Cooks, Restaurants

Restaurant cooks prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. They may order supplies, keep records and accounts, price items or plan menus.

Those interested in this position can learn the basics through the Durham Tech Culinary Arts programs. Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.