35-1011.00 - Chefs and Head Cooks http://online.onetcenter.org/link/summary/35-1011.

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Direct the preparation seasoning and cooking of salads soups fish meats !egeta"les desserts or other foods. #ay plan and price menu items order supplies and keep records and accounts. #ay participate in cooking. Sample of reported job titles: $ous Chef %itchen #anager Chef Cook &'ecuti!e Chef (an)uet Chef &'ecuti!e $ous Chef Head Cook *astry Chef +ood and (e!erage Director View report: Summary Details Custom
,asks - ,ools . ,echnology - %no/ledge - $kills - 0"ilities - 1ork 0cti!ities - 1ork Conte't - 2o" 3one - 4nterests - 1ork $tyles - 1ork 5alues - 6elated 7ccupations - 1ages . &mployment

Tasks

Check the )uality of ra/ and cooked food products to ensure that standards are met. #onitor sanitation practices to ensure that employees follo/ standards and regulations. Check the )uantity and )uality of recei!ed products. 7rder or re)uisition food and other supplies needed to ensure efficient operation. $uper!ise and coordinate acti!ities of cooks and /orkers engaged in food preparation. 4nspect supplies e)uipment and /ork areas to ensure conformance to esta"lished standards. Determine ho/ food should "e presented and create decorati!e food displays. 4nstruct cooks and other /orkers in the preparation cooking garnishing and presentation of food. &stimate amounts and costs of re)uired supplies such as food and ingredients. Colla"orate /ith other personnel to plan and de!elop recipes and menus taking into account such factors as seasonal a!aila"ility of ingredients and the likely num"er of customers.

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Tools & Technology

Tools used in this occupation: Commercial use cutlery 8 Chefs9 kni!es: %itchen shears: 7yster kni!es: *aring kni!es Commercial use food slicers 8 (read slicers: #andolines: #eat slicers: $licing machines Commercial use graters 8 (o' graters: +ruit ;esters: *lane graters: $hredders

Commercial use ranges 8 &lectric o!ens: &lectric sto!es: <as o!ens: <as sto!es Domestic kitchen or food thermometers 8 4nstant-read pocket thermometers: #eat thermometers: 6efrigerator thermometers Technology used in this occupation: Analytical or scientific software 8 0''ya $ystems =utritionist *ro soft/are: +ood $oft/are.com 4*ro 6estaurant 4n!entory 6ecipe . #enu $oft/are: <=7#& <nutrition >: =utrition analysis soft/are Data base user interface and uery software 8 (arrington $oft/are Cooken*ro Commercial: Cost<uard soft/are: Culinary $oft/are $er!ices Chef,ec: #enu planning soft/are Desktop publishing software 8 $oftCafe #enu*ro !aterials re uirements planning logistics and supply chain software 8 &<$ +.( Control "ffice suite software 8 #icrosoft 7ffice
> $oft/are de!eloped "y a go!ernment agency and/or distri"uted as free/are or share/are. "ack to top

#nowledge
$roduction and $rocessing 8 %no/ledge of ra/ materials production processes )uality control costs and other techni)ues for ma'imi;ing the effecti!e manufacture and distri"ution of goods. Administration and !anagement 8 %no/ledge of "usiness and management principles in!ol!ed in strategic planning resource allocation human resources modeling leadership techni)ue production methods and coordination of people and resources. Customer and $ersonal Ser%ice 8 %no/ledge of principles and processes for pro!iding customer and personal ser!ices. ,his includes customer needs assessment meeting )uality standards for ser!ices and e!aluation of customer satisfaction. &ood $roduction 8 %no/ledge of techni)ues and e)uipment for planting gro/ing and har!esting food products ?"oth plant and animal@ for consumption including storage/handling techni)ues. 'ducation and Training 8 %no/ledge of principles and methods for curriculum and training design teaching and instruction for indi!iduals and groups and the measurement of training effects. 'nglish (anguage 8 %no/ledge of the structure and content of the &nglish language including the meaning and spelling of /ords rules of composition and grammar. $ersonnel and )uman *esources 8 %no/ledge of principles and procedures for personnel recruitment selection training compensation and "enefits la"or relations and negotiation and personnel information systems.

