State medians come from the same OEWS release as the national figures. The cost-of-living column divides each state median by that state's BEA Regional Price Parity, restating pay in national-average dollars so a high-cost state and a low-cost one can be compared directly.
Chef Salary (2026): Data, Outlook & How to Become One
Chefs and Head Cooks earn a median of $62,470 per year ($30.03/hr) (BLS OEWS, May 2025). Employment is projected to grow 7.1% through 2034, with about 24,400 openings a year (BLS EP, 2024–2034). Typical entry-level education: High school diploma or equivalent.
SOC 35-1011Food Preparation and Serving RelatedLast updated August 23, 2026
- Median pay
- $62,470
- Projected growth
- +7.1%
- Openings a year
- 24,400
- Typical education
- High school
BLS OEWS, May 2025
BLS EP, 2024–2034
BLS EP, 2024–2034
BLS EP, 2024–2034
Also advertised as: Banquet Chef, Chef, Cook, Executive Chef (Ex Chef), Executive Pastry Chef, Executive Sous Chef.
How much do Chefs and Head Cooks make?
10th percentile$37,900
Entry / lowest-paid tenth
25th percentile$48,440
Lower quartile
Median (50th)$62,470
Half earn more, half earn less
75th percentile$78,750
Upper quartile
90th percentile$98,560
Top-paid tenth
| Median annual wage | $62,470 |
|---|---|
| Median hourly wage | $30.03/hr |
| Mean annual wage | $66,700 |
| People employed | 200,040 |
Versus all US occupations
At $62,470, Chefs and Head Cooks earn 23% above the $50,980 median across all US occupations, a difference of $11,490 a year.
Versus food preparation and serving related occupations
Inside the Food Preparation and Serving Related group, where the middle occupation pays $35,275, this is 77% above the group median.
Pay range
The top 10% earn $98,560 or more while the bottom 10% earn $37,900, a gap of 2.6×. That is a typical spread for a US occupation.
Rank in the bank
This median pays more than 46% of the 923 occupations in the NueCareer career bank.
Cost of living
Rhode Island posts the highest raw median ($79,930), but once local prices are taken into account North Dakota leads at $84,016 in national-average dollars.
Which states pay Chefs and Head Cooks the most?
| State | Median | COL-adjusted | Employed |
|---|---|---|---|
| Rhode Island | $79,930 | $78,148 | 740 |
| Hawaii | $77,360 | $70,359 | 1,240 |
| District of Columbia | $76,420 | $69,535 | 2,020 |
| Washington | $76,010 | $71,029 | 5,320 |
| North Dakota | $74,740 | $84,016 | 100 |
| New Jersey | $74,280 | $68,269 | 9,100 |
| Wyoming | $73,170 | $78,940 | 240 |
| South Carolina | $71,860 | $76,651 | 2,650 |
| New York | $70,670 | $65,483 | 17,430 |
| Tennessee | $69,810 | $75,988 | 3,820 |
Is Chef a growing career?
Chefs and Head Cooks7.1%
All US occupations3.1%
+7.1% projected growth vs 3.1% for all occupations.
Much faster than average
BLS projects employment of Chefs and Head Cooks to change 7.1% over 2024–2034, roughly 2.3× the 3.1% projected for all occupations. That is 14,000 more jobs.
Annual openings
About 24,400 openings are projected each year, 12.4% of the 197,300 jobs that existed in 2024. Most come from workers leaving the occupation, not from growth alone.
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.
Income growth is expected to result in greater demand for high-quality dishes at a variety of dining venues. As a result, more restaurants and other dining places are expected to open to satisfy consumer desire for dining out.
Consumers are continuing to demand healthier meals made from scratch in restaurants, cafeterias, grocery stores, and other places that sell food. To ensure high-quality dishes, these establishments hire experienced chefs to oversee food preparation.
