Top Skills for This Career
BLS identifies these as the three highest-rated skills for this detailed occupation. TrustInEd adds the plain-language explanations so visitors understand what each skill means.
Adjusting effectively when priorities, conditions, tools, or expectations change.
Paying close attention to accuracy, quality, instructions, and small but important details.
Identifying problems, considering possible solutions, and choosing appropriate actions.
How Do You Prepare for This Career?
BLS describes the typical preparation for this occupation. Requirements can vary by employer, state, licensing rules and individual circumstances.
How to Become One
How to Become a Cook Cooks typically learn their skills on the job from an experienced chef. Most cooks learn their skills through on-the-job
Education
is typically required, some cooks attend culinary schools. Others attend vocational or apprenticeship programs. Education Cooks typically do not need formal education. However, employers may require or prefer that applicants have a high school diploma. Vocational cooking schools, professional culinary institutes, and some colleges offer programs and courses on topics such as cooking techniques and international cuisines. Programs generally last from a few months to 2 years, and applicants may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook. Training Cooks typically learn their skills on the job. The length of on-the-job training varies for different types of cooks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food. Some cooks learn through an apprenticeship program. Culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef. The length of apprenticeship programs vary but typically last about 1 year. Minimum qualifications for entering an apprenticeship program typically include being at least 17 years old and having a high school diploma or equivalent. Some hotels and restaurants offer their own training programs.
Training
and work-related experience. Although no formal
Licenses, Certifications & Registrations
Many states do not require certification for cooks. Some states and localities require cooks to have a food handler’s certification. For more information, contact your state or local licensing board. Other types of professional certification may lead to higher level or higher paying positions. Information on these certifications is available from CareerOneStop. Work Experience in a Related Occupation Many cooks, particularly those who work in restaurants and private households, learn their skills through work-related experience. Starting as a kitchen helper or food preparation worker allows cooks to learn basic skills, which may lead to opportunities to gain experience in assistant cook or line cook positions. Some work under the guidance of more experienced cooks. Advancement Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare complex dishes. Those interested in advancing should learn new cooking skills and take on increasing responsibility, such as supervising kitchen staff in the absence of a chef. Some cooks train or supervise kitchen staff, and some become head cooks, chefs, or food service managers.
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Pay
the median annual wage for all workers was $50,980.
Job Outlook
Job Outlook Overall employment of cooks is projected to grow 7 percent from 2025 to 2035, much faster than the average for all occupations. About 393,200 openings for cooks are projected each year, on average, over the decade. 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. Employment Projected employment of cooks varies by occupation (see table). Population and income growth are expected to result in greater consumer demand for food at a variety of dining places. People will continue to eat out, buy takeout meals, or have food delivered. New restaurants, cafeterias, and catering services are expected to open, requiring more cooks to prepare meals for this increased consumer demand. In addition, consumers continue to prefer food in restaurants, grocery stores, and other dining venues. To prepare quality meals at these places, many managers and chefs will require experienced cooks. Employment of some cooks is projected to decline, however. For example, short order cooks are being replaced by more versatile restaurant cooks. Cooks Percent change in employment, projected 2025–35 Cooks 7% Cooks and food preparation workers 4% Total, all occupations 3% Note: All Occupations includes all occupations in the U.S. Economy.
What They Do
What Cooks Do
Cooks season and prepare foods, including soups, salads, entrees, and desserts.
Duties
Cooks typically do the following:
- Ensure the freshness of ingredients
- Weigh, measure, and mix ingredients according to recipes
- Bake, grill, or fry meats, fish, vegetables, and other foods
- Boil and steam meats, fish, vegetables, and other foods
- Arrange and garnish food on serving dishes
- Clean work areas, equipment, utensils, and dishes
- Cook, handle, and store food or ingredients
Cooks usually work under the direction of chefs, head cooks, or food service managers. Large restaurants and food service establishments often have multiple menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant cooks or line cooks, work at assigned stations equipped with the stoves, grills, pans, and ingredients they need to prepare food.
Job titles often reflect the principal ingredient cooks prepare or the type of cooking they do, such as fry cook or grill cook.
