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