• Chefs and Head Cooks
  • Hospitality and Tourism
  • Chefs and head cooks direct and may participate in preparing, seasoning, and cooking salads, soups, fish, meats, vegetables, desserts, or other foods. They may plan and price menu items, order supplies, and keep records and accounts.

    What do they typically do

    • Monitor sanitation practices to ensure that employees follow standards and regulations
    • Check the quality of raw or cooked food products to ensure they meet standards
    • 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 needed to ensure timely delivery of services

    Number of Jobs

    Average Annual
    Job Growth +1.1%
    Job Opening 333

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    Education & Training

    • Education

      Most occupations require training in vocational schools, related on-the-job experience, or an associate's degree.
      Associated Programs or Majors
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      License
      • NA
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Video:Chefs and Head Cooks

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