- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job 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.
Cooks, Restaurant spend a lot of their time Handling and Moving Objects. They are naturally good at Oral Expression, Oral Comprehension, Near Vision, and Visual Color Discrimination. Cooks, Restaurant are typically characterized as being Realistic and Enterprising. They are usually very knowledgable about Food Production, Production and Processing, and Public Safety and Security and are skilled at Coordination and Monitoring.
Work Activities
Handling and Moving Objects
Establishing and Maintaining Interpersonal Relationships
Identifying Objects, Actions, and Events
Performing General Physical Activities
Training and Teaching Others
Monitoring and Controlling Resources
Communicating with Supervisors, Peers, or Subordinates
Organizing, Planning, and Prioritizing Work
Coordinating the Work and Activities of Others
Making Decisions and Solving Problems
Judging the Qualities of Things, Services, or People
Controlling Machines and Processes
Monitor Processes, Materials, or Surroundings
Coaching and Developing Others
Guiding, Directing, and Motivating Subordinates
Assisting and Caring for Others
Thinking Creatively
Getting Information
Estimating the Quantifiable Characteristics of Products, Events, or Information
Evaluating Information to Determine Compliance with Standards
Inspecting Equipment, Structures, or Material
Updating and Using Relevant Knowledge
Resolving Conflicts and Negotiating with Others
Developing and Building Teams
Processing Information
Analyzing Data or Information
Provide Consultation and Advice to Others
Repairing and Maintaining Mechanical Equipment
Scheduling Work and Activities
Performing for or Working Directly with the Public
Interpreting the Meaning of Information for Others
Developing Objectives and Strategies
Selling or Influencing Others
Interacting With Computers
Communicating with Persons Outside Organization
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Documenting/Recording Information
Performing Administrative Activities
Operating Vehicles, Mechanized Devices, or Equipment
Repairing and Maintaining Electronic Equipment
Staffing Organizational Units
Abilities
Oral Expression
Oral Comprehension
Near Vision
Visual Color Discrimination
Manual Dexterity
Information Ordering
Problem Sensitivity
Perceptual Speed
Arm-Hand Steadiness
Category Flexibility
Deductive Reasoning
Written Comprehension
Visualization
Extent Flexibility
Finger Dexterity
Speech Recognition
Trunk Strength
Auditory Attention
Multilimb Coordination
Selective Attention
Control Precision
Originality
Flexibility of Closure
Time Sharing
Inductive Reasoning
Speech Clarity
Far Vision
Fluency of Ideas
Wrist-Finger Speed
Speed of Closure
Hearing Sensitivity
Written Expression
Static Strength
Memorization
Response Orientation
Depth Perception
Number Facility
Reaction Time
Dynamic Strength
Mathematical Reasoning
Gross Body Coordination
Stamina
Speed of Limb Movement
Rate Control
Spatial Orientation
Gross Body Equilibrium
Dynamic Flexibility
Interests
Realistic
Enterprising
Artistic
Conventional
Social
Investigative
Knowledge
Food Production
Production and Processing
Public Safety and Security
Education and Training
Mathematics
Customer and Personal Service
Administration and Management
English Language
Chemistry
Sales and Marketing
Mechanical
Personnel and Human Resources
Communications and Media
Transportation
Economics and Accounting
Psychology
Design
Law and Government
Computers and Electronics
Philosophy and Theology
Sociology and Anthropology
Geography
Therapy and Counseling
Physics
Clerical
Building and Construction
Telecommunications
Engineering and Technology
Biology
Foreign Language
Wages
Nevada
$29,940
District of Columbia
$28,220
Hawaii
$27,600
Connecticut
$26,920
Alaska
$26,860
Virgin Islands
$26,540
Massachusetts
$26,530
Rhode Island
$26,030
New York
$25,980
Washington
$25,810
Vermont
$25,380
New Jersey
$25,150
Maryland
$24,620
New Hampshire
$23,920
California
$23,890
Pennsylvania
$23,880
Oregon
$23,710
Maine
$23,130
Minnesota
$22,980
Florida
$22,770
Colorado
$22,690
Wyoming
$22,620
Virginia
$22,270
Delaware
$22,190
Utah
$22,070
Arizona
$21,800
Tennessee
$21,750
South Dakota
$21,370
Louisiana
$21,290
Idaho
$21,250
Wisconsin
$20,920
New Mexico
$20,870
Michigan
$20,600
Illinois
$20,590
Missouri
$20,540
Georgia
$20,420
North Carolina
$20,370
North Dakota
$20,260
South Carolina
$20,240
Ohio
$20,100
Alabama
$19,940
Oklahoma
$19,580
Indiana
$19,530
Nebraska
$19,510
Mississippi
$19,460
Montana
$19,460
Kentucky
$18,870
Iowa
$18,860
Kansas
$18,570
Arkansas
$18,560
Texas
$18,390
West Virginia
$18,290
Guam
$17,700
Puerto Rico
$17,380
Skills
Coordination
Monitoring
Critical Thinking
Active Learning
Time Management
Quality Control Analysis
Speaking
Instructing
Active Listening
Judgment and Decision Making
Social Perceptiveness
Writing
Reading Comprehension
Management of Personnel Resources
Complex Problem Solving
Operation Monitoring
Learning Strategies
Service Orientation
Management of Material Resources
Mathematics
Operation and Control
Negotiation
Persuasion
Management of Financial Resources
Systems Analysis
Systems Evaluation
Equipment Selection
Troubleshooting
Operations Analysis
Technology Design
Work Values
Support
Relationships
Independence
Achievement
Working Conditions
Recognition
Work Styles
Dependability
Self Control
Attention to Detail
Cooperation
Stress Tolerance
Concern for Others
Adaptability/Flexibility
Integrity
Initiative
Social Orientation
Persistence
Achievement/Effort
Independence
Leadership
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Face-to-Face Discussions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Contact With Others
Exposed to Minor Burns, Cuts, Bites, or Stings
Work With Work Group or Team
Physical Proximity
Very Hot or Cold Temperatures
Indoors, Environmentally Controlled
Time Pressure
Spend Time Making Repetitive Motions
Frequency of Decision Making
Importance of Being Exact or Accurate
Spend Time Walking and Running
Structured versus Unstructured Work
Responsible for Others' Health and Safety
Impact of Decisions on Co-workers or Company Results