How to become a Chef
Chef is not a licensed occupation and culinary school is not required: BLS says most chefs and head cooks learn their skills through work experience, and that they typically need a high school diploma plus experience. The only credential a law may force on you is a food handler or food protection manager certification, and that comes from your state or county rather than from any national body. The chef credentials people search for, the American Culinary Federation's CC, CSC, CCC, CEC and CMC, are voluntary, and what they actually test is years of supervisory kitchen experience rather than schooling.
The credential path, step by step
- Start in a kitchen, not in a classroom
BLS is explicit that chefs and head cooks often start in other positions such as line cooks, learning from the chefs they work for, and that many spend years working in kitchens before gaining enough experience to be promoted. Executive chefs, head cooks and sous chefs in upscale restaurants often have many years of training and experience.
- Get whatever food safety certification your jurisdiction requires
BLS states that some states and localities require chefs and head cooks to have a food handler's certification and directs you to your state or local licensing board. The reason it varies is structural: the FDA publishes the Food Code as a model, and local, state, tribal and federal regulators use it to develop or update their own food safety rules. The 2022 Food Code is the most recent full edition. Your county health department, not the FDA, decides what you personally must hold.
- Consider a culinary programme, an apprenticeship, or the military
BLS lists community colleges, technical schools, culinary arts schools and 4-year colleges, and notes most programmes require experience in a commercial kitchen through an internship or apprenticeship. Apprenticeships are sponsored by professional culinary institutes, industry associations or trade unions, and some are registered with the US Department of Labor, which makes them paid and portable. The Armed Forces are named as a third route.
- Accumulate the supervisory experience the certifications actually want
ACF certification is graded on responsibility, not on cooking alone. The Certified Sous Chef requires two years of experience supervising a shift or food station. The Certified Chef de Cuisine requires three years as a sous chef or as a chef supervising a shift or station, having supervised at least two full-time people in food preparation. The Certified Executive Chef requires five years as a chef de cuisine, executive sous chef, or chef in charge of food production, having supervised at least five full-time people. All experience must fall within the past 10 years.
- Complete the 30-hour course requirements and sit both exams
Every ACF savory level carries named 30-hour course requirements: nutrition and food safety and sanitation at the lowest level, adding supervisory management from Certified Culinarian upward, and adding cost control management and beverage management at Certified Executive Chef. Certification at CSC level and above requires passing both a written exam and a practical exam.
- Keep it current if you earn it
ACF requires 80 continuing education hours every five years at all levels, which the ACF frames as about 16 hours per year. Food safety and sanitation must have been completed no more than five years ago at every recertification, and since 1 January 2020 a quarter of the hours must come from volunteer, leadership or competition activities.
Exams you have to pass
ACF written and practical certification exams
From Certified Culinarian upward, ACF certification requires a written exam and a practical exam, although graduates of an ACF Education Foundation accredited programme are exempt from the practical at the Certified Fundamentals Cook and Certified Culinarian levels. The exams sit on top of the experience and 30-hour course requirements rather than replacing them.
Administered by American Culinary Federation.
- How long the training takes
There is no required programme. BLS puts the usual path at a high school diploma plus years of kitchen experience. Culinary programmes at community colleges, technical schools and culinary arts schools vary in length, and ACF certification levels are gated on years of supervisory experience (two years at Certified Sous Chef, three at Certified Chef de Cuisine, five at Certified Executive Chef) rather than on programme hours.
- Continuing education
Not required
Nothing obliges a chef to keep any credential current, because nothing obliged them to hold one. If you do hold ACF certification, all levels require 80 continuing education hours every five years, with an additional 40 hours if you hold two designations and a further 20 if you hold three or more. Food safety and sanitation must be current at every recertification, and 25 percent of the hours must come from volunteer, leadership or competition activities. Certifications expired less than 12 months are still eligible for recertification.
Licensing and state variation
Not a state license
No state licenses chefs. What varies is food safety certification, and it varies below the state level as often as at it. BLS says only that some states and localities require a food handler's certification and that you should contact your state or local licensing board. The FDA Food Code is a model that local, state, tribal and federal regulators adopt and amend, which is why the requirement can differ between two counties in the same state: whether you need a food handler card, how quickly after hire, how long it lasts, and whether the kitchen also needs a certified food protection manager on duty are all decided locally.
