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