Hospitality & Tourism
Training, Other Qualifications, and Advancement: Chefs, head cooks, and food preparation andserving supervisors oversee the daily food service operation of a restaurant orother food service establishment. Chefs and head cooks are usually responsiblefor directing cooks in the kitchen, dealing with food-related concerns, andproviding leadership. They are also the most skilled cooks in the kitchen anduse their creativity and knowledge of food to develop and prepare recipes.
Foodpreparation and serving supervisors oversee the kitchen and non-kitchen staffin a restaurant or food service facility
While most chefs, head cooks, and food preparation and servingsupervisors have some postsecondary training, many experienced workers withless education can still be promoted. Formal training may take place at acommunity college, technical school, culinary arts school, or a 2-year or4-year college with a degree in hospitality. A growing number of chefsparticipate in training programs sponsored by independent cooking schools,professional culinary institutes, 2-year or 4-year colleges with a hospitalityor culinary arts department, or in the armed forces. Some large hotels andrestaurants also operate their own training and job-placement programs forchefs and head cooks. Executive chefs, head cooks, and sous chefs who work infine-dining restaurants require many years of training and experience.