Are you able to relate to different types of people?
Are you quick on your feet?
Are you able to recognize new ways to solve problems?
Do you like working in a high-paced, exciting atmosphere?
What it takes:
- A positive attitude and adaptability.
- Cooperation, diplomacy and tact.
- Ability to multi-task and good organizational skills.
- A strong work ethic and competitive nature.
- Willingness to work hard and be a team player.
Look around you...
Careers in Hospitality and Tourism are found in a variety of places. Careers in the food industry may involve working directly with a culinary staff, but most involve working with the public. Others, like Golf Pros and Park Rangers may work with small groups from the public or only one or two people at a time. Tour Guides may work with a bus load of people! And other professions, like the Front Desk Manger of a large hotel or those working at concert venues or sports complexes, may work with hundreds to thousands of people a day.
If you would enjoy working where others are taking the time for fun and relaxation, Hospitality and Tourism may be the choice for you! After successfully completing high school, some directly enter into on-the-job training. Others, such as Golf Course Maintenance, Pastry Chef or Spa Services Technician, may require a combination of formal education at a technical or community college and on-the-job-training. Management positions, Marketing Directors and Golf Pros may require bachelor’s degrees. All require stress tolerance, the ability to take direction well and internal self-motivation to work within a fast- paced environment.
A Sous Chef, just below the Head Chef or Executive Chef, is the second in command within a professional kitchen. The Sous Chef has a large amount of responsibility to the food being prepared and the management of the kitchen staff, the establishment’s schedule and administration. The responsibilities depend on the type of establishment that operates the kitchen. Some of a Sous Chef’s duties may involve ordering food or assisting with planning the menu. Much of a Sous Chef’s duties involve working as a liaison to the many aspects of a professional kitchen. Sous Chefs can work in a variety of locations; large or small kitchens, restaurants and hotels, cruise ships or casinos.
If you can take the heat, get into the kitchen, as a Sous Chef! After successfully completing high school, some students can use on-the-job-training and hard work and determination to rise from entry level kitchen jobs to the Sous Chef position. Formal education and training at a culinary institute, community or technical college or traditional colleges and universities provide desired preparation in all needed areas and may offer additional training in kitchen sanitation, cooking and management. Often, a Sous Chef aspires to be a Head Chef and having formal training and education can help reach that goal.