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