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.
Executive chefs plan and direct food preparation/cooking activities of several like establishments; plan menus and estimate food quantities/costs; ensure standards of quality are met; supervise sous-chefs, specialist chefs, chefs, and cooks; and recruit/hire staff.
Sous-chefs supervise specialist chefs, chefs, and cooks; demonstrate new techniques and equipment to staff; prepare/cook meals; and may plan menus/food requirements.
Specialist chefs and chefs prepare and cook complete meals or specialty foods; instruct cooks in food preparation/presentation; supervise cooks; and may plan menus and requisition foods.
Meat, Poultry and Fish Chef
Chefs work in restaurants, hotels, hospitals/other health care institutions, central food commissaries, clubs, and similar establishments and aboard ships.
Here are some schools that have programs related to this career: