What does a chef do?
Chefs run kitchens. They decide what goes on the menu, how each dish is made, and how the kitchen team works together to get food out on time. Most chefs still cook, but much of their job is leading people and managing the business side of the kitchen.
Menu planning is a core task. Chefs create dishes, test recipes, work out portion sizes and set food costs so the restaurant can make a profit. They order ingredients, work with suppliers and keep track of inventory to limit waste.
During service, chefs lead the line. They call out orders, check plates before they leave the kitchen, step in where help is needed and solve problems as they happen. They also train cooks, make schedules and keep the kitchen safe and clean according to health codes.
Titles vary. In larger kitchens, an executive chef manages the overall operation, a sous chef runs daily work, and station chefs lead specific areas. In smaller places, one chef may do everything.
Great chefs combine cooking skill with leadership. You need a good palate, speed and organization, but you also need to stay calm during a rush, give clear directions and keep a team motivated through long shifts.
Tools of the job include knives, ranges, ovens, grills, fryers, mixers, food processors, thermometers, and ordering and scheduling software.
Chefs work in:
- Full-service restaurants
- Hotels and resorts
- Catering companies and event venues
- Hospitals, schools and corporate cafeterias
- Private households, as personal chefs
A typical day
- Check deliveries and inventory and plan the day’s prep
- Lead prep and make sure stations are ready for service
- Run the line during lunch or dinner service
- Taste and check dishes for quality and consistency
- Plan menus, place orders and handle schedules after service
Chef pay and job outlook
According to the U.S. Bureau of Labor Statistics, chefs and head cooks earn a median of $62,470 a year, or $30.03 an hour. Pay varies widely. Executive chefs in large hotels or high-end restaurants often earn much more, while chefs in small restaurants may earn less.
The BLS counts about 220,300 chef and head cook jobs. Employment is projected to grow 7% from 2025 to 2035, with about 25,200 openings each year.
Pros
- You can start working in kitchens with no experience.
- Creative work where you see the results right away.
- Jobs in restaurants, hotels, catering and institutions.
- Room to grow into executive chef or business owner.
Cons
- Long hours, including nights, weekends and holidays.
- Hot, fast, physically demanding work.
- It takes years of experience to reach the chef title.
- Cook pay early in your career is often low.
Training options: culinary school vs. on-the-job training
Culinary school. Community colleges, technical schools and private culinary schools offer certificates, diplomas and degrees. Certificates often take about a year, associate degrees take about two years, and some schools offer bachelor’s degrees in culinary arts or food service management. Costs vary widely, from a few thousand dollars at some community colleges to $30,000 or more at some private schools. Most programs include an externship in a working kitchen.
Apprenticeships. The American Culinary Federation and some employers run registered culinary apprenticeships that combine paid kitchen work with classroom learning. These are less common than school but let you earn while you learn.
On-the-job training. Many successful chefs never went to culinary school. They started as dishwashers or prep cooks and learned by working under experienced chefs. This path costs nothing but usually takes longer.
Certification and licensing by state
Chefs do not need a state license. Food safety rules, however, are set by state and local health departments, and they vary.
Many local health codes require at least one certified food protection manager on staff. Accredited exams, such as ServSafe Manager, meet this requirement in most places. Some states and counties also require every food worker to hold a food handler card, and some require allergen awareness training.
ACF certifications are voluntary but respected in the industry. They range from Certified Culinarian (CC) for entry-level cooks to Certified Executive Chef (CEC) and Certified Master Chef (CMC) at the top. Each requires a mix of education, experience and exams.
Specializations and where they lead
- Sous chef. The chef’s second in command and the usual step before running a kitchen.
- Pastry chef. Specializes in desserts and baked goods.
- Executive chef. Oversees one or more kitchens, budgets and staff.
- Private or personal chef. Cooks for families or individuals, often with flexible hours.
- Catering, food service management or chef-owner. Run large events, manage institutional kitchens or open your own restaurant.
How to choose a culinary school
The right school gives you real kitchen time and helps you get hired. Ask these questions:
- Is the school accredited, and is it eligible for federal financial aid (FAFSA)? Some culinary programs are also accredited by the ACF Education Foundation.
- How much time will I spend cooking? Ask for the split between kitchen labs and classroom work.
- What is the total cost? Include knife kits, uniforms, books and fees, and compare it with expected starting pay.
- Is there an externship, and where do students go? Good placements can lead to job offers.
- How big are kitchen classes? Smaller groups mean more hands-on coaching.
- Do you teach kitchen management and costing? These skills matter when you move up.
- What job placement help do you offer? Ask where recent graduates work.
