Cook (Cafeteria / Institution)

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

O*NET reports this occupation under titles such as: Cafeteria Cook; Cook; Dietary Cook; Dinner Cook; Food Service Specialist; Food Service Worker; Prep Cook (Preparatory Cook); School Cook; Sous Chef

Tasks

• 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.

Knowledge

• Customer and Personal Service
• Food Production
• English Language
• Mathematics
• Administration and Management
• Production and Processing

Skills

• Speaking
• Monitoring
• Active Listening
• Critical Thinking

Abilities

• Oral Expression
• Near Vision
• Oral Comprehension
• Problem Sensitivity
• Deductive Reasoning
• Information Ordering
• Category Flexibility
• Speech Clarity
• Written Comprehension
• Inductive Reasoning
• Visualization
• Selective Attention
• Time Sharing
• Arm-Hand Steadiness
• Manual Dexterity
• Finger Dexterity
• Trunk Strength
• Speech Recognition