COOK

Written By Keandra Wilson

 1. OVERVIEW

Cooks prepare, season, and present food in restaurants, institutions, private households, and other establishments. From boiling, grilling, frying, and baking to meal planning and catering, cooks are responsible for maintaining food quality and safety. With career advancement, cooks can specialize, lead kitchens, or transition into managerial or entrepreneurial roles.

2024 Median Pay: $35,760/year ($17.19/hour)
Job Growth (2023–2033): +6% (faster than average)
Typical Education: No formal credential required; training varies by setting

2. ROLE BREAKDOWN BY LEVEL

ENTRY LEVEL
Job Titles: Line Cook, Prep Cook, Short Order Cook, Grill Cook
Education: No formal credential required; high school diploma preferred
Experience: 0–2 years; often trained on the job
Certifications (Recommended):

  • Food Handler’s Permit (varies by state)

  • ServSafe Food Protection Manager (NRAEF)

Core Duties:

  • Prep vegetables, proteins, sauces, and components

  • Measure and mix ingredients according to recipes

  • Operate kitchen equipment (grills, fryers, ovens)

  • Follow safety and sanitation procedures

  • Assist chefs and senior cooks with plating and station management

Salary Range: $28,000–$40,000

MID LEVEL
Job Titles: Lead Line Cook, Station Chef (Chef de Partie), Institutional Cook, Personal Chef
Education: Culinary diploma or certificate preferred
Experience: 3–7 years, with cross-training across kitchen stations
Certifications (Preferred):

  • ServSafe Certification

  • Certified Culinarian (ACF)

  • Nutrition & Allergen Awareness Training

Core Duties:

  • Supervise junior cooks and prep staff

  • Plan and execute recipes to meet volume or dietary standards

  • Manage inventory and prep lists

  • Customize meals to meet dietary or client needs

  • Maintain HACCP logs and station checklists

Salary Range: $40,000–$55,000

SENIOR LEVEL
Job Titles: Sous Chef, Executive Chef, Kitchen Manager, Culinary Director
Education: Culinary degree or equivalent experience
Experience: 8–15+ years; leadership and budgeting experience preferred
Certifications (Valued):

  • Certified Executive Chef (CEC - ACF)

  • Foodservice Management Professional (FMP - NRAEF)

Core Duties:

  • Design seasonal menus and recipe development

  • Lead kitchen operations and staffing

  • Oversee budgeting, purchasing, and food cost control

  • Train staff and enforce quality control

  • Ensure regulatory compliance (local/state/OSHA/DOH)

Salary Range: $55,000–$90,000+

3. HOW TO BECOME ONE

  • Minimum Education: No formal degree required

  • Training: On-the-job training or apprenticeship; many start as food prep workers

  • Optional Education: Culinary schools, vocational programs, and certificate programs

  • Certifications: Food Handler Card, ServSafe, ACF certifications

  • Soft Skills: Time management, teamwork, attention to detail, stamina, and multitasking

4. SKILLS & TOOLS

Core Skills:

  • Knife handling and portioning

  • Recipe memorization and timing

  • Food safety and sanitation

  • Menu planning and cost control

  • Inventory and station organization

Tools & Tech:

  • Commercial kitchen appliances (grill, oven, mixer, steamer)

  • POS Systems (Square, Toast, Clover)

  • HACCP and temp-logging apps

  • Spreadsheets for inventory/cost tracking

  • Culinary thermometers, scales, and storage tools

5. WORK ENVIRONMENT

  • Locations: Restaurants, hotels, hospitals, schools, private homes, cruise lines, food trucks

  • Schedules: Often early mornings, nights, weekends, holidays; full-time or shift work

  • Conditions: Hot, noisy kitchens; prolonged standing; fast-paced and team-based settings

6. JOB OUTLOOK

  • Growth Factors: Population growth, increase in restaurant demand, health/dietary options

  • Annual Openings: 441,400 projected annually through 2033

  • Top Growth Segments: Restaurant cooks (+17%), Institutional cooks, Personal chefs

7. RELATED OCCUPATIONS

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

Role: Food Preparation Workers | Salary:$34,220 | Education Level: No formal education

Role: Food & Beverage Servers | Salary: $31,040 | Education Level: No formal education

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

8. RESOURCES FOR LEARNING & ADVANCEMENT

Certifications & Courses:

Books:

  • "The Professional Chef" by The Culinary Institute of America

  • "Salt, Fat, Acid, Heat" by Samin Nosrat

  • "Kitchen Confidential" by Anthony Bourdain

Videos & Channels:

  • YouTube: "Gordon Ramsay Recipes," "Basics with Babish," "French Cooking Academy"

  • MasterClass: Thomas Keller, Dominique Crenn

Communities:

  • Reddit: r/AskCulinary, r/Cooking

  • Facebook Groups: "Culinary Students & Professionals"

  • LinkedIn: "Hospitality and Culinary Careers"

9. REGIONAL DATA & EMPLOYMENT TRENDS

 

Keandra Wilson
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