62200 – Chefs

Lead statement

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

Main 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.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Demonstrate new cooking techniques and new equipment to cooking staff
• May plan menus and requisition food and kitchen supplies
• May prepare and cook meals or specialty foods.
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

Employment requirements

• Cook's trade certification or equivalent credentials, training and experience are required.
• The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCF) are available to qualified chefs.
• Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
• Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity andexperience as a sous-chef, specialist chef or chef.
• Completion of secondary school is usually required.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.

Example job titles

chef de cuisine · chef · head chef · executive chef · executive sous-chef · second chef · sous-chef · working sous-chef · master chef · pasta chef · pastry chef · chef pâtissier · rotisserie chef · saucier · specialist chef · sushi chef

Wages (per hour)

Source: Job Bank wages, 2025 release (ESDC). Low and high are the 10th and 90th percentiles.