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