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