Main duties
People in this unit group perform 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
Job titles in NOC 62200
29 job titles are classified in this unit group.
- assistant chef
- banquet chef
- chef
- chef de cuisine
- chef de partie
- chef pâtissier
- cold foods chef
- corporate chef
- entremetier
- executive chef
- executive sous-chef
- first sous-chef
- garde-manger chef
- head chef
- head rotisseur
- master chef
- meat chef
- meat, poultry and fish chef
- pasta chef
- pastry chef
- rotisserie chef
- saucier
- second chef
- sous-chef
- specialist chef
- specialty foods chef
- supervising chef
- sushi chef
- working sous-chef
Wages for NOC 62200 by province
Hourly wages from Job Bank for chefs.
| Province or territory | Low | Median | High |
|---|---|---|---|
| Ontario | $17.60 | $22.00 | $34.19 |
| British Columbia | $17.85 | $23.75 | $35.90 |
| Alberta | $16.10 | $23.00 | $31.00 |
| Saskatchewan | $15.35 | $20.19 | $42.07 |
| Manitoba | $16.00 | $21.25 | $35.58 |
| Quebec | $17.00 | $24.00 | $34.21 |
| New Brunswick | $15.65 | $19.00 | $25.64 |
| Nova Scotia | $16.50 | $19.00 | $28.85 |
| Newfoundland and Labrador | $16.00 | $22.00 | $34.62 |
| Canada | $16.03 | $23.00 | $32.69 |
Ontario by region
| Region | Low | Median | High |
|---|---|---|---|
| Ottawa | $17.60 | $22.00 | $34.19 |
| Kingston–Pembroke | $17.60 | $22.00 | $34.19 |
| Muskoka–Kawarthas | $17.60 | $22.00 | $34.19 |
| Toronto | $17.60 | $22.00 | $34.62 |
| Kitchener–Waterloo–Barrie | $17.60 | $22.00 | $34.19 |
| Hamilton–Niagara Peninsula | $17.60 | $22.00 | $26.92 |
| London | $17.60 | $20.00 | $37.50 |
| Windsor–Sarnia | $17.60 | $22.00 | $34.19 |
| Stratford–Bruce Peninsula | $17.60 | $22.00 | $34.19 |
| Northeast | $17.60 | $21.39 | $34.89 |
| Northwest | $17.70 | $21.74 | $35.33 |
Source: Job Bank wages, reference period 2023-2024, revised November 19, 2025. Some Ontario figures are below the current general minimum wage of $17.95 per hour (since October 1, 2026); employers must pay at least the minimum wage.
Career progression and other notes
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.
Similar occupations classified elsewhere
These occupations look related but belong to a different NOC unit group.
- Cooks: NOC 63200, Cooks
- Food counter attendants, kitchen helpers and related support occupations: NOC 65201, Food counter attendants, kitchen helpers and related support occupations
- Restaurant and food service managers: NOC 60030, Restaurant and food service managers
Hiring for this occupation in Ontario?
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Questions about NOC 62200
What is NOC 62200?
NOC 62200 is Chefs, a unit group in the 2021 National Occupational Classification (NOC 2021 Version 1.0). It belongs to the broad category sales and service occupations and to TEER 2.
What TEER is NOC 62200?
NOC 62200 is TEER 2. TEER 2 generally means: college program of 2 to 3 years, apprenticeship of 2 to 5 years, or a supervisory or safety role.
What job titles are in NOC 62200?
The unit group includes 29 job titles, for example chef, corporate chef, executive chef, executive sous-chef, head chef, master chef.
How much do chefs earn in Canada?
Job Bank reports a national median of $23.00 per hour for chefs, and $22.00 in Ontario. The highest provincial median is in Quebec at $24.00 (reference period 2023-2024).
Which occupations are similar to NOC 62200?
Related occupations classified in other unit groups include cooks (NOC 63200); food counter attendants, kitchen helpers and related support occupations (NOC 65201); restaurant and food service managers (NOC 60030).
Last updated October 2026. Sources:
- National Occupational Classification (NOC) 2021 Version 1.0, Statistics Canada and Employment and Social Development Canada
- Job Bank wages
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