Job Zone Information for:
35-1011.00 - Chefs and Head Cooks
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 hydroelectric production managers, travel guides, electricians, agricultural technicians, barbers, court reporters, and medical assistants.|
|SVP Range||(6.0 to < 7.0)|
There are 4 recognized apprenticeable specialties associated with this occupation:
Cook, Pastry; Cook, Pastry (Hotel & Restaurant); Baker (Hotel and Restaurant); Chief, Cook (Water Transportation)
To learn about specific apprenticeship opportunities, please consult the U.S. Department of Labor State Apprenticeship Information website.
For general information about apprenticeships, training, and partnerships with business, visit the U.S. Department of Labor Office of Apprenticeship website.