Cooking Careers, Jobs & Salaries

Chefs and cooks prepare, cook, season, and arrange a variety of foods served in restaurants, hotels, grocery stores, and other food-serving establishments. Chefs are responsible for creating recipes and ensuring appealing presentation, while 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.

According to the latest numbers, chefs, cooks, and other food prepartion workers were employed in nearly 3.1 million positions in restaurants, fast food establishments, cafeterias, and in private households. About two-thirds of all chefs work for restaurants, 15% are employed in schools, universities, hospitals, and other institutional facilities, and the remainder work in grocery stores, hotels, or other venues.

ChefWhile salaries can vary greatly depending on geography, the type of establishment, and the level of skill, the median annual wage of chefs and head cooks is $34,370. Median wages range from $27,560 to $46,460.

Overall, the outlook for chefs and other food preparation workers is fairly strong through 2016, though competition will be keen for head chef positions in high-end restaurants. Employment is expected to increase by about 11%, and roughly 351,000 jobs will be added to the food service industry through 2016. The Bureau of Labor Statistics says this growth will be spurred by increases in population, household income, and demand for convenience. Even as the economy falters, more and more people are seeking healthier, made-from scratch meals, and the need for prepared foods at specialty food stores is climbing as people crave restaurant-style food at home.

Employment of higher-skilled chefs and cooks in full-service restauarants is expected to grow about as fast as average over the coming years, due mainly to job growth in casual dining restaurants.