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