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