Status and career mobility in organizational fields: Chefs and restaurants in the United States, 1990-2013

Abstract

Using a set of user-generated data, we examine patterns in the careers of professional chefs. We argue that this is one of many cases in which careers must be understood as shaped by dual structures-the typical occupational structure within a firm, and the organization of firms in a larger field. We then demonstrate how career trajectories may be formalized as movement through a two-dimensional space defined by status in these structures. Building on previous ethnographic work finding that chefs understand the logic of their careers as involving repeated trade-offs between their occupational status (their rank within the kitchen) and organizational status (the status of the restaurant at which they work), we attempt to determine how different trajectories are associated with different outcomes. We find that, despite the somewhat random nature of entrance into the culinary profession, future top-tier chefs disproportionately begin their careers at high-status restaurants. Beyond their auspicious beginnings, these top-chefs-to-be also commonly devote their early careers to maximizing organizational status, forgoing promotions to higher kitchen ranks in favor of low-level jobs at more prestigious restaurants. By comparison, chefs destined to run lower-status restaurants tend to spend their early careers prioritizing rapid advancement within the kitchen, only pursuing jobs at more prestigious restaurants much later in their careers, with limited success.