Career Opportunities

POSITIONS OUR GRADUATES ENJOY

SOUS CHEF or CHEF De CUISINE
This position calls for extensive time management skills and stamina. A Sous Chef or Chef de Cuisine (Executive Sous Chef) is one of the most important positions in a restaurant. You are responsible for the daily operations of the kitchen from product to personnel. The Executive Chef is your direct supervisor and you work with the Chef to develop budget goals and monitor progress of existing goals. Your challenge is to coordinate ordering and staff with special events and daily business, calculate menu prices, act as liaison to Front of the House staff, and assist crew members in production with problems and skill development.

LEAD LINE COOK
Is the gateway to a management position, like Sous Chef, by building the skills necessary for a kitchen manager. Lead line cook is responsible to the Sous Chef to relay any timely information on product shortages, quality issues, personnel issues, and inventory. This person acts as the "eyes and ears" for the executive staff, they are in charge of the quality production performance of the kitchen. Lead line cook will possess full knowledge of the menu and the operations of each station in the kitchen to assist as volume dictates.
You will also assist the Sous Chef in the recipe development and creation of daily specials.

PERSONAL CHEF
Do you want total creative control without the stress and demands of daily restaurant life? Then a position as a Personal Chef is for you. As Personal Chef you are in charge of creating delicious, nutritious meals that are attractively presented for some discerning clientele. You will also be planning events and parties for business and pleasure. Best of all, you can travel with your host and cook in some of the most exclusive and breathtaking places worldwide.

PASTRY CHEF or BAKER
The epitome of creative freedom comes with this position through the endless combination of the three basic ingredients; butter, flour, and eggs. You must also possess the basic knowledge of the reactions inherent in the baking system; this is the true "Scientist in the Kitchen." As head of this department, you are responsible for production, quality control, inventory, and product education.

CATERER
Planning weddings, anniversary parties, and holiday parties are just a few possibilities for a caterer. Work off-site in elegant locations or in an events hall. You are solely responsible for the lasting memories of your guests. Creative control is limited only by your imagination. A solid understanding of financial controls is a must. This career offers the most flexible schedule of almost any career possible.

RESTAURANTS

Restaurant Owner
Executive Chef
Kitchen
Food and Beverage Manager
Development
Sommelier
Manufacturer
Maitre d' Hotelier
Sous Chef
Advocacy
Lead Line Cook
Line Cook
Lead Pantry

RESEARCH AND DEVELOPMENT

Menu Consultant
Corporate Test
Recipe
Equipment
Food Lobbyist
Consumer

CATERER

Stylist/Photographer
Event Hall Planner
Off Site Professional Caterer

BED AND BREAKFAST OPERATOR

INSTITUTIONAL OPPORTUNITIES

Hospitals
Assisted Living Facilities
Schools and Universities
Department of Defense Properties
Correctional Institutions
Airline Production

SPECIALTY GOODS SUPPLIER

Making Specialist Goods
Product Representative
Commodity Buyer

MEDIA

Food Writer
Cookbook
Critic
Television/Video Work
Advertising
Food

TEACHING

Private Lessons
Culinary Instructor