NOC 2021 · 62200 · TEER 2
NOC 62200: Chefs
Official NOC 2021, Job Bank and IRCC data · checked 21 October 2026
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.
TEER
TEER 2
Usually needs a college diploma, an apprenticeship of 2 or more years, or supervisory work
Median wage (Canada)
$23.00 / hour
Job Bank, 2023-2024
High-wage tier (from 3 Nov 2026)
Not on the list
No high-wage CRS points
Express Entry categories
None
General and program draws only
Express Entry
How NOC 62200 counts for Express Entry
- Federal Skilled Worker: eligible occupationNeeds 1 year of continuous skilled (TEER 0–3) work in the last 10 years and 67 points on the FSW grid.
- Canadian Experience Class: eligible occupationNeeds 1 year of skilled (TEER 0–3) work in Canada in the last 3 years.
- Federal Skilled Trades: eligible occupationNeeds 2 years of work in an eligible trade group in the last 5 years, plus a job offer or a Canadian certificate of qualification.
High-wage CRS points
NOC 62200 is not one of IRCC's 186 high-wage occupations, so Canadian work or a job offer in it earns no high-wage points. Your usual Canadian work-length points still count.
See all 186 high-wage occupationsCategory-based draws
NOC 62200 is not on any of IRCC's 2026 occupation categories. You can still be invited through general, program-specific or French-language draws.
IRCC category listsDuties
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.
For Express Entry, your experience must match the lead statement and most of these duties, not only the job title.
Job titles
Example job titles
- chef
- corporate chef
- executive chef
- executive sous-chef
- head chef
- master chef
- pastry chef
- saucier
- sous-chef
- specialist chef
All 29 job titles in NOC 62200
- 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
Requirements
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.
This occupation may be regulated in some provinces. You may need a licence or certificate from the provincial regulator before you can work in it in Canada, even if you hold permanent residence.
Wages
Wages for NOC 62200 in Canada
Low, median and high wages per hour in Canadian dollars, from ESDC Job Bank's 2025 wage data.
| Region | Low | Median | High | Source |
|---|---|---|---|---|
| Canada | $16.03 | $23.00 | $32.69 | Labour Force Survey, 2023-2024 |
| Newfoundland and Labrador | $16.00 | $22.00 | $34.62 | Labour Force Survey, 2023-2024 |
| Prince Edward Island | $16.50 | $19.00 | $26.00 | Labour Force Survey, 2023-2024 |
| Nova Scotia | $16.50 | $19.00 | $28.85 | Labour Force Survey, 2023-2024 |
| New Brunswick | $15.65 | $19.00 | $25.64 | Labour Force Survey, 2023-2024 |
| Quebec | $17.00 | $24.00 | $34.21 | Employment Insurance Survey Data, 2023-2024 |
| Ontario | $17.60 | $22.00 | $34.19 | Labour Force Survey, 2023-2024 |
| Manitoba | $16.00 | $21.25 | $35.58 | Labour Force Survey, 2023-2024 |
| Saskatchewan | $15.35 | $20.19 | $42.07 | Labour Force Survey, 2023-2024 |
| Alberta | $16.10 | $23.00 | $31.00 | Labour Force Survey, 2023-2024 |
| British Columbia | $17.85 | $23.75 | $35.90 | Labour Force Survey, 2023-2024 |
Provinces with too little data are not shown. Wages vary by city and employer; see Job Bank for regional figures.
Job outlook
Job outlook by province, 2025–2027
Job Bank rates the 3-year outlook as good or very good in Prince Edward Island, Nova Scotia.
GoodPrince Edward Island
The employment outlook will be Good for chefs (NOC 62200) in Prince Edward Island for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
A moderate number of positions will become available due to retirements.
There are a moderate number of unemployed workers with recent experience in this occupation.
The prospect for employment in this occupation is positive over the forecast period. Employers rely on the Temporary Foreign Worker program to fill temporary jobs/vacancies in this occupation when qualified Canadian labour is not available. Job opportunities for chefs are mainly driven by the level of consumer spending and tourism activities in food services including restaurants, and to a lesser extent, in accommodation services such as hotels.
There were considerable gains in tourist traffic in 2025 as well as another strong cruise ship season which generated significant economic spin-offs in the sector. Looking forward, the Island’s tourism sector is expected to maintain its momentum thanks in part to a new five-year growth strategy introduced in 2024. The plan aims to expand tourism activity in the province and generate more visitor traffic during the shoulder and winter seasons. This in turn should contribute to improved job prospects over the forecast period.
