Will “Back Line 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
• Assistant Cook

Tasks for “Back Line Cook”

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

Related Technology & Tools

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

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