Chefs and Head Cooks

What this job is

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.

What they do day to day

• 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.

Skills and knowledge that matter most

Importance rated by people working in the job (1 = not important, 5 = extremely important).

Education and preparation

Preparation level 3 of 5 — Medium preparation. Usually vocational training, an associate's degree or an apprenticeship.

Typical entry education (BLS): High school diploma or equivalent, plus 5 years or more of related work experience.

Who this job suits

Based on the Holland (RIASEC) interest profile for this occupation.

Job titles you'll see in postings

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