However a key challenge for operators was staffing shortages, particularly for red seal chefs and sous-chefs. Employment prospects tend to be better in population centres where the concentration of accommodation and food establishments is greater. Job openings can be seasonal particularly in rural areas where resorts and tourist facilities may only open for part of the year. Workers with experience preparing ethnic cuisines may have improved prospects given the growing cultural diversity of the province. Chefs interested in establishing their own business may wish to explore appropriate investment opportunities.
Here are some key facts about chefs in Prince Edward Island:
Approximately 200 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 63%
Accommodation services (NAICS 721): 13%
Hospitals (NAICS 622): 11%
Nursing and residential care facilities (NAICS 623): 6%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 83% compared to 84% for all occupations
Part-time workers: 17% compared to 16% for all occupations
38% of chefs work all year, while 62% work only part of the year, compared to 59% and 41% respectively among all occupations. Those who worked only part of the year did so for an average of 36 weeks compared to 41 weeks for all occupations.
14% of chefs are self-employed compared to an average of 13% for all occupations.
The gender distribution of people in this occupation is:
Men: 62% compared to 51% for all occupations
Women: 38% compared to 49% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: less than 5% compared to 11% for all occupations
high school diploma or equivalent: 27% compared to 28% for all occupations
apprenticeship or trades certificate or diploma: 18% compared to 11% for all occupations
college certificate or diploma or university certificate below bachelor's: 38% compared to 25% for all occupations
bachelor's degree: 7% compared to 17% for all occupations
university certificate, degree or diploma above bachelor level: 5% compared to 8% for all occupations
GoodNova Scotia
The employment outlook will be Good for chefs (NOC 62200) in Nova Scotia for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a few new positions.
A moderate number of positions will become available due to retirements.
There are a small number of unemployed workers with recent experience in this occupation.
Long-standing vacancies in some regions have prompted some employers to try recruiting candidates outside of the province. While Red Seal certification is an asset, many employers are willing to hire skilled or experienced applicants who do not have it, or who are currently apprenticing. In the current labour market, qualified applicants should not have too much difficulty finding employment, though this will vary depending on which part of the province they are in. Some chef positions are with institutions such as hospitals and nursing homes. Further, some recruitment in this occupation occurs through personal networks, so jobseekers may benefit from enquiring with employers directly about opportunities in some cases.
Here are some key facts about chefs in Nova Scotia:
Approximately 1,800 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 76%
Accommodation services (NAICS 721): 7%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 85% compared to 82% for all occupations
Part-time workers: 15% compared to 18% for all occupations
36% of chefs work all year, while 64% work only part of the year, compared to 62% and 38% respectively among all occupations. Those who worked only part of the year did so for an average of 38 weeks compared to 42 weeks for all occupations.
13% of chefs are self-employed compared to an average of 11% for all occupations.
The gender distribution of people in this occupation is:
Men: 74% compared to 51% for all occupations
Women: 26% compared to 49% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 8% compared to 10% for all occupations
high school diploma or equivalent: 26% compared to 27% for all occupations
apprenticeship or trades certificate or diploma: 20% compared to 12% for all occupations
college certificate or diploma or university certificate below bachelor's: 32% compared to 22% for all occupations
bachelor's degree: 10% compared to 20% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 10% for all occupations
ModerateNewfoundland and Labrador
The employment outlook will be Moderate for chefs (NOC 62200) in Newfoundland and Labrador for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
Not many positions will become available due to retirements.
There are a moderate number of unemployed workers with recent experience in this occupation.
High employee turnover in this occupation could lead to additional employment opportunities.
Due to the seasonal nature of this occupation, employment opportunities may vary depending on the time of the year.
Job opportunities for chefs are mainly driven by the level of consumer spending and tourism activities in food services including restaurants, and to a lesser extent, in accommodation services such as hotels. While Red Seal certification is an asset, many employers are willing to hire skilled or experienced applicants who do not have it, or who are currently apprenticing.
Here are some key facts about chefs in Newfoundland and Labrador:
Approximately 500 people worked in this occupation in May 2021.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 76%
Accommodation services (NAICS 721): 9%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 90% compared to 83% for all occupations
Part-time workers: 10% compared to 17% for all occupations
33% of chefs work all year, while 67% work only part of the year, compared to 56% and 43% respectively among all occupations. Those who worked only part of the year did so for an average of 33 weeks compared to 40 weeks for all occupations.
Less than 5% of chefs are self-employed compared to an average of 8% for all occupations.
