Will “Fry 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
• Cook
• Breakfast 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
• Fry Cook
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Fry Cook”

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

Related Technology & Tools

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

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