Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.
Chefs and head cooks work in restaurants, hotels, private households, and other food service establishments. All of the cooking and food preparation areas in these facilities must be kept clean and sanitary. Chefs and head cooks usually stand for long periods and work in a fast-paced environment.
Education and training
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.
The median annual wage for chefs and head cooks is $45,950.
Income growth will result in greater demand for high-quality dishes at a variety of dining venues.
Cooks prepare, season, and cook a wide range of foods, which may include soups, salads, entrees, and desserts.