The U.S. Department of Labor has developed an automated occupational information database, O*NET, that identifies and describes work content, work skills, and training requirements for all jobs across the country in all sectors of the economy. Much of the occupational information contained in this report is derived directly from the O*NET database, and supplemented with information from the Bureau of Labor Statistics, Census Bureau, and Labor Market and Career Information.
| Industry | % of Chefs and Head Cooks employed | Annual Growth Rate |
|---|---|---|
| Restaurants and other eating places | 47.5 | 2.75 |
| Special food services | 9.6 | 1.82 |
| Traveler accommodation | 9.5 | 2.62 |
| Other amusement and recreation industries | 5.2 | 2.74 |
| Continuing care, assisted living facilities | 2.6 | 4.02 |
| 2022 Statewide average hourly wage | $23.27 |
| 2022 National average hourly wage | $28.95 |
| 2020 National employment | 110,700 |
| 2020 Texas employment | 5,046 |
| Texas projected employment by 2030 | 6,907 |
| Texas projected annual employment and Turnover openings through 2030 | 950 |
| Region | Employment | Projected Employment 2030 | Projected Annual Openings 2030 |
Annual Growth Rate |
Average Income |
|---|---|---|---|---|---|
| Texas (all regions) | 5,046 | 6,907 | 950 | 3.19% | $48,402.00 |
| Top 10 Relevant Knowledge Areas | Relevant Importance Levels |
|---|---|
| Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
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| Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
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| Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
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| Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. |
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| Personnel and Human Resources Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. |
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| Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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| Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
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| English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
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| Public Safety and Security Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. |
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| Economics and Accounting Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data. |
| Top 10 Relevant Skill Areas | Relevant Importance Levels |
|---|---|
| Coordination Adjusting actions in relation to others' actions. |
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| Speaking Talking to others to convey information effectively. |
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| Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
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| Time Management Managing one's own time and the time of others. |
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| Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
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| 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. |
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| Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. |
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| Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
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| Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job. |
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| Service Orientation Actively looking for ways to help people. |
| Top 10 Relevant Abilities | Relevant Importance Levels |
|---|---|
| Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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| Oral Expression The ability to communicate information and ideas in speaking so others will understand. |
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| Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
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| Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. |
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| Speech Clarity The ability to speak clearly so others can understand you. |
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| Speech Recognition The ability to identify and understand the speech of another person. |
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| Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
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| Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
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| Originality The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
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| Near Vision The ability to see details at close range (within a few feet of the observer). |
For more information about chefs,see Career Outlook: “Interview with a Chef” [PDF]