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Wages: Indiana is used a a current comparison
| Chefs and Head Cooks |
|
Total Employed |
Average Hourly Wage |
Average Annual Wage |
| Indiana |
1,270 |
$12.05 |
$25,070 |
| Gary |
150 |
$19.76 |
$41,100 |
| Indianapolis |
420 |
$13.07 |
$27,180 |
| Evansville |
70 |
$9.05 |
$18,820 |
| 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 |
| Indiana |
12,660 |
$8.09 |
$16,830 |
| Gary |
1,290 |
$8.33 |
$17,330 |
| Indianapolis |
3,850 |
$8.34 |
$17,340 |
| Evansville |
550 |
$8.70 |
$18,090 |
| 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 |
| Indiana |
11,360 |
$7.95 |
$16,540 |
| Gary |
1,240 |
$8.06 |
$16,760 |
| Indianapolis |
3,820 |
$8.19 |
$17,030 |
| Evansville |
800 |
$7.45 |
$15,500 |
| 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.
Employment
| Nationally, about 783,000 restaurant cooks work in
this large occupation. About 418,000 institutional cooks
work in this medium-sized occupation. About three-fifths
of all chefs and cooks are employed in restaurants and
other retail eating and drinking places. One-fifth work
in institutions, and the rest are employed by grocery
stores, hotels, and other organizations. |
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. Many job openings will stem from the need
to replace workers who leave their jobs.
Getting Hired
Employers look for applicants who are free from communicable
disease, have a keen sense of taste and smell, and who are able
to work as part of team. Although little education or training
is required for the lower-level jobs, high-level positions may
entail many years of training and experience.
Job Advancement
Beginning workers may be able to advance to an assistant cook or
short-order cook position after acquiring some basic food
handling, preparation, and cooking skills. Education, training,
and experience will help cooks advance to higher-level
positions. Many chefs and cooks acquire high-paying positions
and new cooking skills by moving from one job to another.
Advancement also depends on the ability to supervise
less-skilled workers and limit food costs. Some chefs and cooks
go into business as caterers or restaurant owners, while others
become instructors. A number of cooks and chefs advance to
executive chef or management positions, particularly in hotels,
clubs, and elegant restaurants.
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