Find Your National Occupational Classification(NOC)

The National Occupational Classification(NOC) is Canada's national system for describing occupations. You can search the NOC to find where an occupation is classified or to learn about its main duties, educational requirements, or other useful information.

62200 - Chefs


Broad Occupation Category

6 - Sales and service occupations.


TEER

2 - Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations.


Broad Occupation Category

62 - Retail sales and service supervisors and specialized occupations in sales and services.


Broad Occupation Category

622 - Specialized services occupations.


Broad Occupation Category

6220 - Specialized occupations in services.

Chefs are in high demand across Canada due to the country's rapidly growing restaurants, hotels, and other food service establishments. The demand for skilled workers under this TEER has been rapidly expanding post the pandemic, and this trend is expected to continue over the coming years. Meaning, there will be many job opportunities available for Chefs in Canada. 

The high demand for skilled workers in this field has resulted in competitive salaries and excellent benefits for Chefs can range from $26,900 to $90,500 per year, depending on experience, location, and specialization, but they tend to be higher than average in this industry. 

Chefs jobs in Canada also offer many opportunities for career advancement in some of Canada’s popular employment areas including restaurants, hotels, hospitals, and other healthcare institutions, central food commissaries, clubs, and similar establishments, and on ships. There are numerous opportunities for professionals to expand their skills and take on new challenges as Chefs in Canada.  

Chefs in Canada can avail of a wide range of benefits, from strong job security to high compensation, a supportive work environment, a direct Canada PR for Chefs pathway, and free healthcare. Canada is known for its welcoming and diverse culture, making it a great place for individuals under this TEER to live and work. 

Example Titles

  • Chef
  • Corporate chef
  • Executive chef
  • Executive sous-chef
  • Head chef
  • Master chef
  • Pastry chef
  • Saucier
  • Sous-chef
  • Specialist chef 

Main Duties

This group performs some or all of the following duties:

Head chefs

  • Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals, or other establishments with food services.
  • Consult with clients regarding weddings, banquets, and specialty functions.
  • Plan menus and ensure food meets quality standards.
  • Estimate food requirements and may estimate food and labor costs.
  • Supervise activities of sous-chefs, specialist chefs, chefs, and cooks.
  • Arrange equipment purchases and repairs.
  • Recruit and hire staff.
  • May prepare and cook food on a regular basis, or for special guests or functions.

Sous-chefs

  • Supervise activities of specialist chefs, chefs, cooks, and other kitchen workers.
  • Demonstrate new cooking techniques and new equipment to the cooking staff.
  • May plan menus and requisition food and kitchen supplies.
  • May prepare and cook meals or specialty foods.
  • Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables, and meat, poultry, and fish dishes, and create decorative food displays for special events such as banquets.
  • Instruct cooks in the preparation, cooking, garnishing, and presentation of food.
  • Create new recipes.
  • Supervise cooks and other kitchen staff.
  • May plan menus.
  • May requisition food and kitchen supplies.

Employment Requirements

  • Cook's trade certification or equivalent credentials, training, and experience are required.
  • The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCF) are available to qualified chefs.
  • Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
  • Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef, or chef.
  • Sous-chefs, specialist chefs, and chefs usually require several years of experience in commercial food preparation.
  • Completion of secondary school is usually required. 

Salary Prospects

Community/Area Low ($/hour) Median ($/hour) High ($/hour)
Canada 14.00 19.00 27.00
Alberta 15.00 18.00 25.11
British Columbia 15.65 20.00 29.33
Manitoba 14.15 18.00 25.64
New Brunswick 14.75 17.00 23.00
Newfoundland and Labrador 14.50 18.64 28.75
Northwest Territories N/A N/A N/A
Nova Scotia 14.50 17.00 28.75
Nunavut N/A N/A N/A
Ontario 15.50 19.00 25.64
Prince Edward Island 14.50 20.00 29.30
Quebec 15.25 20.00 28.85
Saskatchewan 13.00 19.90 30.01
Yukon Territory 17.05 22.50 33.67

Job Openings - TEER 62200

Over the period 2022-2031, new job openings for Chefs are expected to total 33,800, while 44,900 new job seekers are expected to be available to fill them. Immigrants learning how to get Chefs jobs in Canada from India can find it relatively easier to land a job under TEER 62200.

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