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”

• Substitute for or assist other cooks during emergencies or rush periods.
• Coordinate and supervise work of kitchen staff.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, cakes, and pastries.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepare relishes and hors d'oeuvres.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Season and cook food according to recipes or personal judgment and experience.
• Turn or stir foods to ensure even cooking.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Keep records and accounts.
• Plan and price menu items.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Related Technology & Tools

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

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