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