Over 4 out of 10 cooks and 6 out of 10 other kitchen and food preparation workers were on part-time schedules, compared to 1 out of 4 workers throughout the economy. The wide range in dining hours creates work opportunities attractive to homemakers, students, and other individuals seeking supplemental income. For example, well over 20 percent of food preparation workers are 16-19 years old. Kitchen workers employed by public and private schools may work during the school year only, usually for 9 or 10 months. Similarly, establishments at vacation resorts generally only offer seasonal employment.
Most States require health certificates indicating workers are free from communicable diseases.
These positions require little education or training and most skills are learned on the job. After acquiring some basic food handling, preparation, and cooking skills, these workers may be able to advance to an assistant cook or short-order cook position. To achieve the level of skill required of an executive chef or cook in a fine restaurant, many years of training and experience are necessary. Although a high school diploma is not required for beginning jobs, it is recommended for those planning a career as a cook or chef. High school or vocational school courses in business arithmetic and business administration are particularly helpful.