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.
SOC: 35-1011.00
Common Job Titles
Chef
Cook
Executive Chef (Ex Chef)
Sous Chef
What You'll Need to Succeed
AI-generated
Key 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
Skills & Requirements: Knowledge
Tools & Technology
Equipment and software commonly used in this occupation
