Chefs and Head Cooks

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Job Description: Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Chefs and Head Cooks spend a lot of their time Handling and Moving Objects. They are naturally good at Oral Comprehension, Oral Expression, Problem Sensitivity, and Deductive Reasoning. Chefs and Head Cooks are typically characterized as being Enterprising and Realistic. They are usually very knowledgable about Production and Processing, Administration and Management, and Education and Training and are skilled at Critical Thinking and Speaking.

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Work Activities

Handling and Moving Objects
  
Monitoring and Controlling Resources
  
Establishing and Maintaining Interpersonal Relationships
  
Identifying Objects, Actions, and Events
  
Organizing, Planning, and Prioritizing Work
  
Guiding, Directing, and Motivating Subordinates
  
Making Decisions and Solving Problems
  
Performing for or Working Directly with the Public
  
Resolving Conflicts and Negotiating with Others
  
Thinking Creatively
  
Coaching and Developing Others
  
Judging the Qualities of Things, Services, or People
  
Coordinating the Work and Activities of Others
  
Getting Information
  
Performing General Physical Activities
  
Communicating with Supervisors, Peers, or Subordinates
  
Staffing Organizational Units
  
Monitor Processes, Materials, or Surroundings
  
Updating and Using Relevant Knowledge
  
Evaluating Information to Determine Compliance with Standards
  
Processing Information
  
Inspecting Equipment, Structures, or Material
  
Analyzing Data or Information
  
Estimating the Quantifiable Characteristics of Products, Events, or Information
  
Scheduling Work and Activities
  
Assisting and Caring for Others
  
Controlling Machines and Processes
  
Developing and Building Teams
  
Repairing and Maintaining Mechanical Equipment
  
Developing Objectives and Strategies
  
Training and Teaching Others
  
Selling or Influencing Others
  
Communicating with Persons Outside Organization
  
Performing Administrative Activities
  
Provide Consultation and Advice to Others
  
Interacting With Computers
  
Operating Vehicles, Mechanized Devices, or Equipment
  
Interpreting the Meaning of Information for Others
  
Documenting/Recording Information
  

Abilities

Oral Comprehension
  
Oral Expression
  
Problem Sensitivity
  
Deductive Reasoning
  
Information Ordering
  
Originality
  
Category Flexibility
  
Speech Clarity
  
Written Expression
  
Speech Recognition
  
Inductive Reasoning
  
Near Vision
  
Written Comprehension
  
Visualization
  
Fluency of Ideas
  
Trunk Strength
  
Arm-Hand Steadiness
  
Selective Attention
  
Finger Dexterity
  
Manual Dexterity
  
Flexibility of Closure
  
Time Sharing
  
Number Facility
  
Mathematical Reasoning
  
Perceptual Speed
  
Speed of Closure
  
Control Precision
  
Extent Flexibility
  
Visual Color Discrimination
  
Far Vision
  
Auditory Attention
  
Multilimb Coordination
  
Stamina
  
Static Strength
  
Hearing Sensitivity
  
Gross Body Coordination
  
Memorization
  
Wrist-Finger Speed
  
Response Orientation
  
Depth Perception
  
Reaction Time
  
Rate Control
  
Dynamic Strength
  
Speed of Limb Movement
  
Gross Body Equilibrium
  

Interests

Enterprising
  
Realistic
  
Artistic
  
Social
  
Conventional
  
Investigative
  

Knowledge

Production and Processing
  
Administration and Management
  
Education and Training
  
Food Production
  
Customer and Personal Service
  
Chemistry
  
English Language
  
Personnel and Human Resources
  
Mathematics
  
Public Safety and Security
  
Psychology
  
Clerical
  
Mechanical
  
Computers and Electronics
  
Economics and Accounting
  
Foreign Language
  
Sales and Marketing
  
Design
  
Engineering and Technology
  
Law and Government
  
