Will “Breakfast Cook” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Breakfast Cook
• Banquet Chef
• Assistant Cook

Tasks for “Breakfast Cook”

• Plan and price menu items.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Season and cook food according to recipes or personal judgment and experience.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Turn or stir foods to ensure even cooking.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Keep records and accounts.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Coordinate and supervise work of kitchen staff.
• Substitute for or assist other cooks during emergencies or rush periods.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Prepare relishes and hors d'oeuvres.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Bake breads, rolls, cakes, and pastries.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Related Technology & Tools

• Meat saws
• Fryers
• Food slicing machines
• Cimeter knives
• Food steamers
• Grinders
• Charbroilers
• Filet knives
• Blenders
• Rotisserie ovens
• Gas grills
• Pasta cookers
• Griddles
• Commercial microwave ovens
• Rotating rack ovens
• Utility cutlery
• Conveyor ovens
• Meat and cheese slicing machines
• Chefs' knives
• Wok ranges
• Point of sale POS computer terminals
• Paring knives
• Convection ovens
• Boning knives
• Salamander ovens
• Smoking cabinets
• Pizza ovens
• Personal computers

• Microsoft Excel
• Food safety labeling systems
• Inventory management software
• Menu planning software
• Point of sale POS restaurant software
• Recipe cost control software