Chefs

(NOC 6321)

in All Sales and Service

This group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

Job Outlook

Good

Read more

  • Estimate Moderate growth employment change, 2017-2019
  • Estimate 105 openings due to growth and retirements, 2017-2019
  • Estimate Moderate rate of unemployment in 2016

Compared to: All Sales and Service

  • Estimate Decline slightly employment change, 2017-2019
  • Estimate 5260 openings due to growth and retirements, 2017-2019
  • Estimate Moderate rate of unemployment in 2016

The employment outlook over the next few years for this occupational group is “good”, which indicates the chances of a qualified individual finding work is better than average when compared to other occupations in Nova Scotia. This is a fairly large occupation in Nova Scotia so job opportunities occur fairly regularly. The number employed in this occupation is expected to grow moderately over the next few years, which will likely provide some additional opportunities for employment. With a large percent of workers being 55 years of age and older, retirements are expected to be a key contributor to employment opportunities over the coming years. Chefs most commonly work full-time hours. Furthermore, the jobs are typically permanent positions. With employment conditions being somewhat seasonal, periods of downtime or layoff throughout the year affect some workers.

The median employment income for 59% of Chefs who worked full-time, year-round in 2015 was $36,746. Across all occupations in Nova Scotia, 59% of those who worked full-time year round had a median employment income of $43,600.
(Source: 2016 Census)

Hourly Pay

$11.00

Minimum

$15.38

Median

$22.89

Maximum

Annual Pay

$10,196

Minimum

$29,137

Median

$55,573

Maximum

Compared to: All Sales and Service

Hourly Pay

$10.70

Minimum

$12.50

Median

$21.17

Maximum

Annual Pay

$2,949

Minimum

$16,629

Median

$45,086

Maximum

About the job

Nature of work

This group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

Job duties

Executive chefs perform some or all of the following 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.

Sous-chefs perform some or all of the following duties:

  • 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.

Chefs and specialist chefs perform some or all of the following duties:

  • 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.
  • Instruct cooks in preparation, cooking, garnishing and presentation of food.
  • Create new recipes.
  • Supervise cooks and other kitchen staff.
  • May plan menus.
  • May requisition food and kitchen supplies.

Sample job titles

  • assistant chef
  • banquet chef
  • chef
  • executive chef
  • head chef
  • master chef
  • pastry chef
  • sous-chef
  • specialty foods chef
  • supervising chef

Skills

This work requires initiative, imagination, and creativity. Knowledge of basic nutrition and cooking methods is needed. You should understand and apply the rules of hygiene, sanitation, and occupational safety. Organization, time management, and the ability to perform under pressure are important. You must have good physical health, physical stamina, and manual dexterity. You will be required to establish good working relationships with a variety of co-workers and customers and display a professional attitude.

Job requirements

  • Completion of high school is usually required.
  • Cook's trade certification, which is available in Nova Scotia, or equivalent credentials, training and experience, are required.
  • Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
  • Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
  • Red Seal Endorsement (RSE) for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
  • Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.

Other considerations

There is some mobility among the various types of chefs in this group. Executive chefs may progress to managerial positions in food preparation establishments.

By the numbers

Quick look

1,105

employed in 2016

90.7%

employed full-time

10.4%

self employed

28.1%
Icons/female Created with Sketch.
71.9%
Icons/male Created with Sketch.
37.4

median age

Compared to: All Sales and Service

102,605

employed in 2016

59.4%

employed full-time

6.2%

self employed

60.1%
Icons/female Created with Sketch.
39.9%
Icons/male Created with Sketch.
37

median age

Where will I likely work?

60.5%

Halifax

11.7%

Cape Breton

10.5%

Annapolis Valley

10.2%

Southern

7.4%

Northern

Compared to: All NS Occupations

47.0%

Halifax

15.6%

Northern

12.9%

Annapolis Valley

12.7%

Cape Breton

11.8%

Southern

Top Industries of Employment

85.1%

Accommodation and Food Services

5.0%

Health Care and Social Assistance

2.3%

Information, Culture & Recreation

1.8%

Retail Trade

1.4%

Public Administration

What is the age of Employment?

28.1%

35-44

27.0%

25-34

25.8%

45-54

10.1%

55-64

10.1%

15-24

Compared to: All Sales and Service

35.7%

25-34

28.6%

35-44

21.4%

55-64

Top levels of education

33.7%

College certificate or diploma

$23,756 median annual income
24.0%

Trades certificate

$30,684 median annual income
20.3%

High school

$16,553 median annual income
10.2%

Bachelor's degree

$20,892 median annual income
7.7%

Less than high school

$14,608 median annual income

Compared to: All Sales and Service

40.4%

High school

$12,982 median annual income
19.9%

College certificate or diploma

$19,514 median annual income
18.8%

Less than high school

$9,486 median annual income
10.0%

Bachelor's degree

$20,807 median annual income
8.0%

Trades certificate

$18,797 median annual income

Education & training

Adult high school/secondary diploma programs

This program is typically offered at the high school level.

