Will “Cook” 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 Manager
• Chef de Froid
• Chef de Cuisine
• Cake Mixer
• Cake Maker
• Cake Icer
• Cake Froster
• Bread and Pastry Baker

Tasks for “Cook”

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

Related Technology & Tools

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

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