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