Will “Vegetable Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Vegetable 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.
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.
- 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
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sous Chef
- Sandwich Artist
- 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
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Vegetable Cook”
- 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.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Bake breads, rolls, cakes, and pastries.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Keep records and accounts.
- Turn or stir foods to ensure even cooking.
- 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.
- Plan and price menu items.
- 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.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Substitute for or assist other cooks during emergencies or rush periods.
- Prepare relishes and hors d'oeuvres.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Coordinate and supervise work of kitchen staff.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Related Technology & Tools
- Gas grills
- Commercial microwave ovens
- Rotisserie ovens
- Conveyor ovens
- Pizza ovens
- Filet knives
- Point of sale POS computer terminals
- Utility cutlery
- Wok ranges
- Food slicing machines
- Paring knives
- Meat saws
- Pasta cookers
- Cimeter knives
- Boning knives
- Personal computers
- Chefs' knives
- Food steamers
- Convection ovens
- Salamander ovens
- Rotating rack ovens
- Smoking cabinets
- Meat and cheese slicing machines
- Food safety labeling systems
- Inventory management software
- Recipe cost control software
- Menu planning software
- Microsoft Excel
- Point of sale POS restaurant software