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In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.
The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used.
Here is how this occupation has been classified over time.
2006 NOC
2006 NOC-S
2011 NOC
2016 NOC
2021 NOC
2023 OaSIS
Chefs' duties and responsibilities vary from one organization to another but, in general, they:
There is an established hierarchy of chefs within a kitchen, known as the Brigade system, to increase how effectively a kitchen is run. The levels are:
Where a number of chefs work for the same employer, they usually specialize in preparing particular types of foods. For example, they may be:
The smaller the kitchen operation, the more these roles will be combined and the fewer chefs will be present. Some food establishments may only employ one or two chefs, and their duties may even include bringing the meals out to the customers.
Working conditions for chefs vary with the type of organization. Large establishments may have modern equipment, well-lighted work areas and air conditioning. Older and smaller establishments may not be as well equipped.
Chefs frequently work in close quarters that can be very noisy, especially during busy periods. They must stand for hours at a time and work near hot ovens and grills. Some lifting up to 20 kilograms routinely is required. Some food establishments may have the kitchen area hidden from customer view, while others may have it visible, or even featured as a central focus of the establishment, as a form of entertainment.
Work hours vary depending on the type and size of the establishment. Prep work can begin in the early morning, and kitchens may be required to remain open until late evening after last call at liquor-serving establishments. Large establishments that are open 24 hours a day typically have 2 to 3 shifts a day. Holiday, weekend work and overtime is common.
In Alberta, this occupation is part of 1 or more 2006 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff
Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions
Interest in planning menus
To identify or change your interest codes, complete the Interests Exercise in CAREERinsite.
The interest code helps you figure out if you’d like to work in a particular occupation.
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective, and Social.
Each set of 3 interest codes for this NOC group is listed in order of importance.
A code in capital letters means it’s a strong fit for the occupation.
A code in all lowercase letters means the fit is weaker.
To fill in or change the values for your abilities, complete the Abilities Exercise in CAREERinsite.
A Quick Guide
You are born with abilities that help you process certain types of information and turn it into action. These abilities influence which skills you can learn more easily.
The abilities or aptitudes shown for this NOC group come from the General Aptitude Test Battery (GATB). The GATB measures 9 aptitudes. It groups them into 3 categories: mental, visual, and physical.
The abilities scores range from 1 to 5, with 5 being stronger.
Chefs need:
They should enjoy planning and organizing menus and methods, supervising the work of others, and using tools and equipment to perform tasks requiring precision.
In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
This chart shows which job skills are currently in highest demand for this occupational group. It was created using this occupation's 350 most recent Alberta job postings, collected between Mar 21, 2024 and Dec 20, 2024.
Review these skills to learn:
| Tasks: Prepare and cook meals or specialty foods | 227 |
|---|---|
| Tasks: Supervise cooks and other kitchen staff | 220 |
| Attention to detail | 218 |
| Tasks: Train staff in preparation, cooking and handling of food | 214 |
| Tasks: Instruct cooks in preparation, cooking, garnishing and presentation of food | 213 |
| Tasks: Prepare and cook complete meals and specialty foods for events such as banquets | 193 |
| Construction Specialization: Organized | 184 |
| Tasks: Prepare and cook food on a regular basis, or for special guests or functions | 181 |
| Tasks: Plan menus and ensure food meets quality standards | 170 |
| Tasks: Maintain records of food costs, consumption, sales and inventory | 168 |
Almost all chefs have some technical qualification obtained through apprenticeship training or related post-secondary education.
Alberta has a formal apprenticeship program for cooks (for more information, see the Cook occupational profile).
In Alberta, food safety courses are offered by:
For a listing of approved food safety training options, check Alberta Health's Recognized food safety courses in Alberta list [pdf] or contact 780-427-7164.
The Government of Alberta awards a Food Sanitation and Hygiene Certification to those who complete approved training and achieve at least 70% on a provincial exam. Food facilities generally must employ at least 1 person who is certified. Where 6 or more people are working on site, at least 1 person present must be certified. Where fewer people are working on site, the certified person may be absent.
In addition to technical training, chefs usually require 3 to 6 years of experience in commercial food preparation. Some chefs work internationally to build their resume in foreign cuisines or to gain experience with a celebrity chef in major cities around the world.
