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 Culinary Careers in Supermarkets – Learning Objectives 1. 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.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 6. Culinary Careers in Supermarkets – Learning Objectives 5. 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.

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

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

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Earnings and Outlook for Supermarket 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.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved A supermarket chef might belong to:  American Culinary Federation  National Restaurant Association  Research Chefs Association

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

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

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Organizational Chart - Supermarket  Figure 6-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career Paths  Figure PO 1-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice  Figure PO 1-8