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