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Chefs and Head Cooks

Direct 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. May participate in cooking.   (O'Net 35-1011.00)

 
Reported job titles:   Banquet Chef, Bread and Pastry Baker, Cake Froster, Cake Icer, Cake Maker, Cake Mixer   (view all job titles)
 
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  • Knowledge
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    Wages
    for Chefs and Head Cooks
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     Location Pay
    Period
    2013
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 15.14   $ 16.76   $ 19.97   $ 27.05   $ 34.51   $ 22.22  
    Yearly $ 31,490   $ 34,850   $ 41,540   $ 56,270   $ 71,770   $ 46,220  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 15.30   $ 16.55   $ 18.73   $ 24.92   $ 28.98   $ 20.99  
    Yearly $ 31,820   $ 34,430   $ 38,960   $ 51,830   $ 60,280   $ 43,650  
     
     Southern Vermont Balance of State Hourly $ 15.47   $ 16.81   $ 19.66   $ 30.73   $ 35.63   $ 22.98  
    Yearly $ 32,180   $ 34,970   $ 40,880   $ 63,910   $ 74,120   $ 47,800  
     
     Northern Vermont Balance of State Hourly $ 13.19   $ 16.99   $ 20.78   $ 24.89   $ 31.85   $ 21.58  
    Yearly $ 27,440   $ 35,350   $ 43,220   $ 51,760   $ 66,250   $ 44,880  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2014.
     


    Employment Trends
    for Chefs and Head Cooks
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2010 2020
    Vermont 616 591 -0.4% 11
    Burlington-South Burlington, VT Metropolitan NECTA 187 178 -0.5% 3
    Southern Vermont Balance of State 291 281 -0.3% 5
    Northern Vermont Balance of State 140 134 -0.4% 2
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released August 2012, area estimates released April 2013.
     


    Industries of Employment
    for Chefs and Head Cooks
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    Industry Vermont
    2010
    Employment
    Percent
    of Total
    Food Services and Drinking Places 366 60%
    Accommodation 121 20%
    Total Self-Employed and Unpaid Family Workers, Primary Job 97 16%
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, released August 2012.
     


    Tasks
    for Chefs and Head Cooks
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  • Check the quality of raw and cooked food products to ensure that standards are met.
     
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
     
  • Check the quantity and quality of received products.
     
  • Order or requisition food and other supplies needed to ensure efficient operation.
     
  • Supervise and coordinate activities of cooks and workers engaged in food preparation.
     
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
     
  • Determine how food should be presented, and create decorative food displays.
     
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
     
  • Estimate amounts and costs of required supplies, such as food and ingredients.
     
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Knowledge
    for Chefs and Head Cooks
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  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
     
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Skills
    for Chefs and Head Cooks
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  • Time Management - Managing one's own time and the time of others.
     
  • Negotiation - Bringing others together and trying to reconcile differences.
     
  • Service Orientation - Actively looking for ways to help people.
     
  • Instructing - Teaching others how to do something.
     
  • Equipment Maintenance - Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
     
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
     
  • Equipment Selection - Determining the kind of tools and equipment needed to do a job.
     
  • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Abilities
    for Chefs and Head Cooks
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  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
     
  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
     
  • Originality - The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Work Activities
    for Chefs and Head Cooks
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  • Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
     
  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks.
     
  • Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
     
  • Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
     
  • Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
     
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Monitoring and Controlling Resources - Monitoring and controlling resources and overseeing the spending of money.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Interests
    for Chefs and Head Cooks
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  • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
     
  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outsi
     
  • Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated June 2008
     


    Work Styles
    for Chefs and Head Cooks
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
     
  • Integrity - Job requires being honest and ethical.
     
  • Persistence - Job requires persistence in the face of obstacles.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    State of Vermont License Information
    that may be required for Chefs and Head Cooks
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Chefs and Head Cooks
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  • Job Zone Three: Medium Preparation Needed
  •  
  • Education: Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
  •  
  • Training: Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
  •  
    source: Occupational Information Network: Chefs and Head Cooks  updated December 2006
     


    Schools
    offering instructional programs related to Chefs and Head Cooks
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      Related Instructional Programs
     
    • Baking and Pastry Arts/Baker/Pastry Chef
     
    • Cooking and Related Culinary Arts, General
     
    • Culinary Arts/Chef Training
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Chefs and Head Cooks
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Chefs and Head Cooks .
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
     
  • O*NET™ Online
  • O*NET Online is an interactive web site for those interested in exploring occupations through O*NET, The Occupational Information Network database.   All of the descriptive information on this page comes from the O*NET database, version 14.0, released July 2009.   The O*NET database takes the place of the Dictionary of Occupational Titles (DOT) as the nation's primary source of occupational information.
  • For additional information on Chefs and Head Cooks , go to O*NET Online Detail Report.
  • For the O*NET Online home page, go to   
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    Related Occupations
    Occupations with skill requirements similar to Chefs and Head Cooks
    Back to Top
     
     
  • Cooks, Fast Food
  •  
  • Dietetic Technicians
  •  
  • First-Line Supervisors/Managers of Food Preparation and Serving Workers
  •  
    source: Occupational Information Network: Chefs and Head Cooks 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor