Will “Railroad 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
• Prep Person
• 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 “Railroad Cook”

• Plan and price menu items.
• Keep records and accounts.
• Turn or stir foods to ensure even cooking.
• 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.
• Coordinate and supervise work of kitchen staff.
• 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.
• 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.
• Bake breads, rolls, cakes, and pastries.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Substitute for or assist other cooks during emergencies or rush periods.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• 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.
• 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.

Related Technology & Tools

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

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