Will “Broiler Chef or Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Broiler Chef or 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
- Banquet Chef
- Assistant Cook
Tasks for “Broiler Chef or Cook”
- Plan and price menu items.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- 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.
- Season and cook food according to recipes or personal judgment and experience.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Substitute for or assist other cooks during emergencies or rush periods.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Prepare relishes and hors d'oeuvres.
- Bake breads, rolls, cakes, and pastries.
- Coordinate and supervise work of kitchen staff.
- 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.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Related Technology & Tools
- Utility cutlery
- Salamander ovens
- Chefs' knives
- Rotating rack ovens
- Meat saws
- Point of sale POS computer terminals
- Paring knives
- Wok ranges
- Meat and cheese slicing machines
- Food slicing machines
- Gas grills
- Pasta cookers
- Boning knives
- Convection ovens
- Cimeter knives
- Food steamers
- Commercial microwave ovens
- Conveyor ovens
- Filet knives
- Smoking cabinets
- Personal computers
- Pizza ovens
- Rotisserie ovens
- Recipe cost control software
- Microsoft Excel
- Menu planning software
- Food safety labeling systems
- Inventory management software
- Point of sale POS restaurant software