The gender distribution of people in this occupation is:
Men: 76% compared to 51% for all occupations
Women: 24% compared to 49% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 6% compared to 11% for all occupations
high school diploma or equivalent: 16% compared to 27% for all occupations
apprenticeship or trades certificate or diploma: 30% compared to 17% for all occupations
college certificate or diploma or university certificate below bachelor's: 37% compared to 23% for all occupations
bachelor's degree: 10% compared to 14% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 7% for all occupations
ModerateNew Brunswick
The employment outlook will be Moderate for chefs (NOC 62200) in New Brunswick for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
Not many positions will become available due to retirements.
Population growth and a strong increase of domestic tourism should support demand for chefs, going forward.
Employment prospects may vary substantially by community. Demand may be more seasonal in rural areas where restaurant activity can be more dependent on tourism.
Several years of experience in food preparation is typically required.
Red Seal certification will enhance job prospects, mainly by broadening the number of available opportunities.
Candidates are required to complete a food safety course.
Here are some key facts about chefs in New Brunswick:
Approximately 500 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 70%
Nursing and residential care facilities (NAICS 623): 12%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 83% compared to 84% for all occupations
Part-time workers: 17% compared to 16% for all occupations
40% of chefs work all year, while 60% work only part of the year, compared to 62% and 38% respectively among all occupations. Those who worked only part of the year did so for an average of 39 weeks compared to 42 weeks for all occupations.
15% of chefs are self-employed compared to an average of 10% for all occupations.
The gender distribution of people in this occupation is:
Men: 62% compared to 52% for all occupations
Women: 38% compared to 48% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 8% compared to 11% for all occupations
high school diploma or equivalent: 27% compared to 30% for all occupations
apprenticeship or trades certificate or diploma: 22% compared to 12% for all occupations
college certificate or diploma or university certificate below bachelor's: 31% compared to 23% for all occupations
bachelor's degree: 12% compared to 16% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 7% for all occupations
ModerateSaskatchewan
The employment outlook will be Moderate for chefs (NOC 62200) in Saskatchewan for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
Not many positions will become available due to retirements.
Here are some key facts about chefs in Saskatchewan:
Approximately 1,100 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 81%
Arts, entertainment and recreation (NAICS 71): 5%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 83% compared to 81% for all occupations
Part-time workers: 17% compared to 19% for all occupations
47% of chefs work all year, while 53% work only part of the year, compared to 65% and 35% respectively among all occupations. Those who worked only part of the year did so for an average of 39 weeks compared to 43 weeks for all occupations.
15% of chefs are self-employed compared to an average of 16% for all occupations.
The gender distribution of people in this occupation is:
Men: 75% compared to 53% for all occupations
Women: 25% compared to 47% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 14% compared to 11% for all occupations
high school diploma or equivalent: 34% compared to 33% for all occupations
apprenticeship or trades certificate or diploma: 25% compared to 15% for all occupations
college certificate or diploma or university certificate below bachelor's: 16% compared to 17% for all occupations
bachelor's degree: 9% compared to 18% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 7% for all occupations
ModerateNorthwest Territories
The employment outlook will be Moderate for chefs (NOC 62200) in Northwest Territories for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to several new positions.
A moderate number of positions will become available due to retirements.
In the Northwest Territories, this occupation can be employed to support the workforce in industrial settings, such as at mining camps.
Local training is not available.
Here are some key facts about chefs in Northwest Territories:
Approximately 50 people worked in this occupation in May 2021.
Chefs mainly work in the following sectors:
Tourism & Culture (NAICS 51, 71-72): 70%
Health care and social services (NAICS 62): 13%
Manufacturing (NAICS 31-33): 9%
Public Administration and Defence (NAICS 91): 9%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 88% compared to 88% for all occupations
Part-time workers: 13% compared to 12% for all occupations
44% of chefs work all year, while 56% work only part of the year, compared to 71% and 28% respectively among all occupations. Those who worked only part of the year did so for an average of 33 weeks compared to 44 weeks for all occupations.
12% of chefs are self-employed compared to an average of 7% for all occupations.
The gender distribution of people in this occupation is:
Men: 69% compared to 52% for all occupations
Women: 31% compared to 48% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 21% compared to 17% for all occupations
high school diploma or equivalent: 11% compared to 26% for all occupations
apprenticeship or trades certificate or diploma: 32% compared to 12% for all occupations
college certificate or diploma or university certificate below bachelor's: 26% compared to 18% for all occupations
bachelor's degree: 11% compared to 17% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 9% for all occupations
LimitedOntario
The employment outlook will be Limited for chefs (NOC 62200) in Ontario for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
Not many positions will become available due to retirements.
There are several unemployed workers with recent experience in this occupation.
What Types of Employers Are Out There?
