tECHNICAL CAREER OPTIONS

• Restauranter (would require the ability to define a dining concept, develop a business plan, identify a location, obtain financing, hire staff, and begin marketing)
• Restaurant owner (would require the ability to supervise employees, direct operations, and identify ways to adapt to customers and industry trends)
  
• Food production research engineer (would require the ability to design and develop systems for producing, processing, distributing, and storing food and agricultural materials along with an understanding of food safety and quality, biorefining, pharmaceuticals, and environmentally-friendly packaging)
  
• Food scientist (would require the ability to use chemistry, biology, and other sciences to analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy)
  
• Food technologist ( would require the ability to oversee all aspects of product development, including reviewing and approving nutritional data, writing product specifications and enforcing USDA labeling regulations on new and modified food products)
  
• Food Service Director (would require the ability to direct a total food service operation, including a knowledge of large quantity meal preparation, menu planning, purchasing, personnel and business management, federal, state, and local reporting requirements while being cognizant of current food industry trends to update the menu regularly and meet the guests’ demands)
  
• Executive chef (would require the ability to oversee the operations of a kitchen, to design menus in line with the restaurant’s identity, to review food and beverage purchases to ensure a well-stocked pantry, to train and manage cooks and other kitchen staff)

• Food production manager (would require the ability to work in a corporate or institutional environment, the ability to manage point of sale system and train staff on the system, the ability to create hazardous analysis critical control points (HCCAP) and programs for other food items in testing trials at the facility, the ability to organize and implement local and federal sanitation programs, and the ability to regulate facility expenses using an extensive database connected to a proprietary, network computer system)

• Sous chef (would require the ability to work closely with an executive chef in supervising cooks, and preparing meals while also customizing healthy menus, maintaining quality checks for foods, monitoring food and equipment supplies, suggesting new specialties, assisting customers’ inquiries, and managing clients’ complaints)

• Chef/head cook (would require the ability to oversee the daily operations of a kitchen including functioning as a liaison between the sous chef and the cooks while also creating recipes, studying menus, and preparing significant-high-quality dishes that represent the restaurant)

• Private corporate/household chef (would require interpersonal skills and the ability to work for a single client, such as a corporate executive, university president, or ambassador)

• Corporate chef (would require the ability to work with large industry operations or food service vendors while promoting new product designs while also developing policies and procedures to enhance and measure quality)

• Pastry chef (would require the ability to focus on desserts, deal with complex presentations, develop dessert menus, order supplies and ingredients, and recruit employees to aid in production and enterprise aspects)

• Baker (would require the ability to use industrial baking equipment, follow a high-volume recipe, prepare doughs, batters, icings, and filling, and create consistent products while also functioning as a lead person in this area)