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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
A chefs’ duties and responsibilities vary from one organization to another but, in general, they:
Supervise cooks and other kitchen staff in the preparation, cooking and presentation of food
Order food and kitchen supplies based on quality, best price and budget
Check orders received for quantity and quality of product
Establish, train, monitor and reinforce food safety and personal hygiene practices
Create new recipes to please customers
Keep up to date on current food trends
Create menus
Estimate kitchen labour and food costs, and modify menus to optimize profits
Check the quality of raw and cooked food products, and their presentation
Ensure that sanitation and occupational health and safety standards are maintained
Assist with staff development and training
Collaborate with other managers in the organization to build a team environment
Promote their establishments by practising good public relations
An established hierarchy of chefs within a kitchen known as the Brigade system is in place to increase how effectively a kitchen is run. The levels are:
Executive chef is at the top of the kitchen management structure. They usually only exist in larger organizations, and manage the big-picture tasks of running multiple locations.
Head chef (also called chef de cuisine) controls the entire kitchen which includes managing all kitchen staff at a particular location.
Sous chef (also called second chef) is more hands-on in the kitchen area, and ensures the directions of the head chef are carried out by the rest of the kitchen crew. Smaller kitchens may not have a sous chef, while larger kitchens may have more than one.
Chef de partie (also called line or station chefs) run a specific part (station) of the kitchen operation, such as salads, fryers, or the grill.
Where a number of station chefs work for the same employer, they usually specialize in preparing particular types of foods. For example, they may be:
Chefs entremetier (vegetable chefs) who prepare, cook and present vegetables, pasta and egg dishes
Chefs garde manger (cold/pantry chefs) who prepare and present salads, cold dishes, and cold hors d'oeuvres and buffets
Chefs patissier (pastry chefs) who prepare, cook, and present desserts and pastries, and may also prepare ice cream and sherbets
Chefs saucier (sauce chefs) who prepare, season and cook meat and fish items as well as accompanying sauces, soups, casseroles and related dishes
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 is required. The kitchen in some food establishments may be hidden from customer view, while others may have it visible, or even featured as a central focus of the establishment (i.e. 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 or 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 are common.
In Alberta, this occupation is part of 1 or more 2023 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. For examples, see Note.
To find out how well this occupation fits your work personality types, complete the Work Personalities Quiz in Find Your Fit.
Click or tap a personality type for its description.
Find other alis occupations that match this occupation’s work personalities.
To identify or change your work personalities, complete the Work Personalities Quiz in Find Your Fit.
In Alberta, this occupation is part of 1 or more 2023 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. For examples, see Note.
Head Chefs
2023 OaSIS: 62200.01
The graph below shows how well your scores match the overall abilities for this occupation.
The closer your ability scores are to the center, the more they match this occupation’s. The further away they are, the less they match this occupation’s.
The lower your ability scores are compared to the occupation’s, the more challenging the occupation will likely be for you. The higher your ability scores are compared to the occupation’s, the less challenging the occupation will likely be for you.
To find out how well this occupation fits your abilities, complete the Abilities Quiz in Find Your Fit.
The 49 abilities are grouped into 5 abilities sets: Critical Thinking, Numbers and Patterns, Physical Activity, Mind-Body Coordination, and Senses.
Some abilities are more relevant to an occupation than other abilities. Individual abilities that are not relevant to an occupation are greyed out.
To fill in or change the values for your abilities, complete the Abilities Quiz in Find Your Fit.
Critical Thinking includes 9 abilities related to identifying and solving problems, thinking of ideas, and communication, such as speaking and writing.
This is how well your scores match the set of Critical Thinking abilities for this occupation:
Numbers and Patterns includes 10 abilities related to math, memorizing, and multitasking. It also includes how we perceive patterns, shapes, and distances.
This is how well your scores match the set of Numbers and Patterns abilities for this occupation:
Physical Activity includes 9 abilities related to strength, balance, flexibility, coordination, and endurance.
This is how well your scores match the set of Physical Activity abilities for this occupation:
Mind-Body Coordination includes 9 abilities related to movement control and how we react to signals. It also includes fine motor skills, such finger and hand dexterity and hand-eye coordination.
This is how well your scores match the set of Mind-Body Coordination abilities for this occupation:
Senses includes 12 abilities related to seeing, hearing, and speaking.
