Chefs and Dinner Cooks

Career summary

Chef and dinner cooks may also be called restaurant cooks, line cooks, breakfast cooks, saute cooks, or institutional cooks.

#From 7825 Restaurant Cooks. No other data brought over.

# 3/26/19 lh

Chefs and dinner cooks prepare meals in:

• Hospitals
• Hotels
• Institutions
• Restaurants
• Schools

Chefs are usually highly skilled and better trained than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.

Chefs and dinner cooks mix and measure ingredients. They cut and chop food items. They season and cook dishes and meals. They regulate the temperature for ovens, broilers, and grills to cook food. Some bake breads, rolls, and other pastries. They clean equipment and work areas, or inspect the cleaning done by other workers.

Many chefs and dinner cooks direct the work of other cooks and kitchen workers. Head chefs and cooks may also hire and train cooks and kitchen workers.

Chefs and cooks often keep records of food supplies that are used. They estimate when more will be needed and order them. Some chefs and cooks also help plan meals and develop menus. They analyze the cost of supplies and labor and use that to price items.

Institutional chefs and cooks work in the kitchens of schools, hospitals, and other institutions. They prepare large quantities of a limited number of menu items for each meal.

Restaurant chefs and cooks typically prepare a wider selection of dishes. They cook most orders individually.

Related careers

This career is part of the Hospitality and Tourism cluster of careers.

Related careers include:

• Bakers
• Caterers
• Counter Attendants
• Dietetic Technicians
• Fast Food Cooks
• Food Preparation Workers
• Food Processing Workers
• Food Service Worker Supervisors
• Kitchen Helpers
• Meat Cutters
• Restaurant Managers
• Short-Order Cooks

Military careers

• Food Service Specialists

Job duties

Task list

The following list of tasks is specific to chefs and dinner cooks.

• Measure, mix, and cook ingredients according to recipes.
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Regulate temperatures of ovens, broilers, and grills.
• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
• Clean or inspect equipment or work areas.
• Keep records of quantities of food supplies used.
• Estimate needs and order food supplies.
• May help plan meals and develop menus.
• May specialize in one area, such as sauces, if working in large eating places.
• Determine how to present and arrange food. Create decorative displays.
• Study recipes to determine how to price items.
• Wash cooking equipment.
• Observe and test foods to make sure they have been cooked thoroughly and taste good.
• Carve and serve meat.

Common work activities

Chefs and dinner cooks perform the following tasks. These tasks are common to many careers.

• Communicate with supervisors, peers, or subordinates
• Get information needed to do the job
• Make decisions and solve problems
• Organize, plan, and prioritize work
• Monitor events, materials, and surroundings
• Identify objects, actions, and events
• Inspect equipment, structures, or materials
• Handle and move objects
• Evaluate information against standards
• Teach others
• Establish and maintain relationships
• Perform activities that use the whole body
• Coordinate the work and activities of others
• Judge the value of objects, services, or people
• Coach others
• Schedule work and activities
• Think creatively
• Update and use job-related knowledge
• Develop and build teams
• Process information
• Estimate sizes, quantities, time, cost, or materials needed
• Guide, direct, and motivate others
• Resolve conflicts and negotiate with others
• Assist and care for others
• Monitor and control resources
• Perform for or work with the public
• Control machines and processes
• Analyze data or information
• Develop goals and strategies

Work requirements

Working conditions

In a typical work setting, chefs and dinner cooks:

Interpersonal relationships

• Have a medium level of social contact. They work closely with kitchen staff, but also spend time alone cooking. Chefs and head cooks have the most interaction with kitchen staff.
• Talk to others by telephone and in-person. May write letters, e-mail, and memos, but less frequently.
• Usually work as part of a team.
• May occasionally deal with people who are rude or unpleasant.
• Are responsible for the safety of kitchen staff and the health of customers who eat their food.
• Are responsible for work done by the kitchen workers they supervise.

Physical work conditions

• Always work indoors.
• Often wear uniforms such as aprons or jackets.
• Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• Work physically near others.
• May work near contaminants and hazardous equipment.
• Sometimes work in a noisy and distracting environment.

Work performance

• Must be very exact in their work. Errors could cause safety hazards for themselves and other workers.
• Repeat the same physical activities.
• Must allow the pace of work be determined by the speed of equipment.
• May make decisions that affect customers and their employer's reputation. Chefs have the most freedom to change a menu item, for example.
• Usually determine their tasks and daily goals according to the day's events, usually set by a manager or head chef.
• Work in a stressful environment where they must meet constant deadlines. Customers enjoy prompt service.

Hours/travel

• May work part time or full time.
• May work early mornings, late evenings, holidays, and weekends if employed in restaurants.
• May work a regular schedule if employed in institutional cafeterias.

Physical demands

Chefs and dinner cooks frequently:

• Stand for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Repeat the same movements.
• Walk or run for long periods of time.
• Bend or twist their body.

