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