Hospital Catering Jobs Provide Steady Work
by Kirk Bangstad
kirk.bangstad@chefschoolreview.com
Chef School Review Columnist
It often takes a lot of time to grow a successful catering business on your own. If you need more steady catering work in the near term, you should think about catering for a hospital.
Hospital Catering Jobs Vary
Recently, the St. Louis Post Dispatch ran an article about a catering coordinator at the local hospital. Stacy Brown started catering at the hospital ten years ago and has been working for them ever since. Her catering jobs vary from preparing breakfasts for the doctor’s lounge to throwing anniversary parties for sick spouses and their families.
Brown’s catering training came mainly on-the-job. She had been working at the hospital since the 80s and decided that catering might be a good career change of pace. Because she lacks official catering training, Brown works with a chef to help plan meals.
Jumpstart Your Career with Catering Training
If you want to position yourself for some well-paying and steady hospital catering jobs, you should invest in some catering training. Brown was relatively lucky because she had already worked for her employers in another capacity before being hired to cater. If you don’t have that network in place, you should probably give your resume a boost by enrolling in a catering training program.
Once you’ve spent some time in catering school, you’ll get a good handle on both the culinary and business sides of the catering industry. Hospitals like caterers who understand the need to be creative with food while staying within strict budgetary guidelines.
Not all caterers have to be entrepreneurs. If you choose to cater for hospitals, you’ll be making a pragmatic and potentially fulfilling career move.
Source
“Catering for Hospitals,” St. Louis Post Dispatch
About the Author
Kirk Bangstad is a singer living in Chicago, IL. Having received his B.A. in Government at Harvard, Kirk previously worked as a management consultant.
Posted on July 7, 2006 at 11:10 AM
Earlier: Do Chef Salaries Equate to Influence & Power?
Later: Tis the Seasoning
Go back to Daily Specials archives
