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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.   (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)
 
  • Career Video
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  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
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    Career Video
    related to Chefs and Head Cooks
    Chefs and Head Cooks photo Chefs and Head Cooks
    Bakers, Bread and Pastry photo Bakers, Bread and Pastry
    Hospitality and Tourism photo Hospitality and Tourism
    Additional videos and more information available at
     


    Wages
    for Chefs and Head Cooks
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     Location Pay
    Period
    2015
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 15.68   $ 17.25   $ 20.21   $ 24.04   $ 34.31   $ 22.27  
    Yearly $32,620   $35,880   $42,030   $50,000   $71,370   $46,310  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 15.76   $ 17.12   $ 20.11   $ 27.33   $ 30.45   $ 22.24  
    Yearly $32,770   $35,610   $41,840   $56,840   $63,340   $46,250  
     
     Southern Vermont Balance of State Hourly $ 15.57   $ 17.12   $ 20.16   $ 24.20   $ 38.00   $ 22.58  
    Yearly $32,390   $35,620   $41,920   $50,330   $79,030   $46,970  
     
     Northern Vermont Balance of State Hourly $ 15.79   $ 17.59   $ 20.27   $ 22.77   $ 30.25   $ 21.83  
    Yearly $32,840   $36,580   $42,170   $47,360   $62,930   $45,400  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2016.
    Note: 2015 release includes new geographic definitions based on 2010 Census.
     


    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)
    2014 2024
    Vermont 401 426 0.6% 8
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Chefs and Head Cooks
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    Industry Percent of Total
    2014
    Food services and drinking places 63.5%
    Accommodation 10.6%
    Amusement, gambling, and recreation industries 6.0%
    Self-employed workers, all industries 4.9%
    Food and beverage stores 2.2%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Chefs and Head Cooks
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  • Monitor sanitation practices to ensure that employees follow standards and regulations.
     
  • Check the quality of raw or cooked food products to ensure that standards are met.
     
  • Estimate amounts and costs of required supplies, such as food and ingredients.
     
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
     
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
     
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
     
  • Order or requisition food or other supplies needed to ensure efficient operation.
     
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
     
  • Check the quantity and quality of received products.
     
  • Determine how food should be presented and create decorative food displays.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    Knowledge
    for Chefs and Head Cooks
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  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • 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.
     
  • 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.
     
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
     
  • 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.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
     
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
     
  • Computers and Electronics - Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    Skills
    for Chefs and Head Cooks
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  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Coordination - Adjusting actions in relation to others' actions.
     
  • Speaking - Talking to others to convey information effectively.
     
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
     
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
     
  • Time Management - Managing one's own time and the time of others.
     
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
     
  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    Abilities
    for Chefs and Head Cooks
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  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
     
  • 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.
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • 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).
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
  • Speech Recognition - The ability to identify and understand the speech of another person.
     
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
     
  • Fluency of Ideas - The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    Work Activities
    for Chefs and Head Cooks
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  • Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
     
  • 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.
     
  • Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
     
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
     
  • Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
     
  • Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
     
  • Monitoring and Controlling Resources - Monitoring and controlling resources and overseeing the spending of money.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    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 outside, and do not involve a lot of paperwork or working closely with others.
     
  • 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.
     
  • 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.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Integrity - Job requires being honest and ethical.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Persistence - Job requires persistence in the face of obstacles.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
    source: Occupational Information Network: Chefs and Head Cooks  updated July 2013
     


    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 July 2013
     


    Schools
    offering instructional programs related to Chefs and Head Cooks
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      Related Instructional Programs
     
    • Baking and Pastry Arts/Baker/Pastry Chef.
     
    • Culinary Arts and Related Services.
     
    • Culinary Arts/Chef Training.
     
    • Culinary Science/Culinology. (NEW)
     
    • Restaurant, Culinary, and Catering Management/Manager.
     
     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
    Handbook occupations related to Chefs and Head Cooks :
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    Related Occupations
    Occupations with skill requirements similar to Chefs and Head Cooks
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  • First-Line Supervisors of Food Preparation and Serving Workers
  •  
  • First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand
  •  
  • First-Line Supervisors of Housekeeping and Janitorial Workers
  •  
  • First-Line Supervisors of Production and Operating Workers
  •  
  • First-Line Supervisors of Retail Sales Workers
  •  
  • Food Service Managers
  •  
  • Industrial Production Managers
  •  
  • Nursery and Greenhouse Managers
  •  
    source: Occupational Information Network: Chefs and Head Cooks 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor