Chefs
(NOC 6321)
in All Sales and ServiceThis 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
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Compared to: All Sales and Service
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
MaximumAnnual Pay
$10,196
Minimum$29,137
Median$55,573
MaximumCompared to: All Sales and Service
Hourly Pay
$10.70
Minimum$12.50
Median$21.17
MaximumAnnual Pay
$2,949
Minimum$16,629
Median$45,086
MaximumAbout 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
employed in 2016
employed full-time
self employed
median age
Compared to: All Sales and Service
employed in 2016
employed full-time
self employed
median age
Where will I likely work?
Halifax
Cape Breton
Annapolis Valley
Southern
Northern
Compared to: All NS Occupations
Halifax
Northern
Annapolis Valley
Cape Breton
Southern
Top Industries of Employment
Accommodation and Food Services
Health Care and Social Assistance
Information, Culture & Recreation
Retail Trade
Public Administration
What is the age of Employment?
35-44
25-34
45-54
55-64
15-24
Compared to: All Sales and Service
25-34
35-44
55-64
Top levels of education
College certificate or diploma
$23,756 median annual incomeTrades certificate
$30,684 median annual incomeHigh school
$16,553 median annual incomeBachelor's degree
$20,892 median annual incomeLess than high school
$14,608 median annual incomeCompared to: All Sales and Service
High school
$12,982 median annual incomeCollege certificate or diploma
$19,514 median annual incomeLess than high school
$9,486 median annual incomeBachelor's degree
$20,807 median annual incomeTrades certificate
$18,797 median annual incomeEducation & training
Adult high school/secondary diploma programs
This program is typically offered at the high school level.The Nova Scotia School for Adult Learning (NSSAL) administers, coordinates, and supports the development and delivery of adult education programs through learning partners in Nova Scotia. Our learning partners include the Nova Scotia Community College, Adult High Schools, Université Sainte-Anne, and community-based learning organizations that offer tuition-free programming across the province. NSSAL offers clear, accessible pathways from adult basic education to a high school credential or GED, empowering Nova Scotians to achieve their learning and employment goals.
Institutions providing this program
Siège Social: 1695, Route 1
Pointe-de-l'Église, NS B0W 1M0
(902) 769-2114
PO Box 220
Halifax, NS B3J 2M4
(866) 679-6722
Various, NS
Various, NS
Baking and pastry arts/baker/pastry chef
This program is typically offered at the trades/college level.This instructional program class includes 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
21 Woodlawn Road
Dartmouth, NS B2W 2R7
(902) 491-4900
236 Belcher Street
Kentville, NS B4N 0A6
(902) 678-7341
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 includes 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
21 Woodlawn Road
Dartmouth, NS B2W 2R7
(902) 491-4900
236 Belcher Street
Kentville, NS B4N 0A6
(902) 678-7341
75 High Street
Bridgewater, NS B4V 1V8
(902) 543-4608
PO Box 820, 39 Acadia Avenue
Stellarton, NS B0K 1S0
(902) 752-2002
226 Reeves Street
Port Hawkesbury, NS B9A 2A2
(902) 625-2380
PO Box 1042, 1240 Grand Lake Road
Sydney, NS B1P 6J7
(902) 563-2450
Department of Labour and Advanced Education 2021 Brunswick Street, PO Box 578
Halifax, NS B3J 2S9
(800) 494-5651
Employment requirements & contacts
Regulations
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.
Contacts
Additional resources
There are no additional resources for this occupation.