Cooks
Job description
These individuals prepare meals offered on an establishment’s menu independently. They work in:
- Restaurants
- Tourist accommodation establishments
- Hospitals and other health care facilities
- Food Services
- Educational institutions
- Ships
- Grocery stores
- Building sites
- Tourist places and event organization companies
- Golf clubs and ski resorts
Environment
- Controlled ambient temperature
- Equipment, machinery, tools
- Odours
- Humidity
- Fire, steam, hot surfaces
Main tasks
- Maintain an inventory of food, supplies, and equipment and place orders as required.
- Organize and supervise buffets, as required.
- Determine supplies and ingredients available.
- Break down and assign the work to be done.
- Prepare recipes according to the instructions of the dietician or chef.
- Perform service.
- Prepare food.
- Ensure food preservation.
- Maintain the workstation, tools, and equipment.
- Apply hygiene and food safety rules.
Advancement and mobility
- Qualified Cooks receive a Red Seal endorsement upon successful completion of the Interprovincial Examination.
- Experience and additional training may lead to supervisory or management positions.
- These individuals may specialize in the preparation and cooking of ethnic or special dishes.
Hourly wage
The hourly wage is calculated by averaging wages from 2019 to 2021.- Minimum
- $14.25
- Median
- $15.00
- Maximum
- $21.00
Job prospects for 2021-2025
sr.comparaison-region.titre
Job prospects for 2021-2025
Job prospects
All of Québec
All of Québec
Total jobs for 2020
All of Québec
All of Québec
Gender distribution
All of Québec
- 42.3% Female
- 57.7% Male
- 42.3% Female
- 57.7% Male
Job types
All of Québec
- Full time
- Part time
- Full time
- Part time
Yearly wage on 2015
All of Québec
All of Québec
Other characteristics
All of Québec
- None
All of Québec
- None
Sectors of activity
All of Québec
-
NAICS 7274% of jobs
-
NAICS 621, 622, 6239% of jobs
-
NAICS 44, 455% of jobs
-
NAICS 6245% of jobs
-
NAICS 711% of jobs
-
Others6% of jobs
All of Québec
-
NAICS 7274% of jobs
-
NAICS 621, 622, 6239% of jobs
-
NAICS 44, 455% of jobs
-
NAICS 6245% of jobs
-
NAICS 711% of jobs
-
Others6% of jobs
Training and requirements
Formation
Secondary
DVS in cuisine 
Placement rate: 74.4%
19.9% of graduates pursue further studies
AVS in cuisine du marché
Placement rate: 83.3%
13.7% of graduates pursue further studies
AVS in pâtisserie de restauration contemporaine
Placement rate: 82.9%
3.7% of graduates pursue further studies
Main skills and characteristics
Skills
- Data collection
- Coordination
- Time management
- Information processing
- Mathematics
- Result evaluation
- Quality control analysis
- Reading comprehension
- Oral expression
- Judgment and decision-making
- Service oriented
- Monitoring operations
- Active learning
- Critical thought
- Solving complex problems
Abilities
- Oral comprehension
- Basic numeracy
- Information organization
- Colour perception and distinction
- Mathematical reasoning
- Awareness of issues
- Near vision
- Reaction time
- Speech clarity
- Manual dexterity
- Time sharing
- Hand-arm stability
- Memorization
- Selective attention
- Written comprehension
- Verbal skills
- Deductive reasoning
- Inductive reasoning
- Speech recognition
Knowledge and attributes
- Capacity to work under pressure
- Leadership
- Sense of responsibility
- Knowledge of customer and personalized services
- Capacity to work in a team
- Tolerance to stress
- Respect standards and regulations
- Commitment to quality
- Availability
- Timeliness
Interests
- Work in hotels, restaurants, and tourism
- Work manually
Personality profiles (RIASEC)
- Realistic
- People with this profile prefer carrying out concrete tasks and being physically involved in what they do.
- Investigative
- People with this profile prefer relying on theoretical knowledge before acting. They like observation, analysis and problem solving.
- Social
- People with this profile prefer to be in contact with others, in particular to entertain, help or teach them.
Note about CNP
Occupational information is provided based on the National Occupational Classification (NOC) 2016. The 5-digit code of the NOC 2021 is shown in parentheses for information purposes only for occupations that correspond to those of NOC 2016.
Official name of the NOC 6322 (63200)
Cooks
Job titles
- Apprentice cook
- Journeyman cook
- Licensed cook
- Cook
- Ship's cook
- Assistant cook
- Line cook
- Banquet cook
- Construction camp cook
- Fishing and merchant vessel cook
- Cafeteria cook
- Camp cook
- Logging camp cook
- Short order cook
- Hospital cook
- Railway cook
- Special order cook - hospital
- Mess cook
- Ethnic food cook
- Kosher foods cook
- Small establishment cook
- Breakfast cook
- Pizza cook
- Therapeutic diet cook
- Dietary cook
- Special diet cook
- Restaurant cook
- Domestic cook
- Caterer cook
- Institutional cook
- First cook
- Pastry cook
- Grill cook
- Second cook
- Third cook
Skill type
Sales and service
Related occupations
Last update: December 22, 2022
