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”

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Keep records and accounts.
• Bake breads, rolls, cakes, and pastries.
• Plan and price menu items.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• 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.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Coordinate and supervise work of kitchen staff.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare relishes and hors d'oeuvres.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Season and cook food according to recipes or personal judgment and experience.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• 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.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Turn or stir foods to ensure even cooking.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Related Technology & Tools

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

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