Will “Cook Apprentice” 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
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Cook Apprentice”

• Coordinate and supervise work of kitchen staff.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Prepare relishes and hors d'oeuvres.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Plan and price menu items.
• Bake breads, rolls, cakes, and pastries.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Substitute for or assist other cooks during emergencies or rush periods.
• 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.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Keep records and accounts.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Related Technology & Tools

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

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