Occupational Employment Statistics


DETAILED OCCUPATION DATA

35-1011 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.

Geography EmploymentEmp SE*Percentiles
Mean10th25thMedian75th90th
Northwest Minnesota 607$21.91/hr$16.62/hr$17.75/hr$19.63/hr$23.83/hr$31.35/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
ConstructionN/AN/A
Manufacturing20$21.00/hr
Trade, Transportation and Utilities80$21.04/hr
Financial ActivitiesN/AN/A
Professional and Business ServicesN/A$50.49/hr
Education and Health Services190$19.68/hr
Leisure and Hospitality1,450$24.42/hr
Other ServicesN/A$27.98/hr
Public Administration50$36.91/hr
 
Geography EmploymentMedian WageProjections
% Change 2016-2026
Northeast Balance of State N/A$29.89/hrN/A
Grand Forks ND-MN MSA N/AN/AN/A
La Crosse WI-MN MSA N/A$17.45/hrN/A
Mankato-North Mankato MN MSA 20$20.13/hrN/A
St Cloud MN MSA 40$24.87/hrN/A
Southwest Balance of State 40$18.35/hrN/A
Southeast Balance of State 60$30.89/hrN/A
Northwest Minnesota 60$19.63/hr1.8%
Northwest Balance of State 70$19.97/hrN/A
Central Minnesota 80$23.41/hr4.7%
Southwest Minnesota 80$25.10/hrN/A
Duluth MN-WI MSA 90$21.94/hrN/A
Rochester MN MSA 110$19.91/hrN/A
Fargo ND-MN MSA 110$21.80/hrN/A
Southeast Minnesota 130$22.71/hr3.5%
Northeast Minnesota 140$25.31/hr0.6%
Seven County Mpls-St Paul, MN 1,300$24.53/hr7.6%
Minneapolis-St Paul-Bloomington MN-WI MSA 1,390$24.32/hrN/A
Minnesota 1,830$24.10/hr5.3%


Occupations EmploymentMedian WageProjections
% Change 2016-2026
Food Service Managers 3,540$28.13/hr6.0%
First-Line Supervisors/Managers of Food Preparation and Serving Workers 16,130$17.86/hr5.5%
Cooks, Restaurant 28,480$14.29/hr7.2%


  • 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.
  • Determine how food should be presented and create decorative food displays.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • 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.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.