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

Tasks for “Dinner Cook”

• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Keep records and accounts.
• Bake breads, rolls, cakes, and pastries.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Turn or stir foods to ensure even cooking.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• 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.
• Substitute for or assist other cooks during emergencies or rush periods.
• 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.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• 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.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Season and cook food according to recipes or personal judgment and experience.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Related Technology & Tools

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

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