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