Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 6. Culinary Careers in Supermarkets

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Chapter 6.

Culinary Careers inSupermarkets


Culinary Careers in Supermarkets – Learning

Objectives1. Give three examples of outlets in

supermarkets where a chef is involved.2. Discuss potential advantages and

challenges of working in supermarkets.3. Compare the earnings of a supermarket

chef to those of a restaurant chef.4. Describe the job outlook for chefs in

restaurants.


Chapter 6. Culinary Careers in Supermarkets – Learning Objectives5. Identify two professional organizations to which a supermarket chef might belong. 6. Read and interview and identify the

interviewee’s career path, current job functions, and advice for culinary students.

7. Describe a typical organizational design for a culinary department in a supermarket.


Examples of Outlets in Supermarkets Retail line – prepared foods. Bars – including salad bars. Bakery – including pastry and breads. In-store restaurant. Catering services. Demonstration cooking.


Potential Advantages/Challenges of Working in Supermarkets

Potential advantages: Many opportunities to be

creative, develop recipes, menus, etc.

Able to buy groceries at a discount.

Good hours overall, busy at certain times and occasional traveling.

Support likely for professional development.

New networking contacts.

Potential challenges: Sanitation, especially

foods that are taken home to be reheated.

Keeping customers happy. Keeping the business

profitable. Potential advantages or

challenges: Physical strains. Need excellent public

relations, marketing, business planning, and human resource skills.

Need much experience in the field.


Earnings and Outlook forSupermarket Chefs

According to 2003 Bureau of Labor Statistics data, the average hourly rate for a restaurant chef/head cook was $14.80 and $18.50 for a supermarket chef/head cook.

Outlook is good.


A supermarket chef might belong to:

American Culinary Federation

National Restaurant Association

Research Chefs Association


Jim Schaeffer, Operations Director of Food Preparation, Wegmans Food Markets, Inc. Career path:

Restaurant cook Culinary school Hotel banquet

chef Hotel executive

sous chef Hotel executive

chef Hotel regional

executive chef Current position


Jim Schaeffer, Operations Director of Food Preparation, Wegmans Food Markets, Inc. Current job functions:

Oversees all prepared food programs including setting standards and specifications, works with store executive chefs to do openings and remodelings, oversees cook/chill facility and planning for new central production facility, photo shoots for recipes, new product rollouts, does recipes and more for Wegmans Menu Magazine.

Advice: Work hard. Stay focused. Be a role model. Lead by examples. Wegmans French Pastry:

Mixed Berry Charlotte


Organizational Chart - Supermarket

Figure 6-1


Career Paths

Figure PO 1-1


Education Path Advice

Figure PO 1-8

Documents

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 6. Culinary Careers in Supermarkets