Chefs (NOC 6321)

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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 (2017-2019)
Minimum Not published
Median 17.50$
Maximum 25.00$
Job prospect
Employment in 2018
Skill level
Technical (usually a college or secondary school vocational diploma)

Nature of work

This unit 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.

Main 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
  • - Continued…
  • - 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.

Employment requirements

  • * Completion of secondary school is usually required.
  • * Cook's trade certification, which is available in all provinces and territories, 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 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.

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