That means hiring supermarket chefs to create cuisine comparable to fine restaurant fare. Kratochwill uses the store as his pantry, drawing inspiration from the ingredients that surround him. It really fires creativity. Supermarkets could can their chefs if fancy frozen meals take off. Grocery stores will up that for seasoned chefs.
Supermarkets typically provide better benefits than restaurants and a saner schedule.
Restaurant, catering, or hotel experience or a culinary degree. Supermarkets prize supervisory experience and people skills. Their chefs manage staff and deal with hungry customers. Two decades ago, there were fewer than a dozen coles de cuisine in the United States. Now there are over 600 in need of chef educators, who must have teacher training and kitchen smarts.