As in the following text:
Employment opportunities include working in hotels, motels, restaurants, casinos, clubs and cafes, food processing companies, aeroplane catering, staff restaurants and cafeterias, hospitals, food services and catering companies as a cook or as a chef.
Robert S is partially right, I was a sous chef in hotels for over 20+ years and while he has some of it right not all is correct, he speaks of speciality chefs, they are the station chef or chef de parties, as a sous chef, I ran the kitchen for the executive chef, and the difference between a cook and a chef is in some the other answers, cooks are trained but usually only to a limit, were a chefs do a term(s) at a culinary school, has many years of training and rises up in the ranks to become a chef or sous chef, it is hard to start out that way, unless you win the lottery or your family owns the place.
Cooks to the everyday works and most of the harder jobs, a chef will cook, but is in charge of the ordering, personnel, menu planning, and supervising the other sous chefs and chef de parties. Anyone can call themselves a chef, but the proof is in there ability’s and experience and working under pressure to deadline, like in other businesses