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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”
- 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.
- Arrange for equipment purchases or repairs.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- 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 quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- 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.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 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.
- Determine how food should be presented and create decorative food displays.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques or equipment to staff.
- Record production or operational data on specified forms.
- Recruit and hire staff, such as cooks and other kitchen workers.
Related Technology & Tools
- Braziers
- Kitchen fire extinguishers
- Mixers
- Slicing machines
- Strainers
- Instant-read pocket thermometers
- Double boilers
- Electric ovens
- Waffle makers
- Infrared heat lamps
- Gas ovens
- Juice extractors
- Meat thermometers
- Fruit zesters
- Steam kettles
- Convection ovens
- Meat grinders
- Boning knives
- Personal computers
- Food shredders
- Paring knives
- Carbonated beverage dispensers
- Food smokers
- Pasta machines
- Box graters
- Vegetable peelers
- Apple corers
- Salamanders
- Mandolines
- Rice cookers
- Toasters
- Desktop computers
- Food dicers
- Melon ballers
- Broilers
- Commercial coffee grinders
- Cream whippers
- Serrated blade knives
- Griddles
- Cake decorating tools
- Bone saws
- Parisian cutters
- Conveyer ovens
- Chefs' knives
- Cappuccino makers
- Kitchen tongs
- Bread slicers
- Meat slicers
- Fire suppression blankets
- Kitchen shears
- Gas-powered deep-fat fryers
- Ice-making machines
- Commercial coffeemakers
- Sieves
- Hot dog cookers
- Garbage compactors
- Ice shaving or crushing equipment
- Gas stoves
- Plane graters
- Commercial dishwashers
- Steam tables
- Woks
- Electric deep-fat fryers
- Blast chillers
- Refrigerator thermometers
- Pizza ovens
- Blenders
- Vegetable brushes
- Dry or liquid measuring cups
- Portion scales
- Sifters
- Knife sharpeners
- Electric stoves
- Food processors
- Rolling pins
- Juice dispensers
- Pressurized steam cookers
- Commercial microwave ovens
- Grills
- Oyster knives
- Rotisserie units
- Laptop computers
- ReServe Interactive
- Sage MAS 90 ERP
- Axxya Systems Nutritionist Pro
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- CostGuard
- Microsoft Word
- EGS CALCMENU
- Delphi Technology
- Barrington Software CookenPro Commercial
- Microsoft PowerPoint
- SoftCafe MenuPro
- Internet browser software
- GNOME Gnutrition
- Google spreadsheet
- Microsoft Office
- Menu planning software
- Nutrition analysis software
- Microsoft Excel
- Culinary Software Services ChefTec
- EGS F&B Control
- ADP eTIME
- Email software