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”

• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Keep records and accounts.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• 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.
• Bake breads, rolls, cakes, and pastries.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• 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.
• Season and cook food according to recipes or personal judgment and experience.
• Prepare relishes and hors d'oeuvres.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Coordinate and supervise work of kitchen staff.
• Substitute for or assist other cooks during emergencies or rush periods.
• 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.
• Plan and price menu items.

Related Technology & Tools

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

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