Will “Line 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
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Line 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 “Line Cook”

• Plan and price menu items.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Season and cook food according to recipes or personal judgment and experience.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• 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.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Substitute for or assist other cooks during emergencies or rush periods.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Coordinate and supervise work of kitchen staff.
• Turn or stir foods to ensure even cooking.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• 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.
• 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.

Related Technology & Tools

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

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