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