Chef Garde Manger/Sous Chef Apprentice Occupation Report CIP 12.0505 Food Preparation/Professional Cooking/Kitchen Assistant CIP 2010: A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring. Occupation Gender Breakdown Gender 2015 Jobs Males 8,183 47.8% Females 8,928 52.2% Occupation Age Breakdown Age 2015 Jobs 14-18 1,479 8.6% 19-24 4,545 26.6% 25-34 3,997 23.4% 35-44 2,616 15.3% 45-54 2,243 13.1% 55-64 1,495 8.7% 65+ 735 4.3% Occupation Summary for 12.0505 17,110 9.4% $9.13/hr Jobs (2015) % Change (2016-2021) Median Hourly Earnings 5% below National average Nation: 6.2% Nation: $9.42/hr Page1
Occupation Change Summary Region 2016 Jobs 2021 Jobs Change % Change Median Hourly Earnings 1,563 1,613 50 3% $9.14 17,511 19,160 1,649 9% $9.13 109,709 121,184 11,475 10% $9.21 5,993,024 6,366,536 373,512 6% $9.42 SOC Description Typical Entry Level Education Work Experience Required Typical On-The- Job Training 35-2011 Cooks, Fast Food Less than high school None Short-term onthe-job 35-2012 Cooks, Institution and Cafeteria Less than high school None Short-term onthe-job 35-2013 Cooks, Private Household Postsecondary nondegree Less than 5 years None award 35-2015 Cooks, Short Order Less than high school None Short-term onthe-job 35-2021 Food Preparation Workers Less than high school None Short-term onthe-job 35-3021 Combined Food Preparation and Serving Workers, Including Fast Food Less than high school None Short-term onthe-job 35-9021 Dishwashers Less than high school None Short-term onthe-job Page2
Occupation Breakdown - 2016 Jobs Occupation Description 35-3021 Combined Food Preparation and Serving Workers, Including Fast Food 863 11,317 70,121 3,361,665 35-2011 Cooks, Fast Food 354 1,689 11,926 556,696 35-9021 Dishwashers 169 1,631 9,915 530,721 35-2021 Food Preparation Workers 84 1,517 10,097 908,761 35-2012 Cooks, Institution and Cafeteria 67 1,143 6,171 441,866 35-2015 Cooks, Short Order 25 208 1,450 191,521 35-2013 Cooks, Private Household <10 <10 28 1,794 Total 1,563 17,511 109,709 5,993,024 Occupation Breakdown - 2021 Jobs Occupation Description 35-3021 Combined Food Preparation and Serving Workers, Including Fast Food 914 12,508 78,422 3,629,354 35-2011 Cooks, Fast Food 354 1,788 12,622 571,847 35-9021 Dishwashers 164 1,730 10,543 555,631 35-2021 Food Preparation Workers 87 1,680 11,103 941,190 35-2012 Cooks, Institution and Cafeteria 67 1,216 6,867 471,476 35-2015 Cooks, Short Order 24 232 1,598 195,172 35-2013 Cooks, Private Household <10 <10 29 1,866 Total 1,613 19,160 121,184 6,366,536 Page3
Occupation Breakdown - Change Occupation Description 35-3021 Combined Food Preparation and Serving Workers, Including Fast Food 51 1,191 8,301 267,689 35-2021 Food Preparation Workers 3 163 1,006 32,429 35-2012 Cooks, Institution and Cafeteria 0 73 696 29,610 35-2011 Cooks, Fast Food 0 99 696 15,151 35-2015 Cooks, Short Order -1 24 148 3,651 35-2013 Cooks, Private Household -- -- 1 72 35-9021 Dishwashers -5 99 628 24,910 Total 50 1,649 11,475 373,512 Occupation Breakdown - Median Hourly Earnings Occupation Description 35-2013 Cooks, Private Household -- -- $12.42 $11.95 35-2015 Cooks, Short Order $11.15 $9.77 $10.32 $10.03 35-2012 Cooks, Institution and Cafeteria $10.56 $11.52 $12.01 $11.66 35-2011 Cooks, Fast Food $9.11 $9.01 $9.15 $9.15 35-9021 Dishwashers $9.06 $9.01 $9.13 $9.38 35-2021 Food Preparation Workers $9.03 $9.47 $9.73 $9.83 35-3021 Combined Food Preparation and Serving Workers, Including Fast Food $8.99 $8.86 $8.88 $9.02 Total $9.14 $9.13 $9.21 $9.42 Page4
Top Industries Change from 2016-2021 NAICS Code Description Pima, SC 722513 Limited-Service Restaurants 63 935 6,094 194,945 903611 Elementary and Secondary Schools (Local Government) 2 29 145 7,791 722511 Full-Service Restaurants 1 214 887 43,062 722515 Snack and Nonalcoholic Beverage Bars 1 201 1,671 43,710 722310 Food Service Contractors -13-77 501 15,757 Total 55 1,301 9,298 305,265 Source: QCEW Employees, Non-QCEW Employees & Self-Employed - EMSI 2016.1 Class of Worker Combined Food Preparation and Serving Workers, Including Fast Food (35-3021) Less than high school diploma 22.0% High school diploma or equivalent 45.1% Some college, no degree 21.8% Associate's degree 5.1% Bachelor's degree 5.2% Master's degree 0.7% Doctoral or professional degree 0.1% Page5
