Will “Specialty 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
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• 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 “Specialty Cook”

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• 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.
• 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.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Keep records and accounts.
• Prepare relishes and hors d'oeuvres.
• Season and cook food according to recipes or personal judgment and experience.
• 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.
• Coordinate and supervise work of kitchen staff.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Turn or stir foods to ensure even cooking.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Bake breads, rolls, cakes, and pastries.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Plan and price menu items.

Related Technology & Tools

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

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