chef preparing a meal in a kitchen

Chefs

(NOC 62200)
Annual Earnings
$47,969
Training, Education, Experience and Responsibilities
College Diploma or Apprenticeship, 2 or more years
Job Openings
(2024-2034)
5,550

Career Overview

Chefs direct food preparation and cooking activities, as well as prepare meals and specialty foods. They work in a wide range of establishments, where meals are served to groups, from restaurants to hotels to catered events. Some chefs work in private homes and others work for large food manufacturers, where they create branded food products sold at grocery and other retail outlets.

Chefs must be creative, organized and good with details. They may need to manage a budget, create menus, order and check the quality of the ingredients (especially fresh produce, meat, fish and seafood), and make sure all dishes leaving the kitchen meet quality standards. 

It’s important to have good communication skills, manage and motivate kitchen staff, and be able to respond to last-minute changes or challenges. Chefs must be able to work under pressure, handle many different tasks at once, lead a team and create a positive work environment in the kitchen. Chefs must also have a high standard of personal hygiene and follow all food safety and sanitation standards.

Job Titles

Assistant chef
Banquet chef
Chef
Chef de cuisine
Chef de partie
Chef pâtissier
Cold foods chef
Corporate chef
Entremetier
Executive chef
Executive sous-chef
First sous-chef
Garde-manger chef
Head chef
Head rotisseur
Master chef
Meat chef
Meat, poultry and fish chef
Pasta chef
Pastry chef
Rotisserie chef
Saucier
Second chef
Sous-chef
Specialist chef
Specialty foods chef
Supervising chef
Sushi chef
Working sous-chef

Duties

There are many of types of chefs.

Executive chefs:

  • Plan and organize food preparation and cooking activities of one or more restaurants, hospitals or other establishments with food services
  • Prepare and cook food on a regular basis or for special guests and functions
  • May consult with clients about weddings, banquets and specialty events
  • Plan menus and make sure food meets quality standards
  • Estimate food needs and/or estimate food and labour costs
  • Supervise the activities of sous-chefs, specialist chefs, chefs and cooks
  • Hire and fire staff
  • Arrange kitchen equipment purchases and repairs
  • Oversee kitchen operations and staff
  • Ensure a positive work culture in the kitchen

Sous-chefs:

  • Act as second-in-command and run the kitchen in the absence of the chef
  • Supervise the activities of specialist chefs, chefs, cooks and other kitchen workers
  • Show new cooking techniques and new kitchen equipment to staff
  • May plan menus, order food and kitchen supplies, and prepare and cook meals or specialty foods

Specialist chefs and chefs:

  • Prepare complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables, and dishes of meat, poultry and fish
  • Create decorative food displays for special events such as banquets, weddings or other gatherings
  • Teach cooks food preparation, cooking, plating, garnishing and presentation
  • Create new recipes and plan menus
  • May supervise cooks and other kitchen staff
  • May order food and kitchen supplies

 

Earnings

Earnings is income that workers receive in exchange for their labour. Depending on the type of employment, earnings can be in the form of wages (hourly), salaries (fixed monthly or annual) or self-employed earnings.

Annual Earnings

$47,969

Provincial Hourly Rate

High$31.25/hr
Median$23.00/hr
Low$17.40/hr
Source: B.C. Labour Market Information Office, derived from 2024 Job Bank Wage data

Work Environment

# Workers Employed

11,785

% Employed Full Time

39%
Source: 2021 Census

Chefs work in a range of establishments where meals are served to groups, including restaurants, hotels, hospitals and seniors’ homes. They may also work for catering companies, on cruise ships or private yachts, on military bases or in school cafeterias. Some chefs work in private homes or in large food manufacturing plants.

Chefs work full-time, part-time, on contract or on call. The hours may include early mornings, late evenings, weekends and holidays. The work may also be seasonal, especially at resorts. 

The work of a chef primarily takes place in a kitchen, which may be very large or quite small. Some chefs may have an office to do their administration and paperwork. Many large restaurants and institutional kitchens have modern equipment, convenient work areas and air conditioning. Older, smaller locations may have less comfortable work settings.

