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Where do you want to work?
Deal with People
Unpleasant/Angry People
Outdoors/walking/standing
Repetitive
Make Decisions
Stressful
$41,500
Average Salary
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 Lead Line Cook
Top Careers After Lead Line Cook
Gender
Male
82.0%Female
17.2%Unknown
0.9%Ethnicity
White
80.4%Hispanic or Latino
11.5%Asian
6.2%Unknown
1.4%Black or African American
0.5%Languages Spoken
Spanish
47.0%French
23.0%Italian
11.0%Portuguese
3.0%Filipino
2.0%Japanese
2.0%Tagalog
2.0%Korean
2.0%Indonesian
1.0%Chinese
1.0%Vietnamese
1.0%Cantonese
1.0%Arabic
1.0%Irish
1.0%Polish
1.0%Thai
1.0%Lead Line Cook
Unfortunately we don’t have enough data for this section.
Schools
Johnson & Wales University
26.3%Culinary Institute of America
16.8%Le Cordon Bleu College of Culinary Arts
13.3%Arizona Culinary Institute
6.9%University of Phoenix
4.5%New England Culinary Institute
3.5%Southern New Hampshire University
2.7%Art Institute of Pittsburgh
2.7%Cooking and Hospitality Institute of Chicago
2.4%Trident Technical College
2.1%Grand Rapids Community College
2.1%Art Institute of California - Inland
2.1%Le Cordon Bleu College of Culinary Arts - Scottsdale
2.1%The Academy
1.9%French Culinary Institute
1.9%Delgado Community College
1.9%Salt Lake Community College
1.9%Greenville Technical College
1.9%Columbus State Community College
1.6%Sullivan University
1.6%Majors
Degrees
Other
34.8%Associate
32.0%Bachelors
21.1%Certificate
7.7%Diploma
2.4%Masters
1.8%License
0.2%Doctorate
0.1%Lead Line Cook
Unfortunately we don’t have enough data for this section.
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Hilton
Denny's Restaurant
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Line cooking!
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