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Skills
Time !anagement 8 #anaging one9s o/n time and the time of others. +egotiation 8 (ringing others together and trying to reconcile differences. Ser%ice "rientation 8 0cti!ely looking for /ays to help people. ,nstructing 8 ,eaching others ho/ to do something. ' uipment !aintenance 8 *erforming routine maintenance on e)uipment and determining /hen and /hat kind of maintenance is needed. !onitoring 8 #onitoring/0ssessing performance of yourself other indi!iduals or organi;ations to make impro!ements or take correcti!e action. -udgment and Decision !aking 8 Considering the relati!e costs and "enefits of potential actions to choose the most appropriate one. ' uipment Selection 8 Determining the kind of tools and e)uipment needed to do a Ao". !anagement of &inancial *esources 8 Determining ho/ money /ill "e spent to get the /ork done and accounting for these e'penditures. *eading Comprehension 8 Bnderstanding /ritten sentences and paragraphs in /ork related documents.
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Abilities
"ral '.pression 8 ,he a"ility to communicate information and ideas in speaking so others /ill understand. "ral Comprehension 8 ,he a"ility to listen to and understand information and ideas presented through spoken /ords and sentences. $roblem Sensiti%ity 8 ,he a"ility to tell /hen something is /rong or is likely to go /rong. 4t does not in!ol!e sol!ing the pro"lem only recogni;ing there is a pro"lem. ,nformation "rdering 8 ,he a"ility to arrange things or actions in a certain order or pattern according to a specific rule or set of rules ?e.g. patterns of num"ers letters /ords pictures mathematical operations@. Deducti%e *easoning 8 ,he a"ility to apply general rules to specific pro"lems to produce ans/ers that make sense. ,nducti%e *easoning 8 ,he a"ility to com"ine pieces of information to form general rules or conclusions ?includes finding a relationship among seemingly unrelated e!ents@. +ear Vision 8 ,he a"ility to see details at close range ?/ithin a fe/ feet of the o"ser!er@. Arm/)and Steadiness 8 ,he a"ility to keep your hand and arm steady /hile mo!ing your arm or /hile holding your arm and hand in one position. "riginality 8 ,he a"ility to come up /ith unusual or cle!er ideas a"out a gi!en topic or situation or to de!elop creati!e /ays to sol!e a pro"lem.

Speech Clarity 8 ,he a"ility to speak clearly so others can understand you.
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0ork Acti%ities
Thinking Creati%ely 8 De!eloping designing or creating ne/ applications ideas relationships systems or products including artistic contri"utions. !aking Decisions and Sol%ing $roblems 8 0naly;ing information and e!aluating results to choose the "est solution and sol!e pro"lems. Coordinating the 0ork and Acti%ities of "thers 8 <etting mem"ers of a group to /ork together to accomplish tasks. 'stablishing and !aintaining ,nterpersonal *elationships 8 De!eloping constructi!e and cooperati!e /orking relationships /ith others and maintaining them o!er time. 1etting ,nformation 8 7"ser!ing recei!ing and other/ise o"taining information from all rele!ant sources. ,nspecting ' uipment2 Structures2 or !aterial 8 4nspecting e)uipment structures or materials to identify the cause of errors or other pro"lems or defects. *esol%ing Conflicts and +egotiating with "thers 8 Handling complaints settling disputes and resol!ing grie!ances and conflicts or other/ise negotiating /ith others. Communicating with Super%isors2 $eers2 or Subordinates 8 *ro!iding information to super!isors co-/orkers and su"ordinates "y telephone in /ritten form e-mail or in person. ,dentifying "bjects2 Actions2 and '%ents 8 4dentifying information "y categori;ing estimating recogni;ing differences or similarities and detecting changes in circumstances or e!ents. !onitoring and Controlling *esources 8 #onitoring and controlling resources and o!erseeing the spending of money.
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0ork Conte.t
Spend Time Standing 8 Ho/ much does this Ao" re)uire standingC &reedom to !ake Decisions 8 Ho/ much decision making freedom /ithout super!ision does the Ao" offerC ,mportance of 3eing '.act or Accurate 8 Ho/ important is "eing !ery e'act or highly accurate in performing this Ao"C Structured %ersus 4nstructured 0ork 8 ,o /hat e'tent is this Ao" structured for the /orker rather than allo/ing the /orker to determine tasks priorities and goalsC *esponsibility for "utcomes and *esults 8 Ho/ responsi"le is the /orker for /ork outcomes and results of other /orkersC *esponsible for "thers5 )ealth and Safety 8 Ho/ much responsi"ility is there for the

