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