Occupations/35-1011.00
Chefs and Head Cooks
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.
Usually a certificate, vocational program, or associate degree — not a bachelor’s.
AI automation risk
33%
More resilient
Human characteristics
74%
Strong human-characteristic mix
Task orientation
72%
Higher automation risk
A day in this job
- Mostly human
Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Mostly routine
Monitor sanitation practices to ensure that employees follow standards and regulations.
- Mostly routine
Order or requisition food or other supplies needed to ensure efficient operation.
Split from the wording of these tasks, shown next to the occupation’s AI risk. It is not a separate score for each task, and it is not a forecast that the job disappears.
Core tasks
- 01Monitor sanitation practices to ensure that employees follow standards and regulations.
- 02Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 03Supervise or coordinate activities of cooks or workers engaged in food preparation.
- 04Order or requisition food or other supplies needed to ensure efficient operation.
- 05Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- 06Check the quantity and quality of received products.
Model drivers (O*NET 1–5)
- Repeating same tasks3.79
- Degree of automation1.78
- Time sitting1.71
- Originality (ability)3.38
- Conflict situations3.75
- Hands-on objects/tools4.50
- Outdoors / weather1.96
- Disease exposure2.17
- Decision freedom3.67
Top abilities
- Problem Sensitivity4.12
- Oral Expression4.12
- Oral Comprehension4.00
- Information Ordering4.00
- Speech Clarity3.88
- Deductive Reasoning3.88
- Speech Recognition3.75
- Near Vision3.75
Essential skills
- Reading Comprehension3.50
- Active Listening3.62
- Writing3.12
- Speaking3.88
- Mathematics3.00
- Science1.75
- Critical Thinking3.75
- Active Learning3.38
- Learning Strategies3.25
- Monitoring4.00
CIP matches
Schools offering related programs
8 shown
Earnings are College Scorecard medians for that program, 1 and 2 years after completion. A dash means the Department suppressed the cell or the campus is not in the field file.
| Institution | Program | Tuition | Admit | Grad 6-yr | Earnings |
|---|---|---|---|---|---|
Boston University Boston, MA · Private nonprofit | Cooking and Related Culinary Arts, General 12.0500 | $65,200 | 14% | 89% | 1 yr $42,682 2 yr $42,682 Master's · CIP 12.05 |
Minneapolis Community and Technical College Minneapolis, MN · Public | Cooking and Related Culinary Arts, General 12.0500 | $5,900 | 100% | 28% | 1 yr $32,391 2 yr $18,771 Associate · CIP 12.05 |
Miami Dade College Miami, FL · Public | Cooking and Related Culinary Arts, General 12.0500 | $2,900 | 100% | 41% | 1 yr $28,598 2 yr — Associate · CIP 12.05 |
Ridgewater College Willmar, MN · Public | Cooking and Related Culinary Arts, General 12.0500 | $6,100 | 100% | 36% | 1 yr — 2 yr — Not reported |
The University of Texas at Austin Austin, TX · Public | Cooking and Related Culinary Arts, General 12.0500 | $11,700 | 31% | 88% | 1 yr — 2 yr — Certificate · CIP 12.05 |
New York University New York, NY · Private nonprofit | Cooking and Related Culinary Arts, General 12.0500 | $60,400 | 12% | 88% | 1 yr — 2 yr — Associate · CIP 12.05 |
Northern Virginia Community College Annandale, VA · Public | Cooking and Related Culinary Arts, General 12.0500 | $5,700 | 100% | 35% | 1 yr — 2 yr — Certificate · CIP 12.05 |
Columbus State Community College Columbus, OH · Public | Cooking and Related Culinary Arts, General 12.0500 | $4,800 | 100% | 25% | 1 yr — 2 yr — Not reported |