Will “Specialty Foods Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Specialty Foods Cook” will almost certainly be replaced by robots.
This job is ranked #641 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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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”
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Turn or stir foods to ensure even cooking.
- 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.
- Plan and price menu items.
- Substitute for or assist other cooks during emergencies or rush periods.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Coordinate and supervise work of kitchen staff.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake breads, rolls, cakes, and pastries.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Keep records and accounts.
- Prepare relishes and hors d'oeuvres.
Related Technology & Tools
- Rotating rack ovens
- Meat saws
- Fryers
- Meat and cheese slicing machines
- Personal computers
- Convection ovens
- Point of sale POS computer terminals
- Utility cutlery
- Pasta cookers
- Pizza ovens
- Conveyor ovens
- Gas grills
- Grinders
- Rotisserie ovens
- Griddles
- Food slicing machines
- Smoking cabinets
- Wok ranges
- Chefs' knives
- Paring knives
- Food steamers
- Boning knives
- Blenders
- Salamander ovens
- Charbroilers
- Cimeter knives
- Commercial microwave ovens
- Filet knives
- Food safety labeling systems
- Point of sale POS restaurant software
- Inventory management software
- Microsoft Excel
- Recipe cost control software
- Menu planning software