Majority employed in restaurants
What are the Main Trends Affecting Employment?
The high number of restaurants in the province will support opportunities for chefs
However, consumer spending in restaurants is expected to be constrained due to economic uncertainty
What Skills Do I Need to Succeed?
There is one voluntary skilled trade associated with this occupation in Ontario, namely, Chef
Executive chefs often need experience as a sous-chef, specialist chef or chef, and experience in a supervisory role
Sous-chefs, specialist chefs, and chefs may need several years of commercial cooking experience depending on the setting.
Here are some key facts about chefs in Ontario:
Approximately 24,600 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 76%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 79% compared to 81% for all occupations
Part-time workers: 21% compared to 19% for all occupations
39% of chefs work all year, while 61% work only part of the year, compared to 63% and 37% respectively among all occupations. Those who worked only part of the year did so for an average of 36 weeks compared to 43 weeks for all occupations.
13% of chefs are self-employed compared to an average of 15% for all occupations.
The gender distribution of people in this occupation is:
Men: 74% compared to 52% for all occupations
Women: 26% compared to 48% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 17% compared to 9% for all occupations
high school diploma or equivalent: 28% compared to 25% for all occupations
apprenticeship or trades certificate or diploma: 13% compared to 8% for all occupations
college certificate or diploma or university certificate below bachelor's: 28% compared to 22% for all occupations
bachelor's degree: 10% compared to 24% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 13% for all occupations
LimitedManitoba
The employment outlook will be Limited for chefs (NOC 62200) in Manitoba for the 2025-2027 period.
The following factors contributed to this outlook:
Employment is expected to remain relatively stable.
Not many positions will become available due to retirements.
There are several unemployed workers with recent experience in this occupation.
Here are some key facts about chefs in Manitoba:
Approximately 1,550 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 75%
Nursing and residential care facilities (NAICS 623): 6%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 83% compared to 81% for all occupations
Part-time workers: 17% compared to 19% for all occupations
40% of chefs work all year, while 60% work only part of the year, compared to 65% and 35% respectively among all occupations. Those who worked only part of the year did so for an average of 37 weeks compared to 43 weeks for all occupations.
14% of chefs are self-employed compared to an average of 12% for all occupations.
The gender distribution of people in this occupation is:
Men: 68% compared to 53% for all occupations
Women: 32% compared to 47% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 16% compared to 12% for all occupations
high school diploma or equivalent: 28% compared to 31% for all occupations
apprenticeship or trades certificate or diploma: 20% compared to 12% for all occupations
college certificate or diploma or university certificate below bachelor's: 23% compared to 17% for all occupations
bachelor's degree: 7% compared to 20% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 8% for all occupations
LimitedAlberta
The employment outlook will be Limited for chefs (NOC 62200) in Alberta for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
Not many positions will become available due to retirements.
There are several unemployed workers with recent experience in this occupation.
High employee turnover in this occupation could lead to additional employment opportunities.
Here are some key facts about chefs in Alberta:
Approximately 7,000 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 75%
Accommodation services (NAICS 721): 6%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 84% compared to 80% for all occupations
Part-time workers: 16% compared to 20% for all occupations
42% of chefs work all year, while 57% work only part of the year, compared to 61% and 39% respectively among all occupations. Those who worked only part of the year did so for an average of 38 weeks compared to 42 weeks for all occupations.
10% of chefs are self-employed compared to an average of 15% for all occupations.
The gender distribution of people in this occupation is:
Men: 76% compared to 53% for all occupations
Women: 24% compared to 47% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 15% compared to 10% for all occupations
high school diploma or equivalent: 30% compared to 28% for all occupations
apprenticeship or trades certificate or diploma: 21% compared to 13% for all occupations
college certificate or diploma or university certificate below bachelor's: 19% compared to 19% for all occupations
bachelor's degree: 13% compared to 21% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 9% for all occupations
LimitedBritish Columbia
The employment outlook will be Limited for chefs (NOC 62200) in British Columbia for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a moderate number of new positions.
A moderate number of positions will become available due to retirements.
There are several unemployed workers with recent experience in this occupation.
Due to the seasonal nature of this occupation, employment opportunities tend to be more favourable during the summer months.
Consumer spending and behavior influence establishments and services.
Institutions, like hospitals, care homes, and school and business cafeterias provide a more stable demand.
The food services industry is characterized by entry-level positions and high employee turnover.
Key trends for this occupation include contactless ordering and payment, artificial intelligence (AI) used to analyze data for and inventory management and waste reduction, kitchen automation for repetitive tasks, and delivery-centred ghost kitchens.
