Wages of chefs, cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas.
Median hourly earnings of chefs and head cooks were $13.43 in 2002. The middle 50 percent earned between $9.86 and $19.03. The lowest 10 percent earned less than $7.66, and the highest 10 percent earned more than $25.86 per hour. Median hourly earnings in the industries employing the largest number of head cooks and chefs in 2002 were:
| Other amusement and recreation industries | $18.31 |
| Traveler accommodation | 17.03 |
| Special food services | 13.98 |
| Full-service restaurants | 12.70 |
| Limited-service eating places | 10.49 |
Median hourly earnings of restaurant cooks were $9.16 in 2002. The middle 50 percent earned between $7.64 and $10.93. The lowest 10 percent earned less than $6.58, and the highest 10 percent earned more than $13.21 per hour. Median hourly earnings in the industries employing the largest number of restaurant cooks in 2002 were:
| Traveler accommodation | $10.49 |
| Other amusement and recreation industries | 10.45 |
| Special food services | 9.77 |
| Full-service restaurants | 9.14 |
| Drinking places (alcoholic beverages) | 9.03 |
| Limited-service eating places | 8.08 |
Median hourly earnings of institution and cafeteria cooks were $8.72 in 2002. The middle 50 percent earned between $7.06 and $10.83. The lowest 10 percent earned less than $6.10, and the highest 10 percent earned more than $13.34 per hour. Median hourly earnings in the industries employing the largest number of institution and cafeteria cooks in 2002 were:
| General medical and surgical hospitals | $10.01 |
| Special food services | 9.89 |
| Community care facilities for the elderly | 9.10 |
| Nursing care facilities | 8.95 |
| Elementary and secondary schools | 7.89 |
Median hourly earnings of food preparation workers were $7.85 in 2002. The middle 50 percent earned between $6.72 and $9.43. The lowest 10 percent earned less than $5.96, and the highest 10 percent earned more than $11.37 per hour. Median hourly earnings in the industries employing the largest number of food preparation workers in 2002 were:
| Elementary and secondary schools | $8.74 |
| Grocery stores | 8.43 |
| Nursing care facilities | 7.94 |
| Full-service restaurants | 7.66 |
| Limited-service eating places | 7.07 |
Median hourly earnings of short-order cooks were $7.82 in 2002. The middle 50 percent earned between $6.69 and $9.59. The lowest 10 percent earned less than $5.93, and the highest 10 percent earned more than $11.25 per hour. Median hourly earnings in the industries employing the largest number of short-order cooks in 2002 were:
| Full-service restaurants | $8.29 |
| Drinking places (alcoholic beverages) | 7.85 |
| Other amusement and recreation industries | 7.74 |
| Gasoline stations | 7.04 |
| Limited-service eating places | 6.97 |
Median hourly earnings of fast-food cooks were $6.90 in 2002. The middle 50 percent earned between $6.16 and $8.03. The lowest 10 percent earned less than $5.68, and the highest 10 percent earned more than $9.13 per hour. Median hourly earnings in the industries employing the largest number of fast-food cooks in 2002 were:
| Special food services | $7.79 |
| Full-service restaurants | 7.19 |
| Gasoline stations | 7.02 |
| Limited-service eating places | 6.84 |
Some employers provide employees with uniforms and free meals, but Federal law permits employers to deduct from their employees’ wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, cooks, and food preparation workers who work full time often receive typical benefits, but part-time workers usually do not.
In some large hotels and restaurants, kitchen workers belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts—in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.
Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at each station. Job titles often reflect the principal ingredient prepared or the type of cooking performed—vegetable cook, fry cook, or grill cook.
Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. The terms chef and cook often are used interchangeably, but generally reflect the different types of chefs and the organizational structure of the kitchen staff. For example, an executive chef is in charge of all food service operations and also may supervise the many kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. Chefs tend to be more highly skilled and better trained than cooks. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook French fries, often working on several orders at the same time. Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food, such as hamburgers and fried chicken, to be kept warm until served. (Combined food preparation and service workers, who both prepare and serve items in fast-food restaurants, are included in the Handbook statement on food and beverage serving and related workers.) Private household cooks plan and prepare meals in private homes according to the client’s tastes or dietary needs. They order groceries and supplies, clean the kitchen and wash dishes and utensils.
Food preparation workers perform routine, repetitive tasks such as readying ingredients for complex dishes, slicing and dicing vegetables, and composing salads and cold items, under the direction of chefs and cooks. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Food preparation workers may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.
The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.
Grocery and specialty food stores employ chefs, cooks, and food preparation workers to develop recipes and prepare meals to go. Typically, entrees, side dishes, salads, or other items are prepared in large quantities and stored at an appropriate temperature. Servers portion and package items according to customer orders for serving at home.
Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2012; however, competition for jobs in the top kitchens of higher end restaurants should be keen. While job growth will create new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Minimal education and training requirements, combined with a large number of part-time positions, make employment as chefs, cooks, and food preparation workers attractive to people seeking first-time or short-term employment, a source of additional income, or a flexible schedule. Many of these workers will transfer to other occupations or stop working, creating numerous openings for those entering the field.
Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2002-12 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out.
Projected employment growth, however, varies by specialty. The number of higher-skilled chefs and cooks working in full-service restaurants—those that offer table service and more varied menus—is expected to increase about as fast as the average. Much of the increase in this segment, however, will come from more casual rather than up-scale full-service restaurants. Dining trends suggest increasing numbers of meals eaten away from home, growth in family dining restaurants, and greater limits on expense-account meals.
Employment of fast-food cooks is expected to grow more slowly than the average. Duties of cooks in fast-food restaurants are limited; most workers are likely to be combined food preparation and serving workers, rather than fast-food cooks. Employment of short-order cooks is expected to increase about as fast as the average. Short-order cooks may work a grill or sandwich station in a full-line restaurant, but also may work in lunch counters or coffee shops that specialize in meals served quickly.
Employment of institution and cafeteria chefs and cooks will show little or no growth. Their employment will not keep pace with the rapid growth in the educational and health services industries—where their employment is concentrated. In an effort to make “institutional food” more attractive to office workers, students, staff, visitors, and patients, offices, schools and hospitals increasingly contract out their food services. Many of the contracted food service companies emphasize simple menu items and employ short-order cooks, instead of institution and cafeteria cooks, reducing the demand for these workers.
Employment of chefs, cooks, and food preparation workers who prepare meals-to-go, such as those who work in the prepared foods sections of grocery or specialty food stores, should increase faster than the average as people continue to demand quality meals and convenience.
Most fast-food or short-order cooks and food preparation workers require little education or training; most skills are learned on the job. Training generally starts with basic sanitation and workplace safety subjects and continues with instruction on food handling, preparation, and cooking procedures.
A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Large corporations in the food services and hospitality industries also offer paid internships and summer jobs to those just starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs.
Executive chefs and head cooks who work in fine restaurants require many years of training and experience and an intense desire to cook. Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking schools, professional culinary institutes, or 2- or 4-year college degree programs in hospitality or culinary arts. In addition, some large hotels and restaurants operate their own training and job-placement programs for chefs and cooks. Most formal training programs require some form of apprenticeship, internship, or out-placement program that are jointly offered by the school and affiliated restaurants. Professional culinary institutes, industry associations, and trade unions also may sponsor formal apprenticeship programs in coordination with the U.S. Many chefs are trained on the job, receiving real work experience and training from chef mentors in the restaurants where they work.
People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Chefs also may compete and test for certification as master chefs. Although certification is not required to enter the field, it can be a measure of accomplishment and lead to further advancement and higher-paying positions. Armed Forces also are a good source of training and experience.
