National Occupational Classification (NOC) 2016 Version 1.3

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National Occupational Classification (NOC) 2016 Version 1.3
Introduction
Hierarchical structure

6 - Sales and service occupations

This category contains retail and wholesale sales occupations and customer and personal service occupations related to a wide range of industries, such as accommodation and food services, travel, tourism and cleaning services.

Sales and service occupations can be linked, for the most part, to formal post-secondary or occupation-specific training programs. Others are characterized by periods of formal on-the-job training. Apprenticeship training is available for some specialized service occupations. Progression from sales and service occupations to positions of increased responsibility, or supervision, usually requires occupational experience and may require completion of related training programs.

63 - Service supervisors and specialized service occupations

This major group comprises supervisory occupations in services, and service occupations requiring post-secondary or job specific training courses, or apprenticeship training. It includes service supervisors, chefs, cooks, butchers, bakers and specialized occupations in personal and customer services.

632 - Chefs and cooks

This minor group includes chefs and cooks. They are employed by restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs, educational institutions and other establishments; on ships; and at construction and logging campsites.

6321 - Chefs

Chefs plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

  • Illustrative example(s)

    • chef
    • corporate chef
    • executive chef
    • executive sous-chef
    • head chef
    • master chef
    • pastry chef
    • saucier
    • sous-chef
    • specialist chef

    All examples

  • Exclusion(s)

    • Cooks (See 6322 Cooks)
    • Food counter attendants, kitchen helpers and related support occupations (See 6711 Food counter attendants, kitchen helpers and related support occupations)
    • Restaurant and food service managers (See 0631 Restaurant and food service managers)

  • Main duties

    This group performs some or all of the following duties:

    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 labour costs
    • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
    • Arrange for 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 cooking staff
    • May plan menus and requisition food and kitchen supplies
    • May prepare and cook meals or specialty foods.

    Chefs and specialist chefs

    • 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 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

    • Completion of secondary school is usually required.
    • Cook's trade certification or equivalent credentials, training and experience are required.
    • 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.
    • Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
    • 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.

  • Additional information

    • The Red Seal endorsement allows for interprovincial mobility.
    • There is some mobility among the various types of chefs in this unit group.
    • Executive chefs may progress to managerial positions in food preparation establishments.
6322 - Cooks

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites.

  • Illustrative example(s)

    • apprentice cook
    • cook
    • dietary cook
    • first cook
    • grill cook
    • hospital cook
    • institutional cook
    • journeyman/woman cook
    • licensed cook
    • line cook
    • second cook
    • short order cook

    All examples

  • Exclusion(s)

    • Chefs (See 6321 Chefs)
    • Food counter attendants, kitchen helpers and related support occupations (See 6711 Food counter attendants, kitchen helpers and related support occupations)

  • Main duties

    This group performs some or all of the following duties:

    • Prepare and cook complete meals or individual dishes and foods
    • Prepare and cook special meals for patients as instructed by dietitian or chef
    • Schedule and supervise kitchen helpers
    • Oversee kitchen operations
    • Maintain inventory and records of food, supplies and equipment
    • May set up and oversee buffets
    • May clean kitchen and work area
    • May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
    • May hire and train kitchen staff.

    Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

  • Employment requirements

    • Completion of secondary school is usually required.
    • Completion of a three-year apprenticeship program for cooks
      or
      Completion of college or other program in cooking or food safety
      or
      Several years of commercial cooking experience may be required.
    • Trade certification is available, but voluntary, in all provinces and territories.
    • Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

  • Additional information

    • The Red Seal endorsement allows for interprovincial mobility.
    • There is mobility among the various types of cooks in this group.
    • Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
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