Geography
  
Transportation
  
Biology
  
Therapy and Counseling
  
Communications and Media
  
Sociology and Anthropology
  
Medicine and Dentistry
  
Telecommunications
  
Physics
  
Fine Arts
  

Wages

New Jersey
$56,300  
 
Connecticut
$52,830  
 
Massachusetts
$46,480  
 
Delaware
$44,850  
 
Virginia
$44,770  
 
Colorado
$44,630  
 
California
$44,370  
 
Florida
$44,290  
 
Rhode Island
$43,790  
 
Missouri
$43,540  
 
Virgin Islands
$43,330  
 
Nevada
$42,940  
 
Minnesota
$41,730  
 
Maryland
$41,520  
 
Hawaii
$41,030  
 
Oregon
$40,930  
 
Maine
$40,850  
 
Arizona
$40,470  
 
Wyoming
$40,370  
 
Arkansas
$40,210  
 
Indiana
$38,910  
 
North Carolina
$38,670  
 
Vermont
$38,570  
 
Texas
$38,420  
 
Pennsylvania
$38,160  
 
Washington
$38,100  
 
Ohio
$38,050  
 
Michigan
$37,650  
 
Utah
$37,560  
 
New Hampshire
$37,030  
 
Wisconsin
$36,770  
 
Alabama
$36,560  
 
Montana
$36,510  
 
Mississippi
$35,750  
 
Kentucky
$34,730  
 
Kansas
$34,630  
 
Alaska
$34,290  
 
Nebraska
$34,080  
 
Iowa
$33,900  
 
South Dakota
$33,790  
 
South Carolina
$33,510  
 
New Mexico
$33,430  
 
North Dakota
$33,420  
 
Louisiana
$33,250  
 
Illinois
$32,300  
 
West Virginia
$30,910  
 
Puerto Rico
$30,120  
 
Georgia
$29,820  
 
Oklahoma
$29,530  
 
Guam
$29,020  
 
Tennessee
$29,010  
 
Idaho
$28,800  
 

Skills

Critical Thinking
  
Speaking
  
Active Listening
  
Time Management
  
Coordination
  
Management of Personnel Resources
  
Active Learning
  
Reading Comprehension
  
Social Perceptiveness
  
Negotiation
  
Monitoring
  
Instructing
  
Judgment and Decision Making
  
Complex Problem Solving
  
Service Orientation
  
Learning Strategies
  
Writing
  
Management of Financial Resources
  
Persuasion
  
Management of Material Resources
  
Systems Evaluation
  
Operation Monitoring
  
Operations Analysis
  
Systems Analysis
  
Mathematics
  
Quality Control Analysis
  
Operation and Control
  
Troubleshooting
  
Equipment Maintenance
  
Equipment Selection
  
Repairing
  
Science
  
Technology Design
  

Work Values

Independence
  
Recognition
  
Achievement
  
Relationships
  
Working Conditions
  
Support
  

Work Styles

Dependability
  
Stress Tolerance
  
Leadership
  
Self Control
  
Attention to Detail
  
Adaptability/Flexibility
  
Initiative
  
Achievement/Effort
  
Integrity
  
Persistence
  
Cooperation
  
Social Orientation
  
Concern for Others
  
Independence
  
Innovation
  
Analytical Thinking
  

Related University Degree Programs

Work Context

Spend Time Standing
  
Freedom to Make Decisions
  
Structured versus Unstructured Work
  
Importance of Being Exact or Accurate
  
Responsibility for Outcomes and Results
  
Work With Work Group or Team
  
Responsible for Others' Health and Safety
  
Spend Time Making Repetitive Motions
  
Contact With Others
  
Impact of Decisions on Co-workers or Company Results
  
Coordinate or Lead Others
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  
Time Pressure
  
Spend Time Bending or Twisting the Body
  
Physical Proximity
  
Importance of Repeating Same Tasks
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Telephone
  
Frequency of Decision Making
  
Deal With External Customers
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Spend Time Walking and Running
  
Indoors, Environmentally Controlled
  
Face-to-Face Discussions
  
Pace Determined by Speed of Equipment
  
Level of Competition
  
Very Hot or Cold Temperatures
  
Deal With Unpleasant or Angry People
  
Consequence of Error
  
Degree of Automation
  
Frequency of Conflict Situations
  
Letters and Memos
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Electronic Mail
  
Duration of Typical Work Week
  
Exposed to Contaminants
  
Exposed to Hazardous Equipment
  
Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Cramped Work Space, Awkward Positions
  
