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