Chefs and head cooks direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. They may plan and price menu items, order supplies, and keep records and accounts. Chefs and head cooks supervise, train, and observe cooks and kitchen workers. They inspect supplies, equipment, and work areas.

Wages

Chefs and Head Cooks
	Total Employed	Average Hourly Wage	Average Annual Wage
National	118,070	$11.88	$24,710

Nationally, half of all people employed in this group earn between $18,930 and $33,540 each year.

Institution and Cafeteria Cooks
	Total Employed	Average Hourly Wage	Average Annual Wage
National	438,660	$7.89	$16,420

Nationally, half of all people employed in this group earn between $13,430 and $20,270 each year.

Restaurant Cooks
	Total Employed	Average Hourly Wage	Average Annual Wage
National	656,540	$8.05	$16,750

Nationally, half of all people employed in this group earn between $13,830 and $20,410 each year.

Outlook

National

Nationally employment of chefs and cooks is expected to increase about as fast as the average for all occupations through 2008. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out more often.

Preparation

Little education or training is required for lower-level cooks and most skills are learned on the job. Although a high school diploma is not required for beginning jobs, it is recommended for those planning a career as a cook or chef. Many school districts and food service companies provide on-the-job training, workshops, and paid internships, which give valuable experience. Courses in commercial food preparation may be an advantage for people looking for jobs in better restaurants and hotels.

Related Educational Programs

Culinary Arts and Related Services (See: Food Service)
Institutional Food Workers and Administrators, Other (See: Food Service)