Although curricula may vary, students in formal culinary training programs spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. They learn good knife techniques, safe food-handling procedures, and proper use and care of kitchen equipment. Training programs often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs.
The number of formal and informal culinary training programs continues to increase to meet demand. They offer a wider array of training options and specialties, such as advanced cooking techniques or foods and cooking styles from around the world.
The American Culinary Federation accredits over 100 formal training programs and sponsors apprenticeship programs around the country. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation also certifies pastry professionals and culinary educators in addition to various levels of chefs.
Important characteristics for chefs, cooks, and food preparation workers include working well as part of a team, having a keen sense of taste and smell, and working efficiently to turn out meals rapidly. Knowledge of a foreign language may improve communication with other restaurant staff, vendors, and the restaurant’s clientele.
Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may move up within the kitchen and take on responsibility for training or supervising newer or lesser skilled kitchen staff. (See the statement on food service managers elsewhere in the Handbook.)
.Workers who perform tasks similar to those of chefs, cooks, and food preparation workers include food processing occupations, such as butchers and meat cutters, and bakers. Many executive chefs have primary responsibility for selecting menu items and share other tasks with food service managers.
Information about job opportunities may be obtained from local employers and local offices of the State employment service.
Career information about chefs, cooks, and other kitchen workers, as well as a directory of 2- and 4-year colleges that offer courses or programs that prepare persons for food service careers, is available from:
For information on the American Culinary Federation’s apprenticeship and certification programs for cooks, as well as a list of accredited culinary programs, send a self-addressed, stamped envelope to:
For general information on hospitality careers, contact:
Chefs are the most highly skilled and trained of all kitchen workers. Due to their skillful preparation of traditional dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and the establishments where they work. Although the terms chef and cook are still used interchangeably, cooks are less skilled. Large eating places tend to have varied menus and employ kitchen workers who prepare much more of the food they serve from scratch. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.
Summary of: http://www.careersprep.com/html/cul_chef.html
chefs and cooks - What do they do. Cooks prepare and cook a wide variety of foods. Apprentice cooks are included in this unit group. Their work environment is usually determined by the kind of establishment that employs them. The respective all-occupation averages were $27,900 and $39,400.
Summary of: http://www.culinaryprograms.com/cooks.htm
Nature of the Work A reputation for serving good food is essential to any restaurant or hotel, whether it prides itself on exotic cuisine or hamburgers. Chefs, cooks, and other kitchen workers are largely responsible for the reputation a restaurant acquires. Some restaurants offer a varied menu featuring meals that are time-consuming and difficult to prepare, requiring highly skilled employees. They are often responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Kitchen staffs often include several chefs and cooks, sometimes called assistant or apprentice chefs and cooks; a bread and pastry baker; and many less-skilled kitchen workers.
Summary of: http://www.umsl.edu/services/govdocs/ooh9899/64.htm
More than 2 out of 5 food preparation workers were employed part time. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks.
Summary of: http://www.bls.gov/oco/ocos161.htm
More than 40 percent of food preparation workers worked part-time. The primary responsibility of chefs and cooks is to create recipes and prepare meals. Restaurants and food service establishments that are bigger usually obtain diverse menus and expanded kitchen staffs. Usually, chefs have further training and higher skills than cooks. Several chefs achieve a well-known name for themselves and their kitchens through the good quality and unique nature of the food.
Summary of: http://www.careeroverview.com/chef-careers.html
Chefs, cooks, and food preparation workers are largely responsible for establishing and maintaining this reputation. In the course of their work they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks often are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service.
Summary of: http://www.culinaryprograms.com/chefs.htm
About 35 percent work part-time. Chefs, cooks, and other kitchen workers are largely responsible for establishing and maintaining this reputation. Chefs and cooks are often responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. These positions require little education or training, and most skills are learned on the job.
Summary of: http://www.umsl.edu/services/govdocs/ooh20002001/117.htm