Public Speaking
  
Spend Time Sitting
  
Indoors, Not Environmentally Controlled
  
Outdoors, Exposed to Weather
  
In an Enclosed Vehicle or Equipment
  
Exposed to Hazardous Conditions
  
Deal With Physically Aggressive People
  
Outdoors, Under Cover
  
Extremely Bright or Inadequate Lighting
  
Exposed to Disease or Infections
  
Exposed to High Places
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  
Work Schedules
  
Spend Time Keeping or Regaining Balance
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  
In an Open Vehicle or Equipment
  
Exposed to Radiation
  
Exposed to Whole Body Vibration
  

-40 hours-

Duration of Typical Work Week
  

-A lot of freedom-

Freedom to Make Decisions
  
Structured versus Unstructured Work
  

-About half the time-

Spend Time Bending or Twisting the Body
  
Spend Time Sitting
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Spend Time Making Repetitive Motions
  
Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Spend Time Walking and Running
  
Spend Time Standing
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  
Spend Time Keeping or Regaining Balance
  

-Completely automated-

Degree of Automation
  

-Constant contact with others-

Contact With Others
  

-Contact with others about half the time-

Contact With Others
  

-Contact with others most of the time-

Contact With Others
  

-Continually or almost continually-

Spend Time Standing
  
Spend Time Making Repetitive Motions
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Spend Time Bending or Twisting the Body
  
Spend Time Walking and Running
  
Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Spend Time Sitting
  
Spend Time Keeping or Regaining Balance
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  

-Every day-

Frequency of Decision Making
  
Time Pressure
  
Indoors, Environmentally Controlled
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  
Telephone
  
Face-to-Face Discussions
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Deal With Unpleasant or Angry People
  
Very Hot or Cold Temperatures
  
Letters and Memos
  
Exposed to Hazardous Equipment
  
Extremely Bright or Inadequate Lighting
  
Exposed to Contaminants
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  
Indoors, Not Environmentally Controlled
  
Exposed to Hazardous Conditions
  
Electronic Mail
  
Exposed to Disease or Infections
  
Frequency of Conflict Situations
  
In an Open Vehicle or Equipment
  
Outdoors, Exposed to Weather
  
Exposed to Radiation
  
Cramped Work Space, Awkward Positions
  
In an Enclosed Vehicle or Equipment
  
Deal With Physically Aggressive People
  
Exposed to Whole Body Vibration
  
Exposed to High Places
  
Outdoors, Under Cover
  
Public Speaking
  

-Extremely competitive-

Level of Competition
  

-Extremely important-

Importance of Being Exact or Accurate
  
Work With Work Group or Team
  
Importance of Repeating Same Tasks
  
Pace Determined by Speed of Equipment
  
Coordinate or Lead Others
  
Deal With External Customers
  

-Extremely serious-

Consequence of Error
  

-Fairly important-

Importance of Repeating Same Tasks
  
Work With Work Group or Team
  
Importance of Being Exact or Accurate
  
Deal With External Customers
  
Pace Determined by Speed of Equipment
  
Coordinate or Lead Others
  

-Fairly serious-

Consequence of Error
  

-High responsibility-

Responsible for Others' Health and Safety
  
Responsibility for Outcomes and Results
  

-Highly automated-

Degree of Automation
  

-Highly competitive-

Level of Competition
  

-I don't work near other people (beyond 100 ft.)-

Physical Proximity
  

-I work with others but not closely (e.g., private office)-

Physical Proximity
  

-Important-

Coordinate or Lead Others
  
Importance of Repeating Same Tasks
  
Work With Work Group or Team
  
Pace Determined by Speed of Equipment
  
Importance of Being Exact or Accurate
  
Deal With External Customers
  

-Important results-

Impact of Decisions on Co-workers or Company Results
  

-Irregular (changes with weather conditions, production demands, or contract duration)-

Work Schedules
  

-Less than 40 hours-

Duration of Typical Work Week
  

-Less than half the time-

Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Spend Time Sitting
  
Spend Time Walking and Running
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  
Spend Time Keeping or Regaining Balance
  
Spend Time Making Repetitive Motions
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Spend Time Bending or Twisting the Body
  
Spend Time Standing
  

-Limited freedom-

Freedom to Make Decisions
  
Structured versus Unstructured Work
  

-Limited responsibility-

Responsibility for Outcomes and Results
  
Responsible for Others' Health and Safety
  

-Minor results-

Impact of Decisions on Co-workers or Company Results
  

-Moderate responsibility-

Responsible for Others' Health and Safety
  
Responsibility for Outcomes and Results
  

-Moderate results-

Impact of Decisions on Co-workers or Company Results
  

-Moderately automated-

Degree of Automation
  

-Moderately close (at arm's length)-

Physical Proximity
  

-Moderately competitive-

Level of Competition
  

-More than 40 hours-

Duration of Typical Work Week
  

-More than half the time-

Spend Time Walking and Running
  
Spend Time Standing
  
Spend Time Bending or Twisting the Body
  
Spend Time Making Repetitive Motions
  
Spend Time Keeping or Regaining Balance
  
Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  
Spend Time Sitting
  

-Never-

Exposed to Whole Body Vibration
  
Exposed to Radiation
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  
Extremely Bright or Inadequate Lighting
  
In an Open Vehicle or Equipment
  
Exposed to High Places
  
Spend Time Keeping or Regaining Balance
  
Deal With Physically Aggressive People
  
Exposed to Disease or Infections
  
Exposed to Hazardous Conditions
  
Exposed to Hazardous Equipment
  
Outdoors, Under Cover
  
Indoors, Not Environmentally Controlled
  
Spend Time Climbing Ladders, Scaffolds, or Poles
  
Cramped Work Space, Awkward Positions
  
Exposed to Contaminants
  
In an Enclosed Vehicle or Equipment
  
Electronic Mail
  
Outdoors, Exposed to Weather
  
Spend Time Sitting
  
Spend Time Kneeling, Crouching, Stooping, or Crawling
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Public Speaking
  
Letters and Memos
  
Telephone
  
Very Hot or Cold Temperatures
  
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
  
Indoors, Environmentally Controlled
  
Deal With Unpleasant or Angry People
  
Frequency of Conflict Situations
  
Frequency of Decision Making
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Time Pressure
  
Spend Time Bending or Twisting the Body
  
Face-to-Face Discussions
  
Spend Time Making Repetitive Motions
  
Spend Time Walking and Running
  
Spend Time Standing
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  

-No contact with others-

Contact With Others
  

-No freedom-

Structured versus Unstructured Work
  
Freedom to Make Decisions
  

-No responsibility-

Responsible for Others' Health and Safety
  
Responsibility for Outcomes and Results
  

-No results-

Impact of Decisions on Co-workers or Company Results
  

-Not at all automated-

Degree of Automation
  

-Not at all competitive-

Level of Competition
  

-Not important at all-

Pace Determined by Speed of Equipment
  
Deal With External Customers
  
Importance of Repeating Same Tasks
  
Importance of Being Exact or Accurate
  
Coordinate or Lead Others
  
Work With Work Group or Team
  

-Not serious at all-

Consequence of Error
  

-Occasional contact with others-

Contact With Others
  

-Once a month or more but not every week-

Frequency of Conflict Situations
  
Time Pressure
  
Very Hot or Cold Temperatures
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  
Face-to-Face Discussions
  
Deal With Unpleasant or Angry People
  
Electronic Mail
  
Frequency of Decision Making
  
Indoors, Environmentally Controlled
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Deal With Physically Aggressive People
  
Exposed to High Places
  
Exposed to Hazardous Equipment
  
Letters and Memos
  
Telephone
  
Public Speaking
  
Cramped Work Space, Awkward Positions
  
Outdoors, Under Cover
  
Outdoors, Exposed to Weather
  
In an Enclosed Vehicle or Equipment
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Indoors, Not Environmentally Controlled
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  
Exposed to Hazardous Conditions
  
Exposed to Disease or Infections
  
Extremely Bright or Inadequate Lighting
  
Exposed to Radiation
  
In an Open Vehicle or Equipment
  
Exposed to Whole Body Vibration
  
Exposed to Contaminants
  

-Once a week or more but not every day-

Telephone
  
Cramped Work Space, Awkward Positions
  
Electronic Mail
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  
Face-to-Face Discussions
  
