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