Chef Employment

Chef employment statistics for 2002 reveal that chefs and head cooks held about 120,430 jobs. Compensation for chef employment varied significantly depending upon the size and nature of the culinary employer, its geographic location, and economic conditions. In 2002, most chefs and head cooks earned between $20,520 and $39,590. The lowest 10 percent of the profession earned less than $15,940, and the highest 10 percent earned more than $53,780. Most restaurant cooks earned between $15,890 and $22,740, with the lowest 10 percent of the profession earning less than $13,680, and the highest 10 percent earning more than $27,470.

Chef careers were responsible for employing over 3.1 million professionals in 2004.  While two thirds of culinary professionals are employed in restaurants, food service, and drinking establishments, the remaining associates maintain work in television, within individuals’ homes as personal chefs, or in a number of other venues.  Due to the outlook of projected increases in household income, amount of leisure time, and population, these occupations are expected to grow as fast as average industries and be in high demand.  While the amount of need will vary by specific specialty, strong competition will be for top positions.  Overall, culinary occupations are expected to experience favorable outlooks, especially for those highly trained.

Chefs are responsible for a number of duties including creating recipes, preparing meals, directing the work of the kitchen staff, portioning sizes, ensuring uniformity, and planning menus.  They oversee daily activities, and keep accurate inventory, estimate usage, and order supplies for the kitchen.  Multiple chefs generally work together to ensure operations run smoothly.  Executive chefs oversee all kitchens within restaurants and hotels.  A single kitchen is usually run by a Chef de Cuisine, with a Sous Chef second in command, assuming responsibility in the absence of the head chef. 

Institutional facilities are commonly well equipped with air conditioning and other amenities including a convenient set up area, where as older or smaller facilities are not as well designed, and may be cramped or crowded.   Hazards associated with chef jobs may include cuts, burns, slips and/or falls, but they are rarely severe.  Restaurants are dependant on the expertise of chefs, so hours may be long and stressful.  It is not unusual for chefs in the fine dining industry to work 12 hour shifts.  There is a large amount of preparation associated with each dish; therefore time is necessary for each.  Chef careers are commonly affected by seasons and economic changes, with most resorts being seasonal positions only. 

Candidates interested in entering the culinary industry must possess a keen sense of taste and smell combined with a fierce desire to cook and create extravagant dishes.  Creativity and dedication are necessary for a chef to be successful.  It is not uncommon for professionals to undergo two to four years of formal education.  The most valuable knowledge is commonly obtained on the job, meaning that it is generally best for candidates to train as interns or apprentices before beginning chef careers.  Depending upon the specific restaurant size and type, licensure may be necessary.  Many states require chefs to undergo extra training and obtain health certification.  Candidates with the highest level of training and education will be able to enter higher-end careers with less time spent in the lower level occupations. 

For more information on employment in the culinary field, please visit the following sites:

• Culinary Careers
• Linn-Benton Community College
• Information on Culinary Careers
• How to Become a Chef
• Personal Chefs of San Diego

If you are searching for a culinary position or would like to post a job for a chef, please visit iHireChefs.  A few of the job titles we offer include:

• Sous Chef
• Sushi Chef
• Assistant Chef
• Line Cook