Large hotels, clubs and restaurant chains hire an Executive Chef who coordinates planning, budgeting and the purchases for all the food operations. They may also prepare or supervise the preparation of lunch, cut meat, prepare portions of meat, and bake breads. Later on, Cooks or night Chefs make the final preparations and then do all of the broiling, saut ing and other last minute cooking. In businesses that hire many Cooks, each one may be assigned to a separate work station or a position in the production line. For example, one cook may be assigned to broiling.
Experienced cooks have the ability to work at any station and sometimes move between stations.
They face such hazards as cuts and burns, and may be exposed to oily mists, dusts, fumes, and smoke. Many Cooks and Working Chefs are members of the Hotel and Restaurant Employees and Bartenders Union. Students enrolled in culinary training programs may join the ACF as junior members. After graduation, the students are advanced to active membership when they get hired as Chefs. The California Projections of Employment, published by the Labor Market Information Division of the Employment Development Department, estimates that the number of Cooks and Chefs in California will reach 106,300 by 2005, an increase in new jobs of 31,120 over the number there were in 1993.