According to the U.S. Bureau of Labor and Statistics, the job outlook for an executive or head chef is at 5 percent for 2012 to 2022. The agency considers this growth rate "slower than the average." The median income for chefs for 2012 is more than $40,000 with projections of wage stagnation.
According to the U.S. Bureau of Labor and Statistics, there are over 100,000 chef positions in the restaurant industry. The 5 percent growth rate occurs over an annual period. The occupational outlook for executive chefs in high-end service opportunities increases the competition in the market; however, higher wages occur in these positions. A formal education is not a primary component in the industry, and experiential training serves as the learning environment for many executive chefs. The rate of growth for executive chefs depends upon the rate of growth of the restaurant industry itself. Many executive chefs work their way up through the kitchen ranks over time absorbing more knowledge with each promotion.
An executive chef is the primary chef in the restaurant. This person creates the menu for the restaurant, supervises staff and takes responsibility for the quality of food. The executive chef also considers budgetary restraints with the menu and the hiring and firing of staff.