Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns. Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or 4-year college. Importantly, the industry also highly values service members who learned their culinary skills through apprenticeship programs or in the Armed Forces..
Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities also will result from the need to replace workers who leave the occupation. Candidates can expect strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest.