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Cooks, Restaurant

Careers / Cooks, Restaurant

Summary 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 Job Titles

1.	Assistant Cook

2.	Back Line Cook

3.	Banquet Chef

4.	Banquet Cook

5.	Breakfast Cook

6.	Broiler Chef or Cook

7.	Chef

8.	Chef de Froid

9.	Chef De Partie

10.	Cook

11.	Cook Apprentice

12.	Dinner Cook

13.	Executive Chef

14.	Food Service Worker

15.	Foreign Food Specialty Cook

16.	Fry Cook

17.	Garde Manger

18.	Grill Cook

19.	Ice Cream Chef

20.	Larder Cook

21.	Line Cook

22.	Lunch Cook

23.	Pastry Baker

24.	Prep Cook (Preparation Cook)

25.	Prep Person

26.	Railroad Cook

27.	Roundsman

28.	Sandwich Artist

29.	Saucier

30.	Sous Chef

31.	Specialty Cook

32.	Specialty Foods Cook

33.	Station Cook

34.	Vegetable Cook

Job Tasks

	Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Inspect facilities, equipment or supplies to ensure conformance to standards. Clean food preparation areas, facilities, or equipment.

	Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Assess equipment functioning.

	Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Check quality of foods or supplies. Maintain food, beverage, or equipment inventories.

	Turn or stir foods to ensure even cooking. Cook foods.

	Season and cook food according to recipes or personal judgment and experience. Cook foods.

	Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Cook foods.

	Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Measure ingredients. Mix ingredients.

	Portion, arrange, and garnish food, and serve food to waiters or patrons. Serve food or beverages. Arrange food for serving.

	Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Check quality of foods or supplies.

	Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Prepare foods for cooking or serving.

	Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Cut cooked or raw foods.

	Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Plan menu options.

	Keep records and accounts. Record operational or production data.

	Coordinate and supervise work of kitchen staff. Coordinate activities of food service staff.

	Substitute for or assist other cooks during emergencies or rush periods. Assist chefs or caterers with food or drink preparation.

	Prepare relishes and hors d'oeuvres. Cook foods.

	Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Estimate supplies, ingredients, or staff requirements for food preparation activities. Order materials, supplies, or equipment.

	Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Cut cooked or raw foods.

	Plan and price menu items. Determine prices for menu items.

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

Work Activities

Importance	Work Activity

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

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

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

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

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.

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

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.

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

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.

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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

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

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.

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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.

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