Chefs and Dinner Cooks - Working Conditions

In a typical work setting, chefs and dinner cooks:

Have a high level of social contact every day.
Talk to others by telephone and in person. Occasionally write letters, e-mail, and memos.
Usually work as part of a team.
Are responsible for the safety of other staff and the health of customers who eat their food.
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Occasionally deal with people who are rude or unpleasant.
Are responsible for work done by other kitchen workers.

Always work indoors.
Often wear uniforms such as aprons or jackets. Often wear safety attire such as gloves.
Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
Work physically near others.
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Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Occasionally work near contaminants and hazardous equipment.
Often work in a noisy and distracting environment.

Must be exact in their work. Errors could cause safety hazards or displease customers.
Repeat the same physical tasks most days.
Usually make decisions that affect customers and their employer's reputation without consulting a supervisor.
Often determine their tasks and daily goals according to the day's events, usually set by a manager or head chef.
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Work in a competitive environment where they must meet daily deadlines.

May work part time or full time. Sometimes work more than 40 hours a week.
May work early mornings, late evenings, holidays, and weekends if employed in restaurants.
Usually work a regular, set schedule each week.