Intrinsic and extrinsic factors impacting casino hotel chefs' job satisfaction

Abstract

PurposeThe purpose of this paper is to explore intrinsic and extrinsic factors impacting the job satisfaction of casino hotel chefs, and whether chefs' background characteristics are associated with their overall and specific facets of job satisfaction.Design/methodology/approachA total of 152 surveys were analyzed using a randomly selected sample of 25 major casinos in Las Vegas, Nevada. The sample selection represented chefs working in various types of foodservice operations within the hotel segments.FindingsOverall, the casino hotel chefs were satisfied with their jobs (M=3.9). Among intrinsic factors, the chefs were most satisfied with the “work itself” and least satisfied with “growth and recognition” they received. Among extrinsic factors, they were most satisfied with “supervision” and least satisfied with “company policy” pertaining to sick leave and paid vacation. Highest job satisfaction levels were found among chefs who worked in the fine dining kitchens and supervised between 21 and 30 employees.Practical implicationsResults reinforce the value of recognition at work and creation of specialized incentive programs. In order to be most effective, these programs should be tailored to chefs working in different kitchen types and with various levels of management and supervisory responsibilities.Originality/valueJob satisfaction of casino hotel chefs has been minimally studied, yet they have significant roles in successful hotel operations. This study is unique in directing attention to the “back of the house leaders” – hotel chefs, in a top tier gaming and tourism city.

“Against all odds”: Head chefs profiled

“…This finding is similar to previous research which shows that the majority of top managerial positions are filled by men (Hertzman & Maas, 2012;Zopiatis, 2010;Kang et al, 2010;Chuang et al, 2009;Wang et al, 2011;Agut et al, 2003). There is also a higher representation of female chefs in certain sectors than others, with representation among the elite Michelin starred dining establishment even more marginal (Balazs, 2002;Druckman, 2010;Ko, 2012;Day, 2015).…”

“…These figures show that very high proportions of staff at managerial level are married, however this may also have some interaction with the age of managers as by the age of 40 years many who are going to marry will have done so. The one exception to these figures was from the study by Chuang et al (2009) among supervisors in LA casino hotels where only 52.7% of these employees were married with 42.8% being single. This finding, however, may have more to do with the culture of Los Angeles and its casinos.…”

“…Previous research shows that the majority of top managerial positions in the culinary industry are filled by men rather than women (Zopiatis, 2010;Agut et al, 2003;Hertzman & Maas, 2012;Kang et al, 2010;Wang et al, 2011;Chuang et al, 2009;Raybould & Wilkins, 2005). These studies show that 95.7% of Cypriot chefs, 84% of Spanish participants, 85% of US chefs and head cooks and 83% of certified chefs of the American Culinary Federation, and 59% of senior food and beverage managers in Taiwan, were male.…”

Job involvement, commitment, satisfaction and turnover: Evidence from hotel employees in Cyprus

“…Investigating job satisfaction and turnover intention, Karatepe et al (2006) found a negative association between the two constructs, while in their study of head chefs of casino hotels, Chuang, Yin, and Dellman-Jenkins (2008) investigated the extrinsic and intrinsic factors of job satisfaction. Furthermore, the aforementioned scholars found that the nature of the work was a major contributor to the chefs' job satisfaction, while recognition was a source of low satisfaction, and elements such as paid vacations, salary and sick leave were sources of dissatisfaction.…”

A Conceptual Model of Predicting the Effects of Motivational Factors on the Students’ Career Decisions to join Hospitality Industry in China

“…However, positive extrinsic regulated factors included good relationships with supervisors and co-workers, informal dress, decision-making participation, and international company culture, all of which positively affect employees' perceptions of career satisfaction (Ryan & Deci, 2000). In terms of extrinsic rewarded and regulated facets in the hospitality industry, again the study by Chuang et al (2009) on extrinsic regulated factors affecting casino hotel chefs' job satisfaction found that the chefs were happy with their supervision style but not at all with the company policy, specifically sick leave days and paid-holiday policies.…”