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