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Chefs and Head Cooks - 35-1011.00

O*NET-SOC 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.

Sample of Reported Job Titles

  • Banquet Chef
  • Certified Executive Chef (CEC)
  • Chef
  • Chef, Instructor
  • Cook
  • Corporate Executive Chef
  • Executive Chef (Ex Chef)
  • Executive Sous Chef
  • Head Cook
  • Line Cook

SOC Occupation Groups

Related Occupations

Tasks

  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Arrange for equipment purchases or repairs.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • 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.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Demonstrate new cooking techniques or equipment to staff.
  • Determine how food should be presented and create decorative food displays.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • 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.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Record production or operational data on specified forms.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

Detailed Work Activities

  • Check quality of foods or supplies.
  • Communicate with customers to resolve complaints or ensure satisfaction.
  • Cook foods.
  • Coordinate activities of food service staff.
  • Coordinate timing of food production activities.
  • Create new recipes or food presentations.
  • Determine prices for menu items.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Manage food service operations or parts of operations.
  • Order materials, supplies, or equipment.
  • Perform human resources activities.
  • Plan menu options.
  • Plan special events.
  • Record operational or production data.
  • Schedule equipment maintenance.
  • Train food preparation or food service personnel.

Military Crosswalk Titles

  • Culinary Specialist (Navy - Enlisted)
  • CWO - Food Service (Navy - Warrant Officer only)
  • Food Service Specialist (Army - Enlisted)
  • Food Service Technician (Army - Warrant Officer only)
  • Leading Culinary Specialist (Navy - Enlisted)
  • Services (Air Force - Enlisted)
  • Services Apprentice (Air Force - Enlisted)
  • Services Craftsman (Air Force - Enlisted)
  • Services Helper (Air Force - Enlisted)
  • Services Journeyman (Air Force - Enlisted)
  • Services Superintendent (Air Force - Enlisted)

Apprenticeship Crosswalk Titles

  • Baker (Hotel and Restaurant)
  • Chief, Cook (Water Transportation)
  • Cook, Pastry
  • Cook, Pastry (Hotel & Restaurant)

DOT Crosswalk Titles

  • Baker
  • Baker, Head
  • Baker, Second
  • Chef
  • Chef, Passenger Vessel
  • Cook Apprentice, Pastry
  • Cook, Chief
  • Cook, Head, School Cafeteria
  • Cook, Pastry
  • Pastry Chef
  • Pie Maker
  • Sous Chef