It is important for chefs and dinner cooks to be able to:

• See details of objects that are less than a few feet away.
• Understand the speech of another person.
• Speak clearly so listeners can understand.
• Use stomach and lower back muscles to support the body for long periods without getting tired.
• Use one or two hands to grasp, move, or assemble objects.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.
• Use fingers to grasp, move, or assemble very small objects.

It is not as important, but still necessary, for chefs and dinner cooks to be able to:

• See differences between colors, shades, and brightness.
• See details of objects that are more than a few feet away.
• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Make quick, precise adjustments to machine controls.
• Bend, stretch, twist, or reach out.
• Be physically active for long periods without getting tired or out of breath.
• Focus on one source of sound and ignore others.
• Hear sounds and recognize the difference between them.
• Make fast, repeated movements of fingers, hands, and wrists.
• Use muscles to lift, push, pull, or carry heavy objects.
• Use muscles for extended periods without getting tired.
• Determine the distance between objects.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
• React quickly using hands, fingers, or feet.

Skills and abilities

Chefs and dinner cooks need to:

Communicate

• Speak clearly so listeners can understand.
• Understand spoken information.
• Listen to others and ask questions.

Reason and problem solve

• Notice when something is wrong or is likely to go wrong.
• Use reasoning to discover answers to problems.
• Follow guidelines to arrange objects or actions in a certain order.
• Analyze ideas and use logic to determine their strengths and weaknesses.
• Judge the costs and benefits of a possible action.
• Combine several pieces of information and draw conclusions.
• Develop rules that group items in various ways.
• Understand new information or materials by studying and working with them.
• Concentrate and not be distracted while performing a task.

Manage oneself, people, time, and things

• Check how well one is learning or doing something.
• Manage the time of self and others.
• Motivate, develop, and direct people as they work.

Work with people

• Change behavior in relation to others' actions.
• Be aware of others' reactions and understand the possible causes.

Education and training

Educational programs

The programs of study listed below will help you prepare for the occupation or career cluster you are exploring.

Programs of study directly related to this occupation

• Culinary Arts
• Food Services

Other programs of study to consider

• Restaurant and Food Services Management

Training

To work as a chef or dinner cook, you typically need to:

• have a high school diploma or equivalent; and
• complete on-the-job training.

Education after high school

There are no formal education requirements beyond high school for this occupation. However, to achieve the level of skill required of a chef or cook in a fine restaurant, you need many years of training and experience. You can get training at professional-technical schools, two- or four-year colleges, or special culinary schools. The length of programs ranges from a few months to two years or more.

Culinary training includes courses in menu planning, food preparation, and selection and storage of food. You learn public health rules for handling food. Training includes hands-on work experience. Courses in business management are included in many programs.

Work experience

Experience working as a short-order cook or in a fast food restaurant is good preparation. Working as a kitchen helper or food preparation worker also helps to prepare you to work as a chef or dinner cook. Some chefs and dinner cooks have one to five years of work experience.

On-the-job training

Some chefs and cooks learn their skills on the job from an experienced worker. Training includes:

• creating and planning menus;
• selecting and preparing foods; and
• handling food safely.

After training, another worker may supervise your work. Training may last one month to one year.

Military training

Some branches of the military train people to be food service specialists. This military occupation includes cooks. Training lasts nine to 14 weeks, depending on your specialty. Further training occurs on the job.

Helpful high school courses

You should take a general high school curriculum that meets the state's graduation requirements. You will be required to take both math and science classes to graduate.

Helpful electives to take in high school that prepare you for this career include:

• Food and Nutrition
• Food Service
• Safety and First Aid

The courses listed above are meant to help you create your high school plan. If you have not already done so, talk to a school counselor or parent about the courses you are considering taking.

You should also check with a teacher or counselor to see if work-based learning opportunities are available in your school and community. These might include field trips, job shadowing, internships, and actual work experience. The goal of these activities is to help you connect your school experiences with real-life work.

Join some groups, try some hobbies, or volunteer with an organization that interests you. By participating in activities you can have fun, make new friends, and learn about yourself. Maybe one of them will help direct you to a future career. Here are examples of activities and groups that may be available in your high school or community.

Things to know

People who have had courses in commercial food preparation may be able to start in a chef or cook job without having to spend time in a lower-skilled kitchen job. Their education may give them an advantage when looking for jobs in better restaurants and hotels. Employers usually prefer training given by trade schools, colleges, professional associations, or unions.

Employers look for chefs and dinner cooks who can work as part of a team. They also look for people with good personal cleanliness habits. Most states require health certificates for all kitchen workers.

Tips

Conduct informational interviews of employers to find out for which skills they are looking. Talk with instructors of cooking programs. Get a solid background in computers and nutrition. Gain experience by working in other positions within the food service industry. Continuing education is important if you want to advance into management or supervisory positions. Courses in small business management may be helpful.

Costs to workers

Some chefs and dinner cooks must supply their own knives. They must also pay for a food worker card. Some workers may also be required to join a union and pay an initiation fee and monthly dues.

