Occupation · SOC 35-1011
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.
Median wage
$60,990
$36,000–$96,030
Projected growth
+7.1%
Faster than average
Annual openings
1,400
per year
Employed (US)
182,320
Job Zone 3
Typical preparation
Medium preparation
Stackable credential programs
608 mapped
Core skills
CoordinationMonitoringSocial PerceptivenessSpeakingTime ManagementManagement of Personnel ResourcesCritical ThinkingService Orientation
Knowledge areas
Food ProductionProduction and ProcessingCustomer and Personal ServicePersonnel and Human ResourcesAdministration and Management
Technology & tools
Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail software
Representative tasks
Monitor sanitation practices to ensure that employees follow standards and regulations.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.Order or requisition food or other supplies needed to ensure efficient operation.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Check the quantity and quality of received products.Check the quality of raw or cooked food products to ensure that standards are met.Estimate amounts and costs of required supplies, such as food and ingredients.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Determine how food should be presented and create decorative food displays.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Prepare and cook foods of all types, either on a regular basis or for special guests or functions.Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.Recruit and hire staff, such as cooks and other kitchen workers.Record production or operational data on specified forms.Meet with sales representatives to negotiate prices or order supplies.Arrange for equipment purchases or repairs.Demonstrate new cooking techniques or equipment to staff.Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Competency framework
Skill expectations by proficiency level.
emerging
Basic food safety and sanitation rules — recognize and apply under direct supervision in a commercial kitchen environment.Standard recipes and preparation instructions — follow precisely with guidance from a head cook or chef during daily service.Raw and cooked food products — perform basic quality checks using established visual and temperature standards under supervision.Kitchen hand tools and small equipment — identify, select, and use correctly while completing assigned prep tasks on a station.Food supplies and ingredients received from vendors — assist in counting and inspecting against purchase orders under direction.Assigned mise en place and prep lists — complete within established time frames to support kitchen operations before service.Verbal instructions from supervisors — listen actively and confirm understanding before executing food preparation tasks.Portion sizes and basic measurements — apply consistently using scales, volume measures, and standardized scoops during prep.Workplace hygiene and personal cleanliness protocols — demonstrate compliance throughout each shift in a food service setting.Simple kitchen scheduling and task assignments — accept and carry out under the direction of a lead cook or chef.
developing
Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.
proficient
Full kitchen brigade — supervise and coordinate autonomously across all stations during high-volume service in a restaurant or hotel environment.Comprehensive sanitation and food safety programs — enforce proactively, conduct internal audits, and resolve compliance issues without escalation.Menu development and seasonal recipe refinement — lead independently, balancing culinary creativity with cost targets and operational feasibility.Complex food quality problems — diagnose root causes using sensory analysis and deductive reasoning, then implement corrective actions in real time.Purchasing and supply chain coordination — manage vendor relationships, negotiate pricing, and optimize ordering cycles using MRP or procurement software.Staffing schedules and labor allocation — design and adjust based on projected covers, skill levels, and budget constraints across a full pay period.Culinary training programs for new and returning cooks — develop and deliver using varied instructional strategies tailored to individual learning needs.Food and labor cost performance against budget — analyze weekly using financial software, identify variances, and recommend operational adjustments.Non-routine equipment failures or ingredient shortages during service — resolve independently through problem-solving and rapid menu substitution.Health department inspections and third-party audits — prepare for and lead, demonstrating full knowledge of regulatory standards and documentation requirements.
advanced
Culinary vision and kitchen culture — set strategic direction for an entire food and beverage operation, aligning standards with brand identity and business goals.Multi-unit or departmental chef teams — mentor, develop, and evaluate, building leadership depth across a hospitality organization or restaurant group.Organizational food safety governance — design and institutionalize sanitation systems, training curricula, and accountability structures across all kitchen locations.Annual food and supply budgets — develop and steward at the enterprise level, integrating procurement strategy, menu engineering, and P&L accountability.Emerging culinary trends and technologies — evaluate and selectively adopt to maintain competitive differentiation in a dynamic food service market.Cross-functional leadership with operations, finance, and marketing teams — drive menu innovation and cost strategy as a key organizational decision-maker.Succession and talent pipelines for culinary roles — architect long-term development plans that align individual chef growth with organizational workforce needs.Guest satisfaction and quality benchmarks — establish measurable standards, track performance data, and lead continuous improvement initiatives across service channels.Complex personnel and labor relations issues — resolve at the organizational level by applying sound judgment, employment knowledge, and leadership principles.Industry partnerships, supplier alliances, and community culinary programs — cultivate and represent the organization as a senior ambassador in the food service sector.
Also known as
80 alternate job titles map to this occupation.
Medical Specialist Corps Officer (Army 65)ChocolatierServices Apprentice (Air Force 3F131)Private ChefCertified Executive Chef (CEC)Services Journeyman (Air Force 3F151)Cook, ChiefFood and Beverage DirectorCake MixerBaker, HeadCulinary ChefCook, Head, School CafeteriaCooking ChefPastry ChefSubmarine Leading Culinary Specialist (Navy 002768)Chef, Passenger VesselSalad ChefChefPastry ArtistPizza ChefCook Apprentice, PastryRestaurant ChefLeading Culinary Specialist (Navy R01A)Executive Chef (Ex Chef)Pastry CookSous ChefFood Service Specialist (Army 92G)Executive Pastry ChefServices (Air Force 3F1X1)ConfectionerSchool Cafeteria Head CookCake IcerPublic Quarters Enlisted Aide Specialist (Navy S15A)Menu PlannerWedding Cake DesignerHead ChefBaker, SecondServices Craftsman (Air Force 3F171)Culinary Specialist (Coast Guard CS)Food Service Specialist (Marine Corps 3381)