What they 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.
|
| |
| Also called: |
|
Banquet Chef, Certified Executive Chef (CEC), Chef, Cook, Executive Chef (Ex Chef), Executive Sous Chef, Head Cook, Kitchen Manager, Pastry Chef, Sous Chef
|
| |
|
|
|
| |
Wages
|
|
| Vermont - 2021 |
| Percentile1 | Hourly | Yearly |
| 10% |
$ 15.44 |
$32,120 |
| 25% |
$ 19.21 |
$39,950 |
| Median |
$ 23.09 |
$48,030 |
| 75% |
$ 24.58 |
$51,130 |
| 90% |
$ 30.39 |
$63,210 |
|
| Average |
$ 23.39 |
$48,660 |
|
|
| More at CareerOneStop |
|
| | |
Industries of Employment
| United States - 2020 |
| Industry | Percent of total |
- Food services and drinking places
| 58% |
| 10% |
- Amusement, gambling, and recreation industries
| 6% |
| 5% |
- Nursing and residential care facilities
| 4% |
| More at BLS |
|
|
| |
Knowledge
| People in this career often know a lot about: |
- Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
|
- Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
|
- Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
|
- Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
|
- Personnel and Human Resources
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
|
| More at O*NET |
|
|
| |
Skills
| People in this career often have these skills: |
- Coordination
Adjusting actions in relation to others' actions.
|
- Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
|
- Speaking
Talking to others to convey information effectively.
|
- Time Management
Managing one's own time and the time of others.
|
- Active Listening
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
|
| More at O*NET |
|
|
| |
Interests
| People in this career often prefer these work environments: |
- Enterprising
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
|
- Realistic
Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
|
- Artistic
Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
|
| What are your interests? Take the O*NET Interest Profiler |
|
|
| |
Work Styles
| People in this career will do well at jobs that need: |
- Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
|
- Initiative
Job requires a willingness to take on responsibilities and challenges.
|
- Adaptability/Flexibility
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
|
- Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
|
- Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
|
| More at O*NET |
|
|
| |
Other Resources
|
- CareerOneStop
resource for job seekers, students, businessess and career professionals
|
- O*NET Online
nation's primary source of occupational information
|
|
|
|
|
| |
| Related Occupations
|
| |
|
|
| Career Video
|
| |
Projected Employment
|
|
| Vermont |
| 2020 employment |
840 |
| 2030 employment |
1,176 |
Annual percent change
(compounded) |
3.4% |
Annual projected job openings
(due to change and separations) |
163 |
| More at Occupational Projections |
|
| | |
Education and Experience:
- Typical education needed for entry
High school diploma or equivalent
|
- Work experience in a related occupation
5 years or more
|
- Typical on-the-job training needed to attain competency
None
|
| Based on BLS Education and Training Classifications |
|
|
| |
Job Zone
| Medium Preparation Needed |
- Specific Vocational Preparation Range
(6.0 to < 7.0) - A typical worker will require
over 1 year up to and including 2 years
of training to achieve average performance in this occupation.
|
| Based on O*Net Job Zones and SVP |
|
|
| |
Education Level
| How much education do most people in this career have? |
| Education level |  | Percent of
U.S. Workers |
Doctoral or professional degree
or post-MA certificate | | 0% |
Master's degree or
post-BA certificate | | 3% |
| Bachelor's degree | | 10% |
| Associate's degree | | 52% |
Certificate or some college,
no degree | | 21% |
High school diploma
or equivalent | | 7% |
| Less than high school diploma | | 7% |
| More at O*NET |
|
|
| |
Abilities
| People in this career often have talent in: |
- Deductive Reasoning
The ability to apply general rules to specific problems to produce answers that make sense.
|
- Oral Comprehension
The ability to listen to and understand information and ideas presented through spoken words and sentences.
|
- Oral Expression
The ability to communicate information and ideas in speaking so others will understand.
|
- Problem Sensitivity
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
|
- Speech Clarity
The ability to speak clearly so others can understand you.
|
| More at O*NET |
|
|
| |
Work Activities
| In general, what you might do: |
- Developing and Building Teams
Encouraging and building mutual trust, respect, and cooperation among team members.
|
- Organizing, Planning, and Prioritizing Work
Developing specific goals and plans to prioritize, organize, and accomplish your work.
|
- Coaching and Developing Others
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
|
- Making Decisions and Solving Problems
Analyzing information and evaluating results to choose the best solution and solve problems.
|
- Training and Teaching Others
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
|
| More at O*NET |
|
|
| |
Detailed Work Activities
| What you might do in a day: |
- Monitor activities of individuals to ensure safety or compliance with rules.
|
- Check quality of foods or supplies.
|
- Coordinate timing of food production activities.
|
- Coordinate activities of food service staff.
|
- Create new recipes or food presentations.
|
| More at O*NET |
|
|
| |
Tasks
| On the job, you would: |
- Monitor sanitation practices to ensure that employees follow standards and regulations.
|
- Check the quality of raw or cooked food products to ensure that standards are met.
|
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
|
- Check the quantity and quality of received products.
|
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
|
| More at O*NET |
|
|
| |
|
