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