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0 % Chance of Automation
“Culinary Artist” 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
- 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.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- 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.
- Meet with sales representatives to negotiate prices or order supplies.
- Determine how food should be presented and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Arrange for equipment purchases or repairs.
- 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.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Record production or operational data on specified forms.
- 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.
- 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.
Related Technology & Tools
- Pressurized steam cookers
- Griddles
- Blast chillers
- Electric ovens
- Commercial microwave ovens
- Conveyer ovens
- Meat slicers
- Dry or liquid measuring cups
- Convection ovens
- Electric deep-fat fryers
- Ice-making machines
- Cream whippers
- Strainers
- Cake decorating tools
- Slicing machines
- Fire suppression blankets
- Pizza ovens
- Rolling pins
- Personal computers
- Kitchen fire extinguishers
- Vegetable peelers
- Braziers
- Box graters
- Sieves
- Melon ballers
- Laptop computers
- Desktop computers
- Double boilers
- Plane graters
- Apple corers
- Waffle makers
- Toasters
- Gas ovens
- Mandolines
- Ice shaving or crushing equipment
- Woks
- Rotisserie units
- Bone saws
- Cappuccino makers
- Commercial coffee grinders
- Sifters
- Food dicers
- Mixers
- Food processors
- Knife sharpeners
- Refrigerator thermometers
- Fruit zesters
- Bread slicers
- Hot dog cookers
- Oyster knives
- Rice cookers
- Infrared heat lamps
- Meat thermometers
- Steam tables
- Commercial dishwashers
- Portion scales
- Kitchen shears
- Juice dispensers
- Serrated blade knives
- Kitchen tongs
- Steam kettles
- Grills
- Vegetable brushes
- Blenders
- Salamanders
- Carbonated beverage dispensers
- Garbage compactors
- Meat grinders
- Electric stoves
- Parisian cutters
- Chefs' knives
- Gas stoves
- Juice extractors
- Boning knives
- Food shredders
- Commercial coffeemakers
- Instant-read pocket thermometers
- Paring knives
- Food smokers
- Broilers
- Gas-powered deep-fat fryers
- Pasta machines
- Culinary Software Services ChefTec
- Email software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Internet browser software
- SoftCafe MenuPro
- Nutrition analysis software
- Sage MAS 90 ERP
- EGS F&B Control
- Microsoft Excel
- Barrington Software CookenPro Commercial
- Delphi Technology
- GNOME Gnutrition
- ADP eTIME
- Google spreadsheet
- ReServe Interactive
- Microsoft Word
- Menu planning software
- Axxya Systems Nutritionist Pro
- Microsoft Office
- Microsoft PowerPoint
- EGS CALCMENU
- CostGuard