Will “Larder Cook” 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
• Ice Cream Chef
• 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 “Larder Cook”

• 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.
• Substitute for or assist other cooks during emergencies or rush periods.
• 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.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Bake breads, rolls, cakes, and pastries.
• Plan and price menu items.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Turn or stir foods to ensure even cooking.
• Coordinate and supervise work of kitchen staff.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Keep records and accounts.
• Prepare relishes and hors d'oeuvres.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Season and cook food according to recipes or personal judgment and experience.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Related Technology & Tools

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

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