Restaurant Jobs

How To Get A Job As A Cook

The term cook is used loosely to describe many people.   A professional Cook is more than just a person who likes to cook and does a good job of it.  Successful professional cooks have the perfect combination of, the right personality, education, and experience.

To get a few terms straight, all Cooks are not chefs.  The term chef usually refers to a person who has had very specific and intense training.  They are highly skilled in all aspect of food preparation, and are always first in command in the kitchen.  Sous chefs are sometimes called chefs-in-training.  They ‘prep’ for the chef, or head Cook, washing, slicing, cutting, peeling, mixing, measuring and weighing.  They may do some of the preliminary cooking.  They work under the supervision of a Chef or head-cook.  A line-cook works in one specific area of the kitchen, often in charge of that area.  They also work under the supervision of a Chef or head-cook.  Short-order cooks work in the fast-food industry.  To reiterate, the term ‘Cook’ in the professional sense means more than just anyone who likes to cook and does a good job of it.  A professional Cook has just the right combination of skill, education, and experience to take charge of a kitchen, as many do.  When a kitchen does not have a professional chef, it will have a cook, often called the head Cook.

Most Cooks work full time.  Some, depending on their place of employment, may work shifts.  Their day often start very early and may end very late.  Cooks work in kitchens, both large and small.  They can literally work anywhere where meals are prepared and served to the public, including restaurants, resorts, schools, cafeterias, cruise ships, hospitals, many large businesses, institutions, and the military.

Kitchens may be hot, crowded, noisy, sometimes chaotic, and even dangerous.  The work is demanding and stressful.  To be successful, Cooks must have a passion for food, a good sense of taste and smell, and a good aesthetic sense.  They must be detail oriented, organized, good communicators, good leaders, immaculate in their personal habits and extremely hard-working.  They must have good manual dexterity, and the ability to work quickly, and carefully.

Cooks are in charge of their kitchens.  They decide on menus, order food and supplies and see to their proper storage.  They prepare the food, supervise the rest of the staff, and see that the kitchen is clean and organized before, during, and after, each service.  They also keep records, and hire and fire as needed.

Education

Many cooks get only on-the job training.  This may be adequate for some jobs, but if you really want to make cooking your profession and advance in the field, you must get some formal education in culinary arts.

Some high schools have cooking programs.  Take these if they are available.  Also take high school course in English, mathematics, computers, chemistry and physics, and any other related courses.

Get some experience in the food industry, no matter how humble.  Watch, listen, read, taste, and take every opportunity available to practice your skills.  Try to ‘shadow’ a respected Cook, for as long as possible.  Ask questions.

After high school, you will want to attend a formal training program.  There are available in vocational and trade schools as well as colleges and universities.  They run from a few months to four years or more.  In these programs you will learn about food safety and handling, nutrition, ingredients, the science of cooking and kitchen management.  Take the best program you can afford.

There are also apprenticeship programs available in some areas.  These will give you training as well as hands-on experience.  Again, make sure the program is accredited.

With sufficient education and experience, Cooks can move on to working in larger and more sophisticated kitchens.  They may also be engaged in training and education.