Will “Salad Chef” be Replaced By Robots? 🤔

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”

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Check the quantity and quality of received products.
• Meet with sales representatives to negotiate prices or order supplies.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• 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.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine how food should be presented and create decorative food displays.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Record production or operational data on specified forms.
• Arrange for equipment purchases or repairs.
• 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.
• Demonstrate new cooking techniques or equipment to staff.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• 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.

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