Chef Schools in Rhode Island

Those who choose to study in colleges and universities in Rhode Island will not only have the opportunity to gain a top-class education, but will be able to explore places like Museum of Work & Culture and Roger Williams National Memorial in their free time. Chef schools in Rhode Island can help students gain the knowledge and learning needed to successfully launch a career as a chef. There are 1 chef colleges in Rhode Island for students to choose from. Chef programs in Rhode Island reportedly graduated 752 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Chef Schools in Providence Johnson & Wales University
8 Abbott Park Place
Providence, RI, 2903
  • Associates in Culinary Arts / Chef Training
  • Bachelors in Culinary Arts / Chef Training

Chef Salaries in Rhode Island

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Providence $24,870.00 $31,635.00 $40,355.00 $54,540.00 $73,470.00 $44,310.00

Chef Jobs in Rhode Island

Chef Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
  • Installation: Installing equipment, machines, wiring, or programs to meet specifications.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Service Orientation: Actively looking for ways to help people.
  • Programming: Writing computer programs for various purposes.
  • Operation Monitoring: Watching gauges, dials, or other indicators to make sure a machine is working properly.
  • Demonstrate new cooking techniques and equipment to staff.
  • Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Check the quality of raw and cooked food products to ensure that standards are met.

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