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