Work Environment

Restaurants and other food service facilities where these workers are employed are required to be clean and sanitary. Although the dining rooms are often attractive, kitchens can be crowded and hot and filled with potential dangers, such as hot ovens and slippery floors. Job hazards for those working in kitchens include slips and falls, cuts, and burns, and these injuries are sometimes serious. Chefs, head cooks, and supervisors are under constant pressure to get meals prepared quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed. Because the pace can be hectic during peak dining times, workers must be able to communicate clearly so that food orders and service are properly executed.

Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Schedules for those working in offices, factories, and school cafeterias may be more regular. In fine-dining restaurants, work schedules tend to be longer because of the time required to prepare ingredients in advance. Many executive chefs regularly work 12-hour days because they oversee the delivery of food orders early in the day, plan the menus, and prepare those menu items that require the most skill. Depending upon the operation, some chefs or other supervisors may take less busy days off to offset the longer hours on other days.