Will “Cooks, Restaurant” be Replaced By Robots? 🤔
96% Chance of Automation
“Cooks, Restaurant” will almost certainly be replaced by robots.
This job is ranked #641 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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Job Description
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Job Details
- The SOC (Standard Occupational Classification) code is 35-2014.00
- The Mean Annual Wage in the U.S. is $ 25,430.00
- The Mean Hourly Wage is $ 12.00
- Currently, there are 1,217,370 people on this job
Also Known As…
- Prep Cook (Preparation Cook)
- Pastry Baker
- Line Cook
- Grill Cook
- Fry Cook
- Cook
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Vegetable Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sous Chef
- Saucier
- Sandwich Artist
- Roundsman
- Railroad Cook
- Prep Person
- Lunch Cook
- Larder Cook
- Ice Cream Chef
- Garde Manger
- Foreign Food Specialty Cook
- Food Service Worker
- Executive Chef
- Dinner Cook
- Cook Apprentice
- Chef De Partie
- Chef de Froid
- Chef
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Cooks, Restaurant”
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Prepare relishes and hors d'oeuvres.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Keep records and accounts.
- Season and cook food according to recipes or personal judgment and experience.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Coordinate and supervise work of kitchen staff.
- Substitute for or assist other cooks during emergencies or rush periods.
- Turn or stir foods to ensure even cooking.
- Bake breads, rolls, cakes, and pastries.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Plan and price menu items.
Related Technology & Tools
- Personal computers
- Meat and cheese slicing machines
- Utility cutlery
- Chefs' knives
- Meat saws
- Fryers
- Conveyor ovens
- Commercial microwave ovens
- Smoking cabinets
- Wok ranges
- Food steamers
- Charbroilers
- Paring knives
- Griddles
- Gas grills
- Rotisserie ovens
- Cimeter knives
- Rotating rack ovens
- Point of sale POS computer terminals
- Food slicing machines
- Pasta cookers
- Convection ovens
- Filet knives
- Grinders
- Boning knives
- Pizza ovens
- Salamander ovens
- Blenders
- Recipe cost control software
- Microsoft Excel
- Inventory management software
- Menu planning software
- Food safety labeling systems
- Point of sale POS restaurant software