Cooking Careers, Jobs & Salaries

Chefs and other cooks cook, season, and arrange a variety of foods that are served in restaurants and other food-serving establishments. Chefs are responsible for creating recipes and ensuring appealing presentation of foods. Other cooks and food preparation workers prepare individual foods for meals, with duties such as peeling vegetables and monitoring temperatures.

Most top chefs pursue formal training through culinary institutions or vocational programs in the culinary arts, culinary management, or pasty arts. Most programs include an externship or apprenticeship opportunity.

In 2004, chefs, cooks, and other food workers were employed in nearly 3.1 positions in restaurants, fast food establishments, cafeterias, and in private households. About two-thirds of all chefs were employed in restaurants, while a fifth were employed in schools, universities, hospitals, and other institutional facilities.

While salaries can vary greatly depending on geography and the type of establishment, the median hourly wage of chefs and head cooks was $14.75 in May 2004. Median wages ranged from $12.00 to $19.27 in various facilities.

The outlook for chefs and other food preparation workers is very optimistic through 2014, though competition will be keen for head chef positions in high-end restaurants. A great expansion in family-casual dining will create many new opportunities in this market.