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