Restaurant cooks perform tasks like braising, blanching, whisking, garnishing and grilling to prepare food. But they’ve also mastered other skills.

The best have cool heads and fast fingers to maneuver in a pressure-cooking kitchen – literally – and quickly and efficiently get customers’ orders to the table. They have a nimble imagination for switching up the menu and substituting ingredients, an affable personality for fielding both compliments and complaints, and a collaborative spirit for managing and working well with other kitchen staff.

A vibrant foodie culture continues to benefit the dining industry. Cooks with formal training have the best job prospects, and those who can prepare more complex dishes will have the best job opportunities at chains and upscale restaurants.

The Bureau of Labor Statistics projects 20.4% employment growth for restaurant cooks between 2022 and 2032. In that period, an estimated 277,600 jobs should open up.

This occupation involves more than just stewing and braising. Becoming proficient in cooking styles, techniques and food safety requires training, not to mention considerable experience. It’s common to learn while on the job, but attending an accredited cooking program is recommended, particularly for those who want to turn cooking into a career. It’s also possible to receive certification for various skill levels.