Cooking Up Job Opportunites:
F.A.Q.s for the First-Time Job Hunter

By Scott Hunt, Director of Alumni Affairs at The French Culinary Institute

Congratulations - you've got the degree, now you just need the job!

Searching for your first job out of school can be an intimidating experience if you don't know how to approach the job hunt. Browse the FAQs below to to find out who's hiring, what your career services office can do for you, how to develop a network of professional contacts, how to communicate with the busiest of chefs, and theproper etiquette for interview and trials.

What will my first job in a restaurant be like? Is the cold appetizer line my only option?

Culinary JobsWhat kind of position you end up with will depend partly on the size of the restaurant. In most restaurants, expect your first job to be as a prep cook, pastry assistant, or line cook on the cold appetizer or garde manger station. Remember that your first job should be a continuation of your education. The type of job that best suits your needs depends on what you want to learn next.

In a smaller restaurant, you might have a chance to expand your knowledge base more quickly, for example, by being able to work on more than one station. If you want to focus on mastering something more specific, then you might not mind working for a larger establishment where there might be less mobility between stations.

The one thing you should not do at an early stage in your career is to take a sous chef position! Becoming a successful chef is dependent on advancing your skills in stages. If you skip certain levels, you'll have to go back at some point to fill in those holes and that can be extremely difficult to achieve.

How can the career placement office at my school help me with my search?

Most placement offices maintain a listing of employers who have contacted the school to advertise job openings. Career advisors can provide you with a description of the job and information on how to apply for it. They may also be able to give you additional information about the employer, either obtained from site visits, conversations with the chefs, or testimonials from alumni who have worked for that business in the past.

You can also meet with your career advisor to talk about your career objectives. If you tell your advisor about your goals and "must haves" (health insurance, a nine-to-five schedule, etc.), then he can tell you about employers that might be a good fit for you. Or guide you to specific resources, perhaps on the Internet or through professional organizations, that may point you in the right direction.

Finally, the career advisor at your school can help you put together an effective resume. Remember that the first person to see your resume, whether it be a chef or Human Resources professional, will most likely only take 5-15 seconds to read it. A counselor can help you organize your resume so that it is well formatted, consistent, and easy to read in a short span of time.

How do I find out who is hiring? Other than reading the classifieds in my local newspaper, what other resources can I use to look for job openings?

Nowadays, many companies advertise their openings on the Internet. Members of professional organizations will post openings on their local and national chapters' Web sites. Larger corporations or restaurant groups rely on mega job boards like monster.com.

You should not hesitate to use the resources provided by your career placement office. Part of your career advisor's job is to develop a relationship with employers. That includes educating employers about your school's curriculum so that employers are familiar with-and more likely to feel comfortable hiring-graduates from your school.

You should also dedicate part of your time to networking. Ask your classmates about where they are finding jobs. Let the chef at your favorite restaurant know that you are looking for a job. The food world is a small and close-knit industry. Chefs are often aware of which other businesses are hiring, and when they are looking to add staff to their own restaurants, they may call their friends for recommendations.

"Part of your career advisor's job is to develop a relationship with employers. That includes educating employers about your school's curriculum so that employers are familiar with - and more likely to feel comfortable hiring - graduates from your school."

What if the restaurant I really want to work at is not hiring?

First, research all that you can about the place. Learn about the chef, the menu, and restaurant's philosophy. Then, offer to work as an intern. If during an internship you prove to be a good worker and communicator, the chef will seriously consider hiring you when the right kind of position becomes available. For restaurants that don't hire interns, remember that your career search is a process. Keep track of who you contacted and follow-up with them at appropriate intervals. If a chef says she's not hiring at the moment, ask when you should contact her again (in two months, six months, a year?). And remember to do so.

How do I network?

You can volunteer for special events and charitable fundraisers. If you can impress the chefs you are assigned to work with, then they may be willing to become a part of your network. Or if the restaurant happens to be looking for a new cook, you may even be invited to trail. You might also consider working for food organizations like The James Beard Foundation, Slow Food, PastryScoop.com, or other groups that have their own networks of chefs. A third option is to attend industry events. You can meet other people who work in the food business. Or you can give your resume to the chef who is being featured at the event (although this method not nearly as effective as actually working with the chef).

