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, where higher means 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”
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Plan and price menu items.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- 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.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Substitute for or assist other cooks during emergencies or rush periods.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Coordinate and supervise work of kitchen staff.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Bake breads, rolls, cakes, and pastries.
- Season and cook food according to recipes or personal judgment and experience.
- 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.
- 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.
- Prepare relishes and hors d'oeuvres.
- Turn or stir foods to ensure even cooking.
Related Technology & Tools
- Personal computers
- Gas grills
- Meat saws
- Conveyor ovens
- Commercial microwave ovens
- Utility cutlery
- Meat and cheese slicing machines
- Chefs' knives
- Food slicing machines
- Salamander ovens
- Smoking cabinets
- Wok ranges
- Pasta cookers
- Point of sale POS computer terminals
- Boning knives
- Rotisserie ovens
- Rotating rack ovens
- Paring knives
- Food steamers
- Cimeter knives
- Convection ovens
- Pizza ovens
- Filet knives
- Menu planning software
- Inventory management software
- Microsoft Excel
- Recipe cost control software
- Point of sale POS restaurant software
- Food safety labeling systems