Will “Dinner Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Dinner 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
- Cook Apprentice
- Chef De Partie
- Chef de Froid
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Dinner Cook”
- Prepare relishes and hors d'oeuvres.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- 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.
- Plan and price menu items.
- Bake breads, rolls, cakes, and pastries.
- Coordinate and supervise work of kitchen staff.
- Season and cook food according to recipes or personal judgment and experience.
- Keep records and accounts.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- 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.
- 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.
- Turn or stir foods to ensure even cooking.
- Substitute for or assist other cooks during emergencies or rush periods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Related Technology & Tools
- Personal computers
- Gas grills
- Chefs' knives
- Salamander ovens
- Boning knives
- Pizza ovens
- Food slicing machines
- Conveyor ovens
- Meat saws
- Rotisserie ovens
- Meat and cheese slicing machines
- Convection ovens
- Point of sale POS computer terminals
- Wok ranges
- Rotating rack ovens
- Commercial microwave ovens
- Paring knives
- Cimeter knives
- Pasta cookers
- Utility cutlery
- Smoking cabinets
- Food steamers
- Filet knives
- Inventory management software
- Microsoft Excel
- Point of sale POS restaurant software
- Food safety labeling systems
- Menu planning software
- Recipe cost control software