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Cooks, Restaurant - 35-2014.00

O*NET-SOC 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.

Sample of Reported Job Titles

  • Cook
  • Line Cook
  • Prep Cook (Preparation Cook)
  • Grill Cook
  • Fry Cook
  • Banquet Cook
  • Breakfast Cook
  • Prep Cook
  • Back Line Cook
  • Pastry Baker

SOC Occupation Groups

Related Occupations

Tasks

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

Detailed Work Activities

  • Arrange food for serving.
  • Assess equipment functioning.
  • Assist chefs or caterers with food or drink preparation.
  • Check quality of foods or supplies.
  • Clean food preparation areas, facilities, or equipment.
  • Cook foods.
  • Coordinate activities of food service staff.
  • Cut cooked or raw foods.
  • Determine prices for menu items.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Maintain food, beverage, or equipment inventories.
  • Measure ingredients.
  • Mix ingredients.
  • Order materials, supplies, or equipment.
  • Plan menu options.
  • Prepare breads or doughs.
  • Prepare foods for cooking or serving.
  • Record operational or production data.
  • Serve food or beverages.

Military Crosswalk Titles

  • Culinary Specialist (Navy - Enlisted)
  • Food Service Specialist (Army - Enlisted)
  • Services (Air Force - Enlisted)
  • Services Apprentice (Air Force - Enlisted)
  • Services Craftsman (Air Force - Enlisted)
  • Services Helper (Air Force - Enlisted)
  • Services Journeyman (Air Force - Enlisted)
  • Services Superintendent (Air Force - Enlisted)

Apprenticeship Crosswalk Titles

  • Cook (Hotel & Restaurant)
  • Cook (Hotel and Restaurant)

DOT Crosswalk Titles

  • Chef De Froid
  • Cook
  • Cook Apprentice
  • Cook, Barbecue
  • Cook, Larder
  • Cook, Railroad
  • Cook, Specialty, Foreign Food
  • Cook, Station
  • Garde Manger
  • Ice-Cream Chef