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