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