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.
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.
- 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
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Vegetable Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sous Chef
- Sandwich Artist
- 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
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Back Line Cook”
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- 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.
- Keep records and accounts.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Coordinate and supervise work of kitchen staff.
- Bake breads, rolls, cakes, and pastries.
- Turn or stir foods to ensure even cooking.
- Plan and price menu items.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Prepare relishes and hors d'oeuvres.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Substitute for or assist other cooks during emergencies or rush periods.
- Season and cook food according to recipes or personal judgment and experience.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
Related Technology & Tools
- Food slicing machines
- Point of sale POS computer terminals
- Cimeter knives
- Utility cutlery
- Salamander ovens
- Meat and cheese slicing machines
- Boning knives
- Filet knives
- Rotisserie ovens
- Chefs' knives
- Smoking cabinets
- Food steamers
- Conveyor ovens
- Rotating rack ovens
- Meat saws
- Personal computers
- Convection ovens
- Pasta cookers
- Commercial microwave ovens
- Gas grills
- Pizza ovens
- Paring knives
- Wok ranges
- Menu planning software
- Microsoft Excel
- Inventory management software
- Food safety labeling systems
- Point of sale POS restaurant software
- Recipe cost control software