Chefs and Head Cooks

Education

Chefs and head cooks are typically required to have a high school diploma or equivalent to enter the occupation. Although they are not always required to have postsecondary education, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges.

Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Training

Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.

Chefs and head cooks also may learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions. Some of the apprenticeship programs are registered with the U.S. Department of Labor.

Apprenticeship programs generally combine instruction and on-the-job training. Apprentices typically receive both instruction and paid on-the-job training. Instruction usually covers food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef’s supervision.

Licenses, certifications & registrations

Some states and localities require chefs and head cooks to have a food handler’s certification.

Although not required, other types of certification may lead to advancement and higher pay.

Important qualities

Business skills. Executive chefs and chefs who run their own restaurant need to know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

Communication skills. Chefs must convey their instructions clearly and effectively to staff so that patrons' orders are prepared correctly.

Creativity. Chefs and head cooks need to develop and prepare interesting and innovative recipes.

Dexterity. Chefs and head cooks need agility to handle knives properly for cutting, chopping, and dicing.

Leadership skills. Chefs and head cooks must be able to motivate kitchen staff and to develop constructive and cooperative working relationships.

Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their patrons will enjoy.

Time-management skills. Chefs and head cooks must ensure efficiency in meal preparation and service, especially during busy hours.