Work Description
Cooks and chefs prepare, season, and cook soups, gravies, salads, meats, vegetables, desserts and other foodstuffs for consumption in restaurants and hotels and other institutions. They operate ovens, broilers, grills, roasters, steam kettles and other equipment used in the cookery of food. They measure and mix ingredients according to recipe, using a variety of kitchen utensils and equipment; such as blenders, mixers, grinders, slicers and tenderizers.
Working Conditions
Cooks are employed in hotels, restaurants, clubs and other food establishments, which offer a full food menu. Workers must withstand the pressure of working in close quarters, standing long periods of time, lifting heavy pots and kettles and working near hot ovens and grills. Work hours may include late evenings, holidays and weekends.
Training
Apprentices are eligible to join the American Culinary Federation (National Chef's Association) as a registered apprentice.
Three to four year training program
5,600 hours on-the-job training
400 hours paid related instruction
Additional related instruction may be required