Chef / Head Cook
O*NET-SOC: 35-1011.00
Directs and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plans and prices menu items, orders supplies, and supervises kitchen staff.
About this Role
Chefs and head cooks run the kitchen, balancing creative menu design with hands-on cooking and constant coordination of people and supplies. Late morning often starts with walking the coolers and dry storage, checking the freshness of produce, proteins, and prepared items, and inspecting deliveries for quality and accuracy before signing invoices. They refine menus and daily specials based on seasonality, costs, and what looks best that day, then write detailed prep lists and station assignments so the team knows exactly what to do. As prep gets underway, they taste sauces and components, correct seasoning, and coach cooks on techniques and consistency while keeping an eye on food safety practices and sanitation.
A Day in the Life
10:00 AM
Inspect inventory and deliveries
Walk the coolers and dry storage, check the quality of produce and proteins, and verify that vendor deliveries match orders and standards.
11:00 AM
Plan menu and create prep list
Finalize specials, adjust dishes for seasonal ingredients and costs, and write detailed prep lists and station tasks for the brigade.
12:00 PM
Lead prep and oversee mise en place
Direct cooks as they chop, marinate, and batch sauces, taste components, correct seasoning, and ensure food safety practices are followed.
2:30 PM
Staff meal and short break
Sit down briefly with the team for family meal, discuss the evening’s reservations and any VIPs, and take a quick rest before service.
3:30 PM
Set up and organize the line
Check each station’s mise en place, arrange garnishes and backups, communicate ticket flow expectations, and sync with front-of-house about specials and allergens.
5:30 PM
Run dinner service
Call and fire tickets, coordinate timing across stations, finish and check plates at the pass, and solve problems like substitutions or unexpected volume spikes.
9:30 PM
Close down and debrief
Review remaining inventory, log waste, update order sheets, oversee cleaning and breakdown, and talk with the team about what to adjust for the next service.
Tools & Technologies
Spreadsheets
- Microsoft Excel
- Google Sheets
Office Suites
- Microsoft Office
Email
- Microsoft Outlook
Word Processing
- Microsoft Word
Web & Social Media
Presentations
- Microsoft PowerPoint
Salary Details
Salary Distribution
Most professionals earn between $48K and $77K
| Percentile | Salary |
|---|---|
| 10th | $36K |
| 25th | $48K |
| 50th (Median) | $61K |
| 75th | $77K |
| 90th | $96K |
Certifications, Training & Memberships
Essential
Food Handler / Food Safety Certification
Local or national public health authorities
Covers safe food handling, storage, and sanitation practices, and is often legally required for kitchen workers and managers.
Recommended
ServSafe Manager Certification
National Restaurant Association
Validates knowledge of food safety management, HACCP principles, and regulatory compliance, and is commonly required for chefs and kitchen managers.
Helpful
Culinary arts diploma or degree
Accredited culinary schools and colleges
Provides structured training in knife skills, classical techniques, menu planning, and kitchen management, often including industry externships.
Professional Memberships
American Culinary Federation (ACF) membership and certifications
American Culinary Federation
Offers professional recognition, networking, and credentials such as Certified Sous Chef (CSC) or Certified Executive Chef (CEC) for experienced chefs.
Work Environment
- Remote Work
- On-site Only
- Work Setting
- Traditional office / indoor
- Physical Activity
- Physically active — significant time on your feet
- Social Interaction
- Highly collaborative — frequent team interaction
- Schedule
- Extended hours common
Your Skills & Attributes
Skills & Competencies Matches (42)
- CoordinationStrong Match
- MonitoringStrong Match
- SpeakingGood Match
- Social PerceptivenessGood Match
- Time ManagementGood Match
Frequently Asked Questions
Is Chef / Head Cook a good career?
Chef / Head Cook can be a rewarding career choice. Based on current data, the median salary is $61K and job outlook is stable (5% projected growth). Whether it's a good fit depends on your skills, interests, and values — take our quiz to find out how well you match.
What degree do you need to become a Chef / Head Cook?
The typical education requirement for a Chef / Head Cook is a High School Diploma. However, requirements can vary by employer and specialization. Some professionals enter the field with alternative credentials or relevant work experience.
How long does it take to become a Chef / Head Cook?
Becoming a Chef / Head Cook typically requires about 4 years of high school education. Additional time may be needed for certifications, internships, or on-the-job training depending on the specific role and employer requirements.
What is the work-life balance like for a Chef / Head Cook?
The work-life balance for a Chef / Head Cook is demanding, often requiring long hours, irregular schedules, or high-pressure situations. Individual experiences vary based on employer, specialization, seniority level, and geographic location.
What is the job outlook for Chef / Head Cook?
The job outlook for Chef / Head Cook is stable. Employment is projected to grow by 5% over the coming decade. Labor market conditions can vary by region and specialization.