Occupation: Chefs and Head Cooks

Chefs and Head Cooks

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.

35-1011.00 | 21 tasks | 10 job titles
Reported Job Titles (10)
  • Banquet Chef
  • Certified Executive Chef (CEC)
  • Chef
  • Cook
  • Executive Chef (Ex Chef)
  • Executive Sous Chef
  • Head Cook
  • Kitchen Manager
  • Pastry Chef
  • Sous Chef
Core Tasks (21)
  • 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.