Career Outlooks for Cooks

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Career Outlook 2010-2020
COOKS
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What Do Cooks Do
Cooks prepare, season, and cook a wide range of
foods, such as soups, salads, entrees, and
desserts.

• Duties
• Cooks typically do the following
• Check freshness of food and ingredients before
  cooking
• Weigh, measure, and mix ingredients according to
  recipes
• Bake, roast, grill, broil, or fry meats, fish,
  vegetables, and other foods
• Boil and steam meats, fish, vegetables, and other
  foods
• Garnish, arrange, and serve food
• Clean work areas, equipment, utensils, dishes,
  and silverware
• Cook, hold, and store food or food ingredients

Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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Job Description
Large restaurants and food service establishments
tend to have varied menus and large kitchen
staffs. Teams of restaurant cooks, sometimes
called assistant or line cooks, work at assigned
stations equipped with the necessary types of
stoves, grills, pans, and ingredients. Job
titles often reflect the principal ingredient
cooks prepare or the type of cooking they
dovegetable cook, fry cook, or grill cook, for
example. Cooks usually work under the direction
or supervision of chefs, head cooks, or food
service managers. For more information on these
occupations, see the profiles on chefs and head
cooks and food service managers. Depending on
the type of eating place, cooks use a variety of
kitchen equipment, including broilers, grills,
slicers, grinders, and blenders. The
responsibilities of cooks vary depending on where
they work, the size of the facility, and the
complexity and level of service offered. 
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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Types of Cooks
Institution and cafeteria cooks work in the
kitchens of schools, cafeterias, businesses,
hospitals, and other institutions. For each meal,
they prepare a large quantity of a limited number
of entrees, vegetables, and desserts, according
to preset menus. Because meals generally are
prepared in advance, cooks seldom prepare special
orders. Restaurant cooks usually prepare a wide
selection of dishes and cook most orders
individually. Some restaurant cooks may order
supplies, set menu prices, and plan the daily
menu. Short-order cooks prepare foods in
restaurants and coffee shops that emphasize fast
service and quick food preparation. They usually
prepare sandwiches, fry eggs, and cook french
fries, often working on several orders at the
same time. 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 on workers who prepare and
serve items in fast-food restaurants, see the
profile on food preparation workers and food and
beverage serving and related workers. Private
household cooks plan and prepare meals in private
homes, according to the clients tastes and
dietary needs. They order groceries and supplies,
clean the kitchen, and wash dishes and utensils.
They also may cater parties, holiday meals,
luncheons, and other social events. Most private
household chefs typically work for one full-time
client.
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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Work Schedules
Most cooks work full time but many work part
time. Work shifts can include early mornings,
late evenings, weekends, and holidays. Schedules
for cooks in school cafeterias and some
institutional cafeterias usually are more
regular. Cooks working in schools may work only
during the school year, usually for 9 or 10
months. Similarly, resort establishments offer
seasonal employment only.
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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How to Become a Cook
Training Most cooks obtain their skills through
short-term on-the job training, usually lasting a
few weeks. Training usually starts with learning
kitchen basics and workplace safety and continues
with food handling and cooking procedures. Profes
sional culinary institutes, industry
associations, and trade unions sponsor formal
apprenticeship programs for cooks, in
coordination with the U.S. Department of Labor.
Typical apprenticeships last 2 years and combine
technical training and work experience.
The American Culinary Federation accredits more
than 200 formal academic training programs and
sponsors apprenticeship programs around the
country. Some hotels, restaurants, and the Armed
Forces have their own training and job-placement
programs.   Education Independent and
vocational cooking schools, professional culinary
institutes, and college degree programs also
provide training for aspiring cooks. Programs
generally last from a few months to 2 years or
more. Many offer training in advanced cooking
techniques, international cuisines, and cooking
styles.  
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
7
Salary and Pay
The median hourly wage of cooks was 9.74 in May
2010. The median wage is the wage at which half
the workers in an occupation earned more than
that amount and half earned less. The lowest 10
percent earned less than 7.73 per hour, and the
top 10 percent earned more than 14.67 per
hour. Median hourly wages for cook occupations
in May 2010 were as follows 12.29 for cooks,
private household 10.93 for cooks, institution
and cafeteria 10.65 for cooks, restaurant 9.42
for cooks, short order 8.70 for cooks, fast
food 10.93 for cooks, all other Earnings of
cooks vary greatly by region and type of
employer. Earnings usually are highest in fine
dining restaurants and luxury hotels, which are
often found in major metropolitan and resort
areas. Most cooks work full time but many work
part time.
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
8
Salary and Pay
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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Job Outlook
Overall employment of cooks is projected to grow
8 percent from 2010 to 2020, slower than the
average for all occupations. Individual growth
rates will vary by specialty. People continue to
eat out, buy take-out meals, or have food
delivered. In response, more restaurants will
open, and nontraditional food-service operations,
such as those found inside grocery stores, will
serve more prepared food dishes, spurring demand
for cooks. Employment growth for cooks will also
increase as, in an effort to lower costs, many
full-service restaurants will hire lower level
cooks instead of chefs and head cooks. 
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
10
Job Outlook
Overall job opportunities are expected to be good
as a combination of employment growth and current
workers leaving the occupation leads to a large
number of job openings. Cooks with formal
training will have the best job
prospects. Candidates who demonstrate eagerness
and are able to do more refined tasks will have
the best job opportunities at restaurant chains,
upscale restaurants, and hotels. Nonetheless,
those seeking full-time jobs at upscale
restaurants and hotels are likely to face
competition, as the number of job applicants
often exceeds the number of job openings.
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).
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Start your career by researching culinary schools
and requesting free information from the culinary
schools of your choice.
http//www.culinaryschoolsu.com
Bureau of Labor Statistics, U.S. Department of
Labor, Occupational Outlook Handbook, 2012-13
Edition, Cooks, on the Internet
at http//www.bls.gov/ooh/food-preparation-and-ser
ving/cooks.htm (visited July 07, 2012).