Culinary Careers Working Conditions
Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but many kitchens in older and smaller eating places are not as well equipped. Working conditions depend on the type and quantity of food being prepared and the local laws governing food service operations. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious.
Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Work schedules of chefs, cooks and other kitchen workers in factory and school cafeterias may be more regular. Nearly 3 in 10 cooks and 1 out of 5 other kitchen and food preparation workers have part-time schedules, compared to 1 out of 7 workers throughout the economy.
The wide range in dining hours creates work opportunities attractive to homemakers, students, and other individuals seeking supplemental income. For example, about 27 percent of kitchen and food preparation workers are 16-19 years old. Kitchen workers employed by public and private schools may work during the school year only, usually for 9 or 10 months. Similarly, establishments at vacation resorts usually only offer seasonal employment.
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