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