Head Chef

Henry Mojica

Responsibilities/Duties

Chefs and head Chefs typically do the following:

  • Check freshness of food and ingredients
  • Supervise and coordinate activities of cooks and other food preparation workers
  • Develop recipes and determine how to present the food
  • Plan menus and ensure uniform serving sizes and quality of meals
  • Inspect supplies, equipment, and work areas for cleanliness and functionality
  • Hire, train, and supervise cooks and other food preparation workers
  • Order and maintain inventory of food and supplies needed to ensure efficient operations
  • Monitor sanitation practices and ensure that kitchen safety standards are followed

Average Hours/Working Schedule

Most chefs and head cooks work full time, including early mornings, late evenings, weekends, and holidays. Many executive chefs regularly work 12-hour days because they oversee the delivery of food supplies early in the day and use the afternoon to plan the menu and prepare any special items for dishes.

Big image

Working location(s)

Executive chefs, head cooks, and chefs de cuisine are primarily responsible for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train employees. Some executive chefs are primarily occupied by administrative tasks and spend little time in the kitchen.

Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, do some meal preparation tasks, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.

Personal chefs plan and prepare meals in private homes. They also may order groceries and supplies, serve meals, and wash dishes and utensils. Personal chefs are often self-employed or employed by a private cooking company, preparing food for a variety of customers.

Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.

Salary/Wage Potential (What is the average pay?)

The median annual wage of chefs and head cooks was $40,630 in May 2010. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $23,260, and the top 10 percent earned more than $70,960.


Education Needed/ What school (list 1) offers that major?

A growing number of chefs and head cooks receive formal training at community colleges, technical schools, culinary arts schools, and 2-year or 4-year institutions. Students in culinary programs spend most of their time in kitchens practicing their cooking skills. These programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program. Le Cordon Blue, Kendall College, Robert Morris, Triton College, The Illinois Institute of Art

Skills Required/Job Outlook/Growth

Business skills, Creativity, Leadership skills, Manual dexterity, Sense of taste and smell,Time-management skills. Employment of chefs and head cooks is projected to experience little or no change from 2010 to 2020. Population and income growth is expected to result in greater demand for more high-quality dishes at a variety of dining venues, including many up-scale establishments.

Advancement Opportunities or Related Jobs

Related jobs are Food service managers, Bakers, Cooks, and Food Preparation Workers. Advancing in this business is by having good relations with both the workers and the customers that arrive into the establishment.