Chefs and Head Cooks
Tasks Include:
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +25.2%
National: +15.4%
Education
Associate's Degree (or other 2-year degree)
Job Zone:
Three: Medium Preparation Needed
Income Range:
Highest ($50,000 and up)
Median Earnings:
National
$56,520.00
State
$48,190.00
Regional
Chefs and Head Cooks
Description
Career Cluster: | Hospitality & Tourism |
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Education
Required Level of Education
- Associate's Degree (or other 2-year degree) = 51.72%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 17.24%
- Bachelor's Degree = 10.34%
- Less than a High School Diploma = 6.90%
- High School Diploma - or the equivalent (for example, GED) = 6.90%
- Some College Courses = 3.45%
- Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree but do not meet the requirements of academic degrees carrying the title of Master. = 3.45%
Related Work Experience
- Over 4 years, up to and including 6 years = 39.29%
- Over 2 years, up to and including 4 years = 32.14%
- Over 1 year, up to and including 2 years = 10.71%
- Over 6 years, up to and including 8 years = 10.71%
- Over 8 years, up to and including 10 years = 3.57%
- Over 10 years = 3.57%
On-Site or In-Plant Training
- Up to and including 1 month = 34.48%
- Over 1 month, up to and including 3 months = 17.24%
- Over 2 years, up to and including 4 years = 17.24%
- Over 6 months, up to and including 1 year = 10.34%
- Over 1 year, up to and including 2 years = 10.34%
- Over 3 months, up to and including 6 months = 6.90%
- None = 3.45%
On-the-Job Training
- Over 1 month, up to and including 3 months = 24.14%
- Anything beyond short demonstration, up to and including 1 month = 20.69%
- Over 1 year, up to and including 2 years = 17.24%
- None or short demonstration = 10.34%
- Over 3 months, up to and including 6 months = 6.90%
- Over 6 months, up to and including 1 year = 6.90%
- Over 2 years, up to and including 4 years = 6.90%
- Over 4 years, up to and including 10 years = 6.90%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Tasks
Core Tasks Include:
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Demonstrate new cooking techniques or equipment to staff.
- Meet with sales representatives to negotiate prices or order supplies.
- Arrange for equipment purchases or repairs.
- Record production or operational data on specified forms.
- Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Tools and Technology
Tools Include:
- Domestic apple corer (Apple corers)
- Blast freezers (Blast chillers)
- Commercial use blenders (Blenders)
- Commercial use cutlery (Bone saws)
- Commercial use cutlery (Boning knives)
- Commercial use graters (Box graters)
- Commercial use barbeque ovens (Braziers)
- Commercial use food slicers (Bread slicers)
- Commercial use broilers (Broilers)
- Commercial use icing sets or bags (Cake decorating tools)
- Cappuccino or espresso machines (Cappuccino makers)
- Carbonated beverage dispenser (Carbonated beverage dispensers)
- Commercial use cutlery (Chefs' knives)
- Commercial use coffee grinders (Commercial coffee grinders)
- Commercial use coffee or iced tea makers (Commercial coffeemakers)
- Commercial use dishwashers (Commercial dishwashers)
- Commercial use convection ovens (Convection ovens)
- Commercial use conveyer toasters (Conveyer ovens)
- Domestic whipped cream maker (Cream whippers)
- Desktop computers
- Domestic double boilers (Double boilers)
- Commercial use measuring cups (Dry or liquid measuring cups)
- Commercial use deep fryers (Electric deep-fat fryers)
- Commercial use ranges (Electric ovens)
- Commercial use ranges (Electric stoves)
- Fire blankets (Fire suppression blankets)
- Commercial use food choppers or cubers or dicers (Food dicers)
- Commercial use food processors (Food processors)
- Commercial use graters (Food shredders)
- Commercial use smokers or smoke ovens (Food smokers)
- Commercial use graters (Fruit zesters)
- Domestic trash compactors (Garbage compactors)
- Commercial use ranges (Gas ovens)
- Commercial use ranges (Gas stoves)
- Commercial use deep fryers (Gas-powered deep-fat fryers)
- Commercial use griddles (Griddles)
- Commercial use grills (Grills)
- Commercial use hot dog grills (Hot dog cookers)
- Ice shaver machines or accessories (Ice shaving or crushing equipment)
- Ice dispensers (Ice-making machines)
- Commercial use heat lamps (Infrared heat lamps)
- Domestic kitchen or food thermometers (Instant-read pocket thermometers)
- Non carbonated beverage dispenser (Juice dispensers)
- Commercial use juicers (Juice extractors)
- Fire extinguishers (Kitchen fire extinguishers)
- Commercial use cutlery (Kitchen shears)
- Domestic kitchen tongs (Kitchen tongs)
- Domestic knife sharpeners (Knife sharpeners)
- Notebook computers (Laptop computers)
- Commercial use food slicers (Mandolines)
- Commercial use food grinders (Meat grinders)
- Commercial use food slicers (Meat slicers)
- Domestic kitchen or food thermometers (Meat thermometers)
- Domestic melon or butter baller (Melon ballers)
- Commercial use microwave ovens (Microwave ovens)
- Commercial use mixers (Mixers)
- Commercial use cutlery (Oyster knives)
- Commercial use cutlery (Paring knives)
- Domestic garnishing tools (Parisian cutters)
- Commercial use pasta machines (Pasta machines)
- Personal computers
- Commercial use pizza ovens (Pizza ovens)
- Commercial use graters (Plane graters)
- Commercial use scales (Portion scales)
- Commercial use high pressure steamers (Pressurized steam cookers)
- Domestic kitchen or food thermometers (Refrigerator thermometers)
- Commercial use rice cookers (Rice cookers)
- Commercial use rolling pins (Rolling pins)
- Commercial use rotisseries (Rotisserie units)
- Commercial use broilers (Salamanders)
- Commercial use cutlery (Serrated blade knives)
- Domestic strainers or colanders (Sieves)
- Domestic sifter (Sifters)
- Commercial use food slicers (Slicing machines)
- Commercial use steamers (Steam kettles)
- Commercial use food warmers (Steam tables)
- Domestic strainers or colanders (Strainers)
- Commercial use toasters (Toasters)
- Domestic vegetable brush (Vegetable brushes)
- Commercial use peelers (Vegetable peelers)
- Commercial use waffle irons (Waffle makers)
- Commercial use woks (Woks)
Technologies Include:
- Analytical or scientific software
- Axxya Systems Nutritionist Pro software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- GNOME Gnutrition
- Nutrition analysis software
- Data base user interface and query software
- Barrington Software CookenPro Commercial
- CostGuard software
- Culinary Software Services ChefTec
- EGS CALCMENU software
- Menu planning software
- ReServe Interactive Table Management Software
- Desktop publishing software
- SoftCafe MenuPro
- Electronic mail software
- Email software
- Enterprise resource planning ERP software
- Sage MAS 90 ERP
- Internet browser software
- Internet browser software
- Materials requirements planning logistics and supply chain software
- EGS F&B Control
- Office suite software
- Microsoft Office software
- Presentation software
- Microsoft PowerPoint
- Spreadsheet software
- Microsoft Excel
- Time accounting software
- ADP eTIME
- Word processing software
- Microsoft Word
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Special Requirements
Experience: A minimum of two to four years of work-related skill, knowledge, or experience is needed for these occupations.
Education: Most of these occupations require a four - year bachelor's degree, but some do not.
Training: Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Chefs and Head Cooks
Additional Resources
Information about job opportunities may be obtained from local employers and local offices of the Virginia Employment Commission.
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:
National Restaurant Association
1200 17th St. NW.
Washington, DC 20036-3097
http://www.restaurant.org
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:
American Culinary Federation
10 San Bartola Dr.
St. Augustine, FL 32085
http://www.acfchefs.org
For general information on hospitality careers, contact:
International Council on Hotel, Restaurant, and Institutional Education
3205 Skipwith Rd.
Richmond, VA 23294-4442
http://www.chrie.org
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Chefs and Head Cooks
Knowledge
% | Subject | Description |
---|---|---|
92.25 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
78.50 | Customer and Personal Service | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
76.00 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
75.75 | Administration and Management | Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. |
74.00 | Personnel and Human Resources | Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. |
72.25 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
71.50 | Education and Training | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
68.00 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
65.50 | Public Safety and Security | Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. |
63.00 | Economics and Accounting | Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data. |
58.50 | Sales and Marketing | Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. |
57.25 | Administrative | Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology. |
56.00 | Computers and Electronics | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
54.25 | Psychology | Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Skills
% | Subject | Description |
---|---|---|
75.00 | Coordination | Adjusting actions in relation to others' actions. |
72.00 | Speaking | Talking to others to convey information effectively. |
72.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
72.00 | Time Management | Managing one's own time and the time of others. |
68.75 | Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
68.75 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
65.50 | Management of Personnel Resources | Motivating, developing, and directing people as they work, identifying the best people for the job. |
65.50 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
65.50 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
59.50 | Service Orientation | Actively looking for ways to help people. |
56.25 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
56.25 | Negotiation | Bringing others together and trying to reconcile differences. |
56.25 | Quality Control Analysis | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. |
56.25 | Instructing | Teaching others how to do something. |
53.00 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
53.00 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
53.00 | Persuasion | Persuading others to change their minds or behavior. |
53.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
53.00 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
53.00 | Mathematics | Using mathematics to solve problems. |
53.00 | Management of Material Resources | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. |
50.00 | Operations Monitoring | Watching gauges, dials, or other indicators to make sure a machine is working properly. |
50.00 | Systems Analysis | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. |
50.00 | Management of Financial Resources | Determining how money will be spent to get the work done, and accounting for these expenditures. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Abilities
% | Subject | Description |
---|---|---|
75.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
75.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
75.00 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
75.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
72.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
68.75 | Speech Recognition | The ability to identify and understand the speech of another person. |
65.50 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
62.50 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
59.50 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
59.50 | Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
56.25 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
56.25 | Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
56.25 | Manual Dexterity | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
56.25 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
53.00 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
53.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
53.00 | Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. |
53.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
53.00 | Trunk Strength | The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing. |
53.00 | Time Sharing | The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). |
53.00 | Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
53.00 | Visualization | The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged. |
53.00 | Arm-Hand Steadiness | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
53.00 | Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
50.00 | Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. |
50.00 | Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Work Activities
% | Subject | Description |
---|---|---|
85.25 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
85.25 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
84.75 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
83.50 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
82.75 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
82.25 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
82.00 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
81.50 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
81.25 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
80.25 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
79.25 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
78.75 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
76.75 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
75.75 | Staffing Organizational Units | Recruiting, interviewing, selecting, hiring, and promoting employees in an organization. |
75.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
75.00 | Performing for or Working Directly with the Public | Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
73.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
73.25 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
73.25 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
73.25 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
73.25 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
71.50 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
69.75 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
69.75 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
69.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
69.00 | Performing General Physical Activities | Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials. |
67.25 | Estimating the Quantifiable Characteristics of Products, Events, or Information | Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
66.75 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
65.50 | Developing Objectives and Strategies | Establishing long-range objectives and specifying the strategies and actions to achieve them. |
65.25 | Providing Consultation and Advice to Others | Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
64.75 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
63.75 | Communicating with People Outside the Organization | Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
63.75 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
63.00 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
60.25 | Interpreting the Meaning of Information for Others | Translating or explaining what information means and how it can be used. |
57.25 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
56.25 | Selling or Influencing Others | Convincing others to buy merchandise/goods or to otherwise change their minds or actions. |
52.75 | Repairing and Maintaining Mechanical Equipment | Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Work Styles
% | Subject | Description |
---|---|---|
93.00 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
90.50 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
89.75 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
89.75 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
89.75 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
88.50 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
86.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
85.25 | Persistence | Job requires persistence in the face of obstacles. |
84.50 | Integrity | Job requires being honest and ethical. |
83.50 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
82.75 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
80.25 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
76.75 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
75.75 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
72.25 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
63.75 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Work Values
% | Subject | Description |
---|---|---|
83.33 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
72.17 | Recognition | Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status. |
66.67 | Achievement | Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. |
61.17 | Relationships | Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
58.33 | Working Conditions | Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Work Context
% | Subject | Description |
---|---|---|
98.00 | Electronic Mail | How often do you use electronic mail in this job? |
97.80 | Telephone | How often do you have telephone conversations in this job? |
96.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
95.20 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
94.40 | Spend Time Standing | How much does this job require standing? |
93.80 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
92.40 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
92.20 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
91.00 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
88.20 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
87.60 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
87.60 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
86.20 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
85.80 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
85.60 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
84.20 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
84.20 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
84.20 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
84.20 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
84.20 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
83.60 | Spend Time Walking and Running | How much does this job require walking and running? |
82.00 | Letters and Memos | How often does the job require written letters and memos? |
82.00 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
82.00 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
81.40 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
80.60 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
76.60 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
75.80 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
74.40 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
73.80 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
73.60 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
73.20 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
69.00 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
66.20 | Cramped Work Space, Awkward Positions | How often does this job require working in cramped work spaces that requires getting into awkward positions? |
65.20 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
64.80 | Extremely Bright or Inadequate Lighting | How often does this job require working in extremely bright or inadequate lighting conditions? |
64.20 | Public Speaking | How often do you have to perform public speaking in this job? |
62.80 | Exposed to Hazardous Conditions | How often does this job require exposure to hazardous conditions? |
61.40 | Indoors, Not Environmentally Controlled | How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)? |
56.20 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
52.20 | Spend Time Kneeling, Crouching, Stooping, or Crawling | How much does this job require kneeling, crouching, stooping or crawling? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Job Zone Three: Medium Preparation Needed
- Overall Experience
- Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
- Job Training
- Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include hydroelectric production managers, desktop publishers, electricians, agricultural technicians, barbers, court reporters and simultaneous captioners, and medical assistants.
- Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $33,750.00 | $56,520.00 | $72,820.00 |
Virginia | $33,240.00 | $48,190.00 | $61,080.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $44,658.60 | $62,502.39 | $73,591.00 |
Bay Consortium | $38,504.42 | $49,378.76 | $62,129.25 |
Capital Region Workforce Partnership | $33,887.73 | $48,306.38 | $61,565.88 |
Central VA/Region2000 | $33,319.14 | $42,836.80 | $58,534.78 |
Crater Area | $36,586.46 | $58,731.28 | $74,548.41 |
Greater Peninsula | $34,440.65 | $47,726.29 | $60,304.32 |
Hampton Roads | $33,576.26 | $46,507.57 | $57,714.29 |
New River/Mt. Rogers | $32,327.24 | $43,381.36 | $59,364.68 |
Northern Virginia | $42,694.65 | $56,260.41 | $69,796.90 |
Piedmont Workforce | $36,856.12 | $51,134.71 | $65,648.47 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $33,347.36 | $44,240.52 | $61,599.33 |
Southwestern Virginia | $31,148.24 | $42,142.78 | $58,291.25 |
West Piedmont | No Data | No Data | No Data |
Western Virginia | $32,586.45 | $44,560.35 | $56,549.93 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Chefs and Head Cooks
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 152,800 | 176,300 | +15.4% |
Virginia | 1,965 | 2,460 | +25.2% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | 168 | 217 | +29.2% |
Bay Consortium | 97 | 121 | +24.7% |
Capital Region Workforce Partnership | 277 | 359 | +29.6% |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | 140 | 164 | +17.1% |
Hampton Roads | 170 | 198 | +16.5% |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | 648 | 852 | +31.5% |
Piedmont Workforce | 116 | 147 | +26.7% |
Shenandoah Valley | 115 | 147 | +27.8% |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Chefs and Head Cooks
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Cooks, Restaurant
- Cooks, Private Household
- Bakers
- Cooks, Institution and Cafeteria
- Cooks, Short Order
- Food Service Managers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Batchmakers
- Waiters and Waitresses
- Dietetic Technicians
- Food Preparation Workers
- Fast Food and Counter Workers
- Cooks, Fast Food
- Baristas
- Butchers and Meat Cutters
- Food Cooking Machine Operators and Tenders
- Food Servers, Nonrestaurant
- Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Dining Room and Cafeteria Attendants and Bartender Helpers
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
- Food Service Managers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Waiters and Waitresses
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
View Videos
CareerOneStop Video
View Video & Transcript on CareerOneStop
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Chefs and Head Cooks
Military Training
The following military job classifications are available for this occupation:
- Food Service, General
- Services
- Food Service Specialist
- CS-Culinary Specialist
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Chefs and Head Cooks
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Titles
- Banquet Chef
- Bread and Pastry Baker
- Cake Froster
- Cake Icer
- Cake Maker
- Cake Mixer
- Chef
- Chef de Cuisine
- Chef de Froid
- Chef de Patite
- Chief Cook
- Chocolatier
- Confectioner
- Cook
- Cook Manager
- Cooking Chef
- Corporate Executive Chef
- Culinary Artist
- Culinary Chef
- Culinary Specialist
- Executive Chef
- Executive Sous Chef
- Food and Beverage Director
- Garde Manger Chef
- Head Baker
- Head Chef
- Head Cook
- Head Pastry Chef
- Kitchen Chef
- Kitchen Manager
- Line Cook
- Master Chef
- Menu Planner
- Pantry Chef
- Passenger Vessel Chef
- Pastry Artist
- Pastry Chef
- Pastry Cook
- Pastry Cook Apprentice
- Personal Chef
- Pie Maker
- Salad Chef
- School Cafeteria Head Cook
- Second Baker
- Sous Chef
- Sushi Chef
- Wedding Cake Designer
The data sources for the information displayed here include: O*NET™. (Using onet28)
Chefs and Head Cooks
Related Schools
- Central Virginia Community College
- Columbia College
- Dabney S Lancaster Community College
- Danville Community College
- ECPI University
- J Sargeant Reynolds Community College
- Northern Virginia Community College
- Patrick Henry Community College
- Piedmont Virginia Community College
- Rappahannock Community College
- Southside Virginia Community College
- Stratford University
- The Art Institute of Virginia Beach
- Tidewater Community College
- Virginia Western Community College
The data sources for the information displayed here include: O*NET™. (Using onet28)