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”

• Coordinate and supervise work of kitchen staff.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• 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.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Season and cook food according to recipes or personal judgment and experience.
• Substitute for or assist other cooks during emergencies or rush periods.
• 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.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• 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.
• Prepare relishes and hors d'oeuvres.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• 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.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Keep records and accounts.
• Bake breads, rolls, cakes, and pastries.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Related Technology & Tools

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

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