Will “Assistant Cook” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef

Tasks for “Assistant Cook”

• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Season and cook food according to recipes or personal judgment and experience.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Keep records and accounts.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Plan and price menu items.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Bake breads, rolls, cakes, and pastries.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Substitute for or assist other cooks during emergencies or rush periods.
• Turn or stir foods to ensure even cooking.
• Coordinate and supervise work of kitchen staff.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

Related Technology & Tools

• Chefs' knives
• Conveyor ovens
• Rotisserie ovens
• Rotating rack ovens
• Convection ovens
• Gas grills
• Grinders
• Meat saws
• Salamander ovens
• Cimeter knives
• Charbroilers
• Point of sale POS computer terminals
• Food steamers
• Food slicing machines
• Griddles
• Meat and cheese slicing machines
• Pizza ovens
• Wok ranges
• Personal computers
• Commercial microwave ovens
• Utility cutlery
• Blenders
• Filet knives
• Fryers
• Boning knives
• Paring knives
• Smoking cabinets
• Pasta cookers

• Point of sale POS restaurant software
• Inventory management software
• Food safety labeling systems
• Menu planning software
• Microsoft Excel
• Recipe cost control software