What does a chef/cook do?
A chef/cook works in a hospitality setting to prepare meals or other food items for diners. They typically work in a large, commercial kitchen, using equipment like stoves, ovens, combi ovens, deep fryers, grills, walk-in refrigerators, and more. However, some chefs/cooks may be required to work in a very small space, like a food truck or yacht kitchen.
A chef/cook’s daily work usually consists of several distinct tasks: mise en place (gathering and preparation of ingredients and cooking supplies), cooking or assembling dishes and accompaniments, plating meals, and cleaning their workstations after service. In upmarket and fine dining establishments, a chef may only be responsible for preparing one course or one type of food (e.g., appetizers or fish cookery). Similarly, in casual or fast-food establishments, a cook or line cook may also have a singular duty during food service (e.g., grilling hamburgers).
In addition to restaurants, bars, and diners, chefs/cooks can also work at hotels and resorts, educational facilities, long-term care homes, events and event venues, film sets, and on boats or cruise ships. Private chefs often work for clients at their own residences or at catered parties.
Chef/cook skills and qualifications
A good chef/cook typically possesses strong technical skills alongside numerous soft skills. Here are some key skills and qualifications to look for when reviewing candidates for your chef/cook position:
- In-depth knowledge of food, including ingredients, nutrition, and key recipes
- Mastery of a wide range of food preparation and cooking techniques
- Knife skills
- Knowledge of different styles of cuisine
- Attention to detail and high standards
- Ability to work well in a team
- Strong time-management skills
- Health and safety expertise
Chef/cook experience requirements
While chefs are typically more experienced than cooks, the level of experience to look for in a candidate depends on the seniority of the role and the type of establishment or event you are hiring for. It’s a good idea to prioritize candidates who have previous experience working in a commercial kitchen, particularly in high-pressure environments. However, a combination of a culinary school qualification and some hands-on experience can be a substitute for a candidate having held a previous full-time position, particularly for entry-level roles.
Chef/cook education and training requirements
There are no specific qualifications required for a chef/cook in Canada, but most candidates will have some form of culinary training. They may have completed a Culinary Arts diploma or relevant apprenticeship. Practical training involving work experience in a real kitchen may also be part of a diploma program. In addition, candidates could hold qualifications like The Red Seal Certification or the Food Safety Certification, which is required in many provinces. Depending on the role you’re recruiting for, you might be seeking a chef/cook with specialized training like pastry work or butchery skills.
Chef/cook salary expectations
According to Indeed Salaries, the average salary for a chef in Canada is $63,491 per year, and the average salary for a cook is $61,167 per year. Salaries may be dependent on experience, location, and company.
Job description samples for similar positions
If a chef/cook is not quite what you’re looking for, here are some job descriptions for similar roles to consider:
Chef/cook job description FAQs
What’s the difference between a chef and a cook?
In a professional kitchen, the term chef typically refers to a qualified and highly skilled culinary worker. While a chef may have their own area of expertise, they are usually familiar with a wide range of culinary techniques and food-preparation skills. In restaurants and large kitchens, chefs often work in a hierarchy, with the most senior professional titled the Head Chef or Executive Chef, their second in command, the Sous Chef, followed by Chefs de Partie and Commis Chefs. Cooks are typically responsible for just one type of food preparation within the kitchen, like grilling, frying, or salad-making, and often work in tandem with other cooks. Chefs are more commonly found in the kitchens of upmarket establishments, while cooks might work in fast-food settings, chain restaurants, or diners.
What are the best soft skills for a chef/cook to have?
There are various soft skills or interpersonal skills that can be advantageous in a kitchen environment. In addition to qualities mentioned earlier in this article, like time management, teamwork, and attention to detail, look for candidates who are confident and assertive, demonstrate patience, show consideration for others, communicate clearly and respectfully, and can handle stress well. Kitchens are often high-pressure environments, and candidates with these skills can help to create a positive and supportive work culture.
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