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The restaurant industry is booming. According to the National Restaurant Association (NRA), Americans now spend nearly half of their food dollars on restaurant sales, a share that has nearly doubled in the last 50 years. The industry currently stands as the nation’s largest private sector employer, exceeded in number of jobs only by the U.S. government. Currently, the food-service industry employs 13.1 million people, and NRA predicts it will add another 2 million jobs over the next decade.

Job growth looks strongest for chefs, cooks, wait staff and other service-oriented positions, according to the U.S. Bureau of Labor Statistics (BLS). Managerial positions will grow at a slower rate during this period, meaning individuals seeking these positions will have fewer new opportunities to choose from.

For recent graduates seeking jobs in restaurants, institutions, and cafeteria settings, job growth is favorable over the next decade. However, competition for head chef positions will be more intense, with growth for these coveted positions at only about half of the industry average.

Pursuing the Culinary Career You Want
Landing that plum chef job will be a competitive undertaking, in spite of the growth in the restaurant industry. If you eventually want to become a head chef at a top restaurant, you’ll have to get experience under your belt in a lower-level kitchen position first, such as a prep cook or line cook. A culinary arts degree will not only make you a more competitive candidate for these entry-level positions, it will also help you move up the ranks faster because of the skills you learned during formal training.

As you’re getting started in your search, pay attention to the restaurants you like and the local chefs who inspire you. Then find out if there are job openings working for them. Even if there aren’t, you might consider volunteering with the hope that something will come up down the road. Learning first-hand from a mentor you respect in a restaurant you admire is well worth your time and a good investment in your future.

In your first job, you’ll need to demonstrate a dedication to learning the skills necessary to advance your culinary career. Although your formal training will help tremendously, there’s simply no replacement for real-world kitchen experience. Use this time to develop your palate, knife skills, timing and your ability to discern seasonings and flavor combinations. Keeping a positive attitude, showing teamwork and demonstrating your commitment to mastering the art of cooking will be crucial for advancement.

Culinary Externships
Many cooking schools and culinary programs require or strongly encourage students to complete externships as part of their formal training. Many externships are paid, and some might present you with the opportunity to work in another city or country, to concentrate on a particular cuisine, or to work with a chef you have long admired. Externships are treated by some chefs and employers as working interviews and might lead to permanent employment opportunities. So take them every bit as seriously as you would your first real job in a professional kitchen.

As you consider where to complete your externship, you might be hoping to work with a top chef in a renowned, five-star restaurant. Bear in mind that these positions are highly competitive and the chef may not be as available to mentor you as would a lesser-known counterpart. If you cannot lower your sights, ask your placement counselor for references from recent graduates who completed externships there. Did they get hands-on experience working with the chef, or were they continually peeling potatoes?

An externship can be a once-in-a-lifetime chance to visit a new place, gain valuable experience, and jump-start your culinary career. Research your options carefully and capitalize on every opportunity open to you.