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“Executive Sous Chef” will never be replaced by robots.
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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”
- Recruit and hire staff, such as cooks and other kitchen workers.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Determine how food should be presented and create decorative food displays.
- 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.
- 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.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Meet with sales representatives to negotiate prices or order supplies.
- 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.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Arrange for equipment purchases or repairs.
- Demonstrate new cooking techniques or equipment to staff.
- 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.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Estimate amounts and costs of required supplies, such as food and ingredients.
Related Technology & Tools
- Electric deep-fat fryers
- Oyster knives
- Pasta machines
- Broilers
- Desktop computers
- Gas stoves
- Serrated blade knives
- Laptop computers
- Double boilers
- Salamanders
- Paring knives
- Sieves
- Portion scales
- Rotisserie units
- Steam tables
- Meat slicers
- Parisian cutters
- Instant-read pocket thermometers
- Blenders
- Conveyer ovens
- Vegetable brushes
- Food processors
- Cream whippers
- Braziers
- Dry or liquid measuring cups
- Commercial coffee grinders
- Mandolines
- Juice extractors
- Ice shaving or crushing equipment
- Pizza ovens
- Garbage compactors
- Electric ovens
- Cake decorating tools
- Convection ovens
- Infrared heat lamps
- Commercial dishwashers
- Sifters
- Juice dispensers
- Electric stoves
- Kitchen fire extinguishers
- Food shredders
- Woks
- Steam kettles
- Commercial coffeemakers
- Hot dog cookers
- Gas ovens
- Strainers
- Rolling pins
- Plane graters
- Grills
- Gas-powered deep-fat fryers
- Personal computers
- Cappuccino makers
- Boning knives
- Kitchen shears
- Meat grinders
- Waffle makers
- Bone saws
- Ice-making machines
- Carbonated beverage dispensers
- Vegetable peelers
- Food dicers
- Box graters
- Fire suppression blankets
- Griddles
- Knife sharpeners
- Bread slicers
- Slicing machines
- Meat thermometers
- Pressurized steam cookers
- Chefs' knives
- Rice cookers
- Toasters
- Apple corers
- Melon ballers
- Fruit zesters
- Blast chillers
- Mixers
- Commercial microwave ovens
- Refrigerator thermometers
- Kitchen tongs
- Food smokers
- CostGuard
- Microsoft Office
- ReServe Interactive
- Internet browser software
- ADP eTIME
- EGS CALCMENU
- Delphi Technology
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Email software
- Google spreadsheet
- Microsoft Word
- EGS F&B Control
- Microsoft Excel
- Nutrition analysis software
- Culinary Software Services ChefTec
- Microsoft PowerPoint
- Menu planning software
- SoftCafe MenuPro
- Sage MAS 90 ERP
- GNOME Gnutrition
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial