In uncertain economic times, there a few things that will always remain constant. One of the constants, without question, is a person’s need to eat. Surprisingly, even fine dining establishments do well in both inclement and prosperous times, rarely feeling the crunch of economic uncertainty. This affects not only their availability for patrons, but for employees as well. From wait staff to hosts, expediters to managers, fine dining establishments keep quite a few people gainfully employed. Lately, however, they are encountering a problem of a different nature, namely, finding and keeping a head chef.
According to the US Bureau of Labor Statistics, “Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2014”. While positions in well known eateries will always be competitive and highly coveted, there are several options available for those with the culinary know how to put together a menu that can define an establishment. Those who have graduated from culinary training schools are quickly learning that there are more choices than ever when it comes to where they wish to hone their skills. In fact,...
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