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Summary Report for:
35-2013.00 - Cooks, Private Household

Prepare meals in private homes. Includes personal chefs.

Sample of reported job titles: Certified Personal Chef (CPC), Personal Chef, Private Chef

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Tasks  |  Tools & Technology  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Detailed Work Activities  |  Work Context  |  Job Zone  |  Education  |  Credentials  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings  |  Additional Information

Tasks

  • Plan menus according to employers' needs and diet restrictions.
  • Stock, organize, and clean kitchens and cooking utensils.
  • Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
  • Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
  • Keep records pertaining to menus, finances, and other business-related issues.
  • Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
  • Shop for or order food and kitchen supplies and equipment.
  • Specialize in preparing fancy dishes or food for special diets.
  • Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
  • Create and explore new cuisines.
  • Serve meals and snacks to employing families and their guests.
  • Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.

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Tools & Technology

Tools used in this occupation:

  • Anti cut gloves — Butchers' gloves
  • Basters or basting brushes — Basting brushes; Poultry basters
  • Commercial use cutlery — Kitchen shears
  • Commercial use icing sets or bags — Icing piping tips
  • Domestic baking sheets — Metal baking sheets
  • Domestic can or bottle openers — Corkscrews
  • Domestic convectional ovens — Convection ovens
  • Domestic cutting boards — Cutting boards
  • Domestic dish washers — Dishwashers
  • Domestic food processors — Food processors
  • Domestic food scrapers — Bench scrapers
  • Domestic forks — Carving forks; Meat forks
  • Domestic frying pans — Kitchen skillets
  • Domestic garlic press — Garlic presses
  • Domestic graters — Graters
  • Domestic indoor electric grills — Electric grills
  • Domestic kitchen or diet scales — Digital scales
  • Domestic kitchen or food thermometers — Deep-fat thermometers; Kitchen thermometers; Oven thermometers; Refrigerator thermometers (see all 5 examples)
  • Domestic kitchen spatulas — Fish spatulas; Offset spatulas; Omelet spatulas; Slotted turners
  • Domestic kitchen timers — Digital kitchen timers
  • Domestic kitchen tongs — Locking tongs
  • Domestic kitchen wire whips — Wire whisks
  • Domestic knife sharpeners — Knife sharpening tools
  • Domestic knives — Bakers' knives; Boning knives; Scorers; Serrated knives (see all 7 examples)
  • Domestic mandolin — Mandolines
  • Domestic measuring cups — Measuring cup sets
  • Domestic measuring spoons — Measuring spoon sets
  • Domestic melon or butter baller — Melon ballers
  • Domestic microwave ovens — Countertop microwaves
  • Domestic mixers — Stand mixers
  • Domestic mixing bowls — Mixing bowls
  • Domestic muffin pans — Muffin pans
  • Domestic rolling pins — Rolling pins
  • Domestic saucepans — Saucepans
  • Domestic saute pans — Nonstick saute pans; Saute pans
  • Domestic serving utensils — Ladles; Serving spoons
  • Domestic spoons — Perforated spoons
  • Domestic stock pots — Stockpots
  • Domestic strainers or colanders — Colanders; Fat skimmers
  • Domestic wooden spoons — Wooden spoons
  • Dough knife — Pastry cutters
  • Label making machines — Labelmakers
  • Laser printers — Computer laser printers
  • Notebook computers — Laptop computers
  • Pen or flash drive — Thumb drives
  • Potato mashers
  • Rulers — Kitchen rulers
  • Tablet computers
  • Vegetable peeler — Swivel peelers; Vegetable peelers

Technology used in this occupation:

  • Accounting software — Cost tracking software; Intuit QuickBooks Hot technology
  • Calendar and scheduling software — Work scheduling software
  • Data base user interface and query software — APPCA Personal Chef Office; Cooking e-books
  • Electronic mail software — Email software
  • Internet browser software — Web browser software
  • Inventory management software — Food inventory software
  • Video creation and editing software — YouTube Hot technology
  • Web page creation and editing software — WordPress

Hot technology Hot Technology — a technology requirement frequently included in employer job postings.

