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