What it pays
Government survey numbers — not estimates, not ads.
Half of all Chefs and Head Cooks in the U.S. earn more than $62,470 a year — the middle 80% land between $37,900 and $98,560. About 200,040 people in the U.S. do this work. Figures are for the U.S. occupation group “Chefs and Head Cooks”. (U.S. Bureau of Labor Statistics survey, published 2025.) In India, Service and sales workers earn about ₹15,575 a month on average — around ₹1.9 lakh a year (government PLFS survey via ILOSTAT, occupation-family figure).
$62,470typical pay / year
200,040people in this work
$98,560+top 10% earn
₹1.9 lakha year in India (family avg)
Think you get this job?Six quick questions on how it really works — with a hint and the reason behind every answer.
Test yourself →The work, task by task
These are the real jobs-to-be-done, not a wish list. Each task shows where we found it, and the prompt underneath is written for that exact task.
Learning3
Oversee daily food preparation
+Oversee today’s prep: confirm deliveries match the morning par list, assign stations to Marco, Aisha and Luis…
Oversee daily food preparation
+Oversee today’s prep: confirm deliveries match the morning par list, assign stations to Marco, Aisha and Luis with clear prep volumes, inspect mise en place before service, and log any shortfalls for tonight’s service shift.
The tools that do the workCulinary Software Services ChefTecjob descriptionsO*NET
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Train kitchen staff
+Run a two-hour training for new line cooks on vegetable butchery, portioning standards, and finishing…
Train kitchen staff
+Run a two-hour training for new line cooks on vegetable butchery, portioning standards, and finishing techniques; have Marco demonstrate, Aisha coach plating, then test each cook with a ten-dish timed run and record results.
The tools that do the workMicrosoft PowerPointCulinary Software Services ChefTecjob descriptionsWikipedia
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Plan menus
+Draft next week’s four-day menu cycle balancing three protein rotations, two vegetarian dishes, seasonal veg…
Plan menus
+Draft next week’s four-day menu cycle balancing three protein rotations, two vegetarian dishes, seasonal veg from today’s delivery, and cost caps per dish, then circulate to the restaurant manager for approvals by Wednesday noon.
The tools that do the workCostGuardjob descriptionsWikipedia
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Keeping the record1
Check the quality of raw or cooked food
+Inspect incoming salmon, chicken and sautéed mushrooms: check temperatures, texture, aroma and portion…
Check the quality of raw or cooked food
+Inspect incoming salmon, chicken and sautéed mushrooms: check temperatures, texture, aroma and portion weights, reject any items outside spec, note batch codes and escalate failures to procurement immediately.
The tools that do the workAxxya Systems Nutritionist Projob descriptionsO*NET
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Sending & sharing1
Order food and supplies
+Order ingredients and supplies for next week’s menu by 11:00 Wednesday: place quantities to cover projected…
Order food and supplies
+Order ingredients and supplies for next week’s menu by 11:00 Wednesday: place quantities to cover projected sales for 1,200 lunches, prioritise perishable produce and propane refills, confirm lead times with Maria at FreshPro and send the purchase orders.
The tools that do the workCulinary Software Services ChefTecMicrosoft Exceljob descriptionsO*NETWikipedia
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Protecting1
Monitor sanitation practices
+Monitor sanitation every service: run hourly surface wipes, log temperatures for fridge and hot-holding every…
Monitor sanitation practices
+Monitor sanitation every service: run hourly surface wipes, log temperatures for fridge and hot-holding every two hours, retrain the morning prep line on handwashing at 09:30, and email the daily sanitation record to the health manager if any deviation occurs.
The tools that do the workCulinary Software Services ChefTecjob descriptionsO*NETWikipedia
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The daily work14
Maintain customer service
+Confirm today's lunch service covers the fifty regulars and six allergies: check the prep list, reassign…
Maintain customer service
+Confirm today's lunch service covers the fifty regulars and six allergies: check the prep list, reassign Emily to the pass, update the running specials board, and stay on the dining room station until 2pm to handle any dish issues and keep guests satisfied.
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Dispose waste
+Audit the backline waste bins at 9pm, record weights and reasons for discard, schedule a compost pickup for…
Dispose waste
+Audit the backline waste bins at 9pm, record weights and reasons for discard, schedule a compost pickup for tomorrow morning, and instruct the closing team to seal and label discarded meat and dairy separately to meet health rules.
