Chef
Culinary & Pastry
A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry.
What Chefs Do
A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry.
Common Tasks
- 1Monitor sanitation practices to ensure that employees follow standards and regulations.
- 2Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 3Supervise or coordinate activities of cooks or workers engaged in food preparation.
- 4Order or requisition food or other supplies needed to ensure efficient operation.
- 5Inspect supplies, equipment, or work areas to ensure conformance to established standards.
What You'll Learn
Work Environment
Locations
- • Restaurants
- • Hotels and resorts
- • Catering companies and banquet halls
- • Hospitals and healthcare facilities
- • Schools and college dining services
Schedule
Most roles follow set shifts but often include early mornings, nights, weekends, and holidays, with busy periods creating high time pressure.
Physical Demands
Work is physically demanding with long hours on your feet, frequent lifting and carrying, and constant hand use for chopping, stirring, and plating. Fast-paced kitchens also involve heat, noise, and repetitive motions.
Salary & Job Outlook
National Employment: 3,338,600 jobs
Top Paying States
Why Demand May Grow
Demand may rise as restaurants, hotels, and catering businesses expand and as consumers spend more on prepared meals and dining out. Growth in healthcare, schools, and senior living can also increase need for institutional cooks and kitchen supervisors.
Skills You'll Need
Pros & Cons
Pros
- • Clear advancement path from cook to supervisor or chef
- • Creative, hands-on work with visible results
- • Many job openings across restaurants and institutions
- • Transferable skills that can support entrepreneurship
- • Team-based environment
Cons
- • Long periods of standing and repetitive motions
- • High time pressure during service
- • Evenings, weekends, and holidays are common
- • Hot, noisy work environment with burn/cut risks
- • Pay can vary widely by employer and location
Common Questions About the Chef Trade
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