Exposed to Contaminants
  
Very Hot or Cold Temperatures
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Deal With Unpleasant or Angry People
  
Frequency of Conflict Situations
  
Letters and Memos
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Indoors, Not Environmentally Controlled
  
Time Pressure
  
Public Speaking
  
Outdoors, Under Cover
  
Exposed to Hazardous Equipment
  
Exposed to Hazardous Conditions
  
Indoors, Environmentally Controlled
  
Frequency of Decision Making
  
Deal With Physically Aggressive People
  
Outdoors, Exposed to Weather
  
Exposed to Disease or Infections
  
In an Open Vehicle or Equipment
  
Extremely Bright or Inadequate Lighting
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  
Exposed to Whole Body Vibration
  
In an Enclosed Vehicle or Equipment
  
Exposed to High Places
  
Exposed to Radiation
  

-Once a year or more but not every month-

Public Speaking
  
Outdoors, Exposed to Weather
  
In an Enclosed Vehicle or Equipment
  
Letters and Memos
  
Deal With Unpleasant or Angry People
  
Sounds, Noise Levels Are Distracting or Uncomfortable
  
Face-to-Face Discussions
  
Outdoors, Under Cover
  
Frequency of Conflict Situations
  
Exposed to Disease or Infections
  
Exposed to Hazardous Conditions
  
Indoors, Not Environmentally Controlled
  
Very Hot or Cold Temperatures
  
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
  
Frequency of Decision Making
  
Exposed to Contaminants
  
Indoors, Environmentally Controlled
  
In an Open Vehicle or Equipment
  
Cramped Work Space, Awkward Positions
  
Exposed to Minor Burns, Cuts, Bites, or Stings
  
Deal With Physically Aggressive People
  
Extremely Bright or Inadequate Lighting
  
Time Pressure
  
Exposed to High Places
  
Electronic Mail
  
Exposed to Hazardous Equipment
  
Exposed to Whole Body Vibration
  
Exposed to Radiation
  
Telephone
  
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
  

-Regular (established routine, set schedule)-

Work Schedules
  

-Seasonal (only during certain times of the year)-

Work Schedules
  

-Serious-

Consequence of Error
  

-Slightly automated-

Degree of Automation
  

-Slightly close (e.g., shared office)-

Physical Proximity
  

-Slightly competitive-

Level of Competition
  

-Some freedom-

Structured versus Unstructured Work
  
Freedom to Make Decisions
  

-Very close (near touching)-

Physical Proximity
  

-Very high responsibility-

Responsibility for Outcomes and Results
  
Responsible for Others' Health and Safety
  

-Very important-

Deal With External Customers
  
Coordinate or Lead Others
  
Work With Work Group or Team
  
Importance of Being Exact or Accurate
  
Importance of Repeating Same Tasks
  
Pace Determined by Speed of Equipment
  

-Very important results-

Impact of Decisions on Co-workers or Company Results
  

-Very little freedom-

Structured versus Unstructured Work
  
Freedom to Make Decisions
  

-Very serious-

Consequence of Error
  

Task Ratings

- Importance Core-

Check the quality of raw and cooked food products to ensure that standards are met.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Check the quantity and quality of received products.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Determine how food should be presented, and create decorative food displays.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Demonstrate new cooking techniques and equipment to staff.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Arrange for equipment purchases and repairs.
  

- Importance Supplemental-

Record production and operational data on specified forms.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  

- Relevance of Task Core-

Order or requisition food and other supplies needed to ensure efficient operation.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Check the quantity and quality of received products.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Determine how food should be presented, and create decorative food displays.
  
Demonstrate new cooking techniques and equipment to staff.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Arrange for equipment purchases and repairs.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  

- Relevance of Task Supplemental-

Record production and operational data on specified forms.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  

-Daily Frequency of Task (Categories 1-7) Core-

Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Check the quantity and quality of received products.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Determine how food should be presented, and create decorative food displays.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Demonstrate new cooking techniques and equipment to staff.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Arrange for equipment purchases and repairs.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  

-Daily Frequency of Task (Categories 1-7) Supplemental-

Record production and operational data on specified forms.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  

-Hourly or more Frequency of Task (Categories 1-7) Core-

Check the quality of raw and cooked food products to ensure that standards are met.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Determine how food should be presented, and create decorative food displays.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Check the quantity and quality of received products.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Demonstrate new cooking techniques and equipment to staff.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Arrange for equipment purchases and repairs.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Recruit and hire staff, including cooks and other kitchen workers.
  

