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OaSIS 2025 Version 1.0
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62200.01 – Head Chefs

Head chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods.

Overview

Example job titles

  • Chef
  • Executive chef
  • Head chef

Core competencies

  • Coordinating to direct cooks, sous-chefs and other kitchen staff to ensure everyone understands their roles and responsibilities and communicate issues or timing with front of house staff
  • Time Management to organize kitchen staff so dishes are prepared and served promptly, especially during peak hours, to meet customer expectations
  • Multitasking to direct cooks, sous-chefs, and other staff members while also attending to their own cooking duties
  • Fluency of Ideas to quickly think of creative solutions to kitchen issues and create new dish ideas based on market prices and availability
  • Stress Tolerance to remain focused in a hectic environment while managing multiple orders and coordinating staff
  • Knowledge in Hospitality to effectively anticipate and address guest preferences, increase customer satisfaction and offer original food options

Main duties

This group performs some or all of the following duties:

  • Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
  • Consult with clients regarding weddings, banquets and specialty functions
  • Plan menus and ensure food meets quality standards
  • Estimate food requirements and may estimate food and labour costs
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Arrange for equipment purchases and repairs
  • Recruit and hire staff
  • May prepare and cook food on a regular basis, or for special guests or functions.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.
  • Executive chefs may progress to managerial positions in food preparation establishments.
  • There is some mobility among the various types of chefs in this unit group.

Similar occupations classified elsewhere

Exclusions:

  • Cooks (63200)
  • Restaurant and food service managers (60030)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

62 – Retail sales and service supervisors and specialized occupations in sales and services

Sub-major group

622 – Specialized services occupations

Minor group

6220 – Specialized occupations in services

Unit group

62200 – Chefs

Occupational profile

62200.01 – Head Chefs

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.