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