There is far more to the world of the culinary arts than simply cooking—there is a vast array of culinary careers that often don’t require an apron! If you find the culinary arts appealing but aren’t sure what area interests you the most, you might find this list of various culinary careers interesting.

The first portion of the list does, in fact, focus on the kitchen. There are more chef positions than you might expect, from Executive Chef all the way down to the Line Cooks. You’ll learn all about each station in the kitchen, but you’ll also discover the fascinating world of the food scientist, the food stylist, and careers available in the hospitality industry that aren’t based in the kitchen. The culinary arts await you!

CHEFS

Here you’ll find information on the various cooking positions available and what you will need to do to be eligible for each position.

Executive Chef

The executive chef is the highest position in the kitchen. The Executive Chef manages and directs the other cooks and is often found in the fine dining business or at upscale restaurants. In order to become an Executive Chef, a student has to attend a culinary school or a vocational center, and then work their way up. Having a culinary degree makes it much easier to rise through the ranks to the executive chef position. The path to Executive Chef usually begins with an internship in a kitchen as an apprentice to the Executive Chef. An apprenticeship in the culinary world usually lasts three years, including both the classroom and real working experience.

Sous Chef

The Sous Chef is the Executive Chef’s Assistant. He or she is second in charge, fills in when the Executive Chef is off duty. The Sous Chef is responsible for making sure the other kitchen chefs fulfill the Executive Chef’s orders. In small restaurants there may not be a need for a Sous Chef, whereas in larger operations there may be multiple Sous Chefs. A Sous Chef is usually on his or her way to becoming a Head Chef, and thus, requires the same education as an Executive Chef--a culinary degree, internships, and apprenticeships.

Line Chef

The Line Chefs (or station cooks) work under the watchful eyes of the Sous Chef. Each Line Chef is in charge of a specific part of the meal (listed below). In very large operations the Line Chef may have assistants and lower chefs under his or her supervision. In most kitchens, however, the Line Chef is the only cook working on that part of the meal. Line cooks can be chefs working their way up from lower positions and lower-skilled jobs and don’t necessarily need a culinary degree; however, if the Line Chef aspires to a Sous or Head Chef position, he or she will need a Culinary Degree and internship or apprenticeship (although the position of Line Chef may indeed be an apprenticeship under the Head Chef).

Here are a few of the various Line Chef positions:

• Sauté Chef. Responsible for all sautéed items & their sauce. This is usually the highest position of all the stations.
• Fish Chef. Prepares fish dishes & often does all fish butchering as well as appropriate sauce. This station may be combined with the saucier position.
• Roast Chef. Prepares roasted & braised meats & their appropriate sauce.
• Grill Chef. Prepares all grilled foods, this position may be combined with the rotisseur.
• Fry Chef. Prepares all fried items, position may be combined with the rotisseur position.
• Vegetable Chef. Prepares hot appetizers & often prepares the soups, vegetables, pastas & starches. In a full brigade system a potager would prepare soups & a legumier would prepare vegetables.
• Roundsman. Also referred to as a swing cook, fills in as needed on station in kitchen.
• Cold-Foods Chef. May also be referred to as the pantry chef, they are responsible for preparing cold foods, including salads, cold appetizers, pâtés & other charcuterie items.
• Butcher. Butchers meats, poultry & sometimes fish. May also be responsible for breading meats & fish.
• Pastry Chef. Prepare baked goods, pastries & desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef. This station may be broken down into smaller areas of specialization such as:
• Confiseur. Prepares candies, & petit fours.
• Boulanger. Prepares unsweetened doughs for breads and rolls.
• Glacier. Prepares frozen & cold desserts.
• Décorateur. Prepares show pieces & specialty cakes.

Short-Order Cooks

Short Order Cooks have little to no cooking experience or education. They often work in lower level dining or fast food restaurants. No degree is required. Climbing up to higher level cooking positions without a degree or certification is neither favorable nor easy for Short-Order Cooks.

Life after being an Executive Chef

Executive Chefs may compete for certification as a Master Chef. This may lead to further advancement in the industry and higher paying positions, though it is not required. Another popular option among chefs is to start their own business in the form of a new restaurant, catering service, or as a personal chef. Some even go on to be instructors in culinary training schools.

Non-Chef Culinary Careers

Food Stylist

Food stylists combine culinary art and science to prepare food for cookbook and advertising photographs, television commercials, and scenes in movies. Stylists are responsible for finding unusual ingredients and preparing food so it looks freshly made and appetizing. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.

Food Scientist

Food scientists analyze food for nutritional content and ensure that products are free from harmful additives. Many food scientists work in laboratories or test kitchens. Food scientists also work as inspectors, making sure food processing facilities meet government standards. One in four food scientists have jobs with the government.

Hotel, Motel and Resort Management Careers

Hotels and motels offer a wide variety of management positions, from reservations managers to hospitality and convention managers, and everything in between. While not every Hospitality Management position is culinary-based, many are, particularly large banquet and event planning, and having a culinary degree can be quite advantageous in this area.