Head chef
Also known as: master kitchen manager, sous chef, managing partner head chef, executive chef, head of kitchen, kitchen manager
About this occupation
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
A specialisation of chef.
Essential skills and knowledge
- keep up with trends in eating out
- estimate costs of required supplies
- manage stock rotation
- recruit employees
- supervise food quality
- handle customer complaints
- food storage
- comply with food safety and hygiene
- use food preparation techniques
- handle chemical cleaning agents
- set prices of menu items
- train employees
Typical tasks and preparation
From the related US occupation profile Chefs and Head Cooks (O*NET 35-1011.00). Linked by an official crosswalk: related, not identical; details vary by country.
- 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.
- Check the quantity and quality of received products.
- Typical education (US)
- Associate's Degree or other 2-year degree
- Preparation
- Job Zone 3 of 5
- Interests
- Enterprising, Realistic, Conventional
Top skills: Coordination, Monitoring, Speaking, Social Perceptiveness, Time Management, Management of Personnel Resources
US median pay: US$62,470 a year (2025), 200,040 employed. Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics.
Subjects this work relies on
How important each subject's knowledge is in the job itself, rated by people doing it (1 to 5).
- Agriculture or Foods and NutritionO*NET: Food ProductionVery important (4.1)
- Business Studies or EntrepreneurshipO*NET: Administration and ManagementVery important (3.7)
- Mathematics or StatisticsO*NET: MathematicsVery important (3.5)
- English or Literature in EnglishO*NET: English LanguageImportant (3.3)
- Economics or AccountingO*NET: Economics and AccountingImportant (3.2)
O*NET data describe work in the United States; requirements differ by country. This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET is a trademark of USDOL/ETA. CareerProof Global has modified all or some of this information; USDOL/ETA has not approved, endorsed, or tested these modifications.
Preparation needed
Job Zone Three: Medium Preparation Needed
- Most common education (US)
- Associate's Degree or other 2-year degree
- Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
- Experience
- Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
- Training
- Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
O*NET data describe work in the United States; requirements differ by country. This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET is a trademark of USDOL/ETA. CareerProof Global has modified all or some of this information; USDOL/ETA has not approved, endorsed, or tested these modifications.
Related occupations
Occupations O*NET links to this one by similar work, skills and knowledge.
- Bakers
- Cooks, Restaurant
- Cooks, Private Household
- Cooks, Institution and Cafeteria
- Food Service Managers
- Cooks, Short Order
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Batchmakers
- Waiters and Waitresses
- Dietetic Technicians
O*NET data describe work in the United States; requirements differ by country. This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET is a trademark of USDOL/ETA. CareerProof Global has modified all or some of this information; USDOL/ETA has not approved, endorsed, or tested these modifications.