Will “Back Line Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Back Line Cook” will almost certainly be replaced by robots.
This job is ranked #641 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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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
- Assistant Cook
Tasks for “Back Line Cook”
- Turn or stir foods to ensure even cooking.
- Bake breads, rolls, cakes, and pastries.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Coordinate and supervise work of kitchen staff.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Prepare relishes and hors d'oeuvres.
- Substitute for or assist other cooks during emergencies or rush periods.
- Plan and price menu items.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Keep records and accounts.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Related Technology & Tools
- Pasta cookers
- Paring knives
- Wok ranges
- Filet knives
- Utility cutlery
- Pizza ovens
- Rotating rack ovens
- Conveyor ovens
- Meat saws
- Boning knives
- Rotisserie ovens
- Convection ovens
- Cimeter knives
- Fryers
- Salamander ovens
- Food steamers
- Personal computers
- Meat and cheese slicing machines
- Blenders
- Griddles
- Chefs' knives
- Charbroilers
- Grinders
- Food slicing machines
- Gas grills
- Smoking cabinets
- Commercial microwave ovens
- Point of sale POS computer terminals
- Microsoft Excel
- Menu planning software
- Point of sale POS restaurant software
- Inventory management software
- Recipe cost control software
- Food safety labeling systems