Chefs and Head Cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.
Webforms
Print Occupation
- Chefs and Head Cooks
Hospitality and Tourism
What do they typically do
- Check the freshness of food and ingredients
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present dishes
- Plan menus and ensure the quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Hire, train, and supervise cooks and other food preparation workers
- Order and maintain an inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
Number of Jobs
Average Annual
Job Growth
+1.8%
Job Openings
580
Education & Training
- Education Most occupations require training in vocational schools, related on-the-job experience, or an associate's degree.Associated Programs or MajorsLicense
NC Workforce Credentials
- Certified Fundamentals Cook (CFC) [American Culinary Federation]
- ProStart National Certificate of Achievement (COA) [National Restaurant Association Education Foundation(NRAEF)]
Private Training Programs
3909
4669
Change 760