CHEFS AND HEAD COOKS

Written By Keandra Wilson

1. OVERVIEW

Chefs and head cooks oversee daily food preparation in restaurants, hotels, and catering establishments. They manage kitchen staff, plan menus, ensure food quality, and handle kitchen operations. The role blends culinary expertise, leadership, and time management in high-pressure, fast-paced environments.

2024 Median Pay: $60,990/year ($29.32/hour)
Job Growth (2023–2033): +8% (faster than average)
Typical Education: High school diploma or equivalent

2. ROLE BREAKDOWN BY LEVEL

ENTRY LEVEL

Job Titles: Line Cook, Prep Cook, Junior Sous Chef
Education: High school diploma or GED (culinary school optional)
Experience: 0–2 years (on-the-job training or apprenticeships)
Certifications (Recommended):

  • ServSafe Food Handler Certification

  • Culinary Arts Certificate (community college or trade school)

Core Duties:

  • Prepare ingredients and basic menu items

  • Maintain kitchen cleanliness and sanitation

  • Follow food safety standards

  • Assist higher-level cooks in preparation and plating

  • Learn knife skills, measurements, and cooking methods

Salary Range: $36,000–$48,000

MID LEVEL

Job Titles: Sous Chef, Lead Line Cook, Kitchen Supervisor
Education: Culinary school or Associate’s in Culinary Arts + 3–5 years experience
Certifications (Preferred):

  • Certified Sous Chef (CSC – American Culinary Federation)

  • Food Protection Manager Certification

Core Duties:

  • Supervise kitchen staff and oversee food stations

  • Collaborate on recipe development and plating standards

  • Ensure timely meal service and food consistency

  • Train junior staff and maintain kitchen discipline

  • Assist head chef with inventory, ordering, and scheduling

Salary Range: $48,000–$70,000

SENIOR LEVEL

Job Titles: Executive Chef, Head Cook, Chef de Cuisine, Culinary Director
Education: Culinary school or equivalent + 7–10+ years of progressive kitchen experience
Certifications (Valued):

  • Certified Executive Chef (CEC – American Culinary Federation)

  • Certified Culinary Administrator (CCA)

Core Duties:

  • Lead full kitchen operations and strategic planning

  • Design seasonal menus and manage budgets

  • Negotiate with vendors and oversee food procurement

  • Maintain safety, sanitation, and staff development programs

  • Represent the brand in media and community events

Salary Range: $70,000–$100,000+

3. HOW TO BECOME ONE

  • Minimum Education: High school diploma or GED

  • Recommended: Culinary school, apprenticeship, or on-the-job experience

  • Training: Community colleges, trade schools, American Culinary Federation apprenticeships

  • Certifications: ServSafe, ACF Certified Sous Chef, CEC, or similar

  • Soft Skills: Time management, creativity, stamina, leadership, attention to detail

4. SKILLS & TOOLS

Core Skills:

  • Knife handling and kitchen safety

  • Recipe development and plating

  • Menu planning and food cost control

  • Inventory management and ordering

  • Team management and shift coordination

Tools:

  • Commercial-grade ovens, grills, mixers, and slicers

  • Inventory software (MarketMan, BlueCart)

  • Scheduling tools (HotSchedules, 7shifts)

  • POS systems for kitchen communication

  • Digital thermometers and prep tools

5. WORK ENVIRONMENT

  • Locations: Restaurants, hotels, cruise ships, hospitals, schools, catering businesses

  • Schedules: Full-time, early mornings, evenings, weekends, holidays

  • Conditions: Fast-paced, standing long hours, heat exposure, team collaboration

6. JOB OUTLOOK

  • Demand Drivers: Growth in dining out, catering, health-conscious cuisine

  • Annual Openings: ~24,600 projected through 2033

  • Growth Opportunity: Move into executive roles, start own business, become instructor

7. RELATED OCCUPATIONS

Role: Food Service Managers | Salary: $65,310 | Education Level: High school diploma

Role: Bakers | Salary: $36,650 | Education Level: No formal credential

Role: Cooks | Salary: $35,760 | Education Level: Varies

Role: Food Prep Workers | Salary: $34,220 | Education Level: No formal credential

Role: Dietitians & Nutritionists | Salary: $74,000 | Education Level: Bachelor’s degree

8. RESOURCES FOR LEARNING & ADVANCEMENT

Certifications & Courses:

Books:

  • The Professional Chef by The Culinary Institute of America

  • Kitchen Confidential by Anthony Bourdain

  • On Food and Cooking by Harold McGee

Videos & Channels:

  • YouTube: “Gordon Ramsay,” “Pro Home Cooks,” “ChefSteps”

  • MasterClass: Gordon Ramsay and Thomas Keller culinary training

  • Skillshare & Coursera: Knife skills, plating, global cuisines

Communities:

  • Reddit: r/chefit, r/kitchenconfidential

  • Facebook Groups: “Professional Chefs Network,” “Culinary Students & Alumni”

  • LinkedIn: “Culinary Professionals,” “Hospitality Executives”

9. REGIONAL DATA & EMPLOYMENT TRENDS

 

Keandra Wilson
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