Cooks, Restaurant

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.

Median Annual Wage: $22,490

Education: High school diploma or equivalent (38%); Less than high school diploma (33%); Some college, no degree (11%)

Projected Growth: Faster than average (15% to 21%)

Related Job Titles: Cook; Prep Cook (Preparation Cook); Grill Cook; Line Cook; Banquet Cook; Breakfast Cook; Back Line Cook; Fry Cook; Pastry Baker

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Source: O*NET OnLine information for Cooks, Restaurant.

More Food Preparation and Serving Related Careers

  • 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.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • 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.
  • 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.

Source: O*NET OnLine information for Cooks, Restaurant.

  • Coordination - Adjusting actions in relation to others' actions.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • 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.
  • Speaking - Talking to others to convey information effectively.
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Source: O*NET OnLine information for Cooks, Restaurant.

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