Cooks, Institution and Cafeteria

ExistingUsers

User Name:

Password:

Forgot your password?
Click here

NewUsers

FeaturedResources

Cooks, Institution and Cafeteria

Careers / Cooks, Institution and Cafeteria

Summary Description


	Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Sample Job Titles

1.	Boarding House Cook

2.	Cafeteria Cook

3.	Cafeteria Manager

4.	Cafeteria Supervisor

5.	Camp Cook

6.	Cook

7.	Cook (Dinner)

8.	Cook (Elementary School)

9.	Cook at School

10.	Cook, Cashier, Food Prep (Cafeteria Worker)

11.	Culinary Specialist

12.	Diet Kitchen Cook

13.	Dietary Cook

14.	Dinner Cook

15.	First Cook

16.	Food and Nutrition Services Assistant

17.	Food Service Specialist

18.	Galley Cook

19.	Institutional Cook

20.	Lead Cook

21.	Line Cook

22.	Main Entree Cook and Cashier

23.	Mess Cook

24.	PM Head Cook

25.	Prep Cook

26.	Ranch Cook

27.	Roundsman

28.	School Cafeteria Cook

29.	School Cook

30.	Second Cook and Baker

31.	Ship's Cook

32.	Special Diet Cook

33.	Third Cook

34.	Vegetables Cook

Job Tasks

	Clean, cut, and cook meat, fish, or poultry. Cut cooked or raw foods. Prepare foods for cooking or serving.

	Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. Cook foods.

	Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. Inspect facilities, equipment or supplies to ensure conformance to standards. Clean food preparation areas, facilities, or equipment.

	Apportion and serve food to facility residents, employees, or patrons. Serve food or beverages.

	Monitor use of government food commodities to ensure that proper procedures are followed. Monitor food services operations to ensure procedures are followed.

	Direct activities of one or more workers who assist in preparing and serving meals. Coordinate activities of food service staff.

	Wash pots, pans, dishes, utensils, and other cooking equipment. Clean tableware.

	Compile and maintain records of food use and expenditures. Record operational or production data.

	Take inventory of supplies and equipment. Maintain food, beverage, or equipment inventories.

	Bake breads, rolls, and other pastries. Prepare breads or doughs.

	Monitor menus and spending to ensure that meals are prepared economically. Monitor food services operations to ensure procedures are followed.

	Determine meal prices, based on calculations of ingredient prices. Determine prices for menu items.

	Train new employees. Train food preparation or food service personnel.

	Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. Plan menu options.

	Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Order materials, supplies, or equipment.

Work Activities

Importance	Work Activity

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

Nature of the Work


	(Abstract from Career Articles)

	Cooks
	Cooks prepare, season, and cook a wide range of foods, which may include soups, salads, entrees, and desserts.

	Read More >>

Working Conditions


	(Abstract from Career Articles)

	Cooks
	Cooks work in restaurants, schools, hospitals, private households, and other places where food is prepared and served. They often work early mornings, late evenings, holidays, and weekends.

	Read More >>

<< Previous Page

Next Page >>

Interesting Fact

Of all professions in the U.S., journalists are credited with having the largest vocabulary with approximately 20,000 words (about twice the US adult average).

Did you know...

For a limited time only, registered users can take the Values Assessment Test for free!