Chefs always seem like they're so busy. What's the best way to approach them without interrupting their work?

Culinary JobsChefs are always willing to spend a couple of minutes talking to someone who could potentially become a great hire. Just remember to avoid contacting them during service. Try the hours of 9-11am and 3-5pm. In terms of whether it would be best to email, fax, or hand-deliver your resume, chefs' preferences vary from person to person. Your career placement office might be able to give you an idea of which method of first contact will be most effective. Or you can call the restaurant. If the person who answers the phone says the chef is too busy to come to the phone but that you are welcome to drop your resume off at the front of the house, then honor that. Don't insist on meeting chefs if they are too busy.

Once you've spoken to the chef and submitted a copy of your resume, find out what the next step should be. If the chef doesn't get back to you after three to six days, then be proactive about following up again on your own. You might consider diversifying your approach by using a different means of contact. For instance, if you faxed your resume, then consider dropping by the restaurant after a couple of days. Or if you called a chef and haven't heard back, consider dropping an email.

If you've tried to contact the chef more than twice and had no response, then it may not do you much good to follow up again. As in other industries, employers won't bother to contact you unless they are seriously considering you for the job. On average, chefs receive 50-100 resumes for a single job opening. If you suspect that you've reached the end of the line with a chef then move on.

Is it true that it's best to hand-deliver a resume to the chef? Does pounding the pavement really work?

While by no means necessary, hand-delivering your resume might give you a leg up. It shows chefs that you have some sense of initiative and gives them a way to connect a name on a resume to a face. And you never know-you might have great timing and stop in at a place that just happens to be hiring.

The drawback to showing up unannounced is that chefs are busy and you might not have the opportunity to meet with them. The good thing about visiting the restaurant is that it gives you the chance to see the restaurant firsthand and to get a copy of the menu. If you do end up talking to the chef, you may be invited into the kitchen, which will give you an even clearer picture of what the restaurant is like.

Pounding the pavement might be effective, depending on where you live. In smaller cities where there are fewer restaurants, there may only be a handful of places that you would like to work for. It would be quite easy to visit them all. In a city like New York, however, where there are so many fine dining establishments, visiting all of the restaurants on your list might be too time-consuming.

If I am changing careers from another field, how much information should I list on my resume about my previous jobs?

You should definitely list your previous employment on your resume. It will show the chef that you have a history of employment and experience working in a professional environment. Look critically at your resume and pick out the skills that are the most transferable-good examples are supervising, hiring, project management, and budgeting-to emphasize on your culinary resume. Try to keep the descriptions fairly general, but find a way to make them seem relevant to the culinary industry.

To give you an idea on how to market yourself to a chef, read other job descriptions. Those written by Human Resources professionals for hotel restaurants tend to be very detailed and may give you an idea of the type of language that would be effective on your own resume.

Of course, even if you worked in a different field for many years, the greater emphasis should always be on your culinary background. Remember that your resume will evolve over time once you begin to pick up more job experience. Deciding what to delete from your resume will depend on what kind of job you are looking for.

What kinds of questions will the chef ask during the interview? What will he/she be trying to learn about me?

Culinary Job InterviewInterview styles vary from chef to chef. Expect to hear standard questions about your availability, working style, ultimate career goals, and the previous positions listed on your resume. A chef may also want to know more about your own philosophy toward food, especially as it may relate to his restaurant. For example, if the restaurant is focused on using sustainable ingredients, then the chef will most definitely try to find out what you know about the subject. Some chefs may forego the interview altogether and instead be more interested in the observing your skills and technique in action during a trail.

I want to avoid making a bad impression - what are some of the things that I should be careful NOT to do during an interview?

