Working in the Chefs & Cooks Industry
Overview of the Industry
Tourism is a key industry in British Columbia, generating over $13.8 billion in revenues in 2008. The province has over 18,000 tourism-related businesses spread over six different tourism regions. In 2008, tourism accounted for more than 131,000 direct jobs in BC. Industry experts anticipate the province will require 84,000 new tourism workers over the next decade, with 44,000 of these in the food and beverage sector. Four out of every 10 jobs in tourism created over the next 10 years will be outside the Lower Mainland/Southwest.
Source : http://www.go2hr.ca/BCsTourismbrIndustry/tabid/70/Default.aspx
The Accommodation and Food Services sector has one of the largest workforces in BC and is strongly affected by economic and demographic trends, as well as tourism activity. Future job prospects in this sector are expected to be average. However, as this is a large industry group, future openings are expected to be significant.
Source: http://www.workfutures.bc.ca [Search Industry: Accommodation and Food Service]
The majority of chefs and cooks in BC are employed in the Accommodation and Food Services industry and most of the jobs are located Vancouver and the Lower Mainland.
Approximately three-quarters of job openings for chefs are expected to be new positions and the remaining opportunities will be the result of retirements.
Over the short term, the 2010 Olympics should increase demand for chefs, as BC’s hotels, restaurants and recreation facilities will likely experience increased growth. Much of this increase will be centred in Vancouver, Victoria and Whistler. Other regions in BC are also developing international tourist attractions (for example, wineries in the Okanagan) which could contribute to increased demand for chefs in these regions. There will likely be an above average number of job openings to replace retiring Executive Chefs.
While employment prospects for cooks are expected to be limited in upcoming years, opportunities will arise from worker turnover created by the large number of cooks and the part-time and seasonal nature of the work. Some jobs will also become available to replace workers who retire.
Similar to the situation with chefs, the impact of the 2010 Olympics should create more employment opportunities. In addition, growth in cook employment may be positively impacted by the projected population increases in BC and the growth of dual-income families with higher incomes and less time to prepare meals. The expanding market for high-quality dining experiences will create demand for a wider range of skills for cooks. Finally, cooks who specialize in ethnic cuisine or special dishes may have an advantage in the industry.
Source: http://www.workfutures.bc.ca [Search Occupation: Chefs (NOC 6241) and Cooks (NOC 6242)]
Employment Outlook in BC
| Region | Estimated Employment 2009 | Estimated Employment 2014 | Average Annual % Change (2009-2014) |
|---|---|---|---|
| Vancouver Island | 1,030 | 1,040 | 0.2% |
| Lower Mainland/Southwest | 5,730 | 6,270 | 1.9% |
| Thompson-Okanagan | 640 | 710 | 2.2% |
| Kootenay | 180 | 200 | 2.6% |
| Cariboo | 200 | 200 | 0.2% |
| North Coast & Nechako | 100 | 100 | 1.5% |
| Northeast | 90 | 90 | 0.3% |
The chart above provides job opening projections for Chefs within BC regions.
The chart below provides job opening projections for Cooks within BC regions.
| Region | Estimated Employment 2009 | Estimated Employment 2014 | Average Annual % Change (2009-2014) |
|---|---|---|---|
| Vancouver Island | 5,780 | 5,860 | 0.3% |
| Lower Mainland/Southwest | 16,670 | 18,270 | 1.9% |
| Thompson-Okanagan | 3,590 | 3,990 | 2.2% |
| Kootenay | 1,000 | 1,130 | 2.5% |
| Cariboo | 1,140 | 1,150 | 0.2% |
| North Coast & Nechako | 550 | 590 | 1.5% |
| Northeast | 510 | 520 | 0.3% |
Source: Regional Employment Projections, BC Stats. Projections for development regions.
http://www.bcstats.gov.bc.ca/data/lss/repm.asp
You can learn more about working in Canada as a chef or cook in BC from Job Futures:
- Chefs (NOC 6241)
http://www.jobfutures.ca/noc/6241.shtml - Cooks (NOC 6242)
http://www.jobfutures.ca/noc/6242.shtml
Duties
Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. Chefs can hold a variety of titles including executive chef, sous-chef, and specialty chef.
Executive chefs perform some or all of the following duties:
- Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Estimate food requirements and may estimate food and labour costs
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Arrange for equipment purchases and repairs
- Recruit and hire staff
- May prepare and cook food on a regular basis, or for special guests or functions.
Sous-chefs perform some or all of the following duties:
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Demonstrate new cooking techniques and new equipment to cooking staff
- May plan menus and requisition food and kitchen supplies
- May prepare and cook meals or specialty foods.
Chefs and specialist chefs perform some or all of the following duties:
- Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Create new recipes
- Supervise cooks and other kitchen staff
- May plan menus
- May requisition food and kitchen supplies
Source: http://www5.hrsdc.gc.ca/NOC/English/NOC/2006/ProfileQuickSearch.aspx?val=6&val1=6241&val65=chef
Duties of a Cook
Cooks prepare, cook and present meals and specialty foods. They may also be responsible for overseeing staff, planning menus or managing kitchen activity. Some cooks work under the direction of dietitians or chefs.
