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“Chief Cook” 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
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Chief Cook”
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Arrange for equipment purchases or repairs.
- 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.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- 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.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Meet with sales representatives to negotiate prices or order supplies.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques or equipment to staff.
- Determine how food should be presented and create decorative food displays.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Related Technology & Tools
- Instant-read pocket thermometers
- Laptop computers
- Carbonated beverage dispensers
- Portion scales
- Slicing machines
- Dry or liquid measuring cups
- Toasters
- Bone saws
- Infrared heat lamps
- Meat slicers
- Salamanders
- Pressurized steam cookers
- Braziers
- Garbage compactors
- Boning knives
- Convection ovens
- Strainers
- Food dicers
- Blenders
- Ice-making machines
- Sieves
- Meat grinders
- Waffle makers
- Vegetable brushes
- Pasta machines
- Commercial coffeemakers
- Plane graters
- Electric stoves
- Commercial dishwashers
- Commercial microwave ovens
- Woks
- Juice dispensers
- Pizza ovens
- Rice cookers
- Cream whippers
- Kitchen fire extinguishers
- Steam kettles
- Rolling pins
- Grills
- Personal computers
- Steam tables
- Serrated blade knives
- Melon ballers
- Kitchen shears
- Food processors
- Blast chillers
- Commercial coffee grinders
- Broilers
- Fruit zesters
- Oyster knives
- Mixers
- Electric deep-fat fryers
- Hot dog cookers
- Gas ovens
- Paring knives
- Electric ovens
- Parisian cutters
- Meat thermometers
- Gas stoves
- Double boilers
- Mandolines
- Griddles
- Ice shaving or crushing equipment
- Refrigerator thermometers
- Chefs' knives
- Vegetable peelers
- Sifters
- Box graters
- Apple corers
- Desktop computers
- Fire suppression blankets
- Knife sharpeners
- Conveyer ovens
- Food smokers
- Rotisserie units
- Food shredders
- Juice extractors
- Kitchen tongs
- Cappuccino makers
- Bread slicers
- Cake decorating tools
- Gas-powered deep-fat fryers
- Microsoft Office
- ReServe Interactive
- Microsoft Excel
- ADP eTIME
- Google spreadsheet
- Menu planning software
- SoftCafe MenuPro
- Delphi Technology
- Email software
- Internet browser software
- EGS CALCMENU
- Axxya Systems Nutritionist Pro
- GNOME Gnutrition
- Nutrition analysis software
- Microsoft PowerPoint
- Sage MAS 90 ERP
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Culinary Software Services ChefTec
- Microsoft Word
- EGS F&B Control
- CostGuard
- Barrington Software CookenPro Commercial