Cook/Chef
Cooks and chefs are culinary professionals responsible for preparing a variety of dishes in settings such as restaurants, banquet halls, and private homes. Their roles extend beyond just cooking; they design menus, oversee kitchen operations, manage staff, procure supplies, and ensure compliance with health and safety standards. Employment in this field is projected to grow at a rate of 5%, indicating a demand for skilled workers. To pursue a career as a chef or cook, individuals typically need a high school diploma and gain practical experience, often beginning their training in food service jobs.
Working environments can be fast-paced and stressful, especially during peak meal times, requiring chefs and cooks to have physical stamina and the ability to multitask. Their work involves not only cooking but also planning and coordinating food preparation, as well as managing inventory and costs. Advancement in this field often necessitates further education, with many aspiring chefs attending vocational or culinary schools to enhance their skills. Cooks and chefs come from diverse backgrounds, united by a shared passion for food and creativity in the kitchen.
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Subject Terms
Cook/Chef
Snapshot
Career Cluster(s): Hospitality & Tourism
Interests: Culinary arts, food, being independent, being creative
Earnings (Yearly Median): $58,920 per year $28.33 per hour
Employment & Outlook: 5% (Faster than average)
Entry-Level Education High school diploma or equivalent
Related Work Experience 5 years or more
On-the-job Training None
Overview
Sphere of Work. Cooks and chefs prepare culinary dishes for restaurant clientele, private parties, and other customers. They also oversee kitchen activities and operations. Chefs and cooks design menus and dishes, order supplies and grocery items, prepare food, organize ingredients, set staff schedules, and direct other chefs and kitchen personnel. Chefs and cooks also ensure that kitchens are efficient, safe, and abide by health department standards. Cook and chef job descriptions vary based on their experience, the place of employment, and the staff size.
Work Environment. The kitchen is the primary work environment for chefs and cooks. They work in restaurants, banquet halls, hospitals, school dining halls and cafeterias, and similar venues. Some work in smaller kitchens, including private residences. In most settings, chefs and cooks work in a complex and very busy environment, particularly during peak meal or event times. This environment may be stressful, as chefs and cooks are required to prepare many dishes simultaneously while coordinating with other kitchen and restaurant staff. Conditions are hot, and floors may be slippery and dangerous. New situations arise quickly, such as running out of certain items, problems with a guest or customer, or dealing with unique allergies. Hours may be long—chefs and cooks must arrive early to sign for orders and prepare foods, and they must stay late after hours to clean up and take inventory. Chefs and cooks must have physical stamina as they work on their feet and are active throughout the day.
Occupation Interest. The best chefs and cooks are culinary artists. There are a wide range of venues in which chefs and cooks can express this artistry and love of food, including upscale and chain restaurants, cruise ships, local bistros, and corner delis. A wide range of positions is available, appealing to many different types of people. Although the work is very challenging, chefs and cooks take ownership of the dishes they prepare, which can be very empowering. Generally, individuals who become chefs and cooks simply love food and food preparation.
A Day in the Life—Duties and Responsibilities. The work of chefs and cooks varies based on the size of the kitchen staff as well as the professional level at which they work. Chefs meet with food suppliers to determine the quality and price of their food supplies, prepare vendor orders, and meet deliveries (inspecting them for quality). In the early morning, chefs organize food ingredients so that they are easily located during peak business hours and prepare certain food items (such as marinating meats, chopping vegetables, and preparing sauces). Chefs and cooks also design menu items, food displays, and individual plates, directing garnishment and food arrangement. Chefs and cooks are also accountable for managing food costs, balancing supply costs with labor costs and menu prices.
During meal times, cooks and chefs work at the stoves and ovens, cooking ingredients to order, arranging plates, and placing them where servers can easily find them. Additionally, head chefs direct the activities of other chefs and cooks at the facility, ensuring that all orders are being prepared quickly and properly. Between meal rushes, chefs and cooks work on daily accounting, staff schedules, new menus, and dish recipes. They also inspect equipment to ensure that it is working and has been cleaned properly.
