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