Here are some key facts about chefs in British Columbia:
Approximately 12,650 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 79%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 83% compared to 78% for all occupations
Part-time workers: 17% compared to 22% for all occupations
41% of chefs work all year, while 59% work only part of the year, compared to 61% and 39% respectively among all occupations. Those who worked only part of the year did so for an average of 38 weeks compared to 42 weeks for all occupations.
11% of chefs are self-employed compared to an average of 17% for all occupations.
The gender distribution of people in this occupation is:
Men: 77% compared to 52% for all occupations
Women: 23% compared to 48% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 12% compared to 8% for all occupations
high school diploma or equivalent: 33% compared to 28% for all occupations
apprenticeship or trades certificate or diploma: 24% compared to 13% for all occupations
college certificate or diploma or university certificate below bachelor's: 19% compared to 17% for all occupations
bachelor's degree: 10% compared to 22% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 12% for all occupations
Very limitedQuebec
The employment outlook will be Very limited for chefs (NOC 62200) in Quebec for the 2025-2027 period.
The following factors contributed to this outlook:
Employment growth will lead to a few new positions.
Not many positions will become available due to retirements.
There are several unemployed workers with recent experience in this occupation.
Here are some key facts about chefs in Quebec:
Approximately 12,500 people work in this occupation.
Chefs mainly work in the following sectors:
Food services and drinking places (NAICS 722): 74%
The distribution of full-time and part-time workers in this occupation is:
Full-time workers: 77% compared to 82% for all occupations
Part-time workers: 23% compared to 18% for all occupations
41% of chefs work all year, while 59% work only part of the year, compared to 62% and 38% respectively among all occupations. Those who worked only part of the year did so for an average of 37 weeks compared to 43 weeks for all occupations.
10% of chefs are self-employed compared to an average of 12% for all occupations.
The gender distribution of people in this occupation is:
Men: 70% compared to 52% for all occupations
Women: 30% compared to 48% for all occupations
The educational attainment of workers in this occupation is:
no high school diploma: 18% compared to 12% for all occupations
high school diploma or equivalent: 22% compared to 19% for all occupations
apprenticeship or trades certificate or diploma: 27% compared to 19% for all occupations
college certificate or diploma or university certificate below bachelor's: 19% compared to 22% for all occupations
bachelor's degree: 10% compared to 17% for all occupations
university certificate, degree or diploma above bachelor level: less than 5% compared to 11% for all occupations
UndeterminedNunavut
An employment outlook has not been assigned to this occupation in this region due to low levels of employment.
Source: ESDC Job Bank, 3-year employment outlooks 2025–2027 (released December 2025).
Provinces
Provincial Nominee Programs
A provincial nomination adds 600 CRS points. Most provinces run occupation-targeted draws or in-demand lists, and some accept TEER 4 and 5 occupations that Express Entry does not.
Provincial lists change often, sometimes between draws. We check whether NOC 62200 is being targeted by any province as part of a consultation.
Similar occupations
Related NOC codes
Classified elsewhere
If your duties fit one of these better, use that code instead.
Same occupation group
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- 62202 Jewellers, jewellery and watch repairers and related occupations
Questions
NOC 62200: common questions
What is the NOC code for chefs?
What TEER category is NOC 62200?
Is NOC 62200 eligible for Express Entry?
Is NOC 62200 a high-wage occupation for Express Entry?
Is NOC 62200 eligible for category-based Express Entry draws?
What is the median wage for NOC 62200 in Canada?
Classification
Where it sits in NOC 2021
- 6Sales and service occupationsBroad Category
- 62Retail sales and service supervisors and specialized occupations in sales and servicesMajor Group
- 622Specialized services occupationsSub-major Group
- 6220Specialized occupations in servicesMinor Group
- 62200Chefs
Enquiry
Is NOC 62200 your occupation? Ask us about your options.
Tell us your duties, experience and language scores. We will confirm your NOC code and the Canadian routes that fit.
Sources: Statistics Canada, NOC 2021 Version 1.0, Job Bank wages (2025), Job Bank outlooks 2025–2027 and IRCC. Contains information licensed under the Open Government Licence – Canada. Checked 21 October 2026.
NOC 2026 is due from Statistics Canada in December 2026. IRCC still uses NOC 2021 codes, and this page will show any change once IRCC switches.
This page is general information, not immigration advice. It is not affiliated with or endorsed by the Government of Canada, IRCC or ESDC.
Plan your move to Canada
A first consultation covers eligibility, realistic timelines, total cost and the tax consequences of the move. You leave with a written plan, not a brochure.