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”

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

Related Technology & Tools

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

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