Chef

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Overview

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Workplace

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Requirements

95% Match

Career Spectrum

Resources

Overview

Description
There are many different levels and types of chefs. Executive chefs, head cooks, and chefs
de cuisine are primarily responsible for overseeing the operation of a kitchen. They
coordinate the work of sous chefs and other cooks, who prepare most of the meals.
Executive chefs also have many duties beyond the kitchen. They design the menu, review
food and beverage purchases, and often train cooks and other food preparation workers.
Some executive chefs primarily handle administrative tasks and may spend less time in the
kitchen.

Sous chefs are a kitchens second-in-command. They supervise the restaurants cooks,
prepare meals, and report results to the head chefs. In the absence of the head chef, sous
chefs run the kitchen.
Private household chefs typically work full time for one client, such as a corporate
executive, university president, or diplomat, who regularly entertains as part of his or her
official duties.
Sample Job Titles: Certified Executive Chef, Executive Sous Chef, Head Cook

Provincial Outlook

Estimated Salary

$23,997 - $70,217
Learn More

Education Level
Secondary School
On-the-job Training
College/Apprenticeship

Learn More

Compatibility

95%
Match

Related Occupations

Cook

University

Learn More

Learn More

Related Videos

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Interview Pastry Chef

Samantha Fisher

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Richard Braunauer

How To Become A Chef

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with Holland College...

with Holland College...

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Workplace

Work Environment
Chefs and head cooks work in restaurants, hotels, private households, and other food
service facilities, all of which must be kept clean and sanitary. Chefs and head cooks
usually stand for long periods and work in a fast-paced environment. Because some selfemployed chefs run their own restaurant or catering business, their work can be
additionally stressful. For example, outside the kitchen, they often spend long hours
managing all aspects of the business, to ensure that bills and salaries are paid, and that

the business is profitable.

Main Duties

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Determine how food should be presented and create decorative food displays.
Check the quantity and quality of received products.
Determine production schedules and staff requirements necessary to ensure timely
delivery of services.
Order or request food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure established standards are being
met.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Prepare and cook foods of all types, either on a regular basis or for special guests or
functions.

Important Skills

Business skills. Executive chefs and chefs who run their own restaurant should
understand the restaurant business. They should be skilled at administrative tasks,
such as accounting and personnel management, and be able to manage a restaurant
efficiently and profitably.
Communication skills. Because the pace in the kitchen can be hectic during peak

dining hours, chefs must be able to communicate their orders clearly and effectively
to staff.
Creativity. Chefs and head cooks must be creative in order to develop and prepare
interesting and innovative recipes. They should be able to use various ingredients to
create appealing meals for their customers.
Dexterity. Chefs and head cooks need excellent manual dexterity, including proper
knife techniques for cutting, chopping, and dicing.
Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff
and develop constructive and cooperative working relationships with them.
Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and
smell, to inspect food quality and to design meals that their customers enjoy.
Time-management skills. Chefs and head cooks must efficiently manage their time
and the time of their staff. They must ensure that meals are prepared and that
customers are served on time, especially during busy hours.

Career Cluster

This cluster includes restaurants and other food services,

lodging, attractions, recreation events and travel related
services and their management, marketing and business
operations.

Hospitality and Tourism

Outlook

Job Outlook

Alberta
British Columbia
Manitoba
New Brunswick
Newfoundland and Labrador
Nova Scotia
Northwest Territories
Nunavut
Ontario
Prince Edward Island
Quebec
Saskatchewan

Not Available

Yukon

Job Outlook based on NOC 6321 (Chefs)

View Regional Data

Salary Ranges

Canada

$21,388 - $52,167

Alberta

$23,997 - $70,217

British Columbia

$22,432 - $50,164

Manitoba

$22,327 - $47,263

New Brunswick

$22,953 - $52,167

Newfoundland and Labrador

$26,084 - $62,329

Nova Scotia

$23,997 - $41,421

Northwest Territories

Not Available

Nunavut

Not Available

Ontario

$22,953 - $52,167

Prince Edward Island

$22,953 - $44,133

Quebec

$22,014 - $45,907

Saskatchewan

$22,953 - $58,364

Yukon

Not Available

Salary Ranges are based on hourly rates for NOC 6321 (Chefs) and an estimated 2086 hours per year

View Regional Data

Employment Growth

2012

235,536

2013

239,781

2014

243,253

2015

246,632

2016

249,550

2017

251,766

2018

253,955

2019

256,212

2020

257,837

2021

259,653

2022

261,579

Employment Growth based on Stats Canada Occupation Group 632

Requirements

Education Level

Secondary School

On-the-job Training

College/Apprenticeship

University

Requirements

-Cook's trade certification, which is available in all provinces and territories, or

equivalent credentials, training and experience, are required. Chef de cuisine

certification, administered by the Canadian Culinary Institute of the Canadian

Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
Red Seal endorsement for cooks is also available to qualified chefs upon successful
completion of the interprovincial Red Seal examination.

Subject Areas

Technical & Trades

Related Programs

Professional Cook
Apprenticeship

Hospitality Operations Kitchen Management

Okanagan College

Centennial College of
Applied Arts and Technology

Cook Apprenticeship
College of the Rockies

Related Apprenticeships: Cook

Career Spectrum

Interests

Your Interest Type is

This occupation is a

THE VISIONARY (EA)

GOOD MATCH

Match Results

Your Results

Enterprising

Occupation Results

Artistic
60%

58%

100%

61%

Conventional

Realistic
56%

52%

28%

78%

Social

Investigative
48%

40%

39%

6%

Knowledge

Your top subject area is

This occupation is a

TECHNICAL & TRADES

GOOD MATCH

Match Results

Your Results

Technical & Trades

Occupation Results

Business
89%

78%

55%

52%

Creative Arts

Physical Education
72%

72%

41%

29%

Languages

Computers
67%

61%

24%

38%

Mathematics

English
61%

56%

36%

31%

Social Science

Science
50%

50%

34%

23%

Motivations

Your top motivation factor is

This occupation is a

INDEPENDENCE

GOOD MATCH

Match Results

Your Results

Independence

Occupation Results

Working Conditions
81%

75%

83%

58%

Achievement

Recognition
69%

50%

67%

72%

Support

Relationships
42%

33%

45%

61%

Compatibility
Check the quality of raw or cooked food products to ensure that standards are
met.

Definitely

Monitor sanitation practices to ensure that employees follow standards and

regulations.

Definitely

Determine how food should be presented and create decorative food displays.

Definitely

Check the quantity and quality of received products.

Definitely

Determine production schedules and staff requirements necessary to ensure

timely delivery of services.

Definitely

Order or request food or other supplies needed to ensure efficient operation.

Definitely

Inspect supplies, equipment, or work areas to ensure established standards

are being met.

Somewhat

Supervise or coordinate activities of cooks or workers engaged in food

preparation.

Definitely

Instruct cooks or other workers in the preparation, cooking, garnishing, or

presentation of food.

Definitely

Prepare and cook foods of all types, either on a regular basis or for special
guests or functions.

Resources

Related Occupations

Cook
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cook a wide range of foods.
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Oct 23, 2015

Evening Server, Chef's Table

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