Cooks and Chefs

Working conditions vary with the place of employment. Many kitchens are modern, well lighted, well equipped, and air-conditioned, but some older, smaller eating establishments may be only marginally equipped. The work of cooks can be strenuous, with long hours of standing, lifting heavy pots, and working near hot ovens and ranges. Possible hazards include falls, cuts, and burns, although serious injury is uncommon. Even in the most modern kitchens, cooks, chefs, and bakers usually work amid considerable noise from the operation of equipment and machinery.

Experienced cooks may work with little or no supervision, depending on the size of the food service and the place of employment. Less experienced cooks may work under much more direct supervision from expert cooks or chefs.

Chefs and cooks may work a 40- or 48-hour week, depending on the type of food service offered and certain union agreements. Some food establishments are open 24 hours a day, while others may be open from the very early morning until late in the evening. Establishments open long hours may have two or three work shifts, with some chefs and cooks working day schedules while others work evenings.

All food-service workers may have to work overtime hours, depending on the amount of business and rush-hour trade. These employees work many weekends and holidays, although they may have a day off every week or rotate with other employees to have alternate weekends free. Many cooks are required to work early morning or late evening shifts. For example, doughnuts, breads, and muffins for breakfast service must be baked by 6:00 or 7:00 A.M., which requires bakers to begin work at 2:00 or 3:00 A.M. Some people will find it very difficult to adjust to working such late and irregular hours.