Who governs the credential
- American Culinary Federation (ACF) — Issues the main voluntary US chef certifications across savory, pastry, educator and personal chef tracks, sets the experience, 30-hour course and exam requirements for each level, accredits culinary programmes through its Education Foundation, and runs registered culinary apprenticeships.
- U.S. Food and Drug Administration (FDA) — Publishes the Food Code, a model that state, local and tribal regulators adopt to write their own retail food safety rules, including the food handler and food protection manager provisions that decide what a chef must personally hold. The FDA does not certify or license anyone.
Credential detail for chefs is researched by hand from the bodies that issue it, not derived from BLS or O*NET. Sources last checked August 23, 2026. Requirements change: confirm with your own state board before enrolling in anything.
- U.S. Bureau of Labor Statistics, Occupational Outlook Handbook — Chefs and Head Cooks, How to Become One · checked August 23, 2026
- American Culinary Federation — ACF Certification Requirements (experience, 30-hour course and exam requirements by level) · checked August 23, 2026
- American Culinary Federation — Recertification (80 CEH every five years) · checked August 23, 2026
- American Culinary Federation — Get Certified (levels) · checked August 23, 2026
- U.S. Food and Drug Administration — FDA Food Code (model adopted by state, local and tribal regulators; 2022 is the most recent full edition) · checked August 23, 2026
What the federal data says
To enter the occupation, chefs and head cooks typically need a high school diploma plus experience. Some attend a culinary program at a community college, technical school, culinary arts school, or 4-year college. Others learn through apprenticeship programs or in the Armed Forces.
| Typical entry-level education | High school diploma or equivalent |
|---|---|
| Preparation needed (O*NET job zone) | Some preparation |
| Work experience in a related occupation | 5 years or more |
| Typical on-the-job training | None |
What education people in the job have
O*NET incumbent survey: the highest level of education reported by people already working as chefs and head cooks.
- Associate's Degree (or other 2-year degree)54.2%
- Post-Secondary Certificate16.7%
- High School Diploma12.5%
- Some College Courses8.3%
- Bachelor's Degree8.3%
What does a Chef do?
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.
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.
Day-to-day tasks
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Check the quantity and quality of received products.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Estimate amounts and costs of required supplies, such as food and ingredients.
O*NET core tasks, ordered by reported importance.
Working conditions and hours
Most chefs and head cooks work full time, including early mornings, late evenings, weekends, and holidays. Some work more than 40 hours per week.
Where the work happens
- Indoors, in a climate-controlled space, every day
Physical demands
- On their feet more than half the working day
Working with people
- Constant contact with other people
- Face-to-face discussions every day
Pressure and stakes
- Meeting strict deadlines at least weekly
- Handling conflict situations at least monthly
Schedules: BLS Occupational Outlook Handbook, 2024–2034 edition. Conditions: O*NET Work Context survey, showing only the signals people in the job report decisively one way or the other.
Where chefs and head cooks work
| Food services and drinking places | 63% |
|---|---|
| Traveler accommodation | 9% |
| Self-employed workers | 6% |
| Amusement, gambling, and recreation industries | 6% |
| Healthcare and social assistance | 5% |
BLS Occupational Outlook Handbook, 2024–2034 edition.
Core skills
- Monitoring4.0/5
- Speaking3.9/5
- Critical Thinking3.8/5
- Active Listening3.6/5
- Reading Comprehension3.5/5
- Active Learning3.4/5
- Learning Strategies3.3/5
- Writing3.1/5
Transferable skills
- Coordination4.1/5
- Social Perceptiveness3.9/5
- Time Management3.9/5
- Management of Personnel Resources3.9/5
- Service Orientation3.8/5
- Instructing3.6/5
- Judgment and Decision Making3.6/5
- Complex Problem Solving3.3/5
Tools and software
- Electronic mail software · in demand
- Office suite software · in demand
- Presentation software · in demand
- Spreadsheet software · in demand
- Web page creation and editing software · in demand
- Word processing software · in demand
- Analytical or scientific software
- Data base user interface and query software
- Desktop publishing software
- Enterprise resource planning ERP software
- Financial analysis software
- Instant messaging software
“In demand” marks an O*NET Employer-Based Hot Technology, software named in real job postings for this occupation.
