Education:
44%
High School Diploma - or the equivalent (for example, GED)
19%
Less than a High School Diploma
Cooks, Restaurant
This is a sub-career of
Cook
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Select a specialized sub-career for more details.
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Job Outlook:
Faster than average
Education:
None
Salary
High:
$44,570.00
Average:
$33,940.00
Hourly
Average:
$16.32
What they do:
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
On the job, you would:
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Important Qualities
Attention to detail. Cooks need to listen carefully to orders and follow recipes to prepare dishes correctly.
Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.
Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.
Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.
Personality
| A3 | Your Strengths | Importance |
Characteristics of this Career |
|---|---|---|---|
|
|
86% | Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. | |
|
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86% | Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. | |
|
|
83% | Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. | |
|
|
81% | Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high-stress situations. | |
|
|
78% | Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. | |
|
|
76% | Initiative - Job requires a willingness to take on responsibilities and challenges. | |
|
|
76% | Integrity - Job requires being honest and ethical. | |
|
|
74% | Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. | |
|
|
70% | Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job. | |
|
|
69% | Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. | |
|
|
68% | Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction. | |
|
|
67% | Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. | |
|
|
67% | Innovation - Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. | |
|
|
65% | Persistence - Job requires persistence in the face of obstacles. | |
|
|
63% | Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. | |
|
|
56% | Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems. |
| A3 | Your Strengths | Importance |
Strengths |
|---|---|---|---|
|
|
95% | Realistic - Work involves designing, building, or repairing of equipment, materials, or structures, engaging in physical activity, or working outdoors. Realistic occupations are often associated with engineering, mechanics and electronics, construction, woodworking, transportation, machine operation, agriculture, animal services, physical or manual labor, athletics, or protective services. |
| A3 | Your Strengths | Importance |
Values of the Work Environment |
|---|---|---|---|
|
|
61% | Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. | |
|
|
56% | Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
Aptitude
| A3 | Your Strengths | Importance |
Abilities | Cognitive, Physical, Personality |
|---|---|---|---|
|
|
63% | Near Vision - The ability to see details at close range (within a few feet of the observer). | |
|
|
53% | 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. | |
|
|
53% | Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). | |
|
|
53% | Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. | |
|
|
53% | Speech Recognition - The ability to identify and understand the speech of another person. |
Job Details
Responsibilities
Inspect facilities, equipment or supplies to ensure conformance to standards.
Clean food preparation areas, facilities, or equipment.
Assess equipment functioning.
Check quality of foods or supplies.
Maintain food, beverage, or equipment inventories.
Cook foods.
Cook foods.
Check quality of foods or supplies.
Measure ingredients.
Mix ingredients.
Serve food or beverages.
Arrange food for serving.
Assist chefs or caterers with food or drink preparation.
Cook foods.
Prepare foods for cooking or serving.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Order materials, supplies, or equipment.
Cut cooked or raw foods.
Coordinate activities of food service staff.
Plan menu options.
Cut cooked or raw foods.
Prepare breads or doughs.
Cook foods.
Record operational or production data.
Determine prices for menu items.
| A3 | Your Strengths | Importance |
Attributes & Percentage of Time Spent |
|---|---|---|---|
|
|
100% | Spend Time Standing - How much does this job require standing? | |
|
|
84% | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls - How much does this job require using your hands to handle, control, or feel objects, tools or controls? | |
|
|
84% | Work With Work Group or Team - How important is it to work with others in a group or team in this job? | |
|
|
81% | Physical Proximity - To what extent does this job require the worker to perform job tasks in close physical proximity to other people? | |
|
|
78% | Spend Time Making Repetitive Motions - How much does this job require making repetitive motions? | |
|
|
78% | Importance of Being Exact or Accurate - How important is being very exact or highly accurate in performing this job? | |
|
|
77% | Time Pressure - How often does this job require the worker to meet strict deadlines? | |
|
|
76% | Face-to-Face Discussions - How often do you have to have face-to-face discussions with individuals or teams in this job? | |
|
|
73% | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets - How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? | |
|
|
73% | Very Hot or Cold Temperatures - How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? | |
|
|
70% | Exposed to Minor Burns, Cuts, Bites, or Stings - How often does this job require exposure to minor burns, cuts, bites, or stings? | |
|
|
67% | Contact With Others - How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? | |
|
|
67% | Responsible for Others' Health and Safety - How much responsibility is there for the health and safety of others in this job? | |
|
|
66% | Indoors, Environmentally Controlled - How often does this job require working indoors in environmentally controlled conditions? | |
|
|
66% | Spend Time Walking and Running - How much does this job require walking and running? | |
|
|
64% | Coordinate or Lead Others - How important is it to coordinate or lead others in accomplishing work activities in this job? | |
|
|
60% | Structured versus Unstructured Work - To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? | |
|
|
58% | Deal With Unpleasant or Angry People - How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? | |
|
|
57% | Impact of Decisions on Co-workers or Company Results - What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? | |
|
|
57% | Freedom to Make Decisions - How much decision making freedom, without supervision, does the job offer? | |
|
|
57% | Spend Time Bending or Twisting the Body - How much does this job require bending or twisting your body? | |
|
|