Cooks use a variety of kitchen equipment, including broilers, grills, slicers, grinders, and blenders.
Cooks' responsibilities vary depending on the type of food service establishment, the size of the facility, and the level of service offered. However, in all establishments, they follow sanitation procedures when handling food. For example, they store food and ingredients at the correct temperatures to prevent bacterial growth.
The following are examples of types of cooks:
Fast food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package food, such as hamburgers and fried chicken, to be kept warm until served. For more information about workers who prepare and serve items in fast-food restaurants, see the profiles on food preparation workers and food and beverage serving and related workers.
Institution and cafeteria cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other establishments. They typically prepare a large quantity of entrees, vegetables, and desserts according to preset menus. However, they sometimes customize meals, such as for diners’ dietary considerations.
Private household cooks, sometimes called personal chefs, plan and prepare meals in private homes, according to the client’s tastes and dietary needs. They pick up groceries and supplies, clean the kitchen, and wash dishes and utensils. They also may cater parties, holiday meals, luncheons, and other events. Private household cooks typically work full-time for one client, although many are self-employed or employed by an agency, regularly preparing meals for multiple clients.
Restaurant cooks prepare a variety of dishes, usually by individual order, in eating establishments. Some restaurant cooks order supplies and help maintain the stock room.
Short order cooks prepare and sometimes serve foods in restaurants and coffee shops that emphasize fast service. For example, they might make sandwiches, fry eggs, and cook french fries, often working on several orders at the same time.
Work Environment
Work Environment
Cooks held about 2.7 million jobs in 2025. Employment in the detailed occupations that make up cooks was distributed as follows:
| Cooks, restaurant | 1,417,500 |
| Cooks, fast food | 640,500 |
| Cooks, institution and cafeteria | 454,000 |
| Cooks, short order | 138,700 |
| Cooks, private household | 35,400 |
| Cooks, all other | 19,700 |
The largest employers of cooks were as follows:
| Food services and drinking places | 76% |
| Healthcare and social assistance | 7 |
| Educational services; state, local, and private | 5 |
| Traveler accommodation | 3 |
| Amusement, gambling, and recreation industries | 2 |
Cooks work in restaurants, schools, hospitals, hotels, and other establishments where food is prepared and served. They often prepare only part of a dish and coordinate with other cooks and kitchen workers to complete meals on time. Some work in private homes.
Cooks stand for long periods and work under pressure in a fast-paced environment. Although most cooks work indoors in kitchens, some may work outdoors at food stands, at catered events, or in mobile food trucks.
Injuries and Illnesses
Kitchens are usually crowded and filled with potential dangers, such as hot ovens or slippery floors. Cooks, all other, in particular, have one of the highest rates of injuries and illnesses of all occupations. ("All other" titles represent occupations with a wide range of characteristics that do not fit into any of the other detailed occupations.)
The most common hazards are slips, falls, cuts, and burns, although injuries are seldom serious. To reduce the risks, cooks wear gloves, long-sleeve shirts, aprons, and nonslip shoes.
Work Schedules
Most cooks work full time, although part-time work is common. Work schedules vary and may include early mornings, late evenings, weekends, and holidays. In school cafeterias and some institutional cafeterias, cooks usually have more regular hours.
Cooks who are employed in schools may work only during the school year, typically for 9 or 10 months. Similarly, cooks who are employed in some resort establishments work only for seasonal operation.
Important Qualities
The following are examples of qualities that are important for these workers to perform their duties. For more information, visit the Employment Projections (EP) skills data page. Attention to detail. Cooks need to listen carefully to orders and follow recipes to prepare dishes correctly. Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing. Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas. Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.
More Information
More Information, Including Links to O*NET
Learn more about cooks by visiting additional resources, including O*NET, a source on key characteristics of workers and occupations.
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Start with ED →Career data and occupational profile text are sourced from the U.S. Bureau of Labor Statistics Occupational Outlook Handbook and Employment Projections program. Education requirements are typical entry-level requirements and may vary by employer, state, occupation or individual circumstance. View the official BLS profile.