Cooks, Institution and Cafeteria

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

Sample of reported job titles: Cafeteria Cook, Chef, Cook, Dietary Cook, Dinner Cook, Food Service Specialist, Food Service Worker, Prep Cook (Preparatory Cook), School Cook, Sous Chef

Tasks

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Monitor and record food temperatures to ensure food safety.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Rotate and store food supplies.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Apportion and serve food to facility residents, employees, or patrons.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Clean, cut, and cook meat, fish, or poultry.
Direct activities of one or more workers who assist in preparing and serving meals.
Train new employees.
Take inventory of supplies and equipment.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Bake breads, rolls, or other pastries.
Monitor use of government food commodities to ensure that proper procedures are followed.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Monitor menus and spending to ensure that meals are prepared economically.
Compile and maintain records of food use and expenditures.
Determine meal prices, based on calculations of ingredient prices.

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Technology Skills

All 5 displayed Show 62 tools used

Analytical or scientific software — GNOME Gnutrition
Data base user interface and query software — Data entry software ; Meals Plus
Point of sale POS software — PCS Revenue Control Systems FASTRAK School Meal Software
Spreadsheet software — IBM Lotus 1-2-3; Microsoft Excel
Word processing software — Microsoft Word

Hot Technology — a technology requirement frequently included in employer job postings.

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Knowledge

All 7 displayed

English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

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Skills

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Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Operations Monitoring — Watching gauges, dials, or other indicators to make sure a machine is working properly.
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.
Speaking — Talking to others to convey information effectively.
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.
Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Coordination — Adjusting actions in relation to others’ actions.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
Time Management — Managing one’s own time and the time of others.

Abilities

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Near Vision — The ability to see details at close range (within a few feet of the observer).
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech Clarity — The ability to speak clearly so others can understand you.
Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
Speech Recognition — The ability to identify and understand the speech of another person.
Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.
Visualization — The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
Written Comprehension — The ability to read and understand information and ideas presented in writing.

Work Activities

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Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Detailed Work Activities

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Monitor food services operations to ensure procedures are followed.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Record operational or production data.
Cook foods.
Maintain food, beverage, or equipment inventories.
Clean tableware.
Move equipment, supplies or food to required locations.
Store supplies or goods in kitchens or storage areas.
Clean food preparation areas, facilities, or equipment.
Cut cooked or raw foods.
Prepare foods for cooking or serving.
Serve food or beverages.
Coordinate activities of food service staff.
Plan menu options.
Train food preparation or food service personnel.
Order materials, supplies, or equipment.
Prepare breads or doughs.
Determine prices for menu items.

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Work Context

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Face-to-Face Discussions — 83% responded “Every day.”
Spend Time Standing — 79% responded “Continually or almost continually.”
Contact With Others — 77% responded “Constant contact with others.”
Indoors, Environmentally Controlled — 90% responded “Every day.”
Work With Work Group or Team — 67% responded “Extremely important.”
Time Pressure — 83% responded “Every day.”
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 70% responded “Continually or almost continually.”
Exposed to Minor Burns, Cuts, Bites, or Stings — 71% responded “Every day.”
Spend Time Walking and Running — 42% responded “More than half the time.”
Responsible for Others’ Health and Safety — 49% responded “Very high responsibility.”
Importance of Being Exact or Accurate — 40% responded “Very important.”
Structured versus Unstructured Work — 38% responded “A lot of freedom.”
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 66% responded “Every day.”
Frequency of Decision Making — 63% responded “Every day.”
Physical Proximity — 54% responded “Moderately close (at arm’s length).”
Responsibility for Outcomes and Results — 44% responded “Very high responsibility.”
Coordinate or Lead Others — 38% responded “Very important.”
Spend Time Making Repetitive Motions — 36% responded “Continually or almost continually.”
Freedom to Make Decisions — 45% responded “Some freedom.”
Sounds, Noise Levels Are Distracting or Uncomfortable — 48% responded “Every day.”
Impact of Decisions on Co-workers or Company Results — 37% responded “Important results.”
Deal With Unpleasant or Angry People — 36% responded “Once a week or more but not every day.”
Consequence of Error — 27% responded “Extremely serious.”
Deal With External Customers — 32% responded “Extremely important.”
Spend Time Bending or Twisting the Body — 32% responded “Less than half the time.”
Telephone — 35% responded “Every day.”

Job Zone

Title	Job Zone Two: Some Preparation Needed
Education	These occupations usually require a high school diploma.
Related Experience	Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training	Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
SVP Range	(4.0 to < 6.0)

Education

Percentage of Respondents	Education Level Required
71	High school diploma or equivalent
14	Post-secondary certificate
7	Bachelor’s degree

Credentials

Interests

All 2 displayed

Interest code: RC Want to discover your interests? Take the O*NET Interest Profiler at My Next Move.

Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

Work Styles

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Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Integrity — Job requires being honest and ethical.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
Persistence — Job requires persistence in the face of obstacles.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.

Work Values

All 3 displayed

Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

Related Occupations

All 10 displayed

29-2051.00	Dietetic Technicians
35-1012.00	First-Line Supervisors of Food Preparation and Serving Workers
35-2011.00	Cooks, Fast Food
35-2014.00	Cooks, Restaurant Bright Outlook
35-2015.00	Cooks, Short Order
35-3023.00	Fast Food and Counter Workers
35-3041.00	Food Servers, Nonrestaurant
51-3011.00	Bakers
51-3021.00	Butchers and Meat Cutters
51-3092.00	Food Batchmakers

This page includes information from O*NET OnLine by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA.