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