Job Placement

The Auguste Escoffier School of Culinary Arts provides you with a blueprint for career success. We offer lifetime career support and professional development opportunities for our students and graduates. This means whenever you are ready to seek a career, or if you are an alumnus with years of working experience looking to change employers, we are ready to provide you with assistance and guidance to help you succeed.

While you are a student we can introduce you to opportunities for part time employment and help you find an employer for an externship.

We are here to offer you:

Our Admissions and Career Services Team is available to assist you with your career decision-making process. We have a variety of resources available to help you assess your career potential, stay abreast of industry trends and requirements, develop knowledge of job opportunities, and set employment goals.

 

Externships and mentoring may be available to qualified alumni. The Auguste Escoffier School can initiate contact with potential employers and help graduates obtain positions, locally and nationally.

We strongly encourage your early and ongoing involvement with the activities and resources we provide. You can maximize your opportunities for making informed externship and employment decisions. At Auguste Escoffier we enthusiastically pursue job placement for graduates.

Responsible for all grilled, broiled or roasted items prepared in the kitchen of a foodservice establishment. Portions food items prior to cooking, such as steaks or fish fillets. Other duties include carving and portioning roasts, plating and garnishing cooked items, and preparing appropriate garnishes for broiled or roasted foods. Responsible for maintaining a sanitary kitchen work station.

Assist in the preparation of meals by chopping vegetables, making salads, and putting together entrees. Although this role generally does not include any cooking duties, it provides the ideal opportunity to develop many other types of skills essential to becoming a chef. Such skills include proficiently being able to utilize a wide range of kitchen tools and utensils, include chopping knives and vegetable grinders.

In addition to his or her food preparation duties, a prep cook may also be responsible for completing a large number of smaller tasks. Such tasks could include ensuring that leftover food is stored properly, performing kitchen maintenance tasks such as emptying the trash and washing dishes, and testing the temperature of food at specified intervals. Rarely, certain restaurants and other establishments will require their prep cooks to also prepare tables and deliver dishes to dining patrons.

Responsible for all soups and sauces prepared in the kitchen of a foodservice establishment. Prepares stock, thickening agents, soup garnishes, soups, and sauces. Responsible for maintaining a sanitary kitchen work station.

Responsible for all fried or sautéed items prepared in the kitchen of a foodservice establishment. Portions and prepares food items prior to cooking, such as fish fillets, shrimp or veal. Other duties include preparing batter or breading, plating and garnishing cooked items, and preparing appropriate garnishes for fried or sautéed foods. Responsible for maintaining a sanitary kitchen work station.

Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-the-house personnel. Purchases or requisitions food items, supplies, and equipment. Plans or participates in menu planning and food production, and apportions meats, vegetables and desserts as well as food surpluses to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.

Responsible for all cold food items prepared in the kitchen of a foodservice establishment. Portions and prepares cold food items such as salads, cold appetizers, desserts, sandwiches, salad dressings and cold banquet platters. Responsible for maintaining a sanitary kitchen work station.

The sous chef acts as second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the executive chef is absent. In a large establishment, the sous chef may be in charge of food production for one kitchen. In a smaller operation, the sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the executive chef. This position would be a long-term career goal.

The Department Head is responsible for any and all kitchens in a foodservice establishment. Ensures that all kitchens provide nutrition, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, maintenance of payroll, food cost, and other records. Specific duties involving food preparation and the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention of nutrients. This position would be a long-term career goal.

Responsible for the bakeshop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards established in conjunction with the pastry chef and executive chef. In a smaller establishment, the baker may also be responsible for pasta items.

An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread. They understand the science behind the chemical reactions of the ingredients and know how to provide the best environment for the bread to develop.

A chocolatier has to have imagination, creativity, and vision, and be market-savvy as well as artistic. Due to the organic nature of chocolate, effective chocolatiers must have the knowledge and skills to deal with a host of variables, including the atmosphere of the room, the weather, the source of the cocoa beans, and the chemistry of the chocolate. Successful chocolatiers must also be fast, proficient, and detail-oriented.

Owning a bakery or café provides you with an ideal outlet for creative expression, from the pastry products and savory items you offer to the interior design and music. Successful owners must have extensive baking and pastry knowledge, versatility, flexibility, superior business management skills, a strong customer focus, and attention to detail. They must be proficient in all aspects of bakery/café operations, including staffing, sales, inventory control, menu development, service, and marketing. owners will not only have the hands-on production skills to develop items for retail customers; they will have the ability to effectively promote these products as well. In most cases, this is a long term career goal.

Responsible for the pastry shop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards in conjunction with the Executive Chef. In a large establishment, the Pastry Chef is usually responsible for pastries and candies only. In a smaller establishment, the Pastry Chef is responsible for bakery items. The Pastry Chef may also be responsible for decorative centerpieces, salt dough sculptures, marzipan figures, pastillage, blown or pulled sugar. Develops recipes and prepares desserts, including cakes, pies, cookies, sauces, glazes and custards. This position would be a long-term career goal.

The Department Head is responsible for any and all kitchens in a foodservice establishment. Ensures that all kitchens provide nutrition, safe, eye-appealing, properly flavored pastries. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, food cost, and other records. Specific duties involving food preparation and the establishment of quality standards, training of employees in baking methods, presentation techniques, portion control, and retention of nutrients. This position would be a long-term career goal.