Occupation Profile for Food Preparation Workers

Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

Signficant Points

• Many cooks and food preparation workers are young—37 percent are below the age of 24.
• One-third of these workers are employed part time.
• Job openings are expected to be plentiful because many of these workers will leave the occupation for full-time employment or better wages.

Earnings

Earnings of chefs, cooks, and food preparation workers vary greatly by region and the type of employer. Earnings usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan and resort areas.

Median annual wage-and-salary earnings of chefs and head cooks were $34,370 in May 2006. The middle 50 percent earned between $25,910 and $46,040. The lowest 10 percent earned less than $20,160, and the highest 10 percent earned more than $60,730. Median annual earnings in the industries employing the largest number of chefs and head cooks were:

Median annual wage-and-salary earnings of cooks, private household were $22,870 in May 2006. The middle 50 percent earned between $17,960 and $31,050. The lowest 10 percent earned less than $14,690, and the highest 10 percent earned more than $55,040.

Median annual wage-and-and salary earnings of institution and cafeteria cooks were $20,410 in May 2006. The middle 50 percent earned between $16,280 and $25,280. The lowest 10 percent earned less than $13,450, and the highest 10 percent earned more than $30,770. Median annual earnings in the industries employing the largest numbers of institution and cafeteria cooks were:

Median annual wage-and-salary earnings of restaurant cooks were $20,340 in May 2006. The middle 50 percent earned between $16,860 and $24,260. The lowest 10 percent earned less than $14,370, and the highest 10 percent earned more than $28,850. Median annual earnings in the industries employing the largest numbers of restaurant cooks were:

Median annual wage-and-salary earnings of short-order cooks were $17,880 in May 2006. The middle 50 percent earned between $14,960 and $21,820. The lowest 10 percent earned less than $12,930, and the highest 10 percent earned more than $26,110. Median annual earnings in full-service restaurants were $18,340.

Median annual wage-and-salary earnings of food preparation workers were $17,410 in May 2006. The middle 50 percent earned between $14,920 and $21,230. The lowest 10 percent earned less than $13,190, and the highest 10 percent earned more than $25,940. Median annual earnings in the industries employing the largest number of food preparation workers were:

Median annual wage-and-salary earnings of fast-food cooks were $15,410 in May 2006. The middle 50 percent earned between $13,730 and $17,700. The lowest 10 percent earned less than $12,170, and the highest 10 percent earned more than $20,770. Median annual earnings were $15,360 in full-service restaurants and $15,350 in limited-service eating places.

Some employers provide employees with uniforms and free meals, but Federal law permits employers to deduct from their employees’ wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, cooks, and food preparation workers who work full time often receive typical benefits, but part-time and hourly workers usually do not.

In some large hotels and restaurants, kitchen workers belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.

Job Outlook

Job opportunities for chefs, cooks, and food preparation workers are expected to be plentiful because of the continued growth and expansion of food services outlets, resulting in average employment growth, and because of the large numbers of workers who leave these occupations and need to be replaced. However, those seeking the highest-paying positions will face keen competition.

Employment change. Employment of chefs, cooks, and food preparation workers is expected to increase by 11 percent over the 2006-16 decade, which is about as fast as the average for all occupations. This occupation will have among the largest numbers of new jobs arise, about 351,000 over the period. Growth will be spurred by increases in population, household income, and demand for convenience that will lead to more people dining out and taking vacations that include hotel stays and restaurant visits. In addition, employment of chefs, cooks, and food preparation workers who prepare meals-to-go, such as those who work in the prepared foods sections of grocery or specialty food stores, should grow faster than average as these stores compete with restaurants for people’s food dollars. Also, there is a growing consumer desire for convenient, healthier, made-from-scratch meals.

Projected employment growth varies by detailed occupation. The number of higher-skilled chefs and cooks working in full-service restaurants—those that offer table service and more varied menus—is expected to increase about as fast as the average for all occupations. Much of this increase will come from job growth in more casual dining settings, rather than in up-scale full-service restaurants. Dining trends suggest that an increasing number of meals are eaten away from home, which creates growth in family dining restaurants, but greater limits on expense-account meals is expected to generate slower growth for up-scale restaurants.

Employment of food preparation workers is expected to grow faster than the average for all occupations, reflecting diners’ desires for convenience as they shop for carryout meals in a greater variety of places, including full-service restaurants, limited-service eating places, and grocery stores.

Employment of fast-food cooks is expected to grow about as fast as the average for all occupations. Duties of cooks in fast-food restaurants are limited; most workers are likely to be combined food preparation and serving workers, rather than fast-food cooks. Employment of short-order cooks is expected to increase more slowly than average.

Employment of institution and cafeteria chefs and cooks will show growth about as fast as the average. Their employment will not keep pace with the rapid growth in the educational and health services industries—where their employment is concentrated. Offices, schools, and hospitals increasingly contract out their food services in an effort to make institutional food more attractive to office workers, students, staff, visitors, and patients. Much of the growth of these workers will be in contract food service establishments that provide catering services or food management and staff for employee dining rooms, sports complexes, convention centers, and educational or health care facilities.

Employment of private household cooks is projected to grow by 9 percent, about as fast as the average. While the employment of personal chefs is expected to increase—reflecting the growing popularity and convenience of eating restaurant-quality meals at home—the number of private chefs will not grow as fast, reflecting slower growth in private household service employment.

Job prospects. Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2016; however, competition should be keen for jobs in the top kitchens of higher end restaurants. Although job growth will create many new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Many chef, cook, and food preparation worker jobs are attractive to people seeking first-time or short-term employment, additional income, or a flexible schedule. Employers typically hire a large number of part-time workers, but many of these workers soon transfer to other occupations or stop working, creating numerous openings for those entering the field. At higher end restaurants, the fast pace, long hours, and high energy levels required to succeed also cause some top chefs and cooks to leave for other jobs, creating job openings.

Employment

Chefs, cooks, and food preparation workers held 3.1 million jobs in 2006. The distribution of jobs among the various types of chefs, cooks, and food preparation workers was as follows:

Two-thirds of all chefs, cooks, and food preparation workers were employed in restaurants and other food services and drinking places. About 15 percent worked in institutions such as schools, universities, hospitals, and nursing care facilities. Grocery stores, hotels, and gasoline stations with convenience stores employed most of the remainder.