Chefs and Dinner Cooks

On the Job

Overview

Chefs and dinner cooks measure, mix, and cook food according to recipes.

Perhaps no one is more synonymous with the word "chef" than the late Julia Child. With her sharp wit, easy-going attitude, and signature voice, Julia brought French cuisine to America's kitchens. Her first cooking show debuted in 1963 on public television. She made "Supremes de Volaille a Blanc," or chicken poached in butter. It was served with rice and a wine and cream sauce. Before she passed away in 2004, Americans enjoyed over four decades of Julia Child's culinary expertise.

Chefs and dinner cooks prepare meals in restaurants, hotels, and institutions. Although the terms ¿chef¿ and ¿cook¿ are used interchangeably, chefs tend to be more highly skilled and better trained than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.

In general, chefs and dinner cooks mix and measure ingredients. They cut and chop food items. They season and cook dishes and meals. They regulate the temperature for ovens, broilers, and grills so that food cooks properly. Some cooks bake breads, rolls, and other pastries. To do their work, chefs and cooks use a variety of pots, pans, knives, and utensils. They also use equipment such as slicers, grinders, and blenders. In addition, they clean equipment or work areas, or inspect the cleaning done by other workers.

Many chefs and dinner cooks direct the work of other cooks and kitchen workers. Head chefs and cooks may also hire and train cooks and kitchen workers. In addition, many chefs and cooks keep records of food supplies that are used. They then estimate when more will be needed and order them. Some chefs and cooks also help plan meals and develop menus. They analyze the cost of supplies and labor and use that to price items.

The specific duties of chefs and cooks are often determined by the restaurant in which they work. Institutional chefs and cooks work in the kitchens of schools, hospitals, and other institutions. For each meal, they prepare large quantities of a limited number of menu items. Restaurant chefs and cooks typically prepare a wider selection of dishes. They usually cook most orders individually.

Large eating places have varied menus and employ many kitchen workers. Their kitchen staffs often include several chefs and cooks. These workers are sometimes called assistant or apprentice chefs or cooks. Each one usually has a special assignment and often a special title, such as vegetable, fry, or sauce cook. Executive chefs coordinate the work of all the kitchen staff.

Work Activities

The following list of occupational tasks is specific to this career.

• Measure, mix, and cook ingredients according to recipes.
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Regulate temperatures of ovens, broilers, and grills.
• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
• Clean or inspect equipment or work areas.
• Keep records of quantities of food supplies used.
• Estimate needs and order food supplies.
• May help plan meals and develop menus.
• May specialize in one area, such as sauces, if working in large eating places.
• Determine how to present and arrange food. Create decorative displays.
• Study recipes to determine how to price items.
• Wash cooking equipment.
• Observe and test foods to make sure they have been cooked thoroughly and taste good.
• Carve and serve meat.

People in this career perform the following list of tasks, but the tasks are common to many occupations.

• Get information needed to do the job.
• Make decisions and solve problems.
• Identify objects, actions, and events.
• Monitor events, materials, and surroundings.
• Inspect equipment, structures, or materials.
• Communicate with supervisors, peers, or subordinates.
• Evaluate information against standards.
• Handle and move objects.
• Organize, plan, and prioritize work.
• Perform activities that use the whole body.
• Work with the public.
• Establish and maintain relationships.
• Judge the value of objects, services, or people.
• Process information.
• Estimate sizes, quantities, time, cost, or materials needed.
• Monitor and control resources.
• Teach others.
• Resolve conflicts and negotiate with others.
• Coach others.
• Guide, direct, and motivate subordinates.

Working Conditions

In a typical work setting, people in this career:

Interpersonal Relationships

• Have a medium level of social contact. They work closely with kitchen staff, but also spend time alone cooking. Chefs and head cooks have the most interaction with kitchen staff.
• Talk to others by telephone and in-person.
• Usually work as part of a team.
• May occasionally deal with people who are rude or unpleasant.
• Are responsible for the safety of kitchen staff and the health of customers who eat their food.
• Are responsible for work done by the kitchen workers they supervise.

Physical Work Conditions

• Always work indoors.
• Often wear uniforms such as aprons or jackets.
• Are often exposed to hazardous situations that produce cuts or minor burns.
• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• Work physically near others.

Work Performance

• Must be very exact in their work. Errors could cause safety hazards for themselves and other workers.
• Repeat the same physical activities.
• Must allow the pace of work be determined by the speed of equipment.
• May make decisions that affect customers and their employer's reputation. Chefs have the most freedom to change a menu item, for example.
• Usually determine their tasks and daily goals according to the day's events, usually set by a manager or head chef.
• Work in a stressful environment where they must meet constant deadlines. Customers enjoy prompt service.

Hours/Travel

• May work part time or full time.
• May work early mornings, late evenings, holidays, and weekends if employed in restaurants.
• May work a regular schedule if employed in institutional cafeterias.

Physical Demands

In a typical work setting, people in this career:

People in this career frequently:

• Stand or walk while cooking or supervising.
• Repeat movements over and over.
• Use hands to handle, control, or feel objects, tools, or controls.
• Bend or twist their body.

It is important for people in this career to be able to:

• See details of objects that are less than a few feet away.
• Speak clearly so listeners can understand.
• Understand the speech of another person.
• Use one or two hands to grasp, move, or assemble objects.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.

It is not as important, but still necessary, for people in this career to be able to:

• Use stomach and lower back muscles to support the body for long periods without getting tired.
• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Use fingers to grasp, move, or assemble very small objects.
• Make quick, precise adjustments to machine controls.
• See differences between colors, shades, and brightness.
• Make fast, repeated movements of fingers, hands, and wrists.
• Bend, stretch, twist, or reach out.
• Adjust body movements or equipment controls to keep pace with speed changes of moving objects.
• Focus on one source of sound and ignore others.
• Be physically active for long periods without getting tired or out of breath.
• Hear sounds and recognize the difference between them.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving or staying in place.
• Determine the distance between objects.
• See details of objects that are more than a few feet away.
• React quickly using hands, fingers, or feet.
• Move arms and legs quickly.
• Use muscles to lift, push, pull, or carry heavy objects.
• Use muscles for extended periods without getting tired.
• Choose quickly and correctly among various movements when responding to different signals.