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