Sample 1 - State of California

Occupation Profile


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Chefs and Head Cooks
(SOC Code : 35-1011)
in California

Direct 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. May participate in cooking.

Employers are usually looking for candidates with Post secondary vocational training .

Occupational Wages[Top]
AreaYearPeriodHourly MeanHourly by Percentile
25thMedian75th
California 20141st Qtr$23.03$15.18$20.75$28.22

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Occupational Projections of Employment (also called "Outlook" or "Demand")[Top]
 AreaEstimated Year-Projected YearEmploymentEmployment ChangeAnnual Avg Openings
EstimatedProjectedNumberPercent
California 2012 - 202215,30017,4002,10013.7450

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Job Openings from JobCentral National Labor Exchange[Top]
 
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Within  miles of Zip Code.


Industries Employing This Occupation (click on Industry Title to View Employers List)[Top]
Industry Title
Number of Employers in State of California
Percent of Total
Employment for Occupation in State of California
Restaurants86,25055.7%
Special Food Services 3,5867.5%
Other Amusement & Recreation Industries 12,4814.0%

About Staffing Patterns
 

Training Programs (click on title for more information)[Top]
Program Title
Baking and Pastry Arts/Baker/Pastry Chef
Cooking and Related Culinary Arts, General
Culinary Arts/Chef Training
Restaurant, Culinary, and Catering Management/Manager

About Training & Apprenticeships
 

About This Occupation (from O*NET - The Occupation Information Network)[Top]
Top Tasks (Specific duties and responsibilities of this job.)
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.

More Tasks for Chefs and Head Cooks


Top Skills used in this Job
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.
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 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.
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

More Skills for Chefs and Head Cooks


Top Abilities (Attributes of the person that influence performance in this job.)
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.

More Abilities for Chefs and Head Cooks


Top Work Values (Aspects of this job that create satisfaction.)
Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions.
Recognition - Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious.

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Top Interests (The types of activities someone in this job would like.)
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.

More Interests for Chefs and Head Cooks


Alternate Titles
Executive Chefs; Pastry Chefs, and Sous Chefs.
 
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