Chefs and Head Cooks
SOC: 35-1011.00

Description:

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.


National Salary Information:

Hourly Statistics:

Annual Statistics:

Source: Bureau of Labor Statistics 2015 wage data.


Employment Projections:

Employment (2014):
127,500 employed

Projected (2024):
138,800 employed

Projected growth (2014-2024)


Source: Bureau of Labor Statistics 2015 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.


Alternate Titles:

  • Banquet Chef
  • Bread and Pastry Baker
  • Cake Froster
  • Cake Icer
  • Cake Maker
  • Cake Mixer
  • Certified Executive Chef (CEC)
  • Chef
  • Chef de Cuisine
  • Chef de Froid
  • Chef Manager
  • Chef, Instructor
  • Chief Cook
  • Chocolatier
  • Confectioner
  • Cook
  • Cook Manager
  • Cooking Chef
  • Corporate Executive Chef
  • Culinary Artist
  • Culinary Chef
  • Culinary Specialist
  • Executive Chef (Ex Chef)
  • Executive Sous Chef
  • Head Baker
  • Head Chef
  • Head Cook
  • Head Pastry Chef
  • Kitchen Chef
  • Kitchen Manager
  • Kitchen Supervisor
  • Line Cook
  • Master Chef
  • Menu Planner
  • Pantry Chef
  • Passenger Vessel Chef
  • Pastry Artist
  • Pastry Cook
  • Pastry Cook Apprentice
  • Personal Chef
  • Pie Maker
  • Salad Chef
  • School Cafeteria Head Cook
  • Second Baker
  • Sous Chef
  • Sushi Chef
  • Wedding Cake Designer


  • Job Zone Three: Medium Preparation Needed

    Experience:

    Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.

    Education:

    Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.

    Job Training:

    Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.


    Required Skills:

  • Reading Comprehension
  • Active Listening
  • Writing
  • Speaking
  • Mathematics
  • Science
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Monitoring
  • Social Perceptiveness
  • Coordination
  • Persuasion
  • Negotiation
  • Instructing
  • Service Orientation
  • Complex Problem Solving
  • Operations Analysis
  • Technology Design
  • Equipment Selection
  • Operation Monitoring
  • Operation and Control
  • Equipment Maintenance
  • Troubleshooting
  • Repairing
  • Quality Control Analysis
  • Judgment and Decision Making
  • Systems Analysis
  • Systems Evaluation
  • Time Management
  • Management of Financial Resources
  • Management of Material Resources
  • Management of Personnel Resources

  • Knowledge Used:

  • Administration and Management
  • Clerical
  • Economics and Accounting
  • Sales and Marketing
  • Customer and Personal Service
  • Personnel and Human Resources
  • Production and Processing
  • Food Production
  • Computers and Electronics
  • Engineering and Technology
  • Design
  • Building and Construction
  • Mechanical
  • Mathematics
  • Physics
  • Chemistry
  • Biology
  • Psychology
  • Sociology and Anthropology
  • Geography
  • Medicine and Dentistry
  • Therapy and Counseling
  • Education and Training
  • English Language
  • Foreign Language
  • Fine Arts
  • History and Archeology
  • Philosophy and Theology
  • Public Safety and Security
  • Law and Government
  • Telecommunications
  • Communications and Media
  • Transportation


  • Tasks:

  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Demonstrate new cooking techniques or equipment to staff.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.
  • Record production or operational data on specified forms.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

  • Tools & Technology:

  • Apple corers
  • Blast chillers
  • Blenders
  • Bone saws
  • Boning knives
  • Box graters
  • Braziers
  • Bread slicers
  • Broilers
  • Cake decorating tools
  • Cappuccino makers
  • Carbonated beverage dispensers
  • Chefs' knives
  • Commercial coffee grinders
  • Commercial coffeemakers
  • Commercial dishwashers
  • Commercial microwave ovens
  • Convection ovens
  • Conveyer ovens
  • Cream whippers
  • Desktop computers
  • Double boilers
  • Dry or liquid measuring cups
  • Electric deep-fat fryers
  • Electric ovens
  • Electric stoves
  • Fire suppression blankets
  • Food dicers
  • Food processors
  • Food shredders
  • Food smokers
  • Fruit zesters
  • Garbage compactors
  • Gas ovens
  • Gas stoves
  • Gas-powered deep-fat fryers
  • Griddles
  • Grills
  • Hot dog cookers
  • Ice shaving or crushing equipment
  • Ice-making machines
  • Infrared heat lamps
  • Instant-read pocket thermometers
  • Juice dispensers
  • Juice extractors
  • Kitchen fire extinguishers
  • Kitchen shears
  • Kitchen tongs
  • Knife sharpeners
  • Laptop computers
  • Mandolines
  • Meat grinders
  • Meat slicers
  • Meat thermometers
  • Melon ballers
  • Mixers
  • Oyster knives
  • Paring knives
  • Parisian cutters
  • Pasta machines
  • Personal computers
  • Pizza ovens
  • Plane graters
  • Portion scales
  • Pressurized steam cookers
  • Refrigerator thermometers
  • Rice cookers
  • Rolling pins
  • Rotisserie units
  • Salamanders
  • Serrated blade knives
  • Sieves
  • Sifters
  • Slicing machines
  • Steam kettles
  • Steam tables
  • Strainers
  • Toasters
  • Vegetable brushes
  • Vegetable peelers
  • Waffle makers
  • Woks
  • ADP eTIME
  • Axxya Systems Nutritionist Pro software
  • Barrington Software CookenPro Commercial
  • CostGuard software
  • Culinary Software Services ChefTec
  • EGS CALCMENU software
  • EGS F&B Control
  • Email software
  • Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
  • GNOME Gnutrition
  • Google spreadsheet
  • Internet browser software
  • Menu planning software
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft PowerPoint
  • Microsoft Word
  • Nutrition analysis software
  • ReServe Interactive Table Management Software
  • Sage MAS 90 ERP
  • SoftCafe MenuPro


  • food preparation and serving related


    industry stats

    SOC: 35-0000

    Total Employed: 12,577,080

    Average Annual Salary: $22,850