Will “Line Cook” be Replaced By Robots? 🤔
0 % Chance of Automation
“Line 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
- Head 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
- Line Cook
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- 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 “Line Cook”
- Meet with sales representatives to negotiate prices or order supplies.
- Arrange for equipment purchases or repairs.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- 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.
- Check the quantity and quality of received products.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Record production or operational data on specified forms.
- 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.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Demonstrate new cooking techniques or equipment to staff.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 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.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Related Technology & Tools
- Carbonated beverage dispensers
- Conveyer ovens
- Kitchen tongs
- Mandolines
- Rice cookers
- Laptop computers
- Meat grinders
- Parisian cutters
- Rotisserie units
- Oyster knives
- Griddles
- Box graters
- Sieves
- Slicing machines
- Hot dog cookers
- Instant-read pocket thermometers
- Food shredders
- Electric deep-fat fryers
- Meat slicers
- Blast chillers
- Double boilers
- Blenders
- Food processors
- Rolling pins
- Toasters
- Pizza ovens
- Electric ovens
- Refrigerator thermometers
- Strainers
- Melon ballers
- Cake decorating tools
- Commercial microwave ovens
- Juice extractors
- Cappuccino makers
- Apple corers
- Boning knives
- Steam tables
- Knife sharpeners
- Food smokers
- Portion scales
- Woks
- Personal computers
- Convection ovens
- Braziers
- Steam kettles
- Pasta machines
- Salamanders
- Meat thermometers
- Food dicers
- Gas ovens
- Commercial coffeemakers
- Fire suppression blankets
- Garbage compactors
- Sifters
- Plane graters
- Fruit zesters
- Kitchen fire extinguishers
- Bread slicers
- Dry or liquid measuring cups
- Ice-making machines
- Waffle makers
- Grills
- Infrared heat lamps
- Commercial coffee grinders
- Pressurized steam cookers
- Commercial dishwashers
- Juice dispensers
- Mixers
- Gas stoves
- Ice shaving or crushing equipment
- Kitchen shears
- Serrated blade knives
- Vegetable brushes
- Paring knives
- Electric stoves
- Broilers
- Desktop computers
- Bone saws
- Cream whippers
- Gas-powered deep-fat fryers
- Chefs' knives
- Vegetable peelers
- EGS CALCMENU
- Axxya Systems Nutritionist Pro
- Google spreadsheet
- Sage MAS 90 ERP
- Nutrition analysis software
- EGS F&B Control
- ADP eTIME
- CostGuard
- Delphi Technology
- Barrington Software CookenPro Commercial
- Microsoft Word
- Microsoft Excel
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- SoftCafe MenuPro
- ReServe Interactive
- Email software
- Microsoft PowerPoint
- Internet browser software
- Microsoft Office
- Culinary Software Services ChefTec
- Menu planning software
- GNOME Gnutrition