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Where do you want to work?
Deal with People
Unpleasant/Angry People
Outdoors/walking/standing
Repetitive
Make Decisions
Stressful
$41,000
Average Salary
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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.
EducationAlthough 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 OccupationMost 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.
TrainingSome 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:
Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.
Licenses, Certifications, and RegistrationsAlthough 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 QualitiesBusiness 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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Average Length of Employment
Top Careers Before Hub Lead
Top Careers After Hub Lead
Gender
Male
68.4%Female
28.9%Unknown
2.6%Ethnicity
White
68.7%Asian
15.8%Hispanic or Latino
11.1%Unknown
3.9%Black or African American
0.5%Languages Spoken
Spanish
66.7%Portuguese
33.3%Hub Lead
Unfortunately we don’t have enough data for this section.
Schools
Midwestern University
5.0%Collins College
5.0%Northern Kentucky University
5.0%University of Houston
5.0%University of South Carolina - Columbia
5.0%Regis University
5.0%Bergen Community College
5.0%University of Missouri - Saint Louis
5.0%Central Texas College
5.0%Elgin Community College
5.0%Charlotte School of Law
5.0%Illinois Institute of Technology
5.0%University of Montevallo
5.0%East Central Community College
5.0%California State University - East Bay
5.0%State University of New York Potsdam
5.0%Columbia Southern University
5.0%University of Central Florida
5.0%University of Arizona
5.0%Morehead State University
5.0%Majors
Degrees
Bachelors
42.3%Masters
19.2%Doctorate
15.4%Other
15.4%Associate
7.7%Hub Lead
Unfortunately we don’t have enough data for this section.
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