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