By law, kitchens must be well-ventilated, appropriately lit and properly equipped with sprinkler systems to protect against fires; however, even a large kitchen can feel crowded and hot during the busiest times of the day. Chefs may need to work in small areas, lift heavy objects, work near hot ovens and grills, and stand for extended periods of time.

Chefs are under constant time pressure and must make sure they follow quality, safety and sanitation guidelines. Safety is key to avoid risks, including slipping, falling, cuts and burns.

Career Pathways

With training and experience, sous-chefs may advance to executive chef positions. Similarly, executive chefs may progress to managerial positions in food preparation establishments. A chef may progress from a smaller kitchen to a larger establishment or may specialize in an area such as being a private chef for a high-profile businessperson or celebrity. A chef may also choose to open their own restaurant, appear on or host a cooking show, or write a cookbook.

Occupational Interests

It’s important to understand what kinds of occupations align with your interests.

For more about occupational interests visit Skills for the Future Workforce > Characteristics.

Here are the top occupational interest(s) for this career profile:

Enterprising
Enterprising

Education, Training and Skills

Chefs generally need:

  • Secondary school completion and cook's trade certification or equivalent credentials, training and experience
  • Some formal training that is often accompanied by on-the-job training and additional coursework

Sous-chefs, specialist chefs and chefs usually need:

  • Several years of experience in commercial food preparation

Executive chefs usually need:

  • Management training and several years of experience in commercial food preparation, including two years in a supervisory role and experience as a sous-chef, specialist chef or chef

Note: While there is no specific trade certification for chefs, people in this career may have earned a certification as a cook. Trade certification for cooks is available through SkilledTradesBC but is not mandatory for employment. Those who wish to be certified must complete a three-year apprenticeship program.

Apprenticeship programs

Work experience and in-class instruction are part of apprenticeship programs. Some part-time and online programs may be available. To apprentice, workers must be sponsored by an employer. A person who successfully completes an apprenticeship program and the final certification exam earns a Certificate of Qualification. Workers with significant experience in the trade may be able to challenge the certification exam to earn the Certificate of Qualification without completing a formal apprenticeship. For more information on earning a Certificate of Qualification, visit SkilledTradesBC.

To work in other provinces

Cooks (see note above) may need Red Seal certification to work in other provinces. This can be earned by passing an exam and proving significant work experience. 

Workers coming to B.C. 

Chefs who are certified by a regulator elsewhere in Canada can apply for the same certification from the regulator in B.C. Under the terms of the Canadian Free Trade Agreement (CFTA), most applicants who are transferring their credentials from elsewhere in Canada will not be required to complete additional training or testing. However, the B.C. regulator may ask applicants to provide further information, such as a letter of good standing, references or a criminal record check.

Workers who trained outside of Canada

Chefs who trained outside of Canada and have never received certification from a Canadian jurisdiction will likely need a full assessment. Most occupational regulators have a process for assessment and recognize internationally trained applicants. Contact SkilledTradesBC for details on how to apply for certification in B.C.

For information about labour mobility in Canada, visit workersmobility.ca.

View a list of Professional Regulatory Authorities in B.C.

Education programs in B.C.

The following program areas are related to this occupation:

  • Baking/Cooking/Chef Training
EducationPlannerBC Logo
Find out more information about programs offered specifically for this career.

Skills

Every job calls for a certain set of skills. Knowing those skills is the first step in finding a good career fit.

Here, you will find the 10 most relevant workplace skills. Some are more important to achieving success in a certain career than others. These skills may come naturally to you or you may need to gain them through education, training and experience.

See the list of work-related skills below, ranked in order of importance for this career. Check out the list and see if this career matches your skills—take that first step!

Coordination

Adjusting actions in relation to others' actions.

75%
Monitoring

Keeping track of and assessing your performance, other individuals, or organizations to make improvements or take corrective action.

72%
Speaking

Talking to others to share information effectively.

