Chefs and Head Cooks

This occupation is expected to grow rapidly.
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 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
Skills
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Coordination - Adjusting actions in relation to others' actions.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Speaking - Talking to others to convey information effectively.
Time Management - Managing one's own time and the time of others.
Abilities
Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
Fluency of Ideas - The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Near Vision - The ability to see details at close range (within a few feet of the observer).
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech Clarity - The ability to speak clearly so others can understand you.
Speech Recognition - The ability to identify and understand the speech of another person.
Knowledge
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
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.
Estimate amounts and costs of required supplies, such as food and ingredients.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Order or requisition food or other supplies needed to ensure efficient operation.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Check the quantity and quality of received products.
Determine how food should be presented and create decorative food displays.
Work Activities
Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
Monitoring and Controlling Resources - Monitoring and controlling resources and overseeing the spending of money.
Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Personality Traits
Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative - Job requires a willingness to take on responsibilities and challenges.
Integrity - Job requires being honest and ethical.
Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
Persistence - Job requires persistence in the face of obstacles.
Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Industrial Production Managers
Food Service Managers
First-Line Supervisors of Food Preparation and Serving Workers
Cooks, Institution and Cafeteria
First-Line Supervisors of Housekeeping and Janitorial Workers
First-Line Supervisors of Personal Service Workers
First-Line Supervisors of Retail Sales Workers
First-Line Supervisors of Production and Operating Workers
Bakers
First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
Pathway
Information Technology, Business & Personal Services

Career Pathways