Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.
Chefs and head cooks typically do the following:
- Check the freshness of food and ingredients
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present dishes
- Plan menus and ensure the quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Hire, train, and supervise cooks and other food preparation workers
- Order and maintain an inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.
Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.
The following are examples of types of chefs and head cooks:
Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.
Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.
Chefs and head cooks held about 127,500 jobs in 2014.
Chefs and head cooks work in restaurants, hotels, private households, and other food service facilities, all of which must be kept clean and sanitary. Chefs and head cooks usually stand for long periods and work in a fast-paced environment.
About 1 in 20 chefs and head cooks were self-employed in 2014. Because some self-employed chefs run their own restaurant or catering business, their work can be more stressful. For example, outside the kitchen, they often spend many hours managing all aspects of the business to ensure that bills and salaries are paid and that the business is profitable.
Kitchens are usually crowded and filled with dangerous objects and areas, such as hot ovens and slippery floors. As a result, chefs and head cooks have a higher rate of injuries and illnesses than the national average. The most common hazards include slips, falls, cuts, and burns, and are seldom serious. To reduce these risks, workers often wear long-sleeve shirts and nonslip shoes.
Most chefs and head cooks work full time, including early mornings, late evenings, weekends, and holidays. Many chefs and head cooks work more than 40 hours a week because they oversee the delivery of food supplies early in the day and use the afternoon to prepare special menu items.
Education and Training:
Although post-secondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.
Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.
Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for. Many spend years working in kitchens before gaining enough experience to be promoted to chef or head cook positions.
Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.
Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions in coordination with the U.S. Department of Labor. Apprenticeship programs generally last 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1,000 hours of both instructions and paid on-the-job training. Courses typically cover food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef's supervision.
The American Culinary Federation accredits more than 200 academic training programs at post-secondary schools and sponsors apprenticeships around the country. The basic qualifications required for entering an apprenticeship program are as follows:
- Minimum age of 17
- High school education or equivalent
- Passing grade in substance abuse screening
Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.
Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from 6 months to 5 years, depending on the level of certification.
Skills to Develop:
Business skills: Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.
Communication skills: Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.
Creativity: Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.
Dexterity: Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.
Leadership skills: Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
Physical stamina: Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.
Sense of taste and smell: Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers enjoy.
Time-management skills: Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.
Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations.
Population and income growth will result in greater demand for high-quality dishes at a variety of dining venues. As a result, more restaurants and other dining places are expected to open to satisfy consumer desire for dining out.
In addition, consumers increasingly are preferring healthier meals and faster service. This trend will contribute to the growth of fast-casual restaurants, representing a segment within limited-service restaurants where consumers pay for food before eating. Many of these new establishments will require more chefs and head cooks.
Consumers also are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation.
Job opportunities should be best for chefs and head cooks with several years of work experience. The majority of job openings will result from the need to replace workers who leave the occupation. The fast pace, time demands, and high energy levels required for these jobs often lead to a high rate of turnover.
There will be strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest. Workers with a combination of business skills, previous work experience, and culinary creativity should have the best job prospects.
The median annual wage for chefs and head cooks was $41,610 in May 2014. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $23,140, and the highest 10 percent earned more than $73,720.
The level of pay for chefs and head cooks varies greatly by region and employer. Pay is usually highest in upscale restaurants and hotels, where many executive chefs work, as well as in major metropolitan and resort areas.