57% | Responsibility for Outcomes and Results - How responsible is the worker for work outcomes and results of other workers? | |
|
|
56% | Frequency of Conflict Situations - How often are there conflict situations the employee has to face in this job? | |
|
|
53% | Deal With External Customers - How important is it to work with external customers or the public in this job? |
| A3 | Your Strengths | Importance |
Tasks & Values |
|---|---|---|---|
|
|
74% | Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. | |
|
|
72% | Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. | |
|
|
71% | Monitoring Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. | |
|
|
70% | Inspecting Equipment, Structures, or Materials - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. | |
|
|
70% | Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. | |
|
|
69% | Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. | |
|
|
68% | Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. | |
|
|
67% | Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. | |
|
|
66% | Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials. | |
|
|
64% | Judging the Qualities of Objects, Services, or People - Assessing the value, importance, or quality of things or people. | |
|
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62% | Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks. | |
|
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61% | Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work. | |
|
|
61% | Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. | |
|
|
61% | Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. | |
|
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61% | Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members. | |
|
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60% | Scheduling Work and Activities - Scheduling events, programs, and activities, as well as the work of others. | |
|
|
60% | Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. | |
|
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60% | Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. | |
|
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60% | Updating and Using Relevant Knowledge - Keeping up-to-date technically and applying new knowledge to your job. | |
|
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59% | Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). | |
|
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56% | Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. | |
|
|
55% | Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time. | |
|
|
55% | Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. | |
|
|
55% | Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. | |
|
|
54% | Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. | |
|
|
52% | Assisting and Caring for Others - Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. | |
|
|
51% | Developing Objectives and Strategies - Establishing long-range objectives and specifying the strategies and actions to achieve them. | |
|
|
51% | Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
What Cooks Do
Cooks may prepare fresh vegetables.
Cooks season and prepare foods, including soups, salads, entrees, and desserts.
Duties
Cooks typically do the following:
- Ensure the freshness of ingredients
- Weigh, measure, and mix ingredients according to recipes
- Bake, grill, or fry meats, fish, vegetables, and other foods
- Boil and steam meats, fish, vegetables, and other foods
- Arrange and garnish food on serving dishes
- Clean work areas, equipment, utensils, and dishes
- Cook, handle, and store food or ingredients
Cooks usually work under the direction of chefs, head cooks, or food service managers. Large restaurants and food service establishments often have multiple menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant cooks or line cooks, work at assigned stations equipped with the stoves, grills, pans, and ingredients they need to prepare food.
Job titles often reflect the principal ingredient cooks prepare or the type of cooking they do, such as fry cook or grill cook.
Cooks use a variety of kitchen equipment, including broilers, grills, slicers, grinders, and blenders.
Cooks' responsibilities vary depending on the type of food service establishment, the size of the facility, and the level of service offered. However, in all establishments, they follow sanitation procedures when handling food. For example, they store food and ingredients at the correct temperatures to prevent bacterial growth.
The following are examples of types of cooks:
Fast food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package food, such as hamburgers and fried chicken, to be kept warm until served. For more information about workers who prepare and serve items in fast-food restaurants, see the profiles on food preparation workers and food and beverage serving and related workers.
Institution and cafeteria cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other establishments. They typically prepare a large quantity of entrees, vegetables, and desserts according to preset menus. However, they sometimes customize meals, such as for diners’ dietary considerations.
Private household cooks, sometimes called personal chefs, plan and prepare meals in private homes, according to the client’s tastes and dietary needs. They pick up groceries and supplies, clean the kitchen, and wash dishes and utensils. They also may cater parties, holiday meals, luncheons, and other events. Private household cooks typically work full-time for one client, although many are self-employed or employed by an agency, regularly preparing meals for multiple clients.
Restaurant cooks prepare a variety of dishes, usually by individual order, in eating establishments. Some restaurant cooks order supplies and help maintain the stock room.
Short order cooks prepare and sometimes serve foods in restaurants and coffee shops that emphasize fast service. For example, they might make sandwiches, fry eggs, and cook french fries, often working on several orders at the same time.
Work Environment
Cooks held about 2.7 million jobs in 2022. Employment in the detailed occupations that make up cooks was distributed as follows:
| Cooks, restaurant | 1,361,200 |
| Cooks, fast food | 742,000 |
| Cooks, institution and cafeteria | 434,500 |
| Cooks, short order | 137,400 |
| Cooks, private household | 34,000 |
| Cooks, all other | 20,200 |
The largest employers of cooks were as follows:
| Restaurants and other eating places | 72% |
| Healthcare and social assistance | 6 |
| Educational services; state, local, and private | 6 |
Cooks work in restaurants, schools, hospitals, hotels, and other establishments where food is prepared and served. They often prepare only part of a dish and coordinate with other cooks and kitchen workers to complete meals on time. Some work in private homes.