This instructional program class comprises any program that defines the prescribed requirements, specified by the appropriate jurisdiction, for the completion of and graduation from a secondary school program of academic subject matter offered for adult learners outside of the regular secondary school program. This does not include adult compensatory education programs resulting in completion of a high school equivalency certificate or diploma.

Institutions providing this program

Universite Sainte-Anne

Siège Social: 1695, Route 1

Pointe-de-l'Église, NS B0W 1M0

(902) 769-2114

Nova Scotia Community College - Annapolis Valley Campus

50 Elliott Road

Lawrencetown, NS B0S 1M0

(902) 825-3491

Nova Scotia Community College - Cumberland Campus

PO Box 550, 1 Main Street

Springhill, NS B0M 1X0

(902) 597-3737

Nova Scotia Community College - Akerley Campus

21 Woodlawn Road

Dartmouth, NS B2W 2R7

(902) 491-4900

Nova Scotia Community College - Burridge Campus

372 Pleasant Street

Yarmouth, NS B5A 2L2

(902) 742-3501

Nova Scotia Community College - Kingstec Campus

236 Belcher Street

Kentville, NS B4N 0A6

(902) 678-7341

Nova Scotia Community College - Lunenburg Campus

75 High Street

Bridgewater, NS B4V 1V8

(902) 543-4608

Nova Scotia Community College - Institute of Technology Campus

5685 Leeds Street

Halifax, NS B3K 2T3

(902) 491-6722

Nova Scotia Community College - Pictou Campus & School of Fisheries

PO Box 820, 39 Acadia Avenue

Stellarton, NS B0K 1S0

(902) 752-2002

Nova Scotia Community College - Shelburne Campus

PO Box 760, 1575 Lake Road

Shelburne, NS B0T 1W0

(902) 875-8640

Nova Scotia Community College - Strait Area Campus & Nautical Institute

226 Reeves Street

Port Hawkesbury, NS B9A 2A2

(902) 625-2380

Nova Scotia Community College - Marconi Campus

PO Box 1042, 1240 Grand Lake Road

Sydney, NS B1P 6J7

(902) 563-2450

Nova Scotia Community College - Truro Campus

36 Arthur Street

Truro, NS B2N 1X5

(902) 893-5385

Baking and pastry arts/baker/pastry chef

This program is typically offered at the trades/college level.

This instructional program class comprises any program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. These programs include courses in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

Institutions providing this program

Nova Scotia Community College - Akerley Campus

21 Woodlawn Road

Dartmouth, NS B2W 2R7

(902) 491-4900

Nova Scotia Community College - Kingstec Campus

236 Belcher Street

Kentville, NS B4N 0A6

(902) 678-7341

Apprenticeship Training

Department of Labour and Advanced Education 2021 Brunswick Street, PO Box 578

Halifax, NS B3J 2S9

(800) 494-5651

Food preparation/professional cooking/kitchen assistant

This program is typically offered at the trades/college level.

This instructional program class comprises any program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. These programs include courses in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.

Institutions providing this program

Nova Scotia Community College - Akerley Campus

21 Woodlawn Road

Dartmouth, NS B2W 2R7

(902) 491-4900

Nova Scotia Community College - Kingstec Campus

236 Belcher Street

Kentville, NS B4N 0A6

(902) 678-7341

Nova Scotia Community College - Lunenburg Campus

75 High Street

Bridgewater, NS B4V 1V8

(902) 543-4608

Nova Scotia Community College - Pictou Campus & School of Fisheries

PO Box 820, 39 Acadia Avenue

Stellarton, NS B0K 1S0

(902) 752-2002

Nova Scotia Community College - Strait Area Campus & Nautical Institute

226 Reeves Street

Port Hawkesbury, NS B9A 2A2

(902) 625-2380

Nova Scotia Community College - Marconi Campus

PO Box 1042, 1240 Grand Lake Road

Sydney, NS B1P 6J7

(902) 563-2450

Apprenticeship Training

Department of Labour and Advanced Education 2021 Brunswick Street, PO Box 578

Halifax, NS B3J 2S9

(800) 494-5651

Employment requirements & contacts

Regulations

Cook

Certificate of Qualification (Voluntary): This job is a designated trade in Nova Scotia. Employers may require certification, however, a certificate is not needed to legally work in this job.

Regulating body:
Nova Scotia Apprenticeship Agency
2021 Brunswick Street, PO Box 578
Halifax, NS B3J 2S9
(800) 494-5651
(902) 424-0717

Contacts

Canadian Culinary Federation, Halifax Branch
Halifax, NS
Tel: (902) 876-0835
Nova Scotia Apprenticeship Agency
2021 Brunswick Street, PO Box 578
Halifax, NS B3J 2S9
Tel: (800) 494-5651
Fax: (902) 424-0717
Nova Scotia Tourism Talent
2089 Maitland Street
Halifax, NS B3K 2Z8
Tel: (800) 948-4267
Fax: (902) 422-0184
Nova Scotia Tourism Human Resource Sector Council
2089 Maitland Street
Halifax, NS B3K 2Z8
Tel: (902) 422-5853
Fax: (902) 422-0184

Additional resources

There are no additional resources for this occupation.

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