Bakers (313.361-010). Bakers prepare bread, rolls, muffins, and biscuits and supervise other bakers in various institutions.
Short Order Cooks (313.361-022). Short Order Cooks prepare and cook to order foods requiring short preparation time.
Specialty Fast Food Cooks (313.361-026). Specialty Fast Food Cooks prepare such foods as fish and chips, tacos, and pastries for window or counter service.
Pie Makers (313.361-038). Pie Makers prepare and bake pies, tarts, and cobblers.
Institutional Cooks (313.381-030). Institutional Cooks prepare soups, meats, vegetables, salads, dressings, and desserts in large quantities for schools, cafeterias, hospitals, and other institutions.
Work Environment
Immediate Physical Environment. Chefs primarily work in the kitchens of restaurants, banquet halls, and other venues that cater to the public. Some chefs and cooks, such as personal chefs, work in settings that are more private. Kitchens are typically very busy, with many people working at a high pace, particularly during meal and event times. With stoves and other appliances running and frequent food spills, there are physical risks to chefs and cooks while on the job.
Human Environment. Chefs and cooks work with many other people, depending on the size and nature of the venue at which they work. Among those on the kitchen staff with whom chefs and cooks may interact are sous chefs, line and prep cooks, stewards, servers, bartenders and sommeliers, restaurant managers or owners, and dishwashers. In addition, chefs and cooks work with delivery people, vendors, suppliers, and the public. Kitchens are often loud and boisterous places, and the chef often sets the tone for what happens in the back of the house.
Technological Environment. Chefs and cooks should be able to use stoves, fryers, ovens, grills, mixers, and other kitchen tools and appliances. Their knowledge of these kitchen tools should extend to legal rules on operation, cleaning, and maintenance, so that the facility complies with local, state, and federal public health and workplace safety regulations. Chefs and cooks must also have skills in computers and office software to use for accounting, inventory, and supply orders. Chefs may also promote their establishments and culinary skills using social media and the Internet.
Education, Training, and Advancement
High School/Secondary. Interested high school students are encouraged to take food preparation and cooking courses. They may also benefit from health and nutrition classes. Higher-level cooks, such as head chefs and sous chefs, oversee the management of the kitchen—high school students seeking to reach such professional levels should take business courses as well. Most important, though, is on-the-job training. High school students interested in a culinary degree should find a job in food service to understand the atmosphere, pace, and dynamics of a working kitchen.
Postsecondary. Most cooks and chefs begin working in a kitchen right after high school, although many high-level chefs and cooks pursue a postsecondary degree. Many of these degrees can be earned at vocational schools, where students can receive culinary training. Two- and four-year colleges offer more extensive training for individuals seeking positions in fine dining and upscale restaurants.
Related Occupations
− Food & Beverage Service Worker
Bibliography
"Chefs and Head Cooks." Occupational Outlook Handbook. Bureau of Labor Statistics, US Department of Labor, 17 Apr. 2024, www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm. Accessed 28 Aug. 2024.
"Cooks." Occupational Outlook Handbook. Bureau of Labor Statistics, US Department of Labor, 17 Apr. 2024, www.bls.gov/ooh/food-preparation-and-serving/cooks.htm. Accessed 28 Aug. 2024.
"Occupational Employment and Wages, May 2023 35-2014 Cooks, Restaurant." US Bureau of Labor Statistics Occupational Employment and Wage Statistics, 3 Apr. 2024, www.bls.gov/oes/current/oes352014.htm. Accessed 28 Aug. 2024.
"Occupational Employment and Wages, May 2023 35-2019 Cooks, All Other." US Bureau of Labor Statistics Occupational Employment and Wage Statistics, 3 Apr. 2024, www.bls.gov/oes/current/oes352019.htm. Accessed 28 Aug. 2024.