This is how well your scores match the set of Senses abilities for this occupation:
Chefs need:
A genuine love of food and cuisine
Artistic and creative talent
Health and stamina
Accurate taste and smell senses
Manual dexterity
Numeracy skills
Attention to detail
Communication skills
Interpersonal skills
The ability to work well under pressure
Organizational skills
They should enjoy:
Planning and organizing menus and methods
Supervising the work of others
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.
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. For examples, see Note.
This chart shows which job skills are currently in highest demand for this occupational group. It was created using this occupation's 133 most recent Alberta job postings, collected between Feb 03, 2026 and Apr 05, 2026.
Review these skills to learn:
| Tasks: Plan menus and ensure food meets quality standards | 100 |
|---|---|
| Tasks: Instruct cooks in preparation, cooking, garnishing and presentation of food | 96 |
| Tasks: Prepare and cook meals or specialty foods | 91 |
| Tasks: Supervise cooks and other kitchen staff | 91 |
| Employment terms options: Weekend | 91 |
| Employment terms options: Evening | 86 |
| Tasks: Prepare and cook food on a regular basis, or for special guests or functions | 82 |
| Tasks: Create new recipes | 81 |
| Employment terms options: Day | 81 |
| Tasks: Train staff in preparation, cooking and handling of food | 78 |
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:
Healthy Eating and Food Safety of Indigenous Services Canada
Industry associations such as Restaurants Canada and, in the United States, the National Restaurant Association(ServSafe)
Post-secondary schools (NAIT, Red Deer Polytechnic, SAIT)
Private vocational schools and independent trainers
For a listing of approved food safety training options, check Alberta Health's Recognized food safety courses in Alberta list [pdf] or call 780-427-7164.
The Government of Alberta awards 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:
Valid Canadian Red Seal certification, or international equivalent
A current resume with at least 2 letters from employers confirming employment
5 years of documented post-Red Seal certification employment, including at least 2 years in a supervisory role
Current valid Food Safe Handlers certification from a recognized accredited source
A current membership with the Canadian Culinary Federation at a local branch or as a National Member at Large.
Applicants to the CMC program must have:
Valid Canadian Red Seal certification, or international equivalent
At least 8 years of post-Red Seal certification employment, including at least 5 years in a supervisory role
A CCC designation from CCI, or international equivalent
Minimum 3 years post-CCC certification experience in an executive-level position
Current valid Food Safe Handlers certification from a recognized accredited source
HACCAP (Hazardous Analysis and Critical Control Points System) Levels 1 and 2
A current resume with work experience highlighted from the previous 8 years
A letter from the applicant describing why they seek the CMC designation
A signed letter of support from their employer
A current membership with the Canadian Culinary Federation at a local branch or as a National Member at Large.
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:
Schools
Hospitals
Nursing and personal care facilities
Civic and social organizations
Catering companies
Railway or cruise lines
Resorts
There may also be unique niche opportunities for employment, such as personalized cooking classes or private chef services.
As chefs gain experience, they may advance from being line cooks to sous chef and executive chef positions, or purchase and manage their own establishments.
Opportunities for advancement depend largely on acquiring better cooking and supervisory or 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:
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. For examples, see Note.
This section shows the Alberta job market condition, or short-term demand forecast, for this occupation 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: 2024-2026 Alberta Short-Term Employment Forecast
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. 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.
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. 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 2021 National Occupational Classification (NOC) groups. If there are multiple related NOC groups, select a NOC heading to learn about each one.
Many NOC groups include 1 or more related occupations. The labour market data shown is for the whole group, not for a specific occupation. For examples, see Note.
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 to supplement this data. Examples of wage sources may include but are not limited to associations, government, schools, or unions. Not all sources may be available for every occupation.
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 | $17.00 | $32.69 | $22.06 | $20.00 |
| Overall | $18.00 | $38.74 | $24.29 | $22.00 |
| Top | $21.00 | $40.76 | $26.80 | $25.00 |
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 | $47,839 |
|---|---|
| Information, Culture, Recreation | $61,404 |
| Finance, Insurance, Real Estate, Leasing | $66,396 |
| Health Care & Social Assistance | $55,613 |
| Accommodation & Food Services | $52,719 |
Canadian Culinary Federation (CCF) website: www.culinaryfederation.ca
Canadian Culinary Institute (CCI) website: www.canadianculinaryinstitute.ca
National Restaurant Association [United States] website: restaurant.org
Restaurants Canada website: restaurantscanada.org
Get information and referrals about career, education, and employment options from Alberta Supports.
Updated Mar 31, 2026. 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.
