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“Cook” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Chef, Instructor
- Chef
- Certified Executive Chef (CEC)
- Banquet Chef
- Wedding Cake Designer
- Sushi Chef
- Sous Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Cook
- Confectioner
- Chocolatier
- Chief Cook
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Cook”
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Check the quantity and quality of received products.
- Arrange for equipment purchases or repairs.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Meet with sales representatives to negotiate prices or order supplies.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine how food should be presented and create decorative food displays.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Demonstrate new cooking techniques or equipment to staff.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Record production or operational data on specified forms.
Related Technology & Tools
- Meat grinders
- Desktop computers
- Pasta machines
- Meat thermometers
- Steam tables
- Pressurized steam cookers
- Plane graters
- Cream whippers
- Commercial coffeemakers
- Grills
- Slicing machines
- Meat slicers
- Food dicers
- Convection ovens
- Chefs' knives
- Ice shaving or crushing equipment
- Laptop computers
- Cake decorating tools
- Strainers
- Conveyer ovens
- Infrared heat lamps
- Electric ovens
- Serrated blade knives
- Double boilers
- Juice dispensers
- Kitchen fire extinguishers
- Commercial dishwashers
- Rice cookers
- Melon ballers
- Instant-read pocket thermometers
- Box graters
- Parisian cutters
- Oyster knives
- Gas ovens
- Bone saws
- Mandolines
- Portion scales
- Sieves
- Rolling pins
- Blast chillers
- Rotisserie units
- Refrigerator thermometers
- Electric deep-fat fryers
- Kitchen shears
- Gas stoves
- Fruit zesters
- Hot dog cookers
- Braziers
- Gas-powered deep-fat fryers
- Toasters
- Cappuccino makers
- Food shredders
- Fire suppression blankets
- Broilers
- Salamanders
- Vegetable peelers
- Vegetable brushes
- Mixers
- Paring knives
- Ice-making machines
- Blenders
- Electric stoves
- Steam kettles
- Personal computers
- Food smokers
- Pizza ovens
- Dry or liquid measuring cups
- Bread slicers
- Apple corers
- Commercial microwave ovens
- Food processors
- Kitchen tongs
- Waffle makers
- Carbonated beverage dispensers
- Griddles
- Woks
- Knife sharpeners
- Juice extractors
- Sifters
- Boning knives
- Garbage compactors
- Commercial coffee grinders
- Sage MAS 90 ERP
- Menu planning software
- Microsoft Office
- Internet browser software
- Culinary Software Services ChefTec
- Axxya Systems Nutritionist Pro
- GNOME Gnutrition
- Google spreadsheet
- SoftCafe MenuPro
- ReServe Interactive
- EGS CALCMENU
- Microsoft Word
- Microsoft Excel
- Nutrition analysis software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Email software
- CostGuard
- Delphi Technology
- Barrington Software CookenPro Commercial
- EGS F&B Control
- Microsoft PowerPoint
- ADP eTIME