The Canadian Culinary Institute (CCI) under the authority of the Canadian Culinary Federation, and in partnership with various learning schools, offers continuing education programs leading to the designation of Certified Chef de Cuisine (CCC) or the Certified Master Chef (CMC).
Applicants to the CCC program must have:
Applicants to the CMC program must have:
The following schools offer programs or courses that are related to this occupation but are not required to enter the field.
To expand or narrow your program options, visit Post-Secondary Programs and start your search with:
Completing a program does not guarantee entrance into an occupation. Before enrolling in an education program, prospective students should look into various sources for education options and employment possibilities. For example, contact associations and employers in this field.
Certification is not required, as there is currently no legislation regulating this occupation.
However, the Canadian Culinary Institute offers optional certification programs, as described under Related Education.
Source: 2021-2025 Alberta Regional Occupational Demand Outlook
Most chefs are employed in privately owned restaurants or hotels, but some are employed by:
As chefs gain experience, they may advance from being line chefs to sous chef and executive chef positions, or purchase and manage their own establishments. Opportunities for advancement depend largely on acquiring better cooking and management skills. Graduates of technical or apprenticeship programs tend to advance more quickly than those who lack formal qualifications.
This section shows the industries where the majority of people in this occupation work. The data is based on the 2016 Census.
In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups.
Chefs
2016 NOC: 6321
81.7% of people in this occupational group work in:
NOC groups often include several related occupations. Although there is labour market data for the larger NOC group, this occupation makes up only a part of that group. It means data for this occupation may be different than the data shown. For examples, see Note.
This section shows the short-term demand forecasted for this occupation in Alberta over a 3-year period. It also shows the number of people employed in the occupation.
In Alberta, this occupation is part of 1 or more 2021 National Occupational Classification (NOC) groups.
Source: 2023-2025 Alberta Short-Term Employment Forecast
NOC groups often include several related occupations. Although there is labour market data for the larger NOC group, this occupation makes up only a part of that group. It means data for this occupation may be different than the data shown. For examples, see Note.
To see data for all occupations, visit Occupations in Demand.
This section shows the employment outlook for this occupation in Alberta over a 5-year period.
Employment outlook is influenced by a wide variety of factors including:
In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups.
Source: 2021-2025 Alberta Regional Occupational Demand Outlook
Annual growth is from 2021 to 2025. New positions created each year are in addition to job openings created by employment turnover.
NOC groups often include several related occupations. Although there is labour market data for the larger NOC group, this occupation makes up only a part of that group. It means data for this occupation may be different than the data shown. For examples, see Note.
Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.
Salaries for chefs vary a great deal depending on the size and location of the establishment, volume of business and the chef's reputation.
In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Unless otherwise noted, the data shown here is for all industries and all regions in Alberta.
All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production), and other forms of compensation.
To see the full survey data for this NOC group, visit the wage profile.
Other wage sources
To make an informed wage and salary decision, research other wage sources [pdf] to supplement this data.
Good Reliability, represents a CV of between 6.01% and 15.00% and/or fewer than 30 survey observations and/or if survey observations represent less than 50% of all estimated employment for the occupation.
| Wages* | Low (5th percentile) | High (95th percentile) | Average | Median |
|---|---|---|---|---|
| Starting | $16.00 | $33.65 | $24.66 | $24.00 |
| Overall | $18.00 | $37.15 | $26.76 | $26.93 |
| Top | $19.23 | $40.87 | $28.46 | $26.93 |
Swipe left and right to view all data. Scroll left and right to view all data.
* All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production) and other forms of compensation.
Pay brackets for hourly wages
| ALL INDUSTRIES | $52,454 |
|---|---|
| Information, Culture, Recreation | $55,180 |
| Finance, Insurance, Real Estate, Leasing | $63,458 |
| Health Care & Social Assistance | $55,349 |
| Accommodation & Food Services | $53,363 |
Canadian Association of Food Service Professionals website: cafp.ca
Canadian Culinary Federation website: www.culinaryfederation.ca
Canadian Culinary Institute website: www.canadianculinaryinstitute.ca/index.html
National Restaurant Association [United States] website: restaurant.org
Restaurants Canada website: www.restaurantscanada.org
Get information and referrals about career, education, and employment options from Alberta Supports.
Updated Mar 31, 2021. The information contained in this profile is current as of the dates shown. Salary, employment outlook, and educational program information may change without notice. It is advised that you confirm this information before making any career decisions.
