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Chef / Head Cook

$62,470
median / year
$37,900 – $98,560
what most earn per year (10th–90th percentile)

What the job actually is

Plan menus, direct the kitchen, and prepare food while managing cooks, costs, and quality.

You may also see this posted as: Chef, Executive Chef (Ex Chef), Kitchen Manager, Sous Chef, Banquet Chef, Cook.

Where you work

Restaurant and hotel kitchens; hot, fast-paced, on your feet.

The hours

Long hours including early mornings, nights, weekends, and holidays.

The day to day

What you'd actually spend time doing

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • 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.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Good fit if you like…

Enterprising

leading, persuading, selling, or turning an idea into action

Realistic

working with tools, equipment, materials, or the physical world

Conventional

organizing information, following systems, and getting details right

O*NET job zone 3 of 5

Medium preparation—often vocational training, an associate degree, or substantial experience—is usually needed.

Work styles that matter most

DependabilityLeadership OrientationAttention to DetailStress Tolerance

Software that shows up in the work

Examples employers report—not a checklist you must already know.

Microsoft ExcelMicrosoft Office softwareMicrosoft OutlookFacebookGoogle SheetsMicrosoft PowerPoint

By the numbers

May 2025 BLS wage & employment data · 2024–34 BLS employment projections.

Median pay
$62,470
per year
Hourly median
$30.03
per hour
What most earn
$37,900–$98,560
yearly, 10th to 90th percentile
Openings a year
~24,400
projected, 2024–34
Outlook to 2034
+7.1%
Faster than average
Working in the U.S.
200,040
people, nationwide

Openings a year counts new jobs plus the ones that open when people retire or move on — a truer picture of your odds than growth alone.

“Median” means half earn more and half earn less. Your city, employer, and years on the job move it a lot — that is what the 10th-to-90th range shows.

BLS estimates 6.3% of workers in this occupation are self-employed.

What it pays in your state

Statewide medians are a better starting point than the national number. Your city and experience still matter.

BLS state wage tables

How you get in

Typical starting education

High school / no degree

Training path: Kitchens promote from within — culinary school optional.

Related work experience: 5 years or more.

On-the-job training: None.

License or certification

No license required; food safety certification is often expected.

You can earn while you train. This field has a genuinely paid pathway in — an apprenticeship, a paid academy, or employer-funded training — so you draw a paycheck instead of taking on debt to learn it.

Check the path where you live

Licensing rules and available programs change by state. These federal tools take you to the current official listings.

What it takes

CreativityLeadershipTime managementPhysical stamina

The honest take

The kitchen ladder is real: line to sous to head, paid the whole way.

Standard Occupational Classification 35-1011. Pay and employment from the BLS May 2025 OEWS survey; outlook and openings from the 2024–34 employment projections; job context from the Occupational Outlook Handbook; tasks, interests, work styles, software examples, and job zone from O*NET 30.3. See something off? Tell us.