Also called: Hibachi Chef
Cooks on a flat grill right in front of diners while doing knife tricks and jokes.
A teppanyaki chef flips shrimp into his hat, builds an onion volcano, cooks fried rice for ten guests at once, and keeps the whole table laughing.
Estimate; tips can add a lot.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. Restaurant training; showmanship practice.
Ways in: On-the-job training. Training cost: Get paid while you train.
Majors to look at: Culinary Arts.
Growing faster than average (about 5% over 10 years). Tracks restaurant cook growth.
Low risk for 10 years. Cooking on the grill in front of guests is live performance; that's the whole point.
Age 18+. One way to start: Apply to hibachi restaurants (Benihana or local spots) as a chef trainee; they teach the tricks
Classes: Drama, Culinary arts CTE, Japanese.
Official data: O*NET occupation 35-2014.
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.