{"id":14753,"date":"2019-08-14T02:39:30","date_gmt":"2019-08-14T07:39:30","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=14753"},"modified":"2020-03-06T17:26:56","modified_gmt":"2020-03-06T23:26:56","slug":"annual-chefs-appreciation-week-aug","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/annual-chefs-appreciation-week-aug\/","title":{"rendered":"Annual Chef&#8217;s Appreciation Week"},"content":{"rendered":"<p>The third week of August is Chef Appreciation Week. During this week, honor the hard job and detail the responsibilities of a chef. Use the hashtag #ChefsAppreciationWeek to honor a chef on social media.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18348 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week.jpg\" alt=\"chef-appreciation-week\" width=\"1024\" height=\"673\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-125x82.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-250x164.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-768x505.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-696x457.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-741x486.jpg 741w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week-639x420.jpg 639w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Media Credt: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Chefs, head cooks, food service managers, and certified food managers are all terms to describe a person-in-charge (PIC) that oversees food establishments and facilities (permanent or mobile) where food is prepared and served.\u00a0 They oversee menu planning, pricing, food preparation, supplies, quality of service, food safety, regulations, and techniques and staff and\u00a0maintain a food-safe environment.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>U.S. Bureau of Labor Statistics (BLS): Occupational Outlook<\/h3>\n<table>\n<thead>\n<tr>\n<th colspan=\"2\">Quick Facts: Chefs and Head Cooks<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<th>2018 Median Pay<\/th>\n<td>$48,460 per year<br \/>\n$23.30 per hour<\/td>\n<\/tr>\n<tr>\n<th>Typical Entry-Level Education<\/th>\n<td>High school diploma or equivalent<\/td>\n<\/tr>\n<tr>\n<th>Work Experience in a Related Occupation<\/th>\n<td>5 years or more<\/td>\n<\/tr>\n<tr>\n<th>On-the-job Training<\/th>\n<td>None<\/td>\n<\/tr>\n<tr>\n<th>Number of Jobs, 2016<\/th>\n<td>146,500<\/td>\n<\/tr>\n<tr>\n<th>Job Outlook, 2016-26<\/th>\n<td>10% (Faster than average)<\/td>\n<\/tr>\n<tr>\n<th>Employment Change, 2016-26<\/th>\n<td>14,100<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"clear: both;\"><\/div>\n<p>Source: <a href=\"https:\/\/www.bls.gov\/ooh\/food-preparation-and-serving\/chefs-and-head-cooks.htm#tab-1\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Bureau of Labor Statistics (BLS)<\/a><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>Job Outlook<\/h3>\n<p>Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities will result from the need to replace workers who leave the occupation.<\/p>\n<h3>State &amp; Area Data<\/h3>\n<p>Explore resources for employment and wages <a href=\"https:\/\/www.bls.gov\/oes\/current\/oes351011.htm#st\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >by state and area<\/a> for chefs and head cooks.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Chefs and Head Cooks<\/h3>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/BtAevVMysC0\" width=\"700\" height=\"428\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Job Description of a Chef<\/h3>\n<p>A chef is responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.<\/p>\n<h3>Duties of a Chef<\/h3>\n<p>Chefs and head cooks typically do the following:<\/p>\n<ul>\n<li>Check the freshness of food and ingredients<\/li>\n<li>Supervise and coordinate activities of cooks and other food preparation workers<\/li>\n<li>Develop recipes and determine how to present dishes<\/li>\n<li>Plan menus and ensure the quality of meals<\/li>\n<li>Inspect supplies, equipment, and work areas for cleanliness and functionality<\/li>\n<li>Hire, train, and supervise cooks and other food preparation workers<\/li>\n<li>Order and maintain an inventory of food and supplies<\/li>\n<li>Monitor sanitation practices and follow kitchen safety standards<\/li>\n<\/ul>\n<p>Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.<\/p>\n<p>Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption aligncenter\"  style=\"max-width: 800px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-16672 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600.jpg\" alt=\"\" width=\"800\" height=\"582\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600.jpg 800w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-125x90.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-250x182.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-768x559.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-324x235.jpg 324w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-696x506.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/07\/shutterstock_295414196_800x600-577x420.jpg 577w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Media Credit: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Examples of Types of Chefs<\/h3>\n<p>The following are examples of types of chefs and head cooks:<\/p>\n<p><strong><em>Executive chefs, head cooks, and chefs de cuisine<\/em><\/strong> are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.<\/p>\n<p><strong><em>Sous chefs<\/em><\/strong> are a kitchen\u2019s second-in-command. They supervise the restaurant\u2019s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.<\/p>\n<p><strong><em>Private household chefs<\/em><\/strong> typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18349 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2.jpg\" alt=\"\" width=\"1024\" height=\"672\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-125x82.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-250x164.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-768x504.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-696x457.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-741x486.jpg 741w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/chef-appreciation-week2-640x420.jpg 640w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Media Credit: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The third week of August is Chef Appreciation Week. During this week, honor the hard job and detail the responsibilities of a chef. Use the hashtag #ChefsAppreciationWeek to honor a chef on social media.<\/p>\n<p>Find out more about the job outlook and wages by state and area for chefs and head cooks.<\/p>\n","protected":false},"author":1,"featured_media":18348,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[128,82,1127],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14753"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=14753"}],"version-history":[{"count":2,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14753\/revisions"}],"predecessor-version":[{"id":19631,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14753\/revisions\/19631"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18348"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=14753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=14753"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=14753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}