Important Facts About The Catering Profession
| Median Salary (2022) | $39,226 (for caterers)* |
| Job Outlook (2021-2031) | 15% growth (for all chefs and head cooks)** |
| Entry-Level Education | High school diploma or GED |
| On-the-job Training | Mentorship working with an experienced chef, apprenticeship programs sponsored by culinary institutes, industry associations and trade unions |
Sources: *Payscale.com and **U.S Bureau of Labor Statistics
Duties and Responsibilities
Some caterers work full-time while others cater only part-time on weekends and evenings. Caterers often spend long hours on their feet and face pressure to meet deadlines. Caterers can work from a home kitchen or a facility that they own or rent. Sometimes a caterer needs to hire additional staff for production, service, and cleanup.
Aside from being able to make large amounts of client-specified food, a caterer must run and market their business. A caterer is responsible for:
- Meeting with clients, developing and suggesting menus, and ordering supplies
- Preparing, cooking, and serving food
- Understanding and complying with safe food-handling practices
- Establishing prices and cost per portion served
- Drawing up contracts
- Marketing the company and keeping business records
Licensing and Training
Caterers may choose to obtain training through a degree program in the culinary arts. These degree programs include banquet and catering courses. State laws often require caterers to obtain a business license and meet food service requirements. Caterers typically must apply for a license from a health department or other state regulatory agency. Such departments inspect catering businesses, issue licenses, and conduct routine business inspections.
