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.
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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
- Station Cook
- Specialty Foods 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 “Vegetable Cook”
- Keep records and accounts.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Coordinate and supervise work of kitchen staff.
- Turn or stir foods to ensure even cooking.
- Prepare relishes and hors d'oeuvres.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Season and cook food according to recipes or personal judgment and experience.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- 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.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Plan and price menu items.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake breads, rolls, cakes, and pastries.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Related Technology & Tools
- Gas grills
- Blenders
- Rotating rack ovens
- Convection ovens
- Grinders
- Meat and cheese slicing machines
- Food slicing machines
- Charbroilers
- Commercial microwave ovens
- Pizza ovens
- Griddles
- Salamander ovens
- Personal computers
- Meat saws
- Chefs' knives
- Wok ranges
- Conveyor ovens
- Pasta cookers
- Fryers
- Point of sale POS computer terminals
- Filet knives
- Food steamers
- Smoking cabinets
- Boning knives
- Utility cutlery
- Cimeter knives
- Rotisserie ovens
- Paring knives
- Food safety labeling systems
- Recipe cost control software
- Microsoft Excel
- Point of sale POS restaurant software
- Menu planning software
- Inventory management software