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Knowledge

  • Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
  • Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

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Skills

  • Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Service Orientation — Actively looking for ways to help people.
  • Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
  • Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
  • Speaking — Talking to others to convey information effectively.
  • Time Management — Managing one's own time and the time of others.

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Abilities

  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
  • Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
  • Fluency of Ideas — The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
  • Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Written Comprehension — The ability to read and understand information and ideas presented in writing.
  • Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
  • Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
  • Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
  • Speech Recognition — The ability to identify and understand the speech of another person.
  • Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.

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Work Activities

  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
  • Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
  • Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
  • Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
  • Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
  • Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
  • Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

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Detailed Work Activities

  • Plan menu options.
  • Store supplies or goods in kitchens or storage areas.
  • Prepare foods for cooking or serving.
  • Prepare breads or doughs.
  • Compile data or documentation.
  • Cook foods.
  • Order materials, supplies, or equipment.
  • Coordinate activities of food service staff.
  • Create new recipes or food presentations.
  • Serve food or beverages.
  • Plan special events.

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Work Context

  • Spend Time Standing — 88% responded “Continually or almost continually.”
  • Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 79% responded “Continually or almost continually.”
  • Structured versus Unstructured Work — 70% responded “A lot of freedom.”
  • Electronic Mail — 50% responded “Every day.”
  • Freedom to Make Decisions — 65% responded “A lot of freedom.”
  • Time Pressure — 63% responded “Every day.”
  • Importance of Being Exact or Accurate — 33% responded “Extremely important.”
  • Telephone — 54% responded “Once a week or more but not every day.”
  • Indoors, Environmentally Controlled — 50% responded “Every day.”
  • Spend Time Making Repetitive Motions — 29% responded “Continually or almost continually.”
  • Face-to-Face Discussions — 38% responded “Once a week or more but not every day.”
  • Contact With Others — 29% responded “Contact with others most of the time.”
  • Exposed to Minor Burns, Cuts, Bites, or Stings — 39% responded “Once a year or more but not every month.”
  • Frequency of Decision Making — 38% responded “Never.”
  • Impact of Decisions on Co-workers or Company Results — 29% responded “Very important results.”

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Job Zone

Title Job Zone Three: Medium Preparation Needed
Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
Related Experience Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include food service managers, travel guides, electricians, agricultural technicians, barbers, nannies, and medical assistants.
SVP Range (6.0 to < 7.0)

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Education


Percentage of Respondents
Education Level Required
33   Post-secondary certificate Help
29   High school diploma or equivalent Help
17   Some college, no degree

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Credentials

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Interests

Interest code: ARC

  • Artistic — Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
  • Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
  • Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

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Work Styles

  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Integrity — Job requires being honest and ethical.
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
  • Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
  • Initiative — Job requires a willingness to take on responsibilities and challenges.
  • Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  • Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  • Persistence — Job requires persistence in the face of obstacles.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.

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Work Values

  • Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
  • Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
  • Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.

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Related Occupations

35-1011.00 Chefs and Head Cooks
51-3011.00 Bakers

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Wages & Employment Trends

Median wages (2015) $12.65 hourly, $26,300 annual
State wages Local Salary Info
 
Employment (2014) 36,000 employees
Projected growth (2014-2024) Little or no change (-1% to 1%) Little or no change (-1% to 1%)
Projected job openings (2014-2024) 9,700
State trends Employment Trends
 
Top industries (2014)

Source: Bureau of Labor Statistics 2015 wage data external site and 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

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Sources of Additional Information

Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

  • Cooks external site. Bureau of Labor Statistics, U.S. Department of Labor. Occupational Outlook Handbook, 2016-17 Edition.

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