Will “Vegetable Cook” be Replaced By Robots? 🤔

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.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Vegetable Cook”

• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• 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.
• Coordinate and supervise work of kitchen staff.
• Turn or stir foods to ensure even cooking.
• Keep records and accounts.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Substitute for or assist other cooks during emergencies or rush periods.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Plan and price menu items.
• Bake breads, rolls, cakes, and pastries.
• 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.
• Prepare relishes and hors d'oeuvres.
• Season and cook food according to recipes or personal judgment and experience.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• 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.

Related Technology & Tools

• Meat saws
• Griddles
• Conveyor ovens
• Personal computers
• Filet knives
• Convection ovens
• Salamander ovens
• Pizza ovens
• Chefs' knives
• Cimeter knives
• Gas grills
• Food slicing machines
• Meat and cheese slicing machines
• Utility cutlery
• Rotating rack ovens
• Point of sale POS computer terminals
• Boning knives
• Grinders
• Commercial microwave ovens
• Fryers
• Paring knives
• Smoking cabinets
• Food steamers
• Rotisserie ovens
• Wok ranges
• Charbroilers
• Pasta cookers
• Blenders

• Point of sale POS restaurant software
• Recipe cost control software
• Food safety labeling systems
• Inventory management software
• Menu planning software
• Microsoft Excel