Chefs and Head Cooks
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.
Common Job Titles
- Chef
- Cook
- Executive Chef (Ex Chef)
- Sous Chef
What You'll Need to Succeed
AI-generatedKey competencies for this occupation at a glance
- KnowledgeDesign menu items balancing creativity, cost, and nutritional considerations incorporating market trends and customer preferences.Advanced
- KnowledgeDevelop training programs and standard operating procedures for kitchen operations aligned with food safety regulations and establishment standards.Advanced
- MindsetAdvocate team cohesion and professional development within kitchen staff while directing high-volume food preparation operations under time constraints.Proficient
- KnowledgeAssess ingredient quality, food safety compliance, and presentation standards during food preparation and service across multiple stations.Proficient
- Hands-onDemonstrate mastery advanced culinary techniques including seasoning, plating, and cooking methods using commercial kitchen equipment for diverse menu items.Proficient
- MindsetIntegrate customer service standards with operational efficiency goals when managing front-of-house and back-of-house coordination.Proficient
- KnowledgeEvaluate staffing requirements, scheduling needs, and personnel performance to optimize kitchen productivity and maintain service quality.Proficient
- MindsetReconcile conflicting priorities between kitchen staff, service timelines, and quality expectations in fast-paced culinary environments with multiple concurrent orders.Proficient
- Hands-onCoordinate simultaneous food preparation activities across cooking stations ensuring proper timing and temperature control for service delivery.Proficient
- KnowledgeAnalyze food cost data, inventory levels, and supplier pricing using menu management software to control expenses and minimize waste.Developing
Wage Data According to the Bureau of Labor Statistics
Annual wage data for Chefs and Head Cooks (2024)
Estimated Total Employment (U.S.)
182,320
Wage Distribution by Percentile
Line chart of annual wages by percentile. U.S. is the solid line. 10th percentile: U.S. $36,000. 25th percentile: U.S. $47,710. 50th percentile: U.S. $60,990. 75th percentile: U.S. $76,790. 90th percentile: U.S. $96,030. Use the left and right arrow keys to move between percentiles.
- U.S.
| Metric | U.S. |
|---|---|
| 10% of workers earn the following or less | $36,000 |
| 10% of workers earn the following or more | $96,030 |
| Workers on average earn | $64,720 |
+ indicates wage is at or above the BLS reporting cap ($239,200/year)
Skills & Requirements
Key competencies for this occupation, ranked by importance
- Food Production4.7/5
- Customer and Personal Service4.1/5
- Production and Processing4.0/5
- Administration and Management4.0/5
- Personnel and Human Resources4.0/5
Tools & Technology
Equipment and software commonly used in this occupation
In-Demand Technology
Frequently requested by employers in job postings
- Google Sheets
- Microsoft Excel
- Microsoft Office software
- Microsoft Outlook
- Microsoft PowerPoint
- Microsoft Word
Technology Skills
- ADP eTIME
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial
- CostGuard
- Culinary Software Services ChefTec
- Delphi Technology
- EGS CALCMENU
- Email software
Tools & Equipment
- Apple corers
- Blast chillers
- Blenders
- Bone saws
- Boning knives
- Box graters
- Braziers
- Bread slicers