  • Don't be late. The chef must be able to depend on you, and tardiness, especially for an interview, suggests that you won't be a very reliable employee.
  • Don't come unprepared. Use the Internet to research the restaurant, read reviews, and learn about the chef. Call the front of the house and ask them to fax a copy of the menu to you.
  • Don't lie. This is a small industry. If you claim to have worked somewhere but didn't, chances are someone will find out about it. Everything on your resume should be 150% true.
  • Don't be sloppy. A neat, clean appearance will make a favorable impression that will speak volumes about your sense of professionalism.
  • Don't say anything to limit yourself. Try to avoid getting into a discussion about your own requirements during your first interview. Of course, on matters that may be deal breakers-say the chef wants you to work nights when you are only available during the day-you should come clean about that right away. There probably isn't much point in you being seriously considered for the job.
  • Don't show off. Don't pretend to know more than you know, especially if you are applying for an entry-level job. Remember that you are there to learn.

How should I prepare for a trial? Does my performance during a trail count for more than my interview and resume?

Your resume and the interview resume are what get you in the door. The trial is a test of your skills. What you are assigned during your trail depends on the chef. You will probably be asked to prep, assist other cooks on their stations, and generally familiarize yourself with the way the kitchen runs. Use the trail as an opportunity to observe the dynamics in the kitchen to decide if this is the place for you. Do you see room for growth? Does the chef spend enough time in the kitchen? Would you learn a lot by working there? Is this really the place for you? Remember that once you've accepted the job, you've committed to it.

When scheduling a trial, be sure to keep these things in mind:

  • Ask which entrance you should use. The staff may use an entrance other than the front door.
  • Find out who to ask for. It may be someone other than the chef.
  • Plan to bring your knife kit, and ask the chef whether there are any other tools you will need.
  • Tell the chef you will wear your student uniform unless he would prefer for you to wear the whites supplied by the restaurant.
  • Find out how long the trail will be, without sounding like you aren't willing to stay for as long as they need you. Say to the chef, "Should I plan to be there for the entire shift?" You don't want to end up having to leave early without letting the chef know beforehand.
  • Bring extra copies of your resume.

After you finish your trial, find out about the next step in the hiring process. If they don't tell you, then be sure to ask.

Do thank-you notes really make a difference? What about follow-up calls?

Notes and follow-ups are always a nice idea though they might be more useful for non-cooking jobs. A quick note or informal email is fine, but keep in mind how fast turnaround time can be in restaurant hiring. By the time the chef receives your note, especially if you sent it through the mail, then you may have already learned that you didn't get the job. Keep the note short and emphasize something specific to your experience during the trail, like a conversation you had with the chef or something about the restaurant's style of cooking.

What can I do to really set myself apart from the crowd of others competing for the same positions?

Culinary Job TrailDo you homework. Show you interest by taking the initiative to learn as much as you can about the chef and restaurant before your interview. Have a positive attitude and be willing to do anything. During a trail you might be asked to do something that you might not consider to be part of the job you are being considered for. Do it to prove you are team player.

Once a chef has made me an offer, how do I discuss salary?

Typically with entry-level jobs, salary levels are set and there isn't much room for flexibility. If you can bring more experience to the table than the average entry-level hire, you might be able to negotiate for more money. You may also consider negotiating non-salary aspects of your compensation; for instance, cost sharing for health insurance or asking to be reviewed for a raise in six months rather than twelve. Once a chef makes you an offer, you should feel free to request 24 hours to make a decision, even if you are fairly certain that you want the job. Remember that you should plan to commit a minimum of one year to the job-you want to be certain it will provide the right kind of learning experience for you.

What if the chef wants to talk about money during the interview?

Talking about money during the interview is fine. If it's a deciding factor for both of you, then you'd want to know that from the start. But don't agree to anything until after the trail. If the chef doesn't propose a salary, be prepared to do so yourself. Decide on a salary range-the ideal amount and the minimum amount you would be willing to accept. Factor in whether you will be overtime eligible, paid by the shift or the week, and receiving full, shared, or no health benefits. Be sure to calculate both gross and take-home figures. So if a chef says during an interview he is prepared to pay you $300 net per week in cash, you know exactly what that means and how it fits into your budget.

