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 907$22.25/hr$15.72/hr$17.06/hr$18.89/hr$24.21/hr$33.67/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
ManufacturingN/AN/A
Trade, Transportation and Utilities150$22.21/hr
Financial ActivitiesN/A$26.67/hr
Professional and Business ServicesN/AN/A
Education and Health Services180$21.14/hr
Leisure and Hospitality1,180$25.99/hr
Other ServicesN/A$29.16/hr
Public Administration50$36.39/hr
 
Geography EmploymentMedian WageProjections
% Change 2016-2026
Southwest Minnesota N/A$24.92/hr-6.8%
Grand Forks ND-MN MSA N/AN/AN/A
St Cloud MN MSA N/A$25.53/hrN/A
Northeast Balance of State N/A$31.40/hrN/A
Mankato-North Mankato MN MSA 20$19.00/hrN/A
Southwest Balance of State 40$19.85/hrN/A
Southeast Balance of State 50$32.01/hrN/A
Central Minnesota 60$22.61/hr4.7%
Fargo ND-MN MSA 60$21.87/hrN/A
Rochester MN MSA 70$31.55/hrN/A
La Crosse WI-MN MSA 80$16.44/hrN/A
Northwest Minnesota 90$18.89/hr1.8%
Southeast Minnesota 90$30.22/hr3.5%
Northwest Balance of State 90$18.56/hrN/A
Duluth MN-WI MSA 120$22.68/hrN/A
Northeast Minnesota 160$24.02/hr0.6%
Seven County Mpls-St Paul, MN 1,080$26.09/hr7.6%
Minneapolis-St Paul-Bloomington MN-WI MSA 1,160$25.81/hrN/A
Minnesota 1,600$24.76/hr5.3%


Occupations EmploymentMedian WageProjections
% Change 2016-2026
Food Service Managers 3,870$27.88/hr6.0%
First-Line Supervisors of Food Preparation and Serving Workers 17,270$17.98/hr5.5%
Cooks, Restaurant 29,240$14.73/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.