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