Chefs and Head Cooks Go Back to List 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.

Technology used in this occupation:
	Time accounting software

Tasks
	Check the quality of raw or cooked food products to ensure that standards are met.
	Monitor sanitation practices to ensure that employees follow standards and regulations.
	Check the quantity and quality of received products.
	Order or requisition food or other supplies needed to ensure efficient operation.
	Supervise or coordinate activities of cooks or workers engaged in food preparation.
	Inspect supplies, equipment, or work areas to ensure conformance to established standards.
	Determine how food should be presented and create decorative food displays.
	Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
	Estimate amounts and costs of required supplies, such as food and ingredients.
	Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Skills
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	Speaking - Talking to others to convey information effectively.
	Coordination - Adjusting actions in relation to others' actions.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Time Management - Managing one's own time and the time of others.
	Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
	Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
	Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
	Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
	Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

Knowledge
	Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
	Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
	Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
	Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
	Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
	Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
	English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
	Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
	Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.

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Education & Training   Education:   Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.   Related Experience:   Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $69,012.00 $33.18  $21.31  $23.81 - $38.70  Bridgeport/Stamford $74,352.00 $35.75  $22.44  $24.53 - $41.09  Danbury $68,713.00 $33.04  $22.22  $25.96 - $40.27  Hartford $65,466.00 $31.48  $21.05  $23.86 - $36.56  New Haven $65,776.00 $31.63  $20.40  $22.82 - $37.25  New London/Norwich $71,888.00 $34.56  $21.81  $24.50 - $39.03  Waterbury $68,239.00 $32.81  $19.23  $21.40 - $40.42  Torrington $63,766.00 $30.66  $20.42  $23.28 - $36.94

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   679   Employment in this occupation is expected to grow more slowly than average, and the number of annual openings will offer limited job opportunities.

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	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.