Chefs and Head Cooks :

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.


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About the Job


Indiana Average Salary $41,380.00
Average Time to Fill 40 days
Typical Education Associate's degree
Typical Experience Over 4 years, up to and including 6 years
10 Year Projected Openings (2016-2026) 2,737
10 Year Expected Percentage Change (2016-2026) 8.96 %

For more information on the new projection methodology, visit Hoosiers by the Numbers .

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Skills Profile


Essential (Soft) Skills

Essential Skills to Employers

Attention to Detail
Resource Allocation
Leadership
Information Gathering
Teamwork
Following Directions
Work Ethic
Organization
Integrity
Professionalism
Oral Communication
Problem-solving
Decision-making
Critical Thinking
Conflict Management

Top Job Duties and Responsibilities

Handling and Moving Objects

Bake breads, rolls, or other baked goods
Cook food for customers or patients
Perform short order cooking
Operate food preparation equipment
Perform food preparation duties
Prepare food products by hand through shaping, kneading, or rolling
Mix food or beverage ingredients according to instructions
Operate food decorating equipment

Guiding, Directing, and Motivating Subordinates

Coordinate timing of food production activities
Manage food service or production operations
Manage food or beverage preparation or service
Coordinate activities of food service staff
Supervise restaurant or lodging personnel

Estimating the Quantifiable Characteristics of Products, Events, or Information

Estimate supplies, ingredients, or staff requirements for food preparation activities
Estimate food services related project material requirements
Estimate project material requirements
Estimate project labor requirements
Measure ingredients for food preparation

Making Decisions and Solving Problems

Modify work procedures, processes, or plans to meet situational needs
Set reasonable prices
Determine food or beverage costs
Follow recipe instructions

Monitor Processes, Materials, or Surroundings

Track facility or production costs
Check quality of foods or supplies
Monitor operations to ensure compliance with safety or security policies or regulations
Monitor performance of others

Monitoring and Controlling Resources

Order restaurant, food services, or lodging related supplies, materials, and equipment
Requisition stock, materials, supplies or equipment
Replenish supplies of food, tableware or linen
Manage material resources


Real-Time Job Posting Statistics


Booster Skills & Certifications

Job Seekers possessing booster skills & certifications, such as those listed below, added to core skills are more marketable, harder to find and expensive to hire.

Hard to Fill: Employers find positions requiring these skills to be hard to fill. These skills and certifications make a job seeker more in demand because the skills are not widely available.

Expensive to Fill: Employers find positions requiring these skills to be expensive to fill. Job seekers with these skills and certifications are likely to earn more money.

Skill or Certification Certi - fication Hard to Fill Expensive to Fill
Staff Management
Merchandising
Performance Appraisals
Costing
Contract Management
Restaurant Management
Conflict Management



Department of Workforce Development Resources