Will “Chef Manager” be Replaced By Robots? 🤔

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”

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Demonstrate new cooking techniques or equipment to staff.
• Record production or operational data on specified forms.
• 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.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Meet with sales representatives to negotiate prices or order supplies.
• Check the quantity and quality of received products.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Arrange for equipment purchases or repairs.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• 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.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Related Technology & Tools

• Food processors
• Cake decorating tools
• Food dicers
• Cappuccino makers
• Sifters
• Pasta machines
• Bread slicers
• Rolling pins
• Toasters
• Pizza ovens
• Braziers
• Kitchen shears
• Chefs' knives
• Electric stoves
• Rice cookers
• Meat slicers
• Conveyer ovens
• Desktop computers
• Commercial microwave ovens
• Paring knives
• Griddles
• Melon ballers
• Steam tables
• Kitchen tongs
• Gas-powered deep-fat fryers
• Box graters
• Carbonated beverage dispensers
• Sieves
• Meat grinders
• Fire suppression blankets
• Personal computers
• Kitchen fire extinguishers
• Salamanders
• Portion scales
• Commercial coffee grinders
• Commercial coffeemakers
• Juice extractors
• Parisian cutters
• Garbage compactors
• Infrared heat lamps
• Instant-read pocket thermometers
• Fruit zesters
• Convection ovens
• Double boilers
• Vegetable peelers
• Bone saws
• Grills
• Meat thermometers
• Ice-making machines
• Mixers
• Woks
• Food shredders
• Vegetable brushes
• Juice dispensers
• Blenders
• Electric deep-fat fryers
• Blast chillers
• Mandolines
• Food smokers
• Knife sharpeners
• Gas stoves
• Apple corers
• Cream whippers
• Waffle makers
• Slicing machines
• Dry or liquid measuring cups
• Boning knives
• Refrigerator thermometers
• Gas ovens
• Serrated blade knives
• Ice shaving or crushing equipment
• Hot dog cookers
• Pressurized steam cookers
• Oyster knives
• Laptop computers
• Strainers
• Rotisserie units
• Electric ovens
• Plane graters
• Steam kettles
• Commercial dishwashers
• Broilers

• SoftCafe MenuPro
• EGS F&B Control
• Menu planning software
• Barrington Software CookenPro Commercial
• Culinary Software Services ChefTec
• Internet browser software
• Delphi Technology
• CostGuard
• Microsoft PowerPoint
• GNOME Gnutrition
• Email software
• Axxya Systems Nutritionist Pro
• Microsoft Office
• Nutrition analysis software
• Sage MAS 90 ERP
• ReServe Interactive
• Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
• Google spreadsheet
• ADP eTIME
• EGS CALCMENU
• Microsoft Excel
• Microsoft Word