Will “Prep Person” 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
• Lunch Cook
• 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
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Prep Person”

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

Related Technology & Tools

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

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