Will “Ice Cream 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
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Ice Cream Chef”

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

Related Technology & Tools

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

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