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Contaminants
Responsibility for Outcomes and Results
Freedom to Make Decisions
Coordinate or Lead Others
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Spend Time Bending or Twisting the Body
Importance of Repeating Same Tasks
Sounds, Noise Levels Are Distracting or Uncomfortable
Level of Competition
Telephone
Deal With External Customers
Consequence of Error
Pace Determined by Speed of Equipment
Extremely Bright or Inadequate Lighting
Duration of Typical Work Week
Exposed to Hazardous Conditions
Exposed to Hazardous Equipment
Public Speaking
Spend Time Keeping or Regaining Balance
Deal With Physically Aggressive People
Degree of Automation
Cramped Work Space, Awkward Positions
Indoors, Not Environmentally Controlled
Letters and Memos
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to Disease or Infections
Electronic Mail
Spend Time Sitting
Outdoors, Exposed to Weather
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
Work Schedules
Exposed to Radiation
Exposed to High Places
Outdoors, Under Cover
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
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 Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Face-to-Face Discussions
Indoors, 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
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
Exposed to Contaminants
Frequency of Decision Making
Deal With Unpleasant or Angry People
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Conflict Situations
Extremely Bright or Inadequate Lighting
Telephone
Exposed to Hazardous Conditions
Public Speaking
Exposed to Hazardous Equipment
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
Deal With Physically Aggressive People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Electronic Mail
Exposed to Disease or Infections
Exposed to Radiation
Letters and Memos
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Importance of Being Exact or Accurate
Coordinate or Lead Others
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Coordinate or Lead Others
Importance of Repeating Same Tasks
Deal With External Customers
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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-
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Coordinate or Lead Others
Work With Work Group or Team
Pace Determined by Speed of Equipment
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 Bending or Twisting the Body
Spend Time Sitting
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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 Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
In an Open Vehicle or Equipment
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
Exposed to High Places
Spend Time Climbing Ladders, Scaffolds, or Poles
Outdoors, Under Cover
Electronic Mail
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Indoors, Not Environmentally Controlled
Spend Time Sitting
Exposed to Hazardous Equipment
Exposed to Hazardous Conditions
Spend Time Keeping or Regaining Balance
Extremely Bright or Inadequate Lighting
Public Speaking
Letters and Memos
Deal With Physically Aggressive People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Exposed to Contaminants
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
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Frequency of Decision Making
Spend Time Bending or Twisting the Body
Time Pressure
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Face-to-Face Discussions
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Exposed to Minor Burns, Cuts, Bites, or Stings
-No contact with others-
Contact With Others
-No freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Time Pressure
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Deal With Physically Aggressive People
Letters and Memos
Frequency of Conflict Situations
Exposed to Disease or Infections
In an Enclosed Vehicle or Equipment
Face-to-Face Discussions
Sounds, Noise Levels Are Distracting or Uncomfortable
Cramped Work Space, Awkward Positions
Indoors, Environmentally Controlled
Exposed to Hazardous Equipment
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Very Hot or Cold Temperatures
Telephone
Outdoors, Under Cover
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Exposed to High Places
Electronic Mail
Exposed to Radiation
Public Speaking
Indoors, Not Environmentally Controlled
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Contaminants
-Once a week or more but not every day-
Telephone
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
Frequency of Decision Making
Exposed to Contaminants
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Outdoors, Exposed to Weather
Deal With Unpleasant or Angry People
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Very Hot or Cold Temperatures
Exposed to Hazardous Conditions
Electronic Mail
Exposed to High Places
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Hazardous Equipment
Public Speaking
Indoors, Not Environmentally Controlled
Indoors, Environmentally Controlled
In an Open Vehicle or Equipment
Exposed to Radiation
Letters and Memos
Deal With Physically Aggressive People
Exposed to Disease or Infections
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
Outdoors, Under Cover
-Once a year or more but not every month-
Frequency of Conflict Situations
Letters and Memos
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Public Speaking
Exposed to Minor Burns, Cuts, Bites, or Stings
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Deal With Unpleasant or Angry People
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Face-to-Face Discussions
Exposed to Hazardous Conditions
Exposed to High Places
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Decision Making
Extremely Bright or Inadequate Lighting
Exposed to Contaminants
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Indoors, Environmentally Controlled
Electronic Mail
Very Hot or Cold Temperatures
Exposed to Radiation
Cramped Work Space, Awkward Positions
In an Open Vehicle or Equipment
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-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Coordinate or Lead Others
