Chefs and Head Cooks
What Chefs and Head Cooks Do
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.
See full salary breakdown & percentiles →
Career Outlook
National employment outlook, 2024–2034.
- Related work experience
- 5 years or more
- On-the-job training
- None
- Self-employed
- 6.3%
Source: BLS Employment Projections — 2024-2034.
How Much Preparation Does This Take?
Job Zone 3 of 5Job Zone Three: Medium Preparation Needed
- Experience
- Previous work-related skill, knowledge, or experience is required for these occupations.
- Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
- Job training
- Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Source: O*NET Job Zones.
Key Knowledge Areas
Subject-matter areas this occupation draws on most, per O*NET.
- Food Productionimportance 4.1/5
- Production and Processingimportance 4.0/5
- Customer and Personal Serviceimportance 3.9/5
- Personnel and Human Resourcesimportance 3.7/5
- Administration and Managementimportance 3.7/5
- Mathematicsimportance 3.5/5
- Education and Trainingimportance 3.5/5
- English Languageimportance 3.3/5
Work Environment
What the day-to-day work setting is like, per O*NET.
- E-Mail4.9/5
- Face-to-Face Discussions with Individuals and Within Teams4.9/5
- Indoors, Environmentally Controlled4.8/5
- Time Pressure4.8/5
- Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets4.7/5
- Spend Time Standing4.6/5
Careers With Similar Skills
Occupations whose Transferable Skills profile most closely matches this one — a mathematical comparison, not observed data about people actually moving between these careers.
- Food Service Managers97% skill match
- Industrial Production Managers95% skill match
- First-Line Supervisors of Food Preparation and Serving Workers95% skill match
- First-Line Supervisors of Police and Detectives95% skill match
- First-Line Supervisors of Security Workers94% skill match
- First-Line Supervisors of Housekeeping and Janitorial Workers94% skill match
- Cooks, Institution and Cafeteria94% skill match
- Meeting, Convention, and Event Planners94% skill match
Transferable Skills
Cross-functional skills this occupation draws on most, per O*NET — the kind that carry over to other careers.
- Coordinationimportance 4.1/5
- Social Perceptivenessimportance 3.9/5
- Time Managementimportance 3.9/5
- Management of Personnel Resourcesimportance 3.9/5
- Service Orientationimportance 3.8/5
- Instructingimportance 3.6/5
- Judgment and Decision Makingimportance 3.6/5
- Complex Problem Solvingimportance 3.3/5
Software & Technologies
Tools and software used in this occupation, per O*NET.
Hot Technologies
Other Software Used
- ADP eTIME
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial
- CostGuard
- Culinary Software Services ChefTec
- Delphi Technology
- EGS CALCMENU
- Email software
Work Style
Personal work characteristics that matter most for this occupation, per O*NET.
- Dependability
- Leadership Orientation
- Attention to Detail
- Stress Tolerance
- Innovation
- Achievement Orientation
- Self-Control
Career Interests
This occupation’s RIASEC interest profile, per O*NET — how strongly it fits each of the six Holland interest types.
- EnterprisingHigh
- RealisticMedium
- ConventionalMedium
- SocialLow
- ArtisticLow
- InvestigativeLow
This page includes information from the O*NET 30.3 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA.
Where This Career Is Most Concentrated
Metro areas where chefs and head cooks make up the largest share of local employment, relative to the national average (BLS location quotient).
- 1Atlantic City-Hammonton, NJ4.15× national avg
- 2Napa, CA3.01× national avg
- 3Naples-Marco Island, FL2.85× national avg
- 4Sebastian-Vero Beach-West Vero Corridor, FL2.65× national avg
- 5Kahului-Wailuku, HI2.63× national avg
Possible Career Moves
A computed starting point, not observed job-change data — see the full list for why each one might fit.
- Food Service ManagersCareer Change
- Cooks, Institution and CafeteriaLateral Move
- First-Line Supervisors of Food Preparation and Serving WorkersLateral Move
- Farmers, Ranchers, and Other Agricultural ManagersCareer Change
Related Education Programs
Schools that offer related fields of study, based on the NCES CIP-SOC crosswalk — not a guarantee that graduates enter this specific career.
Culinary Science/Culinology
- Auguste Escoffier School of Culinary Arts-Boulder (Boulder, CO)grads earn ~$35,587
- Auguste Escoffier School of Culinary Arts-Boulder (Boulder, CO)grads earn ~$41,274
- NUC University (Bayamon, PR)grads earn ~$20,364
- Institute of Culinary Education (New York, NY)grads earn ~$46,893
- Culinary Institute of America (Hyde Park, NY)grads earn ~$48,317