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