Cooks stand for long periods and work under pressure in a fast-paced environment. Although most cooks work indoors in kitchens, some may work outdoors at food stands, at catered events, or in mobile food trucks.
Injuries and Illnesses
Kitchens are usually crowded and filled with potential dangers, such as hot ovens or slippery floors. Cooks, all other, in particular, have one of the highest rates of injuries and illnesses of all occupations. ("All other" titles represent occupations with a wide range of characteristics that do not fit into any of the other detailed occupations.)
The most common hazards are slips, falls, cuts, and burns, although injuries are seldom serious. To reduce the risks, cooks wear gloves, long-sleeve shirts, aprons, and nonslip shoes.
Work Schedules
Most cooks work full time, although part-time work is common. Work schedules vary and may include early mornings, late evenings, weekends, and holidays. In school cafeterias and some institutional cafeterias, cooks usually have more regular hours.
Cooks who are employed in schools may work only during the school year, typically for 9 or 10 months. Similarly, cooks who are employed in some resort establishments work only for seasonal operation.
Getting Started
How to Become a Cook
Cooks typically learn their skills on the job from an experienced chef.
Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is typically required, some cooks attend culinary schools. Others attend vocational or apprenticeship programs.
Education
Cooks typically do not need formal education. However, employers may require or prefer that applicants have a high school diploma.
Vocational cooking schools, professional culinary institutes, and some colleges offer programs and courses on topics such as cooking techniques and international cuisines. Programs generally last from a few months to 2 years, and applicants may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.
Training
Cooks typically learn their skills on the job. The length of on-the-job training varies for different types of cooks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.
Some cooks learn through an apprenticeship program. Culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef. The length of apprenticeship programs vary but typically last about 1 year.
The American Culinary Federation accredits many academic training programs and sponsors apprenticeships through these programs around the country. Minimum qualifications for entering an apprenticeship program typically include being at least 17 years old and having a high school diploma or equivalent.
Some hotels and restaurants offer their own training programs.
Licenses, Certifications, and Registrations
Many states do not require certification for cooks. Some states and localities require cooks to have a food handler’s certification. For more information, contact your state or local licensing board.
Work Experience in a Related Occupation
Many cooks, particularly those who work in restaurants and private households, learn their skills through work-related experience. Starting as a kitchen helper or food preparation worker allows cooks to learn basic skills, which may lead to opportunities to gain experience in assistant cook or line cook positions. Some work under the guidance of more experienced cooks.
Advancement
The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. Professional certification may lead to higher level or higher paying positions.
Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare complex dishes. Those interested in advancing should learn new cooking skills and take on increasing responsibility, such as supervising kitchen staff in the absence of a chef. Some cooks train or supervise kitchen staff, and some become head cooks, chefs, or food service managers.
Job Outlook
Overall employment of cooks is projected to grow 6 percent from 2022 to 2032, faster than the average for all occupations.
About 439,300 openings for cooks are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
Employment
Projected employment of cooks varies by occupation (see table).
Population and income growth are expected to result in greater consumer demand for food at a variety of dining places. People will continue to eat out, buy takeout meals, or have food delivered. New restaurants, cafeterias, and catering services are expected to open, requiring more cooks to prepare meals for this increased consumer demand.
In addition, consumers continue to prefer healthy foods in restaurants, grocery stores, and other dining venues. To prepare high-quality meals at these places, many managers and chefs will require experienced cooks.
Employment of some cooks is projected to decline, however. For example, reduced demand for fast food cooks is expected because of automated systems, employment of workers who both prepare and serve food, and other efforts to streamline operations.
Contacts for More Information
Visit Apprenticeship.gov to search for information about apprenticeship opportunities.
For more information about cooking careers, visit
National Restaurant Association
For information about becoming a personal chef, visit
United States Personal Chef Association
For information about certification, contact your state or local licensing board or a professional association.
Similar Occupations
This table shows a list of occupations with job duties that are similar to those of cooks.
| Occupation | Job Duties | Entry-Level Education | Median Annual Pay, May 2022 | |
|---|---|---|---|---|
|
Bakers |
Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods. |
No formal educational credential | $32,780 |
|
Food and Beverage Serving and Related Workers |
Food and beverage serving and related workers take and prepare orders, clear tables, and do other tasks associated with providing food and drink to customers. |
No formal educational credential | $28,130 |
|
Food Preparation Workers |
Food preparation workers perform a variety of tasks other than cooking, such as slicing meat and brewing coffee. |
No formal educational credential | $29,790 |
|
Food Service Managers |
Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. |
High school diploma or equivalent | $61,310 |