Culinary artists, chefs and head cooks are in charge of overseeing and managing food preparation for the kitchen or restaurant in which they work. If staff or food related concerns arise, they are also in charge of managing these situations.
Their job duties are varied:
Supervise cooks and food preparation within the restaurant
Develop menu and recipes that the restaurant will serve
Determine plating of dishes on the menu
Maintain cleanliness of food and facilities
Hire and manage a variety of workers for both the front and back of the restaurant
Provide inventory of food and kitchen supplies needed for restaurant
Supervise kitchen safety standards within the restaurant
National Median Salary
*Figure represents national average. To view the average salary in your state visit the bureau of labor statistics.
Entry-level education requirement:
High school diploma/GED
Job outlook (2014-24):
Due to the demand for high-quality chefs and the turnover from current culinary artists retiring, growing faster than average (9 percent projected growth). Large competition should be expected for those interested in higher-paying, in-demand jobs like working in a restaurant located within a hotel, resort or casino.*
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