-Hourly or more Frequency of Task (Categories 1-7) Supplemental-

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  
Record production and operational data on specified forms.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  

-More than monthly Frequency of Task (Categories 1-7) Core-

Arrange for equipment purchases and repairs.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Demonstrate new cooking techniques and equipment to staff.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Determine how food should be presented, and create decorative food displays.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Check the quantity and quality of received products.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  

-More than monthly Frequency of Task (Categories 1-7) Supplemental-

Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Record production and operational data on specified forms.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  

-More than weekly Frequency of Task (Categories 1-7) Core-

Order or requisition food and other supplies needed to ensure efficient operation.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Check the quantity and quality of received products.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Determine how food should be presented, and create decorative food displays.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Demonstrate new cooking techniques and equipment to staff.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  
Arrange for equipment purchases and repairs.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Recruit and hire staff, including cooks and other kitchen workers.
  

-More than weekly Frequency of Task (Categories 1-7) Supplemental-

Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Record production and operational data on specified forms.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  

-More than yearly Frequency of Task (Categories 1-7) Core-

Recruit and hire staff, including cooks and other kitchen workers.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Demonstrate new cooking techniques and equipment to staff.
  
Arrange for equipment purchases and repairs.
  
Determine how food should be presented, and create decorative food displays.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Check the quantity and quality of received products.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  

-More than yearly Frequency of Task (Categories 1-7) Supplemental-

Record production and operational data on specified forms.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  

-Several times daily Frequency of Task (Categories 1-7) Core-

Check the quality of raw and cooked food products to ensure that standards are met.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Check the quantity and quality of received products.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Determine how food should be presented, and create decorative food displays.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Arrange for equipment purchases and repairs.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Demonstrate new cooking techniques and equipment to staff.
  

-Several times daily Frequency of Task (Categories 1-7) Supplemental-

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Record production and operational data on specified forms.
  

-Yearly or less Frequency of Task (Categories 1-7) Core-

Demonstrate new cooking techniques and equipment to staff.
  
Arrange for equipment purchases and repairs.
  
Recruit and hire staff, including cooks and other kitchen workers.
  
Meet with sales representatives in order to negotiate prices and order supplies.
  
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  
Estimate amounts and costs of required supplies, such as food and ingredients.
  
Order or requisition food and other supplies needed to ensure efficient operation.
  
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  
Check the quantity and quality of received products.
  
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  
Monitor sanitation practices to ensure that employees follow standards and regulations.
  
Determine how food should be presented, and create decorative food displays.
  
Supervise and coordinate activities of cooks and workers engaged in food preparation.
  
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  
Check the quality of raw and cooked food products to ensure that standards are met.
  

-Yearly or less Frequency of Task (Categories 1-7) Supplemental-

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
Record production and operational data on specified forms.
  

Education Training Experience

-On-Site or In-Plant Training-

None
  
Up to and including 1 month
  
Over 1 month, up to and including 3 months
  
Over 3 months, up to and including 6 months
  
Over 6 months, up to and including 1 year
  
Over 1 year, up to and including 2 years
  

-On-the-Job Training-

None or short demonstration
  
Anything beyond short demonstration, up to and including 1 month
  
Over 1 month, up to and including 3 months
  
Over 3 months, up to and including 6 months
  
Over 6 months, up to and including 1 year
  
Over 2 years, up to and including 4 years
  

-Related Work Experience-

Over 1 month, up to and including 3 months
  
Over 6 months, up to and including 1 year
  
Over 1 year, up to and including 2 years
  
Over 2 years, up to and including 4 years
  
Over 4 years, up to and including 6 years
  
Over 6 years, up to and including 8 years
  
Over 10 years
  

-Required Level of Education-

Less than a High School Diploma
  
High School Diploma (or GED or High School Equivalence Certificate)
  
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
  
Some College Courses
  
Associate's Degree (or other 2-year degree)
  
Bachelor's Degree