Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Median Annual Wage: $23,440

Education: Less than high school diploma (47%); High school diploma or equivalent (46%); Post-doctoral training (3%)

Projected Growth: Average (8% to 14%)

Related Job Titles: Cook; Food and Nutrition Services Assistant; Dietary Cook; School Cook; Food Service Specialist; Cook (Dinner); Cook (Elementary School); Dinner Cook; First Cook; Lead Cook

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Source: O*NET OnLine information for Cooks, Institution and Cafeteria.

More Food Preparation and Serving Related Careers

  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Apportion and serve food to facility residents, employees, or patrons.
  • Wash pots, pans, dishes, utensils, and other cooking equipment.
  • Direct activities of one or more workers who assist in preparing and serving meals.
  • Compile and maintain records of food use and expenditures.
  • Take inventory of supplies and equipment.
  • Bake breads, rolls, and other pastries.
  • Train new employees.

Source: O*NET OnLine information for Cooks, Institution and Cafeteria.

  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Speaking - Talking to others to convey information effectively.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Service Orientation - Actively looking for ways to help people.
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Coordination - Adjusting actions in relation to others' actions.

Source: O*NET OnLine information for Cooks, Institution and Cafeteria.

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