Will “Head Chef” be Replaced By Robots? 🤔
0 % Chance of Automation
“Head Chef” will never be replaced by robots.
This job is ranked #169 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
Care to share? Click for Facebook, Twitter, LinkedIn, or XING. 👍
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 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 “Head Chef”
- Check the quality of raw or cooked food products to ensure that standards are met.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Meet with sales representatives to negotiate prices or order supplies.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- 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.
- Determine how food should be presented and create decorative food displays.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- 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.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 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.
- Record production or operational data on specified forms.
- 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.
- Arrange for equipment purchases or repairs.
- 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.
Related Technology & Tools
- Toasters
- Blast chillers
- Conveyer ovens
- Gas ovens
- Food dicers
- Meat slicers
- Oyster knives
- Bone saws
- Portion scales
- Juice extractors
- Grills
- Rolling pins
- Fire suppression blankets
- Commercial coffee grinders
- Box graters
- Salamanders
- Juice dispensers
- Apple corers
- Melon ballers
- Vegetable brushes
- Electric stoves
- Sieves
- Broilers
- Plane graters
- Waffle makers
- Cream whippers
- Desktop computers
- Dry or liquid measuring cups
- Griddles
- Pressurized steam cookers
- Infrared heat lamps
- Mandolines
- Serrated blade knives
- Kitchen fire extinguishers
- Pizza ovens
- Fruit zesters
- Garbage compactors
- Cake decorating tools
- Gas stoves
- Personal computers
- Parisian cutters
- Mixers
- Refrigerator thermometers
- Sifters
- Electric deep-fat fryers
- Steam tables
- Commercial microwave ovens
- Kitchen shears
- Bread slicers
- Cappuccino makers
- Woks
- Double boilers
- Meat grinders
- Paring knives
- Food processors
- Laptop computers
- Chefs' knives
- Commercial dishwashers
- Rice cookers
- Pasta machines
- Steam kettles
- Electric ovens
- Gas-powered deep-fat fryers
- Rotisserie units
- Meat thermometers
- Food shredders
- Braziers
- Blenders
- Convection ovens
- Strainers
- Carbonated beverage dispensers
- Food smokers
- Ice-making machines
- Knife sharpeners
- Slicing machines
- Commercial coffeemakers
- Vegetable peelers
- Boning knives
- Hot dog cookers
- Instant-read pocket thermometers
- Kitchen tongs
- Ice shaving or crushing equipment
- ReServe Interactive
- CostGuard
- Sage MAS 90 ERP
- Microsoft Excel
- Microsoft Office
- Internet browser software
- Email software
- Culinary Software Services ChefTec
- SoftCafe MenuPro
- Microsoft PowerPoint
- Google spreadsheet
- Delphi Technology
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial
- EGS CALCMENU
- ADP eTIME
- Microsoft Word
- Nutrition analysis software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- EGS F&B Control
- GNOME Gnutrition
- Menu planning software