Cooks, Fast Food (35-2011) Less than high school diploma 32.1% High school diploma or equivalent 40.8% Some college, no degree 17.1% Associate's degree 4.9% Bachelor's degree 4.3% Master's degree 0.6% Dishwashers (35-9021) Less than high school diploma 45.5% High school diploma or equivalent 37.7% Some college, no degree 11.1% Associate's degree 2.4% Bachelor's degree 2.7% Master's degree 0.5% Food Preparation Workers (35-2021) Less than high school diploma 30.8% High school diploma or equivalent 38.4% Some college, no degree 18.1% Associate's degree 4.8% Bachelor's degree 6.9% Master's degree 0.9% Page6
Cooks, Institution and Cafeteria (35-2012) Less than high school diploma 32.1% High school diploma or equivalent 40.8% Some college, no degree 17.1% Associate's degree 4.9% Bachelor's degree 4.3% Master's degree 0.6% Cooks, Short Order (35-2015) Less than high school diploma 32.1% High school diploma or equivalent 40.8% Some college, no degree 17.1% Associate's degree 4.9% Bachelor's degree 4.3% Master's degree 0.6% Cooks, Private Household (35-2013) Less than high school diploma 32.1% High school diploma or equivalent 40.8% Some college, no degree 17.1% Associate's degree 4.9% Bachelor's degree 4.3% Master's degree 0.6% Page7
Appendix A - Data Sources and Calculations Location Quotient Location quotient (LQ) is a way of quantifying how concentrated a particular industry, cluster, occupation, or demographic group is in a region as compared to the nation. It can reveal what makes a particular region unique in comparison to the national average. Occupation Data EMSI occupation employment data are based on final EMSI industry data and final EMSI staffing patterns. Wage estimates are based on Occupational Employment Statistics (QCEW and Non-QCEW Employees classes of worker) and the American Community Survey (Self-Employed and Extended Proprietors). Occupational wage estimates also affected by county-level EMSI earnings by industry. Completers Data The completers data in this report is taken directly from the national IPEDS database published by the U.S. Department of Education's National Center for Education Statistics. Institution Data The institution data in this report is taken directly from the national IPEDS database published by the U.S. Department of Education's National Center for Education Statistics. Industry Data EMSI industry data have various sources depending on the class of worker. (1) For QCEW Employees, EMSI primarily uses the QCEW (Quarterly Census of Employment and Wages), with supplemental estimates from County Business Patterns and Current Employment Statistics. (2) Non-QCEW employees data are based on a number of sources including QCEW, Current Employment Statistics, County Business Patterns, BEA State and Local Personal Income reports, the National Industry-Occupation Employment Matrix (NIOEM), the American Community Survey, and Railroad Retirement Board statistics. (3) Self-Employed and Extended Proprietor classes of worker data are primarily based on the American Community Survey, Nonemployer Statistics, and BEA State and Local Personal Income Reports. Projections for QCEW and Non-QCEW Employees are informed by NIOEM and long-term industry projections published by individual states. Staffing Patterns Data The staffing pattern data in this report are compiled from several sources using a specialized process. For QCEW and Non-QCEW Employees classes of worker, sources include Occupational Employment Statistics, the National Industry-Occupation Employment Matrix, and the American Community Survey. For the Self-Employed and Extended Proprietors classes of worker, the primary source is the American Community Survey, with a small amount of information from Occupational Employment Statistics. State Data Sources This report uses state data from the following agencies: Department of Administration, Office of Employment and Population Statistics Page8