Also called: Second Chef, Kitchen Manager
The executive chef's second-in-command who runs the line and the cooks day to day.
You build the schedule, check every plate that leaves during service, place orders, and train new cooks. When the chef is out, the kitchen is yours. It is the main stepping-stone to running your own kitchen.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 2 years after high school. Several years of cooking; culinary degree optional.
Ways in: On-the-job training, 2-year college, Trade school, 4-year college. Training cost: Get paid while you train.
Majors to look at: Culinary Arts, Culinary Management.
Growing faster than average (about 7% over 10 years). Grouped with chefs and head cooks.
Low risk for 10 years. Software handles ordering and schedules; running the line and training cooks during service stays human.
Classes: Culinary arts CTE, Business, Chemistry.
Official data: O*NET occupation 35-1011.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.