Chefs and head cooks typically do the following:
- Check the freshness of food and ingredients
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present dishes
- Plan menus and ensure the quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Hire, train, and supervise cooks and other food preparation workers
- Order and maintain an inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.
Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.
The following are examples of types of chefs and head cooks:
Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.
Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.
- Time Pressure (96%)
- Responsible for Others' Health (88%)
- Minor Burns, Cuts, Bites (84%)
- Unpleasant or Angry People (59%)
- Hazardous Equipment (55%)
- Exposed to Contaminants (54%)
- High Conflict Frequency (52%)
- Hazardous Conditions (44%)
- Consequence of Error (39%)
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.
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 about 6 months to 5 years, depending on the level of certification.
- In-state comparisons: the ratio of median (middle) salaries for chefs and head cooks compared to the median salary for all people working in each state, or
- Median salary: the unaltered median salaries for chefs and head cooks.
