Chefs and Head Cooks

SOC code 35-1011 · O*NET-SOC 35-1011.00 · Medium preparation needed · Food service and hospitality

Bright Outlook — O*NET expects rapid growth for this occupation

Chefs and Head Cooks pay

U.S. national figures, May 2025 BLS survey · How we got this number

Median pay

$62,470

a year

Hourly

$30.03

per hour

10th$37,900Median$62,47090th$98,560

The solid band is the middle 50% of workers; the bar spans the 10th to 90th percentile.

Average pay

$66,700

$32.07 per hour

Middle 50%

$48,440 – $78,750

25th to 75th percentile

Full spread

$37,900 – $98,560

10th to 90th percentile

People employed

200,040

nationwide

National U.S. figure, May 2025. Local pay can be higher or lower.

10th percentile: $37,900; $18.22/hr
25th percentile: $48,440; $23.29/hr
Median percentile: $62,470; $30.03/hr
75th percentile: $78,750; $37.86/hr
90th percentile: $98,560; $47.39/hr

Job outlook · federal projection 2024–34

+7%

Growing faster than average

197,300

jobs in 2024

211,300

projected for 2034

About 14,000 more jobs

U.S. Bureau of Labor Statistics employment projections, 2024–34. Projections describe the broader occupation group and are estimates, not guarantees.

What do chefs and head cooks do?

Direct and may participate in 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.

The tasks that matter most day to day

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.
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.

How to qualify for this work

Most people in this role hold associate's degree or other 2-year degree — 54% of workers surveyed reported it as their level of education.

Preparation level: zone 3 — Medium preparation needed

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.

See all zone 3 occupations →

Education reported by people doing this job

Associate's Degree or other 2-year degree54%
Post-Secondary Certificate17%
High School Diploma or the equivalent (such as a GED)13%
Some College Courses8%

Common questions

How much does a chefs and head cooks earn?

The national median is $62,470 a year. The full range runs from $37,900 at the 10th percentile to $98,560 at the 90th — entry pay sits closer to the lower figure, and experience, licensing and specialisation move you up the range.

Can you become a chefs and head cooks without a degree?

Yes — this occupation sits in preparation zone 3, meaning the typical entry route is most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. A four-year degree is not the standard requirement, though licensing or certification may still apply.

Is chefs and head cooks in demand?

Federal projections expect employment to grow by about 7% between 2024 and 2034 — growing faster than average. Openings also come from people retiring or changing jobs, which the growth figure does not count.

Skills and knowledge you need

Core skills

Monitoring4.0/5
Speaking3.9/5
Critical Thinking3.8/5
Active Listening3.6/5

Knowledge areas

Food Production4.1/5
Production and Processing4.0/5
Customer and Personal Service3.9/5
Personnel and Human Resources3.7/5
Administration and Management3.7/5
Mathematics3.5/5
Education and Training3.5/5
English Language3.3/5

Transferable strengths: Coordination, Social Perceptiveness, Time Management, Management of Personnel Resources, Service Orientation, Instructing.