Will “Specialty Foods 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 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 Foods Cook”

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

Related Technology & Tools

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

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