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

Tasks for “Executive Chef”

• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• 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.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Bake breads, rolls, cakes, and pastries.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• 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.
• Season and cook food according to recipes or personal judgment and experience.
• Prepare relishes and hors d'oeuvres.
• 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.
• 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.
• Coordinate and supervise work of kitchen staff.
• Plan and price menu items.
• Substitute for or assist other cooks during emergencies or rush periods.
• Keep records and accounts.

Related Technology & Tools

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

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