JobSOC 35-1011

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.

Definition from U.S. Department of Labor, Employment and Training Administration (USDOL/ETA) (O*NET 31.0 (August 2026)).

01.

Studied through

5 programs

Cooking and Related Culinary Arts, General12.0500
Baking and Pastry Arts/Baker/Pastry Chef12.0501
Culinary Arts/Chef Training12.0503
Restaurant, Culinary, and Catering Management/Manager12.0504
Culinary Science/Culinology12.0509

02.

Draws on

Food Production4.1 of 5
Production and Processing4.0 of 5
Customer and Personal Service3.9 of 5
Personnel and Human Resources3.7 of 5
Administration and Management3.7 of 5
Mathematics3.5 of 5
Education and Training3.5 of 5

Importance as rated in O*NET (1 to 5); areas rated 3.5 or more, up to eight.