Cooks, Private Household
Tasks Include:
- Plan menus according to employers' needs and diet restrictions.
- Shop for or order food and kitchen supplies and equipment.
- Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
- Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
- Stock, organize, and clean kitchens and cooking utensils.
- Specialize in preparing fancy dishes or food for special diets.
- Create and explore new cuisines.
- Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
- Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
- Serve meals and snacks to employing families and their guests.
- Travel with employers to vacation homes to provide meal preparation at those locations.
- Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
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: -18.5%
National: -1.7%
Education
Post-Secondary Certificate
Job Zone:
Three: Medium Preparation Needed
Income Range:
Moderately High ($36,000 - $49,999)
Median Earnings:
National
$38,570.00
State
No Data
Regional
Cooks, Private Household
Description
Career Cluster: | Hospitality & Tourism |
Prepare meals in private homes. Includes personal chefs.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Education
Required Level of Education
- 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) = 38.46%
- High School Diploma - or the equivalent (for example, GED) = 30.77%
- Less than a High School Diploma = 15.38%
- Associate's Degree (or other 2-year degree) = 11.54%
- Some College Courses = 3.85%
Related Work Experience
- Over 2 years, up to and including 4 years = 30.77%
- Over 1 year, up to and including 2 years = 23.08%
- None = 19.23%
- Over 6 months, up to and including 1 year = 11.54%
- Over 3 months, up to and including 6 months = 7.69%
- Over 1 month, up to and including 3 months = 3.85%
- Over 8 years, up to and including 10 years = 3.85%
On-Site or In-Plant Training
- Up to and including 1 month = 34.62%
- None = 19.23%
- Over 6 months, up to and including 1 year = 15.38%
- Over 1 month, up to and including 3 months = 11.54%
- Over 3 months, up to and including 6 months = 7.69%
- Over 1 year, up to and including 2 years = 3.85%
- Over 2 years, up to and including 4 years = 3.85%
- Over 4 years, up to and including 10 years = 3.85%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 42.31%
- None or short demonstration = 15.38%
- Over 1 month, up to and including 3 months = 15.38%
- Over 3 months, up to and including 6 months = 11.54%
- Over 1 year, up to and including 2 years = 7.69%
- Over 6 months, up to and including 1 year = 3.85%
- Over 2 years, up to and including 4 years = 3.85%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Tasks
Core Tasks Include:
- Plan menus according to employers' needs and diet restrictions.
- Shop for or order food and kitchen supplies and equipment.
- Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
- Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
- Stock, organize, and clean kitchens and cooking utensils.
- Specialize in preparing fancy dishes or food for special diets.
- Create and explore new cuisines.
- Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
- Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
- Serve meals and snacks to employing families and their guests.
- Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
- Keep records pertaining to menus, finances, and other business-related issues.
Supplemental Tasks Include:
- Travel with employers to vacation homes to provide meal preparation at those locations.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Knowledge
% | Subject | Description |
---|---|---|
89.50 | 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. |
78.00 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
68.25 | 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. |
53.00 | 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. |
50.00 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
50.00 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Skills
% | Subject | Description |
---|---|---|
56.25 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
53.00 | Service Orientation | Actively looking for ways to help people. |
50.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
50.00 | 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. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
50.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
50.00 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
50.00 | Time Management | Managing one's own time and the time of others. |
50.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Abilities
% | Subject | Description |
---|---|---|
59.50 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
56.25 | 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. |
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). |
53.00 | 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. |
53.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
53.00 | 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). |
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. |
53.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
50.00 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
50.00 | 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. |
50.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
50.00 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
50.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
50.00 | 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. |
50.00 | 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. |
50.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Work Activities
% | Subject | Description |
---|---|---|
74.00 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
73.00 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
73.00 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
68.25 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
66.25 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
65.50 | 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. |
61.50 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
61.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
60.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
58.00 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
57.00 | 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. |
57.00 | 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. |
54.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
54.00 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
53.75 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
53.00 | 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. |
52.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
52.00 | Selling or Influencing Others | Convincing others to buy merchandise/goods or to otherwise change their minds or actions. |
50.00 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
50.00 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Work Styles
% | Subject | Description |
---|---|---|
94.25 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
90.50 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
88.50 | Integrity | Job requires being honest and ethical. |
84.50 | 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. |
80.75 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
79.00 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
78.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
76.00 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
76.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
75.00 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
71.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
69.25 | Persistence | Job requires persistence in the face of obstacles. |
61.50 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
61.50 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
59.00 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Work Values
% | Subject | Description |
---|---|---|
50.00 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Work Context
% | Subject | Description |
---|---|---|
95.40 | Spend Time Standing | How much does this job require standing? |
92.40 | 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? |
88.40 | Electronic Mail | How often do you use electronic mail in this job? |
83.00 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
80.80 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
80.00 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
77.60 | 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? |
74.60 | Telephone | How often do you have telephone conversations in this job? |
73.00 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
72.40 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
72.40 | 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? |
71.60 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
71.60 | 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? |
67.60 | 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? |
65.40 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
64.60 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
63.20 | 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? |
62.40 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
59.20 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
55.40 | 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? |
55.40 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
53.00 | In an Enclosed Vehicle or Equipment | How often does this job require working in a closed vehicle or equipment (e.g., car)? |
50.00 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
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)
Cooks, Private Household
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $24,950.00 | $38,570.00 | $52,070.00 |
Virginia | No Data | No Data | No Data |
Region | Entry Level | Median | Experienced |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
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 |
* 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)
Cooks, Private Household
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 41,400 | 40,700 | -1.7% |
Virginia | 481 | 392 | -18.5% |
Region | Current* | Projected | % Change |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
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)
Cooks, Private Household
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Chefs and Head Cooks
- Cooks, Institution and Cafeteria
- Cooks, Restaurant
- Cooks, Short Order
- Cooks, Fast Food
- Fast Food and Counter Workers
- Baristas
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Bakers
- Food Service Managers
- Food Preparation Workers
- Butchers and Meat Cutters
- Waiters and Waitresses
- Food Servers, Nonrestaurant
- First-Line Supervisors of Food Preparation and Serving Workers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Dishwashers
- Dietetic Technicians
- Bartenders
- Food Scientists and Technologists
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)
Cooks, Private Household
View Videos
CareerOneStop Video
View Video & Transcript on CareerOneStop
CareerOneStop Hospitality & Tourism Videos
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)
Cooks, Private Household
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)
Cooks, Private Household
Titles
- Certified Personal Chef
- Chef
- Cook
- Cooking Chef
- Culinary Worker
- Household Cook
- Personal Chef
- Private Chef
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Private Household
Related Schools
- Columbia College
- ECPI University
- Stratford University
- The Art Institute of Virginia Beach
The data sources for the information displayed here include: O*NET™. (Using onet28)