Work Conditions: Chefs, Cooks, and Food Preparation Workers
Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but kitchens in older and smaller eating places are often not as well designed. Kitchens must be well ventilated, appropriately lit, and properly equipped with sprinkler systems to protect against fires. Kitchen staffs invariably work in small quarters against hot stoves and ovens. They are under constant pressure to prepare meals quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed.
Working conditions vary with the type and quantity of food prepared and the local laws governing food service operations. Workers usually must withstand the pressure and strain of standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious.
Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Work schedules of chefs, cooks and other kitchen workers in factory and school cafeterias may be more regular. In 2002, about 33 percent of cooks and 45 percent of food preparation workers had part-time schedules, compared to 16 percent of workers throughout the economy.
The wide range in dining hours and the need for fully-staffed kitchens during all open hours creates work opportunities for individuals seeking supplemental income, flexible work hours, or variable schedules. For example, almost 20 percent of cooks and food preparation workers were 16-19 years old in 2002, and almost 10 percent had variable schedules. Kitchen workers employed by schools may work during the school year only, usually for 9 or 10 months. Similarly, resort establishments usually only offer seasonal employment.