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Culinarians Day: July 25, 2023

Press Release Number CB23-SFS.106

From the Bureau of Labor Statistics, Occupational Outlook Handbook, What Chefs and Head Cooks Do:

Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.

Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.”

Key Stats

Source: 2021 American Community Survey (ACS) 1-year estimates.

Note: The table above is scrolled to the section with Chefs and head cooks, First-line supervisors of food preparation serving workers, Cooks, Food preparation workers, etc. Click on the image for the full table with over 550 occupations.

More Stats

Source: Monthly Retail Trade Survey (includes food services stores): 1992 to 2023, U.S. Total — Sales - Monthly.

  • NAICS 722, Food Services and Drinking Places
  • NAICS 7224, Drinking Places (Alcoholic Beverages)
  • NAICS 7225, Restaurants and Other Eating Places
  • NAICS 722511, Full-Service Restaurants

Source: 2021 Service Annual Survey (SAS) and administrative data.

From the 2017 Economic Census:

From the Newsroom  /  Stats for Stories:

From Census Bureau > History:

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Page Last Revised - July 6, 2023
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