| Cooks, Restaurant | |||||||||||
| Summary Occupational Forecast Data for Cooks, Restaurant | |||||||||||
| Employment | Employment Change | Average Annual Job Openings | Wage & Training Levels | ||||||||
| 2020 | 2025 | Numerical | Percent | New Jobs | Replacement Jobs | Total | Median Hourly | Median Annual | Training Levels | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 9,581 | 11,317 | 1,736 | 18.12% | 347 | 1,894 | 2,242 | $17.67 | $36,753 | No formal educational credential | ||
| Description: | Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. | ||||||||||
| Forecast Data Source: EMSI (4th Quarter 2023) | |||||||||||
Occupation Details
The information in this section represents occupational characteristics included in O*NET which defines key features of an occupation as a standardized, measurable set of variables called "descriptors". These distinguishing characteristics of an occupation are described in greater detail in the O*NET Content Model. All items are listed in descending order of importance.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- 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.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- 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.
Knowledge
| 68% | Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| 50% | Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
| 53% | Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
| 53% | Coordination - Adjusting actions in relation to others' actions. |
| 50% | 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. |
| 56% | 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. |
| 53% | Speech Clarity - The ability to speak clearly so others can understand you. |
| 53% | Speech Recognition - The ability to identify and understand the speech of another person. |
| 53% | 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. |
| 53% | 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. |
| 53% | 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). |
| 50% | Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways. |
| 50% | 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. |
| 50% | Near Vision - The ability to see details at close range (within a few feet of the observer). |
| 50% | Visual Color Discrimination - The ability to match or detect differences between colors, including shades of color and brightness. |
| 50% | Oral Expression - The ability to communicate information and ideas in speaking so others will understand. |
| 50% | Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. |
| 64% | Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
| 62% | Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
| 60% | Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. |
| 59% | Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
| 58% | 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. |
| 58% | Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
| 57% | Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
| 55% | Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people. |
| 55% | Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
| 54% | 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. |
| 53% | Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work. |
| 53% | Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time. |
| 51% | Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. |
| 50% | Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks. |
| Title | Job Zone Two: Some Preparation Needed |
| Overall 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 sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers. |
| Education | These occupations usually require a high school diploma. |
Interests
| 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 outsi |
| Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. |
| Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules. |
| 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. |
| Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
| Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
| Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. |
| Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
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