Guide to a Cook Career

There are roughly 1,412,350 professional Cooks working in the United States.

The data further suggests that there will be an increase in the number of Cook job postings in the following decade, making it a perfect time to begin your career as a Cook.

But before you start applying, you might need relevant information pertaining to the role.

That is why we created this guide: to help you learn about what Cooks do, where they work and how to become one.

What Is a Cook?

A Cook is a culinary professional responsible for preparing and cooking food items according to recipes and standards set by the establishment where they work.

They typically work under the direction of a Chef or a Kitchen Manager.

Depending on their specific tasks, Cooks can sometimes be called Line Cooks or Prep Cooks, and they can work at different stations of the kitchen. Cooks can specialize in certain types of food or cooking styles, such as Italian or French cuisine and vegan or vegetarian cuisine.

What Does a Cook Do?

A Cook’s primary duties and responsibilities typically include:

• Ensuring that all ingredients are fresh
• Mixing, preparing and measuring ingredients according to the needs of a recipe
• Baking, grilling or frying meats and other types of food
• Arranging and garnishing the food on a plate
• Cleaning the cooking area of the kitchen

That said, the specific job duties of a particular Cook will vary based on their employer, their position in the kitchen, the size of the kitchen and the establishment where they work. To that end, here are the different types of Cooks based on where they work:

• Fast-food Cooks: Fast-food or short-order Cooks work in quick-service establishments, where they cook and prepare fast-food-type items.
• Institution and cafeteria Cooks: These types of Cooks work in schools, hospitals, business and similar establishments. Usually, they prepare large servings of entrees and side dishes.
• Private Cooks: Like the Private Chef role, Private Cooks work for a single client, often preparing food in the client’s home according to their preferences.
• Restaurant Cooks: These Cooks work in restaurants where they work directly under experienced Chefs. This provides Cooks with opportunity to learn from established kitchen professionals and gain additional skills necessary for their advancement.

Top Skills and Qualities of Successful Cooks

To thrive as a Cook, you will typically need a combination of various skills and experience. Some of the main ones include:

• Adaptability: Adaptable Cooks manage to deliver exceptional dishes in a variety of situations. Additionally, Cooks must adapt to the changing priorities of the stressful kitchen environment, often learning how to quickly prioritize and switch between tasks.
• Creativity: Creative Cooks can identify and try new cooking techniques or utilize different flavors to improve existing dishes.
• Communication: Cooks often interact with other kitchen roles like the Dishwasher the Pastry Chef or similar. In a noisy kitchen environment, being an effective communicator is what might determine the success of the kitchen and quality of dishes that come out of it.
• Refined palate: Cooks need a refined palate to be able to distinguish between different flavors and seasonings in a particular dish.
• Attention to detail: Top Cooks have excellent attention to detail, often being able to recognize the small things. This may include proper chopping techniques for certain ingredients and flavors or garnishes that can enhance the quality of a dish.

How To Become a Cook?

Becoming a Cook usually requires a combination of education and experience. However, it is possible to begin a Cook career without prior professional culinary experience, often in the role of a Prep Cook, Line Cook or similar.

Keep reading to learn about education, training and other requirements for the Cook role.

Education Requirements for Cooks

While most employers don’t require their Cooks to have a formal education, it would certainly help you stand out from the competition.

Attending a culinary school or getting a certification from a vocational program can give you a foundation on which to further build your Cook career.

These programs come in different lengths, typically ranging from a few months to two years, depending on the institution or program. To join, you’ll likely need a high school diploma or GED as pre-requisites.

Training Requirements for Cooks

A significant portion of your training will come from hands-on experience in kitchen settings.

Starting out, you’ll learn the basics of kitchen operations and safety protocols before advancing to more complex food handling and cooking techniques.

If you prefer a more structured approach, you might want to consider apprenticeships.

These programs – often sponsored by culinary institutes, industry associations or trade unions – allow you to learn directly from experienced Chefs.

During your apprenticeship, which typically lasts about a year, you’ll receive training in everything from food safety to knife skills under the guidance of seasoned professionals. Keep in mind that apprenticeship programs may have requirements such as minimum age and educational attainment to ensure you’re ready for the challenges of the culinary world.

Certifications for Cooks

Cooks who have certifications from industry-recognized schools and accreditation programs can typically earn higher salaries than individuals without them.

Some of the courses to consider include:

Certification	Organization	Description
Certified Food Manager	International Food Service Executives Association (IFSEA)	Emphasizes practical management skills and compliance with safety regulations, making it a key credential for those aiming to enhance their careers in food service management
Certified Fundamentals Cook	American Culinary Federation (ACF)	Focuses on foundational cooking techniques, food safety and essential culinary skills
Certified Dietary Manager	Association of Nutrition and Foodservice Professionals (ANFP)	Aimed at professionals overseeing food service operations and ensuring food safety; teaches menu implementation, food purchasing and applying nutrition principles

Cook Salary and Earning Potential

According to the Bureau of Labor Statistics, the average base salary for a Cook in the United States is $36,060 per year or $17.34 per hour.

The top-paying states for Cooks are Hawaii ($45,060) and Washington ($44,410), while the bottom-paying states include Mississippi ($29,010) and West Virginia ($28,090).

As you can see in the map below, a Cook’s salary is greatly influenced by the location of where they work:

Browse the map below for insights into Cook salaries in other U.S. states.

[Source: Bureau of Labor Statistics]

This map is interactive. Hover your mouse over different parts of the map to see detailed data. 

However, aside from the geographic location, a Cook’s salary is also influenced by other factors.

Those who have more experience, work in upscale restaurants and/or have formal culinary education or certifications generally command higher salaries and have an opportunity to progress further in their career.

Explore a Cook’s career progression in the next section.

Pros and Cons of a Cook Career

There are many benefits to being a cook, but there are downsides as well. Explore some of the common Cook pros and cons below.

Pros:

• Opportunity to be creative: Being a Cook means having an opportunity to express your creativity and find novel ways to present and garnish dishes.
• Career advancement opportunities: Cooks can choose several roles to which they can advance their careers. Becoming a Chef, an Executive Chef or a Kitchen Manager are a few of the roles available for Cooks to explore.
• Discounted or free meals: Many Cooks working in restaurants or similar establishments can enjoy the benefit of discounted or even free food.

Cons:

• Long hours: Cooks often work long hours, typically staying at the restaurant for more than eight hours.
• Stress: Cooks often have to perform in a busy kitchen environment, and the stress only increases during busy and peak hours of restaurant operations.
• Low pay early on: Before you can advance in your role and move up to Sous Chef or similar roles, you will have to perform repetitive tasks and face low pay. Only through continued advancement and dedicated improvement can Cooks climb up the ladder and reach better-paying roles.

Quiz: Is Cook the Right Role for You?

Take our quiz and find out whether or not you’re ready to start working as a professional Cook.