Chefs and Head Cooks

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.

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.

• Check the quantity and quality of received products.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Determine how food should be presented and create decorative food displays.
• Demonstrate new cooking techniques or equipment to staff.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Arrange for equipment purchases or repairs.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• 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.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Meet with sales representatives to negotiate prices or order supplies.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Record production or operational data on specified forms.

Showing wage data for:
New Orleans

Entry

Median

High

Hourly Wage

$33,750

$56,520

$91,520

$16.23

$27.17

$44

Check out local colleges and training programs that will get you started on the path to this career.

at New Orleans Culinary and Hospitality Institute