Will “Larder Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Larder Cook” will almost certainly be replaced by robots.
This job is ranked #641 out of #702, where higher means less likely to be replaced.
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.
- 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
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Vegetable Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sous Chef
- Sandwich Artist
- 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
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Larder Cook”
- Prepare relishes and hors d'oeuvres.
- Bake breads, rolls, cakes, and pastries.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Plan and price menu items.
- Coordinate and supervise work of kitchen staff.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Keep records and accounts.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Turn or stir foods to ensure even cooking.
- Substitute for or assist other cooks during emergencies or rush periods.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Related Technology & Tools
- Utility cutlery
- Wok ranges
- Meat and cheese slicing machines
- Cimeter knives
- Convection ovens
- Boning knives
- Point of sale POS computer terminals
- Paring knives
- Food slicing machines
- Rotisserie ovens
- Conveyor ovens
- Smoking cabinets
- Chefs' knives
- Salamander ovens
- Rotating rack ovens
- Meat saws
- Gas grills
- Commercial microwave ovens
- Pizza ovens
- Pasta cookers
- Filet knives
- Food steamers
- Personal computers
- Food safety labeling systems
- Point of sale POS restaurant software
- Menu planning software
- Recipe cost control software
- Microsoft Excel
- Inventory management software