As of 2008, 1.48 million Americans worked in the food manufacturing industry, and an additional 9.63 million worked in the food services and restaurant industry, according to the U.S. Bureau of Labor Statistics. Together, the food industry employed more than 11 million people at the time. Numerous career opportunities exist within the food industry, including manual and unskilled labor jobs, and management and other professional positions.
Food Processing Jobs
Food processing involves preparing foods for marketing to the general public in grocery stores and other retail establishments. Jobs in food processing typically carry no education requirements or a minimum of a high school diploma or GED. Slaughterers kill animals like cows and chickens, while meat trimmers clean by-products from meat and cut it into pieces for sale. Workers in these roles made an average of $23,740 and $22,900, respectively, as of May 2009, according to the BLS. Batchmakers combine raw ingredients, and cooking machine operators use ovens, steamers and other commercial appliance to prepare items for sale. Average annual salaries in these jobs were $26,730 and $24,630, respectively.
Food Preparation Jobs
Food preparation jobs involve cooking for restaurants or producing goods sold in retail establishments like bakeries. Chefs are professionals cooks who typically have some form of post-secondary education, such as a certificate, diploma or associate degree. Executive or head chefs oversee the entire kitchen in a restaurant or other facility, designing menus and recipes. Lower-level chefs may assist head chefs as well as cooks who are generally less-skilled and learn their skills on the job. Chefs earned an average of $44,240 per year as of May 2009, reports the BLS, while restaurant cooks made $23,110. Bakers combine ingredients to make pastries and breads. Training for bakers ranges from simple on-the-job training to more advanced post-secondary education for highly-specialized bakers known as pastry chefsm who create complex desserts and pastries for restaurants and other establishments. Bakers averaged salaries of $25,350 as of May 2009.
Food Serving Jobs
Food service workers take orders from customers in restaurants and other food service establishments and then provide the food. In some cases, they may also accept payment from customers, making change as necessary. Some employers have no education requirements for such workers, while others prefer applicants with a high school diploma or GED. Fast food counter workers averaged salaries of $18,990 as of May 2009, according to the BLS. Waiters and waitresses in sit-down establishments made an average of $20,380. Food servers may receive tips that increase their overall compensation. Bussers or dining room attendants that clear plates and clean tables earned an average of $18,900 per year, while restaurant dishwashers made $18,330.
Management and Professional Jobs
Restaurant managers oversee the entire operation of a food service business. Educational requirements for managers vary by employer; some require only a high school diploma or GED with experience working in the field, while others prefer applicants with a two-year associate or four-year bachelor's degree in restaurant management or a similar field. Food service managers made an average of $51,400 per year as of May 2009, reports the BLS. Food scientists conduct research to improve the quality and safety of agricultural products and processed foods. A minimum of a bachelor's degree is necessary to work in the field, which paid an average of $64,370 per year. Inspectors ensure that produce, meats and other goods sold at stores and served in restaurants is safe for consumption and meets government standards. Educational requirements range from a high school diploma to a full, four-year college degree. Average salaries for inspectors were $41,860 as of May 2009.
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