Cooks, Restaurant

SOC code 35-2014 · O*NET-SOC 35-2014.00 · Little to some preparation needed · Food service and hospitality

Bright Outlook — O*NET expects rapid growth and numerous job openings for this occupation

Restaurant cooks work the line — prep, grill, sauté, plating — under time pressure. Formal culinary school is one route in, but most cooks still learn by working their way up from prep or dish stations. The ladder runs line cook to sous chef to head cook, and pay follows it.

Cooks, Restaurant pay

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

Median pay

$37,390

a year

Hourly

$17.98

per hour

10th$28,700Median$37,39090th$47,900

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

Average pay

$38,730

$18.62 per hour

Middle 50%

$34,010 – $44,620

25th to 75th percentile

Full spread

$28,700 – $47,900

10th to 90th percentile

People employed

1,409,890

nationwide

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

10th percentile: $28,700; $13.80/hr
25th percentile: $34,010; $16.35/hr
Median percentile: $37,390; $17.98/hr
75th percentile: $44,620; $21.45/hr
90th percentile: $47,900; $23.03/hr

What do cooks, restaurant do?

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

The tasks that matter most day to day

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Coordinate and supervise work of kitchen staff.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

How to qualify for this work

Most people in this role hold high school diploma or the equivalent (such as a ged) — 47% of workers surveyed reported it as their level of education.

Preparation level: zone 2 — Little to some preparation needed

Education: Usually requires a high school diploma or GED, though some occupations may not.
Experience: Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Training: Ranges from a few days to one year of on-the-job training.

See all zone 2 occupations →

Education reported by people doing this job

High School Diploma or the equivalent (such as a GED)47%
Less than a High School Diploma34%
Associate's Degree or other 2-year degree12%
Some College Courses6%

Common questions

How much does a cooks, restaurant earn?

The national median is $37,390 a year. The full range runs from $28,700 at the 10th percentile to $47,900 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 cooks, restaurant without a degree?

Yes — this occupation sits in preparation zone 2, meaning the typical entry route is usually requires a high school diploma or GED, though some occupations may not. A four-year degree is not the standard requirement, though licensing or certification may still apply.

Skills and knowledge you need

Core skills

Speaking3.0/5
Critical Thinking3.0/5
Monitoring3.0/5
Active Listening2.9/5
Reading Comprehension2.8/5
Active Learning2.8/5

Knowledge areas

Food Production3.4/5
English Language3.1/5
Customer and Personal Service2.6/5

Transferable strengths: Time Management, Coordination, Judgment and Decision Making, Social Perceptiveness.