Cooks held about 2.6 million jobs in 2021. Employment in the detailed occupations that make up cooks was distributed as follows:
| Cooks, restaurant | 1,255,600 |
| Cooks, fast food | 792,300 |
| Cooks, institution and cafeteria | 410,100 |
| Cooks, short order | 129,800 |
| Cooks, private household | 41,400 |
| Cooks, all other | 19,500 |
The largest employers of cooks were as follows:
| Restaurants and other eating places | 73% |
| Healthcare and social assistance | 6 |
| Educational services; state, local, and private | 5 |
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.
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.
Cooks typically have an interest in the Building, Persuading and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Persuading interest area indicates a focus on influencing, motivating, and selling to other people. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.
If you are not sure whether you have a Building or Persuading or Organizing interest which might fit with a career as a cook, you can take a career test to measure your interests.
Cooks should also possess the following specific qualities:
Comprehension. Cooks must be able to understand customers’ orders and follow recipes in order to prepare dishes correctly.
Customer-service skills. Restaurant and short-order cooks must be able to deal with customers’ complaints and special requests.
Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to know the proper knife techniques for cutting, chopping, and dicing.
Physical stamina. The work of a cook can be physically tiring because 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.
Teamwork. Cooks often prepare only part of a dish. They must coordinate with other cooks and kitchen workers to complete meals on time.
The median hourly wage for cooks was $14.00 in May 2021. 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 $9.58, and the highest 10 percent earned more than $18.47.
Median hourly wages for cooks in May 2021 were as follows:
| Cooks, private household | $20.63 |
| Cooks, all other | 14.77 |
| Cooks, restaurant | 14.43 |
| Cooks, institution and cafeteria | 14.38 |
| Cooks, short order | 13.73 |
| Cooks, fast food | 11.63 |
In May 2021, the median hourly wages for cooks in the top industries in which they worked were as follows:
| Healthcare and social assistance | $14.64 |
| Restaurants and other eating places | 13.87 |
| Educational services; state, local, and private | 13.78 |
Pay for cooks varies greatly by region and type of employer. Pay is usually highest in upscale hotels and restaurants, as well as in major metropolitan and resort areas.
Most cooks work full time, although part-time work is common. Work schedules may 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 employed in schools may work only during the school year, typically for 9 or 10 months. Similarly, cooks employed in some resort establishments work only for seasonal operation.
Overall employment of cooks is projected to grow 16 percent from 2021 to 2031, much faster than the average for all occupations.
About 480,600 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). Some of the projected employment growth in these occupations is due to recovery from the COVID-19 recession of 2020 after pandemic restrictions had significant effects on the employment levels of cooks.
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 and fast service 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 fast food cooks is projected to decline. Efforts to streamline operations are expected to reduce demand for cooks in fast food establishments. For example, automated systems and employment of workers who both prepare and serve food to customers may limit the need for fast food cooks.
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.