Will “Corporate Executive Chef” be Replaced By Robots? 🤔
0 % Chance of Automation
“Corporate Executive Chef” will never be replaced by robots.
This job is ranked #169 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
Care to share? Click for Facebook, Twitter, LinkedIn, or XING. 👍
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”
- Check the quality of raw or cooked food products to ensure that standards are met.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Meet with sales representatives to negotiate prices or order supplies.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- 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.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Order or requisition food or other supplies needed to ensure efficient operation.
- 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.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Determine how food should be presented and create decorative food displays.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Demonstrate new cooking techniques or equipment to staff.
- Arrange for equipment purchases or repairs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Check the quantity and quality of received products.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production or operational data on specified forms.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Related Technology & Tools
- Woks
- Broilers
- Chefs' knives
- Pressurized steam cookers
- Bread slicers
- Griddles
- Kitchen shears
- Meat slicers
- Personal computers
- Strainers
- Food dicers
- Refrigerator thermometers
- Commercial microwave ovens
- Sifters
- Dry or liquid measuring cups
- Electric ovens
- Hot dog cookers
- Bone saws
- Rotisserie units
- Cream whippers
- Vegetable peelers
- Convection ovens
- Portion scales
- Gas stoves
- Grills
- Commercial dishwashers
- Boning knives
- Ice shaving or crushing equipment
- Plane graters
- Infrared heat lamps
- Toasters
- Commercial coffee grinders
- Cappuccino makers
- Rice cookers
- Desktop computers
- Electric stoves
- Commercial coffeemakers
- Sieves
- Blenders
- Kitchen tongs
- Food smokers
- Apple corers
- Serrated blade knives
- Slicing machines
- Fire suppression blankets
- Food shredders
- Juice extractors
- Meat grinders
- Carbonated beverage dispensers
- Cake decorating tools
- Box graters
- Braziers
- Electric deep-fat fryers
- Instant-read pocket thermometers
- Meat thermometers
- Vegetable brushes
- Laptop computers
- Oyster knives
- Fruit zesters
- Paring knives
- Food processors
- Blast chillers
- Rolling pins
- Pizza ovens
- Steam tables
- Mixers
- Waffle makers
- Kitchen fire extinguishers
- Double boilers
- Mandolines
- Gas ovens
- Ice-making machines
- Parisian cutters
- Conveyer ovens
- Juice dispensers
- Garbage compactors
- Gas-powered deep-fat fryers
- Knife sharpeners
- Pasta machines
- Salamanders
- Melon ballers
- Steam kettles
- Sage MAS 90 ERP
- ADP eTIME
- Microsoft PowerPoint
- Microsoft Word
- EGS CALCMENU
- Microsoft Office
- Google spreadsheet
- Culinary Software Services ChefTec
- Nutrition analysis software
- Delphi Technology
- Email software
- SoftCafe MenuPro
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Axxya Systems Nutritionist Pro
- Internet browser software
- Menu planning software
- CostGuard
- Barrington Software CookenPro Commercial
- GNOME Gnutrition
- Microsoft Excel
- EGS F&B Control
- ReServe Interactive