Chefs and Head Cooks
Human Advantage 79%
Significant human skills needed
AI Automation Risk Low Risk
1.9 / 10
This occupation requires complex human judgment, social interaction, and creative problem-solving that are difficult to automate.
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.
Also Known As: Banquet Chef, Cake Froster, Cake Icer, Cake Maker, Cake Mixer, Certified Executive Chef (CEC), Chef, Chef de Cuisine +35 more
Core 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.
- Determine how food should be presented and create decorative food displays.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Record production or operational data on specified forms.
- Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Arrange for equipment purchases or repairs.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Demonstrate new cooking techniques or equipment to staff.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Meet with sales representatives to negotiate prices or order supplies.
Education & Training
Job Zone 3 Job Zone Three: Medium Preparation Needed
Education: Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
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.
On-the-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.
Education Level Distribution
Percentage of workers in this occupation with each education level.
Technology & Tools
Hot Technologies
Software (25)
Tools & Equipment (82)
Where This Career Leads
Career progression organized by specialty track and experience level.
Culinary & Food Services Hospitality, Events, & Tourism
Zone 1
Cooks, Fast Food 76% match
Zone 3
Chefs and Head Cooks You are here
Entrepreneurship & Small Business Construction
Zone 3
Chefs and Head Cooks You are here
Zone 4
Fitness and Wellness Coordinators 79% match
Zone 5
Chief Executives 78% match
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