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Career Plan Essay

2253 words - 10 pages

Ross Spang
Intro to Tourism
Career Plan
Career Ladder:
Entry Level Positions: Line Cook, Dishwasher, Bartender
Line Cook- High school diploma, previous cooking experience, culinary degree (not required).
Dishwasher- No education requirements, be able to utilize speed, cleanliness, organization.
Bartender- Bartending license, knowledge of beers, wines, and mixed drinks, experience.
Advancement Progression:
Line Cook---Grill/Saute’Chef---Sous Chef---Assistant Kitchen Mgr.---Kitchen Mgr---Executive Chef--- (Further Career Opprotunities) Director of Food and Beverage---Assistant General Manager---General Manager
Articulate Career Plan:

What I Will Do to Obtain ...view middle of the document...

* Enjoy my career.
Gaining an Interview: Fill out Applications, Submit Resumes, Be proactive and persistent.
Line Cook Job Description:
.A line cook holds down one station on a restaurant line and can be expected to perform a range of duties related to the station. Line cooks are entry-level kitchen positions that focus on learning technique, speed and consistency.

Salary Range: $17,000 - $25,000 annually depending on size of restaurant and location.

Sous Chef Job Description:
A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen.
If the Chef is unavailable or off for the night, the sous chef is in command, and the kitchen staff is expected to offer the same respect to him or her as they would to the boss. Oftentimes, a Sous Chef will work in the role for several years with the goal to move on to become an Executive Chef. In this way, the role is considered practical training for career growth.
Salary Range: $25,000 - $40,000 annually depending on size of restaurant and location.
Kitchen Manager Job Description:
A kitchen manager is responsible for a variety of duties and responsibilities including overseeing the entire operations of the kitchen. He supervises the kitchen staff and makes sure they are performing their duties appropriately. A kitchen manager must also make sure the kitchen area meets health and safety requirements, as mandated by law.
Salary Range: $30,000 - $45,000 annually depending on size of restaurant and location.
Executive Chef Job Description:
Executive chefs are found in a wide variety of work settings, from tiny restaurant kitchens staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs, culinary assistants, and apprentices. In all work settings, however, an executive chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously. An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chef’s chain of command. Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs, and the executive chef is expected to set an example for the chefs below him or her. An executive chef will have worked their way up the kitchen hierarchy in many different chef roles before assuming this particular chef title.
Salary Range: Starting salaries for executive chefs range from $30,000 to $60,000 or higher depending on the experience level of the executive chef and the size of...

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