Licensing/certification

Employees must have a food worker card. To receive a card, they must pay a $10 fee and pass a written examination. The initial card is valid for two years. After that period, cards must be renewed every three years. With additional food safety training, workers can qualify for a five-year card.

For more information on food worker cards, contact your local county health department listed in the county government section of your phone book. You may also find more information at the Washington Department of Health's Food Worker Card page. 

#Modified web address 3/15/06, 2/19/18 cj.

Job listings

Listed below are links to job categories from the National Labor Exchange that relate to this career. Once you get a list of jobs, you can view information about individual jobs and find out how to apply. If your job search finds too many openings, or if you wish to search for jobs outside of Washington, you will need to refine your search.

• Chefs and Head Cooks 
• Cooks, Institution and Cafeteria 
• Cooks, Restaurant 

To get a listing of current jobs from the WorkSource system, go to the WorkSource website .

Wages

The minimum wage for Washington State as of January 1, 2020 is $13.50 per hour. Some areas of the state may have a higher minimum wage.

Wages for chefs and dinner cooks vary based on their duties and the work setting. Wages also vary greatly by the part of the country and the type of restaurant in which chefs and dinner cooks work. Wages are usually highest in elegant restaurants and hotels, where many executive chefs work.

Benefits also vary. Full-time chefs and dinner cooks often receive typical benefits. These include vacation, sick leave, and health insurance. Part-time workers usually do not receive benefits. Some employers also provide employees with uniforms and free meals.

Employment and outlook

Washington outlook

The table below provides information about the number of workers in this career in various regions. It also provides information about the expected growth rate and future job openings.

National employment

Over half of all chefs and dinner cooks work in restaurants.

Major employers:

• Restaurants and delis
• Schools
• Nursing and residential care facilities
• Hospitals
• Bars

National outlook

Demand for head chefs will be much higher than average as restaurants hire more cooks to match consumer demand. Growth will be spurred by increases in population, household income, and leisure time. More income and leisure time will allow people to dine out more often.

Many job openings will arise from the need to replace chefs and dinner cooks who leave their jobs. However, competition will be strong for jobs at upscale restaurants. The best job prospects are for those who have many years of experience and culinary creativity.

Other resources

American Culinary Federation 
180 Center Place Way
St. Augustine, FL 32095
800.624.9458
904.824.4468

Foodservice Consultants Society International 

Hospitality Careers Online 

International Association of Culinary Professionals 

International Food Service Executives Association 
4955 Miller Street, Suite 107
Wheat Ridge, CO 80033
800.893.5499

National Restaurant Association 
2055 L Street NW, Suite 700
Washington, DC 20036
800.424.5156
202.331.5900

National Restaurant Association Educational Foundation 
2055 L Street NW
Washington, DC 20036
800.424.5156

North American Meat Institute 
1150 Connecticut Avenue NW, 12th Floor
Washington, DC 20036
202.587.4200

North American Sommelier Association 

Society for Hospitality and Foodservice Management 
328 East Main Street
Louisville, KY 40202
502.574.9931

UNITE HERE 
275 - 7th Avenue, 16th Floor
New York, NY 10001
212.265.7000

References

Career cluster

• Hospitality and Tourism

Career path

• Realistic (Technical)

O*Net  occupations

• Chefs and Head Cooks (35-1011.00) 
• Cooks, Institution and Cafeteria (35-2012.00) 
• Cooks, Restaurant (35-2014.00) 

O*Net job zones 

• Job Zone 2 - Some preparation needed. Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed.

• Job Zone 3 - Medium preparation needed. Previous work-related skill, knowledge, or experience is required for these occupations.

DOT occupations

• Baker, Head (313.131-010) 
• Chef (313.131-014) 
• Chef De Froid (313.281-010) 
• Chef, Passenger Vessel (315.137-010) 
• Cook (315.361-010) 
• Cook (313.361-014) 
• Cook (315.381-010) 
• Cook Apprentice (313.361-018) 
• Cook, Barbecue (313.381-022) 
• Cook, Chief (315.131-010) 
• Cook, Head, School Cafeteria (313.131-018) 
• Cook, Larder (315.381-014) 
• Cook, Mess (315.371-010) 
• Cook, Railroad (315.381-018) 
• Cook, School Cafeteria (313.381-030) 
• Cook, Specialty, Foreign Food (313.361-030) 
• Cook, Station (315.361-022) 
• Cook, Third (315.381-022) 
• Garde Manger (313.361-034) 
• Ice-cream Chef (313.381-034) 
• Pastry Chef (315.131-014) 
• Pastry Chef (313.131-022) 
• Second Cook and Baker (315.381-026) 
• Sous Chef (313.131-026) 
• Sous Chef (315.137-014) 

Strong Interest Inventory

• Chef

Holland occupational clusters

• Enterprising/Realistic/Artistic
• Realistic/Conventional/Enterprising
• Realistic/Conventional/Social
• Realistic/Enterprising/Artistic
• Realistic/Enterprising/Conventional

COPSystem

• Consumer Economics