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Determine how to present dishes
+Decide presentation styles for tonight's seven-course banquet: pick plating for each dish, describe finishing…
Determine how to present dishes
+Decide presentation styles for tonight's seven-course banquet: pick plating for each dish, describe finishing garnishes and service temperature, and list three photos for staff to copy during pickup service by 4pm today.
The tools that do the workCulinary Software Services ChefTecjob descriptionsWikipedia
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Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
+Price each menu item on the seasonal menu by calculating food cost, adding direct labor per portion, and…
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
+Price each menu item on the seasonal menu by calculating food cost, adding direct labor per portion, and applying the kitchen's 35 percent overhead margin so the final menu price rounds to whole dollars; produce a one-sheet for the general manager by 10am Friday.
The tools that do the workCostGuardO*NET
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Determine production schedules and staff requirements necessary to ensure timely delivery of services.
+Create the production schedule for Saturday brunch: list prep tasks, station assignments, and staff hours…
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
+Create the production schedule for Saturday brunch: list prep tasks, station assignments, and staff hours needed to hit service peaks at 10am and 1pm, flag any overtime, and circulate to line cooks and front-of-house by Wednesday shift meeting.
The tools that do the workADP eTIMEO*NET
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Meet with sales representatives to negotiate prices or order supplies.
+Prepare talking points and target prices for the supplier meeting on Tuesday, identify current usage rates…
Meet with sales representatives to negotiate prices or order supplies.
+Prepare talking points and target prices for the supplier meeting on Tuesday, identify current usage rates and last three months' spend, and bring preferred order quantities and lead-time changes to negotiate discounts and delivery windows.
The tools that do the workFacebookO*NET
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Record production or operational data on specified forms.
+Complete the production log after tonight's dinner: record quantities produced, waste and temperature checks,…
Record production or operational data on specified forms.
+Complete the production log after tonight's dinner: record quantities produced, waste and temperature checks, staff on duty, and any equipment faults, then file the signed form in the kitchen binder and email a scanned copy to food safety by 8am tomorrow.
The tools that do the workMicrosoft WordMicrosoft OutlookO*NET
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Inspect supplies, equipment, and work areas
+Inspect the walk-in, dry storage and main line before prep: note three damaged items, any expired stock,…
Inspect supplies, equipment, and work areas
+Inspect the walk-in, dry storage and main line before prep: note three damaged items, any expired stock, check calibration on two ovens and the blast chiller, and write corrective actions for the day chef to complete before service.
The tools that do the workBarrington Software CookenPro Commercialjob descriptions
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Budget and handle financial aspects
+Balance this month’s food cost against plated covers, post supplier invoices, flag any line items over…
Budget and handle financial aspects
+Balance this month’s food cost against plated covers, post supplier invoices, flag any line items over budget, and prepare a one-page variance note for the general manager by Thursday morning so payroll decisions can follow.
The tools that do the workCostGuardWikipedia
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Ensure timely food service
+Stage prep lists and hot-holding schedules so station teams hit service windows, reassign two cooks to the…
Ensure timely food service
+Stage prep lists and hot-holding schedules so station teams hit service windows, reassign two cooks to the busy line at 5pm, and confirm the final pass of 6:30 dinner is plated within ten minutes.
The tools that do the workCulinary Software Services ChefTecWikipedia
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Handle customer feedback related to food
+Summarise tonight’s three negative comments and two compliments about temperature and seasoning, propose…
Handle customer feedback related to food
+Summarise tonight’s three negative comments and two compliments about temperature and seasoning, propose corrective steps for the garde manger and expo, and send the summary to restaurant manager and head chef by midnight.
The tools that do the workMicrosoft WordWikipedia
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Store raw food materials
+Receive the morning delivery, check temperatures and FIFO dates for all perishables, adjust par levels for…
Store raw food materials
+Receive the morning delivery, check temperatures and FIFO dates for all perishables, adjust par levels for beef and produce if short, and log any rejects with photos for supplier credit before noon.
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Manage staff
+Post the weekly rota, confirm each cook’s assigned station and opening tasks, note who covers breaks, and…
Manage staff
+Post the weekly rota, confirm each cook’s assigned station and opening tasks, note who covers breaks, and book two extra prep shifts for Saturday’s banquet so skill mix matches menu needs.
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Use culinary finishing techniques
+Create step-by-step finish instructions for the pan-seared salmon station including doneness timing, glaze…
Use culinary finishing techniques
+Create step-by-step finish instructions for the pan-seared salmon station including doneness timing, glaze application, and plating order, print two copies for tonight’s line and brief the senior cook at 4pm.
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Says who?
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Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses
Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses