Is Being a Chef a Stressful Job?

You see them on television, in glossy magazines, and featured in newspaper articles about new restaurants. They are smiling, happy, and loved by those who appreciate well-prepared food. They are celebrity chefs, and they are the exception. In reality, chefs who own and operate their own restaurants are not so smiley.

Running a kitchen isn't as glamorous as the media makes it out to be. The hours are long. The margins are often paper-thin. Managing a kitchen full of cranky knife-wielding employees can be handful. And that's only a short list of the things that make being a chef stressful. Stress can be all-consuming, especially if you're not properly prepared for the demands of the job.

Here's a look at six of the most common challenges chefs face while working in restaurants large and small--and what you can do to prepare yourself to succeed in the culinary arts:

1) Health

Very few things are as damaging to a restaurant's (or a chef's) reputation as a health violation. Violations can result in fines, bad press, and even closure.

Health inspectors frequently visit kitchens to look for violations related to cleanliness, food storage, temperature, employee health, and even staff knowledge.

In kitchens, where the work is often fast-paced and employee turnover is common, it can be a challenge to make sure a kitchen is properly clean, food is properly prepared, and staff are all on the same page. 

2) Quality

It has been said that a restaurant is only as good as the last meal it served.

This adage has never been as true as it is today, in the world where everyone with a Facebook page, Twitter account, or access to an internet connection can share their reviews of your restaurant with the world.

Making sure that food meets the expectations of customers is an all-day every-day challenge. But it's also part of what makes the job so exciting and rewarding!

3) Margins

Restaurants are in business to make money, but the margins are often paper-thin. Prices can be influenced by anything from weather-related events that cause shortages, to increases in taxes, to the changing of the seasons.

It's often the chef's job to make sure restaurants are squeezing every dollar out of every meal they prepare. This means being smart about sourcing, storage, and making sure that every cut of meat (and every slice of bread) counts.

The goal is to keep prices in the sweet spot, where restaurants can make money and consumers are happy with the prices. After all, consumers are often only willing to pay so much for certain types of food.

4) Management

Most people pursue careers in the culinary arts because they love to cook. Many don't realize that there's a business component to the job that is every bit as important as knowing how to properly prepare spaghetti squash.

There' are staffing, scheduling, marketing, and product procurement to be managed. There are financial considerations. There are customer service and quality control issues to be addressed.

Yes, the job of being a chef is often about a lot more than simply preparing meals.

5) The Unexpected

What happens when one of your line cooks calls in sick? Or what if a group of 12 shows up without warning just before you're ready to close for the evening? What if one of your ovens goes down?

Dealing with unexpected emergencies is one of the most stressful things about being a chef.

If you are fortunate, you'll have the training, experience, and support of a good team that allow you to anticipate and deal with the emergency without missing a beat.

6) The Schedule

There are certain sacrifices that chefs make to pursue their dreams. Chefs often work in the evening and at night. They work holidays. They work weekends and long hours. And it can be stressful.

The good news is that kitchen staff members often bond and become like family. Everyone is in the same boat, so everyone tends to work together to have fun and succeed. You won't find any stiff, uncomfortable small talk amongst these coworkers!

Preparation is the Key to Success

In a way, chefs control their own destiny. They make or break restaurants, enjoy the respect that comes with working for a beloved dining spot, or open their own establishment.

One of the best ways to prepare for success is to get a solid education focused on both food preparation and business. And a head start never hurts!

Are you interested in becoming a chef? If your dream is to earn an Associate of Applied Science in Culinary Arts, ECPI University's Culinary Institute of Virginia offers this program at an accelerated pace. For more information about this exciting program, connect with a helpful admissions representative today.

It could be the Best Decision You Ever Make!

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