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.
Banquet Chef
11
Chef De Cuisine
5
Executive Chef
73
Head Chef
18
Kitchen Chef
38
Master Chef
5
Pastry Chef
12
Sous Chef
30
Sushi Chef
1
2012: 3,490 2014: 3,700
New: 110
Replacement: 60
(Total: 170)
Minimum education:
High school diploma or equivalent
Work experience:
5 years or more
On-the-job training:
None
Education level achieved by workers
Sources: New York State Department of Labor, U.S. Department of Labor.