If you answered yes to any of these questions, then an exciting career in the restaurant industry may be a perfect fit for your passions.

And now, with the schools featured on this site alone that offer restaurant and restaurant related programs, pursuing that dream has never been faster, easier and more adventurous.

Attending a restaurant school may help get you quickly on track toward that exciting and fruitful career. Although an institutional education is not usually required for restaurant employment, your chances of moving into a satisfying position that is right for you are greatly increased. Having an associate or bachelor degree will provide the right amount of grease to swiftly move you up the ladder.

According to the U.S. Department of Labor Bureau of Labor Statistics, applicants with a degree in restaurant and institutional food service management should have the best job opportunities and greater income potentials. And as the population grows, there will be more stomachs to fill thus an ever-growing job market.

Positions, Careers, Jobs & Salaries

The restaurant industry offers a vast variety of positions that cater to all of our individual talents. Here's a sampling of the many 'hats' one could where in the restaurant industry:

• Baker
• Banquet Manager
• Bartender
• Beverage Manager
• Broiler Cook
• Busser
• Catering Manager
• Chef
• Counter Server/Host
• Dining Room Manager/Front-of-House Supervisor
• Executive Chef
• Expeditor
• Food & Beverage Manager
• Fry/Saute Cook
• General Manager
• Kitchen Manager
• Line Cook
• Pantry Cook
• Pastry Chef
• Server
• Server's Assistant
• Sous Chef
• Wine Steward

There are a number of different jobs in the restaurant industry, including management, cooking, and serving. Although many restaurant employees learn on-the-job, formal training can give a big boost in placement and salary options. Generally, restaurant workers start at the bottom of the totem pole and work their way up to executive positions (with additional management training).

Food and beverage management encompasses a large number of specializations. Most restaurants have one head manager and perhaps some assistant managers. Managers are responsible for the smooth running of their operation. They hire new employees; supervise pay, benefits, suspension, and advancement; handle public and customer relations; report to the owner (if they are not themselves the owner); attend career training; supervise menu changes and inventory stocking; and more.

Depending on the size of the company, the type of job, and years of experience, workers may have duties such as training new employees, ordering inventory, supervising other workers, front-of-the-house management and customer interaction, and more. These additional responsibilities usually mean advancement in position (a new job title and better pay). Managers at chain restaurants can be transferred to other districts. Some managers, head chefs, bartenders, and bakers go on to open their own restaurants or bars.

Other specialties to consider include:

• Bartender - Bartenders prepare and serve beer, wine, cocktails, and other alcoholic drinks.
• Broiler Cook - Broiler cooks prepare, carve, and style all foods that are broiled, grilled, or roasted.
• Chef - Chefs prepare and style a wide variety of foods. They are responsible for creating recipes, preparing and cooking meals, and styling food for aesthetically-pleasing presentation.
• Food and Beverage Management - Managers oversee a restaurant’s daily operation, which includes ensuring customers are enjoying their food and experience, managing inventory and food, equipment, and supply orders, planning for restaurant maintenance, and employee recruitment and training.
• Fry/Sauté Cook - Fry and sauté cooks are responsible for all foods which are to be fried or sautéed during preparation of a meal.
• Pantry Cook - The pantry cook prepares all cold food items, such as banquet platters, desserts, salads, dressings, and sandwiches.
• Pastry Chef - pastry chef (also called patisserie) specializes in the preparation of pastries and other baked goods, most of which are usually fancy.
• Sous Chef - The sous chef acts as supervisor of kitchen chefs and is responsible for all food production.
• Wine Steward - Also called a sommelier, the wine steward is responsible for managing the wine served in a restaurant.

Besides restaurants, areas of possible employment include hotels, banquet and catering services, cafeterias, private employment, and teaching.

Salaries vary considerably; most workers start out with low pay and can work up to moderate or even great pay grades. Some sample salaries (median earnings in 2002):

• Food service managers: $35,790/year
• Chefs/head cooks: $13.43/hour
• Restaurant cooks: $9.16/hour
• Cafeteria workers: $8.72/hour
• Waiters and waitresses: $6.80/hour (including tips)
• Bartenders: $7.21/hour (including tips)

The restaurant industry is booming and opportunities abound. Degrees in culinary arts, restaurant management, and hospitality services are hot tickets, and there are lots of schools to choose from. The location of a school can be important, not only for housing purposes, but also for career reasons. A school’s industry contacts, internship placement, and career placement success largely depend upon the resources available in the local community. If a budding chef has his heart set upon a particular restaurant, it is absolutely beneficial to attend school nearby.

Beyond location and career services, a school’s curriculum should serve as a significant decision-making factor. Many schools offer a wide variety of courses; if one is interested in a particular specialization, courses in that area are important. Another vital aspect of a school is the facility itself. Modern kitchen facilities with state-of-the-art equipment are critical for students to fully benefit from hands-on instruction and to master technique.

Lastly, accreditation, financial aid options, student/faculty ratio, and staff qualifications are all items that should be considered when comparing schools.

The following are accrediting organizations:

• Accrediting Commission of the American Culinary Federation (ACF)
• International Council on Hotel, Restaurant and Institutional Education

For even more information on education and careers in Cooking and Culinary Arts, check out: CookingEducation.com, >CulinarySchools.net, and CookingSchools.com.