National Application Center :: career details :: Chefs and Head Cooks
Career Details :: Chefs and Head Cooks
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.
A minimum of two to four years of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.
Most of these occupations require a four-year bachelor's degree, but some do not.
Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Helps cooks and workers cook and prepare food on demand.
- Observes workers and work procedures to ensure compliance with established standards.
- Trains and otherwise instructs cooks and workers in proper food-preparation procedures.
- Estimates amounts and costs and requisitions supplies and equipment to ensure efficient operation.
- Collaborates with specified personnel and plans and develops recipes and menus.
- Determines production schedules and worker/time requirements to ensure timely delivery of services.
- Evaluates and solves procedural problems to ensure safe and efficient operations.
- Records production and operational data on specified forms.
- Inspects supplies, equipment, and work areas to ensure conformance to established standards.
- Dietetic Technicians
- First-Line Supervisors and Manager/Supervisors of Animal Care Workers, Except Livestock
- First-Line Supervisors and Manager/Supervisors of Extractive Workers
- First-Line Supervisors and Manager/Supervisors of Horticultural Workers
- First-Line Supervisors and Manager/Supervisors of Landscaping Workers
- First-Line Supervisors and Manager/Supervisors of Logging Workers
- First-Line Supervisors/Managers of Food Preparation and Serving Workers
- Janitorial Supervisors
General Work Activities
- Monitor Processes, Material, Surroundings
- Communicating With Other Workers
- Identifying Objects, Actions, and Events
- Getting Information Needed to Do the Job
- Scheduling Work and Activities
- Management of Material Resources
- Management of Personnel Resources
- Implementation Planning
Frequent Work Context
- Job-Required Social Interaction
- Responsibility for Outcomes and Results
- Supervise, Coach, Train Others
- Objective or Subjective Information
- Coordinate or Lead Others