Cooks, Restaurant

What this job is

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.

What they do day to day

• 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, work surfaces, and 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.
• Season and cook food according to recipes or personal judgment and experience.
• Coordinate and supervise work of kitchen staff.
• 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.
• Turn or stir foods to ensure even cooking.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Skills and knowledge that matter most

Importance rated by people working in the job (1 = not important, 5 = extremely important).

Education and preparation

Preparation level 2 of 5 — Some preparation. Usually a high school diploma; some previous work experience or training helps.

Typical entry education (BLS): No formal educational credential, plus less than 5 years of related work experience.

Who this job suits

Based on the Holland (RIASEC) interest profile for this occupation.

Job titles you'll see in postings

Related careers

• Cooks, Short Order$35,880
• Cooks, Institution and Cafeteria$37,450
• Food Preparation Workers$35,320
• Bakers$37,160
• Cooks, Fast Food$30,890
• Butchers and Meat Cutters$40,140
• Cooks, Private Household$47,940
• Chefs and Head Cooks$62,470