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