Executive chefs are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes. Executive chefs, head cooks, and chefs de cuisine, are primarily responsible for coordinating the work of the cooks and directing the preparation of meals. Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant or corporate dining operation.
Most workers in these occupations have prior experience in the food service or hospitality industries. Most start as food preparation workers or line cooks in a full-service restaurant and work their way up to positions with more responsibility. Some attend culinary school or take vocational training classes and participate in internships or apprenticeship programs to acquire the additional skills needed to create menus and run a business.
Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase more slowly than the average for all occupations. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase.
For more information about the education, training, salary or job outlook for chefs, please click here to visit The Bureau of Labor Statistics.