health and safety of others in this Ao"C 0ork 0ith 0ork 1roup or Team 8 Ho/ important is it to /ork /ith others in a group or team in this Ao"C Spend Time !aking *epetiti%e !otions 8 Ho/ much does this Ao" re)uire making repetiti!e motionsC Contact 0ith "thers 8 Ho/ much does this Ao" re)uire the /orker to "e in contact /ith others ?face-to-face "y telephone or other/ise@ in order to perform itC ,mpact of Decisions on Co/workers or Company *esults 8 Ho/ do the decisions an employee makes impact the results of co-/orkers clients or the companyC
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-ob 6one
Title 2o" 3one ,hree: #edium *reparation =eeded "%erall *re!ious /ork-related skill kno/ledge or e'perience is re)uired for these '.perience occupations. +or e'ample an electrician must ha!e completed three or four years of apprenticeship or se!eral years of !ocational training and often must ha!e passed a licensing e'am in order to perform the Ao". -ob Training &mployees in these occupations usually need one or t/o years of training in!ol!ing "oth on-the-Ao" e'perience and informal training /ith e'perienced /orkers. -ob 6one ,hese occupations usually in!ol!e using communication and '.amples organi;ational skills to coordinate super!ise manage or train others to accomplish goals. &'amples include funeral directors electricians forest and conser!ation technicians legal secretaries inter!ie/ers and insurance sales agents. SV$ *ange ?D.0 to E F.0@ 'ducation #ost occupations in this ;one re)uire training in !ocational schools related on-the-Ao" e'perience or an associate9s degree. $ome may re)uire a "achelor9s degree. There are 7 recogni8ed apprenticeable specialties associated with this occupation: Cook *astry: (aker ?Hotel and 6estaurant@ ,o learn a"out specific apprenticeship opportunities please consult the B.$. Department of Ga"or $tate 0pprenticeship 4nformation /e"site. +or general information a"out apprenticeships training and partnerships /ith "usiness !isit the B.$. Department of Ga"or 7ffice of 0pprenticeship /e"site.
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,nterests

4nterest code: '* 'nterprising 8 &nterprising occupations fre)uently in!ol!e starting up and carrying out proAects. ,hese occupations can in!ol!e leading people and making many decisions. $ometimes they re)uire risk taking and often deal /ith "usiness. *ealistic 8 6ealistic occupations fre)uently in!ol!e /ork acti!ities that include practical hands-on pro"lems and solutions. ,hey often deal /ith plants animals and real-/orld materials like /ood tools and machinery. #any of the occupations re)uire /orking outside and do not in!ol!e a lot of paper/ork or /orking closely /ith others.
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0ork Styles
Dependability 8 2o" re)uires "eing relia"le responsi"le and dependa"le and fulfilling o"ligations. Stress Tolerance 8 2o" re)uires accepting criticism and dealing calmly and effecti!ely /ith high stress situations. (eadership 8 2o" re)uires a /illingness to lead take charge and offer opinions and direction. Self Control 8 2o" re)uires maintaining composure keeping emotions in check controlling anger and a!oiding aggressi!e "eha!ior e!en in !ery difficult situations. Attention to Detail 8 2o" re)uires "eing careful a"out detail and thorough in completing /ork tasks. Adaptability9&le.ibility 8 2o" re)uires "eing open to change ?positi!e or negati!e@ and to considera"le !ariety in the /orkplace. ,nitiati%e 8 2o" re)uires a /illingness to take on responsi"ilities and challenges. Achie%ement9'ffort 8 2o" re)uires esta"lishing and maintaining personally challenging achie!ement goals and e'erting effort to/ard mastering tasks. ,ntegrity 8 2o" re)uires "eing honest and ethical. $ersistence 8 2o" re)uires persistence in the face of o"stacles.
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0ork Values
,ndependence 8 7ccupations that satisfy this /ork !alue allo/ employs to /ork on their o/n and make decisions. Corresponding needs are Creati!ity 6esponsi"ility and 0utonomy. Achie%ement 8 7ccupations that satisfy this /ork !alue are results oriented and allo/ employees to use their strongest a"ilities gi!ing them a feeling of accomplishment. Corresponding needs are 0"ility Btili;ation and 0chie!ement.
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*elated "ccupations
HI-H051.00 35-101H.00 35-H011.00
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Dietetic ,echnicians +irst-Gine $uper!isors/#anagers of +ood *reparation and $er!ing 1orkers Cooks +ast +ood

0ages & 'mployment Trends

+ational !edian wages :7;;<= J1D.5H hourly J3K 3F0 annual 'mployment :7;;<= 115 000 employees $rojected growth :7;;</ 7;><= 0!erage ?FL to 13L@

$rojected need :7;;</7;><= H3 000 additional employees State & +ational