Cooks (NOC 6322)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2016-2018)
Minimum Not published
Median 13.25$
Maximum 19.50$
Job prospect
(2017-2021)
Employment in 2016
65,000
Skill level
Technical (usually a college or secondary school vocational diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.

Main duties

  • Cooks perform some or all of the following duties:
  • - Prepare and cook complete meals or individual dishes and foods
  • - Prepare and cook special meals for patients as instructed by dietitian or chef
  • - Schedule and supervise kitchen helpers
  • - Continued…
  • - Oversee kitchen operations
  • - Maintain inventory and records of food, supplies and equipment
  • - May set up and oversee buffets
  • - May clean kitchen and work area
  • - May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
  • - May hire and train kitchen staff.
  • * Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

Employment requirements

  • * Completion of secondary school is usually required.
  • * Completion of a three-year apprenticeship program for cooks or Completion of college or other program in cooking or Several years of commercial cooking experience are required.
  • * Trade certification is available, but voluntary, in all provinces and territories.
  • * Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

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Information on the occupation