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Become A Chef De Cuisine

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Working As A Chef De Cuisine

  • Training and Teaching Others
  • Thinking Creatively
  • Making Decisions and Solving Problems
  • Coaching and Developing Others
  • Communicating with Supervisors, Peers, or Subordinates
  • Deal with People

  • Unpleasant/Angry People

  • Outdoors/walking/standing

  • Repetitive

  • Make Decisions

  • Stressful

  • $58,955

    Average Salary

What Does A Chef De Cuisine Do

A Chef De Cuisine runs commercial and private kitchens through supervising the day-to-day operations. They create menus, design corresponding recipes, and supervise the preparation of those recipes.

How To Become A Chef De Cuisine

Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or 4-year college. A small number learn through apprenticeship programs or in the Armed Forces.


Although postsecondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.

Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Work Experience in a Related Occupation

Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for. Many spend years working in kitchens before gaining enough experience to be promoted to chef or head cook positions.


Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.

Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions in coordination with the U.S. Department of Labor. Apprenticeship programs generally last 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1,000 hours of both instructions and paid on-the-job training. Courses typically cover food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef's supervision.

The American Culinary Federation accredits more than 200 academic training programs at postsecondary schools and sponsors apprenticeships around the country. The basic qualifications required for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Passing grade in substance abuse screening

Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.

Licenses, Certifications, and Registrations

Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from 6 months to 5 years, depending on the level of certification.

Important Qualities

Business skills. Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

Communication skills. Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.

Creativity. Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.

Dexterity. Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.

Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.

Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers enjoy.

Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.

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Chef De Cuisine jobs

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Chef De Cuisine Career Paths

Chef De Cuisine
Private Chef Head Chef Executive Chef
Assistant Food Service Director
5 Yearsyrs
Head Chef Chef Manager Executive Chef
Assistant General Manager
5 Yearsyrs
Food Service Director Service Director Assistant General Manager
Beverage Manager
5 Yearsyrs
General Manager Account Executive Sales Manager
Branch Manager
6 Yearsyrs
Chef/Kitchen Manager Chef Manager Restaurant Manager
Catering Sales Manager
5 Yearsyrs
Chef/Catering Chef Dietary Manager
Certified Dietary Manager
8 Yearsyrs
Chef/Catering Head Chef Food And Beverage Manager
Director Of Catering
7 Yearsyrs
Chef Manager Executive Chef
Director Of Food And Beverage
9 Yearsyrs
Chef Manager Food Service Director
Director Of Food And Nutrition Services
10 Yearsyrs
Director Of Food And Beverage Sales Manager Purchasing Manager
Director Of Purchasing
10 Yearsyrs
Executive Chef General Manager
District Manager
7 Yearsyrs
Head Chef Chef/Kitchen Manager Executive Chef
Food And Beverage Manager
5 Yearsyrs
Food And Beverage Manager Food Service Manager
Food Production Manager
5 Yearsyrs
Chef/Owner Executive Chef
Food Service Director
9 Yearsyrs
Private Chef Chef/Owner Executive Chef
Food Service Manager
5 Yearsyrs
Executive Chef Director Of Food And Beverage
General Manager
7 Yearsyrs
Chef/Owner General Manager
General Manager Of Operations
9 Yearsyrs
Corporate Executive Chef Director Of Food And Beverage Assistant General Manager
Multi-Unit Manager
6 Yearsyrs
General Manager Account Manager Operations Manager
Plant Manager
11 Yearsyrs
Director Of Food And Beverage Assistant General Manager Restaurant Manager
Restaurant General Manager
5 Yearsyrs
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Chef De Cuisine Demographics


  • Male

  • Female

  • Unknown



  • White

  • Hispanic or Latino

  • Asian

  • Unknown

  • Black or African American

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Languages Spoken

  • Spanish

  • French

  • Italian

  • Japanese

  • Thai

  • German

  • Portuguese

  • Chinese

  • Dutch

  • Korean

  • Sami

  • Lakota

  • Mandarin

  • Indonesian

  • Malay

  • Phoenician

  • Cantonese

  • Russian

  • Tagalog

  • Czech

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Real Chef De Cuisine Salaries

Job Title Company Location Start Date Salary
Vice President and Chef de Cuisine Z Capital Florida Resort LLC Miami Beach, FL May 15, 2015 $180,000
Vice President and Chef de Cuisine Z Capital Florida Resort LLC Miami Beach, FL May 21, 2015 $180,000
Chef de Cuisine Brits On Madison LLC New York, NY Sep 09, 2015 $135,000
Chef de Cuisine Serra Hospitality, LLC San Francisco, CA Mar 10, 2014 $110,000
Chef de Cuisine 316 Bowery LLC New York, NY Jan 20, 2011 $106,000
Chef de Cuisine The Stanley A Grand Heritage Hotel Estes Park, CO Sep 01, 2015 $95,000
Chef de Cuisine JBI, LLC Lake Buena Vista, FL Jan 11, 2014 $95,000 -
Chef de Cuisine Jc Hospitality Montauk, NY Jan 03, 2016 $91,000
Vice President and Chef de Cuisine Sarsaparilla Management LLC Miami Beach, FL Nov 01, 2016 $85,000
Vice President/Chef de Cuisine Root & Bone, LLC New York, NY Feb 18, 2014 $84,781
Chef de Cuisine Downtown Restaurant Company, LLC New York, NY Jan 10, 2015 $80,000
Chef, Polish Cuisine Little Poland Restaurant, Inc. New York, NY Aug 27, 2012 $79,830
Korean Cuisine Chef Eden Food LLC D/B/A CAFE Duke New York, NY Jun 24, 2015 $79,352
Hotel Chef de Cuisine Dolphin Hotel Associates and Swan Hotel Associates Lake Buena Vista, FL Sep 17, 2011 $72,392
Chef, Italian Cuisine Ferraro's Restaurant Group, LLC Westfield, NJ Apr 27, 2011 $62,379
Specialty Chef, Asian Cuisine Friendwell Management USA LLC Edison, NJ Dec 19, 2016 $61,901
Korean Cuisine Chef Saiko, Inc. D/B/A RK CAFE Sushi San Diego, CA Jan 21, 2016 $61,464
Chef-Japanese Cuisine Sushi Ko Miami, FL Jun 05, 2016 $60,000
Chef, Italian Cuisine DTR of Florida Associates D/B/A Timo Restaurant Sunny Isles Beach, FL Feb 23, 2016 $59,800
Chef, Italian Cuisine DTR of Florida Associates D/B/A Timo Restaurant Sunny Isles Beach, FL Sep 23, 2015 $59,800
Chef de Cuisine MGM Grand Hotel, LLC Las Vegas, NV Sep 22, 2014 $58,576
Chef de Cuisine No Ka OI LLC Huntington Beach, CA Jan 10, 2015 $58,053
Chef, Japanese Cuisine Bandera Japanese Food & Enterprises Helotes, TX May 08, 2016 $48,797
Indian Cuisine Chef House of India Farmington Hills, MI Nov 06, 2007 $48,523
Indian Cuisine Chef House of India Farmington Hills, MI Apr 02, 2008 $48,523
Chef-Thai Cuisine KB Restaurant, Inc. Minneapolis, MN Aug 06, 2016 $48,464
Japanese Cuisine Chef Yamadora Sushi Inc. Vernon, CT Jul 24, 2015 $48,069
Chef, Korean Cuisine Nipponkai Ent. Inc. Libertyville, IL Apr 03, 2016 $46,051
Chef de Cuisine Homestead Associates LLC Greenwich, CT Oct 08, 2016 $46,000
Chef de Cuisine Homestead Associates LLC Greenwich, CT Sep 12, 2015 $46,000

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Top Skills for A Chef De Cuisine


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Top Chef De Cuisine Skills

  1. Menu Development
  2. Kitchen Operations
  3. Food Cost Control
You can check out examples of real life uses of top skills on resumes here:
  • Performed activities such as daily orders, bookkeeping, clock management, training of new employees, and menu development/change weekly.
  • Redesigned kitchen layout for efficiency, hired and trained staff, created all systems for kitchen operations.
  • Maintained inventory, food cost control and par levels of all kitchen items.
  • Worked satellite restaurant at country club and supported banquet functions Maintain and responsible for all members functions
  • Expedited lunch and dinner service and work the line as needed.

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