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