What personality type suits a Chef?
Interest profile: O*NET Occupational Interests, scored 1–7
Realisticprimary4.8
Investigative1.7
Artistic2.7
Social3.0
Enterprisingprimary5.1
Conventionalprimary4.3
Day to day this is work built around leading, persuading, selling and making decisions, combined with hands-on, practical work with tools, machines or the outdoors.
Closest MBTI types
NueCareer fit scores: cosine similarity between each MBTI type's interest vector and this occupation's O*NET interest profile. Not a BLS or O*NET figure; the method is documented on our methodology page.
Chef: frequently asked questions
How much do Chefs and Head Cooks make?
Chefs and Head Cooks earn a median of $62,470 a year (BLS OEWS, May 2025), 23% above the $50,980 US median across all occupations. That works out at $30.03/hr. The middle half earn between $48,440 and $78,750. The top 10% earn $98,560 or more.
Do you need a degree to become a Chef?
No. A bachelor's degree is not the norm: BLS reports a high school diploma or equivalent as the typical entry-level education for Chefs and Head Cooks. Employers typically expect 5 years or more of related work experience first. In O*NET's survey of people already doing the job, 54.2% hold associate's degree (or other 2-year degree).
Is Chef a growing career?
Yes, strongly. Employment is projected to grow 7.1% over 2024–2034, more than double the 3.1% projected for all occupations (BLS EP, 2024–2034). BLS still projects about 24,400 openings a year, mostly from workers retiring or moving to other work.
What does a Chef do?
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. A core O*NET task: monitor sanitation practices to ensure that employees follow standards and regulations. Employers most often ask for Electronic mail software, Office suite software, Presentation software.
Which states pay Chefs and Head Cooks the most?
The highest state medians for Chefs and Head Cooks are Rhode Island ($79,930), Hawaii ($77,360), District of Columbia ($76,420) (BLS OEWS, May 2025). Adjusted for local prices using BEA Regional Price Parities, North Dakota moves to the top at $84,016.
What personality type suits a Chef?
O*NET scores Chefs and Head Cooks highest on the Enterprising, Realistic and Conventional interest areas, so the work mixes leading, persuading, selling and making decisions with hands-on, practical work with tools, machines or the outdoors. On NueCareer's MBTI-to-interest mapping that lines up most closely with ESTJ personalities. Personality is a fit signal, not a gate. The free NueCareer quiz scores your own profile against all 923 occupations in the bank.
How long does it take to become a Chef?
There is no required programme. BLS puts the usual path at a high school diploma plus years of kitchen experience. Culinary programmes at community colleges, technical schools and culinary arts schools vary in length, and ACF certification levels are gated on years of supervisory experience (two years at Certified Sous Chef, three at Certified Chef de Cuisine, five at Certified Executive Chef) rather than on programme hours.
Do you need a license to work as a Chef?
Not a state license. No state licenses chefs. What varies is food safety certification, and it varies below the state level as often as at it. BLS says only that some states and localities require a food handler's certification and that you should contact your state or local licensing board. The FDA Food Code is a model that local, state, tribal and federal regulators adopt and amend, which is why the requirement can differ between two counties in the same state: whether you need a food handler card, how quickly after hire, how long it lasts, and whether the kitchen also needs a certified food protection manager on duty are all decided locally.
What exams and certifications apply to a Chef?
The ACF written and practical certification exams. From Certified Culinarian upward, ACF certification requires a written exam and a practical exam, although graduates of an ACF Education Foundation accredited programme are exempt from the practical at the Certified Fundamentals Cook and Certified Culinarian levels. The exams sit on top of the experience and 30-hour course requirements rather than replacing them.