72%
Time Management

Managing one’s own time and the time of others.

72%
Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

68%
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.

68%
Management of Personnel Resources

Motivating, developing and directing people as they work, and identifying the best people for the job.

65%
Social Perceptiveness

Being aware of others’ reactions and understanding why they react as they do.

65%
Judgment and Decision Making

Considering the relative costs and benefits of potential actions to choose the most appropriate one.

65%
Service Orientation

Actively looking for ways to help people.

59%

Labour Market Statistics

Discover data, facts and information that have been gathered and analyzed. Learn about the characteristics of the economy and labour market in B.C.

Employment

Find out about employment types and trends by region and industry.

Employment

11,785
Source: 2021 Census

Employment by Region

Cariboo
Kootenay
Mainland/Southwest
North Coast and Nechako
Northeast
Thompson-Okanagan
Vancouver Island/Coast
Region Employment % Employment of this Occupation
Cariboo 175 1.5%
Kootenay 225 1.9%
Mainland/Southwest 8,030 68.1%
North Coast and Nechako 75 0.6%
Northeast 40 0.3%
Thompson-Okanagan 1,320 11.2%
Vancouver Island/Coast 1,920 16.3%
Source: 2021 Census

Labour Market Outlook

The B.C. Labour Market Outlook is a 10-year forecast of the expected supply and demand for labour in the province. It’s usually updated every year. The purpose is to provide British Columbians with the knowledge to make informed decisions on careers, skills training, education and hiring.

Forecasted Job Openings (2024-2034)

5,550
Source: B.C. Labour Market Outlook

Forecasted Job Openings

Forecasted Employment Growth Rate

Composition of Job Openings

Source: B.C. Labour Market Outlook

Job Openings by Region (2024-2034)

Cariboo
Kootenay
Mainland/Southwest
North Coast and Nechako
Northeast
Thompson-Okanagan
Vancouver Island/Coast
Region Job Openings Avg. Annual Employment Growth
Cariboo 50 0.6%
Kootenay 70 0.9%
Mainland/Southwest 4,090 1.6%
North Coast and Nechako 10 0.8%
Northeast 10 0.3%
Thompson-Okanagan 500 1.2%
Vancouver Island/Coast 820 1.2%
Source: B.C. Labour Market Outlook

Industry Highlights

Learn about the opportunities in B.C.'s major industries, including employment trends, earning potential, locations of work and more.

Forecasted Job Openings by Industry

IndustryJob Openings (2024-2034)
Accommodation and Food Services4,610
Health Care and Social Assistance320
Manufacturing180
Retail Trade140
Information, Culture and Recreation110
For additional industry information, visit the Industry Profiles page.
Source: B.C. Labour Market Outlook

Insights from Industry

While the terms chef and cook are often both used to describe a chef, industry sources say there is a difference. A cook is someone who can put together a meal by following a recipe, whereas a chef uses their formal training to create original dishes. A chef understands flavours and textures and how they go together. They are skilled in complex cooking techniques and can create recipes from scratch using fresh ingredients. A chef is more likely to have a high level of responsibility in the kitchen, which may include deciding what is on the menu. 

Chefs need to stay up to date on new culinary trends and have an idea of what customers are looking for. They need to plan menus months in advance and have a good idea of what will be popular and available. They must understand the cost of specialty items and stay within their budget. They may also need to come up with ideas if a key ingredient becomes unavailable. Since restaurant guests are concerned about how their food is grown or raised, chefs must also stay informed. 

Negotiation and people skills are important tools for a chef. Building relationships with suppliers is also an asset. Getting specialty ingredients at a reasonable price or having the first pick of popular items is key in this competitive industry.

Maintaining a solid network with other chefs, cooks and kitchen workers is an important part of building a strong career. It creates a collaborative industry where culinary professionals support each other, something industry sources say is critical for the success of the chef and the restaurant. 

Some chefs raise their profile and personal brand through social media, such as Instagram. They create a fan base by showcasing new dishes, specialties and other unique talents.

Resources