Median Annual Wage: $41,610
Education: Associate's degree (44%); Post-secondary certificate (22%); High school diploma or equivalent (11%)
Projected Growth: Slower than average (3% to 7%)
Related Job Titles: Chef; Cook; Banquet Chef; Executive Sous Chef; Head Cook; Line Cook; Certified Executive Chef (CEC); Chef, Instructor; Corporate Executive Chef; Executive Chef (Ex Chef)
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Source: O*NET OnLine information for Chefs and Head Cooks.
More Food Preparation and Serving Related Careers
- Check the quality of raw or cooked food products to ensure that standards are met.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Determine how food should be presented and create decorative food displays.
- 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.
- 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.
- Meet with sales representatives to negotiate prices or order supplies.
- Recruit and hire staff, such as cooks and other kitchen workers.
- 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.
- Demonstrate new cooking techniques or equipment to staff.
- Arrange for equipment purchases or repairs.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Record production or operational data on specified forms.
Source: O*NET OnLine information for Chefs and Head Cooks.
- Speaking - Talking to others to convey information effectively.
- Coordination - Adjusting actions in relation to others' actions.
- Time Management - Managing one's own time and the time of others.
- Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
- Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
- Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
- Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
Source: O*NET OnLine information for Chefs and Head Cooks.