Deal With External Customers
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
-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-
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
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.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Substitute for or assist other cooks during emergencies or rush periods.
- Importance Supplemental-
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Coordinate and supervise work of kitchen staff.
Prepare relishes and hors d'oeuvres.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Bake breads, rolls, cakes, and pastries.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan and price menu items.
- Relevance of Task Core-
Substitute for or assist other cooks during emergencies or rush periods.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Season and cook food according to recipes or personal judgment and experience.
Turn or stir foods to ensure even cooking.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Relevance of Task Supplemental-
Coordinate and supervise work of kitchen staff.
Prepare relishes and hors d'oeuvres.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan and price menu items.
Bake breads, rolls, cakes, and pastries.
Keep records and accounts.
-Daily Frequency of Task (Categories 1-7) Core-
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Season and cook food according to recipes or personal judgment and experience.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Turn or stir foods to ensure even cooking.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Keep records and accounts.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
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.
Prepare relishes and hors d'oeuvres.
Bake breads, rolls, cakes, and pastries.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan and price menu items.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Substitute for or assist other cooks during emergencies or rush periods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Coordinate and supervise work of kitchen staff.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Prepare relishes and hors d'oeuvres.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Keep records and accounts.
Bake breads, rolls, cakes, and pastries.
Plan and price menu items.
-More than monthly Frequency of Task (Categories 1-7) Core-
Substitute for or assist other cooks during emergencies or rush periods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Season and cook food according to recipes or personal judgment and experience.
Turn or stir foods to ensure even cooking.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Plan and price menu items.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Prepare relishes and hors d'oeuvres.
Keep records and accounts.
Bake breads, rolls, cakes, and pastries.
Coordinate and supervise work of kitchen staff.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
-More than weekly Frequency of Task (Categories 1-7) Core-
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Substitute for or assist other cooks during emergencies or rush periods.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Turn or stir foods to ensure even cooking.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Season and cook food according to recipes or personal judgment and experience.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Bake breads, rolls, cakes, and pastries.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Prepare relishes and hors d'oeuvres.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Keep records and accounts.
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.
Plan and price menu items.
-More than yearly Frequency of Task (Categories 1-7) Core-
Substitute for or assist other cooks during emergencies or rush periods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Turn or stir foods to ensure even cooking.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Season and cook food according to recipes or personal judgment and experience.
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.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Plan and price menu items.
Keep records and accounts.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Bake breads, rolls, cakes, and pastries.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Prepare relishes and hors d'oeuvres.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Coordinate and supervise work of kitchen staff.
-Several times daily Frequency of Task (Categories 1-7) Core-
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Turn or stir foods to ensure even cooking.
Substitute for or assist other cooks during emergencies or rush periods.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Coordinate and supervise work of kitchen staff.
Bake breads, rolls, cakes, and pastries.
Prepare relishes and hors d'oeuvres.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Plan and price menu items.
Keep records and accounts.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Substitute for or assist other cooks during emergencies or rush periods.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
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.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Season and cook food according to recipes or personal judgment and experience.
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.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Plan and price menu items.
Bake breads, rolls, cakes, and pastries.
Keep records and accounts.
Coordinate and supervise work of kitchen staff.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Prepare relishes and hors d'oeuvres.
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 2 years, up to and including 4 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-
None
Up to and including 1 month
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
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 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
Bachelor's Degree
Doctoral Degree
Post-Doctoral Training