Source: http://www.workfutures.bc.ca
Cooks perform some or all of the following duties:
- Prepare and cook complete meals or individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Schedule and supervise kitchen helpers
- Oversee kitchen operations
- Maintain inventory and records of food, supplies and equipment
- May set up and oversee buffets
- May clean kitchen and work area
- May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
- May hire and train kitchen staff
- May specialize in preparing and cooking ethnic cuisine or special dishes
Source: http://www5.hrsdc.gc.ca/NOC/English/NOC/2006/ProfileQuickSearch.aspx?val=6&val1=6242&val65=cook
Industry Sectors and Types of Employers
Chefs and cooks are employed by restaurants, hotels and resorts, hospitals, cruise ships, educational institutions, catering companies and a wide range of other establishments. The Accommodation and Food Services industry is top sector of employment for chefs (82%) and cooks (78%).
Sources: http://www.jobfutures.ca/noc/6242p1.shtml and http://www.jobfutures.ca/noc/6241p1.shtml
Businesses in the Accommodation and Food Services industry provide short-term accommodation services and include hotels, motor hotels, resorts motels, bed and breakfasts and more. This industry also includes food services and drinking establishments that provide meals, snacks and beverages for customers. These establishments include restaurants, cafeterias, delicatessens, catering businesses, pubs, bars and night clubs.
Source: http://www.workfutures.bc.ca (Search Industry: Accommodation and Food Service)
Cooks work in many places, including restaurants, hotels, clubs, schools, hospitals, catering companies, cafeterias, specialty food outlets, homes, and military bases and camps. Many of them work part-time, and some positions are seasonal, such as those at summer resorts
Source: Career Cruising database (Profile for “Cook”). Available from the VPL Online, Articles, Encyclopedias & More page at http://www.vpl.ca/electronic_databases/alpha/c
Wages and Salaries in the Industry
Chef and cook employment is often seasonal, as many jobs are in vacation areas, or are dependent on the tourism industry. Salary and wages for chefs can vary greatly as estimates of Canadian Chefs’ average income range from about $30,000 to $46,000 a year. Salary and wages can also be dependent upon experience, reputation, and full or part-time work. Entry-level chefs may earn little more than the minimum wage while those with experience and full-time work can earn up to $75,000 a year.
Salary and wages for Cooks is also varied and can be dependent on experience, geographic location, and whether or not the job is unionized. Non-union positions can range from approximately minimum wage to $15 an hour, but those with higher skills may earn more. Cook positions in institutions such as hospitals or schools are usually unionized and may pay anywhere from $12 to $25 an hour depending on their position and level of experience.
Salary and wages for Cooks is also varied and can be dependent on experience, geographic location, and whether or not the job is unionized. Non-union positions can range from approximately minimum wage to $15 an hour, but those with higher skills may earn more. Cook positions in institutions such as hospitals or schools are usually unionized and may pay anywhere from $12 to $25 an hour depending on their position and level of experience.
Source: Career Cruising database (Profiles for “Chef” and “Cook”). Available from the VPL Online, Articles, Encyclopedias & More page at http://www.vpl.ca/electronic_databases/alpha/c
In BC, chefs can expect to earn:
Source: http://labourmarketinformation.ca
In BC, Cooks can expect to earn:
Source: http://labourmarketinformation.ca
Working Conditions and Environment
Chefs and cooks spend a lot of time on their feet and the atmosphere in a busy kitchen is typically hot, humid, and hectic. Long shifts can be both physically and mentally exhausting. Chefs and cooks must function in close quarters during busy time periods, lift heavy objects, work near hot ovens and grills and stand for extended periods of time. Chefs and cooks are under constant time pressure, while ensuring quality, safety and sanitation guidelines are observed. Job hazards include slipping and falling, cuts, and minor burns. However, for Chefs with managerial responsibilities, such as an executive chef, much time can be spent outside of the kitchen researching and planning menus and budgets. In addition, the sous-chef position generally demands 25% of time be spent in the office.
Occupational hazards include burns and cuts. Cooks usually stand for extended periods of time and may have to lift heavy objects, such as pots and large bags of potatoes. Though their workplace is usually clean and well lit, it can be hot and crowded.
Sources: Career Cruising database (Profiles for “Chef” and “Cook”). Available from the VPL Online, Articles, Encyclopedias & More page: http://www.vpl.ca/electronic_databases/alpha/c
http://www.go2hr.ca (Careers in Tourism>Job Descriptions> “Executive Chef” and “Sous-chef”)
http://www.workfutures.bc.ca (Search Occupation: Chefs (NOC 6241) and Cooks (NOC 6242))
Typical Hours of Work
Working hours vary depending on the type of establishment, and may include early mornings, late evenings, holidays and weekends. Resorts usually offer seasonal employment only. Work varies between part and full-time hours.
Source: http://www.workfutures.bc.ca (Search Occupation: Chefs (NOC 6241) and Cooks (NOC 6242))
Chefs
Chefs do not have a regular 9-to-5 daily schedule. Most work lunch or dinner shifts, or both. A single shift (either lunch or dinner) may last between 5 and 7 hours, while a double shift (both lunch and dinner) may last 12 hours or more.
Evening and weekend work is common for chefs in restaurants or hotels, since that is when most people choose to eat out. Chefs who work in hospitals, schools, and other such institutions are more likely to have regular hours. Seasonal work is often the norm for those working in vacation resorts.
Cooks
The number of hours worked each week varies widely among cooks. Part-timers may work as little as 5 or 6 hours a week, while busy full-time cooks may work up to (and sometimes more than) 50 hours a week. Travel is not usually part of the job, although experienced cooks may have the opportunity to move around and attend conferences and trade shows.