Cooks, Restaurant
| Description |
OES Code: 65026 |
Restaurant Cooks prepare, season, and cook soups, meats, vegetables, desserts, and other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Wages, California
| Entry-Level Hourly Wage |
$7.38 |
| 25th Percentile |
$8.08 |
| 50th Percentile |
$9.50 |
| 75th Percentile |
$10.80 |
Wages, San Joaquin County
| Entry-Level Hourly Wage |
minimum |
| 25th Percentile |
minimum |
| 50th Percentile |
$6.78 |
| 75th Percentile |
$9.58 |
Wages by California County
• OES Survey
• CCOIS Survey
Hours & Benefits
Cooks and Chefs normally work an eight-hour shift, five days or evenings a week, including weekends and most holidays. Chefs in small restaurants often work a split shift for which they get extra pay.
Benefits depend on the how much the restaurant sells. They most often include meals, professional seminars, health and accident insurance, and sick leave. Other benefits, such as pension plans, interest-free loans, professional dues, and company cars may be offered.
Employment Trends, California
| Employment 1998 |
87,500 |
| Projected Employment 2008 |
109,000 |
| Percent Change 1998-2008 |
24.6% |
| Separations 1998-2008 |
25,700 |
Employment Trends, San Joaquin County
| Employment 1999 |
1,390 |
| Projected Employment 2006 |
1,670 |
| Percent Change 1999-2006 |
20.1% |
| Separations 1999-2006 |
290 |
Employment Trends by California County
Working Conditions
Cooks and Chefs are on their feet throughout their work day, and during mealtimes must work under pressure. They face such hazards as cuts and burns, and may be exposed to oily mists, dusts, fumes, and smoke.
Advancement
Advancement for a Cook may be in a more responsible position within the same restaurant, or a similar position in a larger or better establishment. Experienced, creative Cooks with supervisory skills may eventually become Chefs. Some may open their own restaurants.
Getting the Job & Other Information
Graduating apprentices are often hired by the restaurant in which they have completed their training. Experienced Cooks, as well as persons seeking entry-level jobs, may register with the Hotel and Restaurant Employees Union and the California Employment Development Department.
For more information, please contact:
- Chefs Association of the Pacific
1550 Bryant, Ste 810
San Francisco, CA 94103
(415) 864-5627
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For current job listings, browse CalJOBS or America's Job Bank. |
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There is a three-year, State-approved apprenticeship program which is specially designed to train Cooks for full-service eating places. The apprenticeship program includes both formal classroom training in the principles of cooking and kitchen operation. As full time, paid employees, apprentices work at all the stations until they become experienced in all the skills required at each station. When the program is completed, the trainees graduate with journey-level status and are designated as Culinarian.
Apprenticeship information is available through the California Department of Industrial Relations, Division of Apprenticeship Standards.
Skills & Other Requirements
Cooks and Chefs need to have an excellent sense of taste and smell. They must be healthy, active, alert, clean, dependable, and work well with others.
In addition, to being excellent Cooks and Chefs, they must be creative in their cooking, and have a good business sense, and a lot of energy. They should also have good organization and supervisory skills.
Professional Cooks and Chefs usually provide their own knives, sharpeners, and other cooking tools.
References
California Occupational Guide: #93
Related Occupation: Kitchen Workers (Food Preparation Workers) #331, Cooks, Short Order & Fast Food
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