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