If you would like to do some compensation research, your career services office should be able to give you more information on typical salaries in the city you are living in. Also, ask other entry-level cooks living in your area. They are generally willing to share this information.

Are there benefits to joining professional organizations like the Women Chefs & Restaurateurs (WCR), the American Culinary Federation (ACF), or the International Association of Culinary Professionals (IACP)? Or would it be better to join after I have established myself in the field?

Joining a professional organization is a great idea, not just to find out about jobs openings but also for the purposes of networking and career development. The WCR, for instance, offers a mentorship program that may be of particular interest to entry-level cooks. Some groups offer discounted membership dues for entry-level cooks. Each of these organizations has a different focus-find the one that best suits your interests.

As a member, you will be invited to attend conferences and special events where you will be able to network with other cooks and to learn more about what's happening in the industry. Look for a national organization that that has an active local chapter in your area. If you can't make it to the annual national meeting, then you will still be able to participate in other events on a regular basis.

The more you put into the organization, the more you will get out of it. Get involved, stay committed, and volunteer as often as you can, even if it's only once or twice a year. When you are first starting out in the business, you may just be the person who is handing out name tags. But if you stay active in the organization, one day you may be an event's featured chef!

Hot Cities for Culinary JobsWhat places in the US are the hottest right now for culinary employment?

The hottest place to be is definitely Las Vegas, a city where many well-respected chefs are opening second restaurants. Over the past several years, the growth in Las Vegas has been constant, offering a wealth opportunities located within a concentrated geographic area.

Miami is also experiencing a boom. Like Las Vegas, the standard of living is affordable, and although much of Miami's business is seasonal, there are many high-end hotels that draw top-notch celebrity chefs. New York, San Francisco, Chicago, Los Angeles, and Boston still rank among the top food cities in the United States. The up-and-coming smaller cities to watch are Austin, Phoenix, Seattle, and Portland.

How important is it to be willing and able to move around and change cities?

In some segments of the hospitality industry, it will help you to stay mobile. For instance, though you may not be able to find work with the New York City branch of a high-end hotel, perhaps you can get a job working for the same company in another city. Some hotels may designate one location to act as a training property where entry-level people can cut their teeth before being transferred to other places.

If you are considering moving to another city, remember that relocation expenses are generally not covered for entry-level cooks. Use your networks to learn more about cost of living, potential for advancement, food trends, and the reputation of the restaurants you are considering. Remember that you may have to spend more time explaining your previous work history, either verbally during the interview or by adding more detail to your resume. A chef is Aspen may never have heard of the last restaurant you worked at in Washington, DC.

How is the restaurant/culinary industry in general today? How do you think the market will shape up over the next 5-10 years?

The National Restaurant Association continues to predict growth in all segments of the food and hospitality industry. Some segments, like the resort industry, are expected to grow faster than others. You should be flexible and position yourself to be able to move into different areas. Map out your one-, five-, ten-, and twenty-year career plans. Think about your career goals and chart out where you want to be at each of those points in time and what you think are the best steps to take in order to achieve them. Consider your own personal needs, food philosophy, salary targets, and desired job titles and levels of achievement.

Although your career goals can change-don't expect for them to be set in stone-it can be helpful for you to put them on paper. They may not end up corresponding to your actual achievements, and probably you will change your mind about certain goals along the way, but charting them out will help you to measure your accomplishments over time. And when you are weighing your next move, look to your career map to help you judge whether it will be a good one.

Scott Hunt is the Director of Alumni Affairs at The French Culinary Institute. He holds a BA from Eugene Lang College and an AAS from Parsons School of Design. He has worked in higher education administration and fund raising for the past 20 years. He serves as an advisory committee member for the Community Food Resource Center in Harlem and as a board member for New York chapter of The American Institute of Food and Wine and several non-profit arts organizations.

EDITOR'S NOTE: The French Culinary Institute was a sponsor of CookingSchools.com at the time of this article's publication.