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.
Also called: Baker, Banquet Chef, Bread and Pastry Baker, Cake Froster, Cake Icer, Cake Maker
Median pay
$62,470
per year, U.S.
Pay range (10th–90th)
$37,900 – $98,560
People employed
200,040
Holland code
ERC
Enterprising · Realistic · Conventional
Updated October 2026 · Data: O*NET 31.0 and BLS OEWS May 2025 · How we match careers
Is this career right for you?
These are the things that stand out in this job compared with other U.S. jobs (O*NET 31.0 work context). Answer honestly.
- 1.Do you work well under tight deadlines?
- 2.Are you OK working more than 40 hours a week?
- 3.Are you OK with physical risk, such as hazardous equipment or conditions, with proper training?
- 4.Are you OK being on your feet and moving most of the day?
- 5.Are you comfortable following clear instructions?
- 6.Are you OK with hours that change?
- 7.Are you OK repeating the same tasks most of the day?
The hard parts
- Tight deadlines are common
- Long hours on your feet
- Dealing with conflict is part of the job
Chefs and Head Cooks pay by state
Highest-paying states
Annual median pay by state (50 states and DC with published data). Source: BLS OEWS May 2025.
What chefs and head cooks do
- 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.
Skills that matter most
- Monitoring
- Speaking
- Critical Thinking
- Active Listening
- Reading Comprehension
- Active Learning
Knowledge
- Food Production
- Production and Processing
- Customer and Personal Service
- Personnel and Human Resources
- Administration and Management
Work styles that stand out
- Dependability
- Attention to Detail
- Stress Tolerance
- Leadership Orientation
Education and first steps
Share of workers by required education, as reported to O*NET.
How people get started
- Usually needs vocational training or an associate degree (O*NET Job Zone 3).
- Related work experience: over 2 years, up to and including 4 years.
- On-the-job training: anything beyond short demonstration, up to and including 1 month.
- A certification can help.
Most common answers from O*NET 31.0 Education, Training and Experience.
Interest fit (Holland code)
O*NET occupational interest scores, scale 1–7. Take the Free Career Test to compare with your own.
Career changes
Change from chefs and head cooks
- Food Service Managers90% · +11%
- Cooks, Private Household73% · −23%
- Farm Labor Contractors72% · −6%
- First-Line Supervisors of Production and Operating Workers71% · +19%
- First-Line Supervisors of Farming, Fishing, and Forestry Workers70% · −5%
Change into chefs and head cooks
Jobs whose skills carry over best (skill match, their median pay).
- Food Service Managers88% · $69,390
- Cooks, Private Household80% · $47,940
- Cooks, Institution and Cafeteria79% · $37,450
- Butchers and Meat Cutters76% · $40,140
- Bartenders75% · $34,340
Majors that lead here
- Cooking and Related Culinary Arts, General
- Baking and Pastry Arts/Baker/Pastry Chef
- Culinary Arts/Chef Training
- Restaurant, Culinary, and Catering Management/Manager
- Culinary Science/Culinology
From the NCES CIP 2020 to SOC 2018 crosswalk.