefs and cooks, and typically perform less skilled duties. For example, they may chop vegetables, prepare salads, and prepare materials used by the restaurant's chefs and cooks.


Culinary career opportunities include:

Line cook
Saucier
Salad chef
Banquet chef
Demonstration chef
Pastry chef
Chocolatier
Personal Chef
Private Chef
Executive Chef

Wine Steward
Sommelier

Caterer
Party Planner
Event planner

Food Manager
Dining Room Manager
Commercial Production Manager

Culinary/Restaurant Management
Hospitality Management
Wines, Spirits & Beverage Management

Bakery & Restaurant Ownership