Description
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.
Interests
- Enterprising
- Realistic
- Conventional
Work Values
- Independence
- Recognition
- Achievement
Work Styles
- Dependability
- Initiative
- Adaptability/Flexibility
- Leadership
- Stress Tolerance
Tasks
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
Work Activities
- Coaching and Developing Others
- Developing and Building Teams
- Organizing, Planning, and Prioritizing Work
- Making Decisions and Solving Problems
- Training and Teaching Others
Detailed Work Activities
- Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
- Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
- Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
- Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks.
- Scheduling Work and Activities - Scheduling events, programs, and activities, as well as the work of others.
- Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
- Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
Technology Skills
- Spreadsheet software
- Instant messaging software
- Data base user interface and query software
- Analytical or scientific software
- Electronic mail software
Skills
- Coordination
- Monitoring
- Speaking
- Time Management
- Active Listening
Knowledge
- Food Production
- Customer and Personal Service
- Administration and Management
- Production and Processing
- Personnel and Human Resources
Most Common Education Level
The “Most Common Education Level” refers to the level of education held by the majority of workers in a given occupation. For example, if the highest percentage of workers in a role have an Associate’s Degree, that suggests this is the typical educational requirement. Knowing this helps you plan how many years of education you may need to pursue that career.
Certificates
Certificate name
Certified Master ChefCertifying Organization
American Culinary Federation, Inc.
Type
Advanced
Certificate name
Certified Personal ChefCertifying Organization
United States Personal Chef Association
Type
Advanced
Certificate name
AMSA Culinary Meat Selection & Cookery CertificationCertifying Organization
American Meat Science Association
Type
Core
Certificate name
Certified Working Pastry ChefCertifying Organization
American Culinary Federation, Inc.
Type
Specialty
Certificate name
Certified Culinary ProfessionalCertifying Organization
Global Foodservice Institute
Type
Core
Income Percentile
The income percentiles show how earnings are distributed within a profession. The 10th percentile means that 10% of workers earned less than that amount. The median (50th percentile) indicates that half of workers earned more, and half earned less. The 90th percentile reflects what the top 10% of earners in the field make.
| Income Percentile | Income |
|---|---|
| Low (10%) | $NaN |
| Median (50%) | $NaN |
| High (90%) | $NaN |
Income by Experience
This table shows how income typically grows with experience—from entry level (0–2 years), to mid-level (3–7 years), to senior level (8+ years).
| Experience | Income |
|---|---|
| Entry Level | $50,000 |
| Mid Level | $100,000 |
| Senior Level | $150,000 |
Employability
There are currently 187,100 jobs in this career path. Over the next 10 years, that number is expected to increase to 202,600 positions, reflecting a projected growth of 8%.
The Projected Job Growth figure refers to the expected increase or decrease in employment within a specific career field over a certain period of time.
Projected Job Growth of 8%
The career information and data on this site incorporates information from O*NET Web Services by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), with ONET® being a registered trademark of USDOL/ETA. Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA; CareerOneStop, sponsored by the U.S. Department of Labor, Employment and Training Administration (DOLETA) and the Minnesota Department of Employment and Economic Development (DEED); and the U.S. Bureau of Labor Statistics (BLS).
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