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“Chef Manager” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Cook
- Chef, Instructor
- Chef
- Certified Executive Chef (CEC)
- Banquet Chef
- Wedding Cake Designer
- Sushi Chef
- Sous Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Confectioner
- Chocolatier
- Chief Cook
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Chef Manager”
- Record production or operational data on specified forms.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Meet with sales representatives to negotiate prices or order supplies.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Check the quantity and quality of received products.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Demonstrate new cooking techniques or equipment to staff.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Arrange for equipment purchases or repairs.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
Related Technology & Tools
- Cake decorating tools
- Knife sharpeners
- Pizza ovens
- Meat slicers
- Parisian cutters
- Paring knives
- Convection ovens
- Cappuccino makers
- Serrated blade knives
- Conveyer ovens
- Commercial coffee grinders
- Strainers
- Meat thermometers
- Vegetable brushes
- Cream whippers
- Oyster knives
- Ice shaving or crushing equipment
- Melon ballers
- Griddles
- Pasta machines
- Rolling pins
- Electric deep-fat fryers
- Kitchen fire extinguishers
- Vegetable peelers
- Apple corers
- Electric ovens
- Boning knives
- Blenders
- Juice dispensers
- Commercial dishwashers
- Electric stoves
- Juice extractors
- Desktop computers
- Kitchen tongs
- Sifters
- Gas ovens
- Bone saws
- Chefs' knives
- Fire suppression blankets
- Refrigerator thermometers
- Broilers
- Braziers
- Commercial microwave ovens
- Ice-making machines
- Kitchen shears
- Pressurized steam cookers
- Mixers
- Plane graters
- Woks
- Hot dog cookers
- Fruit zesters
- Rotisserie units
- Dry or liquid measuring cups
- Infrared heat lamps
- Rice cookers
- Food smokers
- Gas stoves
- Grills
- Steam kettles
- Toasters
- Food dicers
- Personal computers
- Mandolines
- Food processors
- Bread slicers
- Salamanders
- Food shredders
- Blast chillers
- Commercial coffeemakers
- Slicing machines
- Garbage compactors
- Waffle makers
- Laptop computers
- Sieves
- Meat grinders
- Portion scales
- Carbonated beverage dispensers
- Box graters
- Steam tables
- Gas-powered deep-fat fryers
- Double boilers
- Instant-read pocket thermometers
- Barrington Software CookenPro Commercial
- Nutrition analysis software
- Microsoft Office
- Microsoft Excel
- ReServe Interactive
- Delphi Technology
- GNOME Gnutrition
- Email software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Internet browser software
- Menu planning software
- Sage MAS 90 ERP
- Google spreadsheet
- EGS CALCMENU
- CostGuard
- Culinary Software Services ChefTec
- Axxya Systems Nutritionist Pro
- Microsoft PowerPoint
- SoftCafe MenuPro
- Microsoft Word
- ADP eTIME
- EGS F&B Control