In the Hudson Valley, demand for personal care and service occupations (including lobby attendants, concierges, travel and tour guides) is set to grow 51%, while jobs in food preparation and related occupations are projected to grow 76.6% by 2030.
Read on for more detail on jobs, trainings, and opportunities in this sector.
3 Important Jobs
These jobs pay well and are set to grow between 2020 and 2030 in the Hudson Valley (Source: NYS Department of Labor)
1. Tour and Travel Guides
What do they do? Plan, organize, and conduct long-distance travel, tours, and expeditions for individuals and groups.
- Required education: High school diploma or equivalent
- Projected growth: 75.0%
- Entry-level salary: $33,593
- Median salary: $42,505
2. Cooks, Restaurant
What do they do? Cooks season and prepare foods, including soups, salads, entrees, and desserts. Cooks typically learn their skills through on-the-job training and related work experience.
- Required education: No formal educational credential
- Projected growth: 136.9%
- Entry-level salary: $34,364
- Median salary: $40,879
3. First-Line Supervisors of Retail Sales Workers
What do they do? Directly supervise and coordinate activities of retail sales workers in an establishment or department. Duties may include management functions, such as purchasing, budgeting, accounting, and personnel work, in addition to supervisory duties.
- Required education: High school diploma or equivalent
- Projected growth: 12.5%
- Entry-level salary: $41,054
- Median salary: $58,817
Q&A: Toni D’Onofrio, Department Chair for Culinary Arts and Hospitality Management, SUNY Westchester Community College
Which jobs are seeing the fastest growth and highest demand for new talent?
People used to think of hospitality as just the restaurant and the hotel industry, but it really is so much more than that. It also encompasses the travel industry and meeting/event planning. We see that post-COVID, travel and tourism is back, but people want more immersive experiences and curated trips, so for example, a trip that is sustainable and offers learning opportunities. With these trips, ancillary opportunities abound in transportation and food.
These jobs can’t be replaced by automation or AI. There is a human component to our industry and it is growing. For example, the Bureau of Labor Statistics projects chef and head cook positions will grow by 8% in the next decade. Meeting and convention planner positions will grow by 7%. I currently have 30 employers looking for Westchester Community College students in our program to fill jobs this summer and beyond.
What do people do in those jobs?
It runs the gamut with positions in hotels, restaurants, corporate meeting venues, and event planning. The jobs in the industry aren’t just cooking and serving. There are so many aspects to this industry, such as food purchasing or restaurant stewardship or being a sommelier. Our degree from the WCC program is unique in that it covers both hospitality and culinary arts. (Most schools make you choose a track.) I always ask students, “Where can’t you go?” These jobs will still exist five years from now and I tell those looking for a job in the industry to focus on what they are passionate about.
Where and how can people get training?
We have an amazing program at WCC combining culinary arts with hospitality management. With the rise of smaller local restaurants, employees may work with a smaller staff and we ensure they know all sides of the business — marketing, bookkeeping, menu planning, purchasing etc. Students here also take general education classes, as we want them to know how to research and plan for upcoming events. For example, how will a holiday impact their business? If dignitaries are in town, how will that affect their business with street closures? At our school, we have this nice balance where a diverse group of students are practicing making incredible meals in our kitchen, but also learning the business operation side.
We also offer ServSafe credentialing, which is a certification program backed by the National Restaurant Association and is a nice advantage to have for those seeking jobs. Students can obtain ServSafe certification as a food handler, a manager, or even as an alcohol or allergen awareness expert. Students can do the certification online through ServSafe, but the knowledge they gain in the classroom is so valuable. Many early career opportunities in this industry do not require a four-year or advanced degree.
What kind of person does it take to succeed in the hospitality field?
People who succeed in this industry have an innate ability to want to help others. They also might like the physical aspects of the job, because you may not be sitting at a desk all day. You might be seating people at an event or helping to run a cruise ship’s activities. Creative problem solvers are needed who can think quickly in a fast-paced environment. Because when a guest has a problem, they can’t wait. They want the issue solved right away. Just because you haven’t traveled extensively or had fine dining before, doesn’t mean you shouldn’t consider this industry. It’s helpful to have these experiences, but not a necessity. If you also possess the soft skills, like patience and being a good listener, you have the ability to make someone’s day better in the hospitality industry.
Links and Resources
Pace University
With a BBA in Hospitality and Tourism Management from Pace’s Lubin School of Business, graduates could work for a five-star Manhattan restaurant, an elite hotel in Hong Kong, or a sustainable tourism site in Brazil.
SUNY Westchester Community College
Graduates of the Culinary Arts and Hospitality Management program are prepared for employment in middle management positions such as assistants to: managers, supervisors of food production and service, event planners, caterers, stewards, banquet managers, rooms division managers, operations managers, purchasing agents, chefs, pastry chefs, or bakers. With additional education and/or experience, upward mobility is unlimited.
Westchester Catalyst
Get a look at the highlights of Westchester County’s hospitality assets, including its 35 full-service and specialty hotels and more than 300,000 square feet of meeting space, plus awardwinning restaurants and vibrant nightlife that needs an influx of new workers to sustain it.
