Occupation

Cooks, Restaurant

Human Advantage 68%

Significant human skills needed

AI Automation Risk Moderate Risk
3.7 / 10

Some tasks in this role may be augmented by AI, but human oversight and interpersonal skills remain important.

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.

Also Known As: Appetizer Preparer, Back Line Cook, Back of House Team Member, Banquet Cook, Breakfast Cook, Broil Cook, Broiler Cook, Chef De Partie +18 more

Video

Core Tasks

  1. Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
  2. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  3. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  4. Season and cook food according to recipes or personal judgment and experience.
  5. Turn or stir foods to ensure even cooking.
  6. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  7. Portion, arrange, and garnish food, and serve food to waiters or patrons.
  8. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  9. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  10. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  11. Coordinate and supervise work of kitchen staff.
  12. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  13. Substitute for or assist other cooks during emergencies or rush periods.
  14. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  15. Prepare relishes and hors d'oeuvres.
  16. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  17. Bake breads, rolls, cakes, and pastries.

Supplemental Tasks (3)

  1. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
  2. Keep records and accounts.
  3. Plan and price menu items.

Education & Training

Job Zone 2 Job Zone Two: Some Preparation Needed
Education: These occupations usually require a high school diploma.
Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
On-the-Job Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

Education Level Distribution

Percentage of workers in this occupation with each education level.

High School Diploma - or the equivalent (for example, GED)
44%
Less than a High School Diploma
19%
Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production)
18%
Some College Courses
11%
Associate's Degree (or other 2-year degree)
5%
Post-Doctoral Training
3%
Bachelor's Degree
1%

Technology & Tools

Hot Technologies

  • Facebook
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft Word

Software (10)

  • Food safety labeling systems
  • Inventory management software
  • Menu planning software
  • Point of sale POS restaurant software
  • Recipe cost control software

Tools & Equipment (28)

  • Blenders
  • Boning knives
  • Charbroilers
  • Chefs' knives
  • Cimeter knives
  • Commercial microwave ovens
  • Convection ovens
  • Conveyor ovens
  • Filet knives
  • Food slicing machines
  • Food steamers
  • Fryers
  • Gas grills
  • Griddles
  • Grinders
  • Meat and cheese slicing machines
  • Meat saws
  • Paring knives
  • Pasta cookers
  • Personal computers
  • Pizza ovens
  • Point of sale POS computer terminals
  • Rotating rack ovens
  • Rotisserie ovens
  • Salamander ovens
  • Smoking cabinets
  • Utility cutlery
  • Wok ranges

Where This Career Leads

Career progression organized by specialty track and experience level.

Culinary & Food Services Hospitality, Events, & Tourism

Zone 1
Cooks, Fast Food 93% match
Zone 2
Cooks, Restaurant You are here
Zone 3
Chefs and Head Cooks 93% match

Resume Builder

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