Cooks, Restaurant
Tasks Include:
- 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.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Coordinate and supervise work of kitchen staff.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +49.8%
National: +36.6%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Mid Range ($28,000 - $35,999)
Median Earnings:
National
$34,110.00
State
$30,200.00
Regional
Cooks, Restaurant
Description
Career Cluster: | Hospitality & Tourism |
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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 44.02%
- Less than a High School Diploma = 18.92%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 17.56%
- Some College Courses = 11.21%
- Associate's Degree (or other 2-year degree) = 4.77%
- Post-Doctoral Training = 2.65%
- Bachelor's Degree = 0.87%
Related Work Experience
- Over 2 years, up to and including 4 years = 25.99%
- Over 1 year, up to and including 2 years = 22.76%
- Over 6 months, up to and including 1 year = 14.44%
- Up to and including 1 month = 10.07%
- None = 9.83%
- Over 1 month, up to and including 3 months = 8.09%
- Over 3 months, up to and including 6 months = 7.93%
- Over 8 years, up to and including 10 years = 0.87%
On-Site or In-Plant Training
- Up to and including 1 month = 49.65%
- Over 1 month, up to and including 3 months = 15%
- Over 3 months, up to and including 6 months = 11.22%
- Over 1 year, up to and including 2 years = 10.59%
- Over 6 months, up to and including 1 year = 6.94%
- None = 6.59%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 56.63%
- Over 1 month, up to and including 3 months = 22.10%
- Over 1 year, up to and including 2 years = 8.88%
- Over 3 months, up to and including 6 months = 8.05%
- Over 6 months, up to and including 1 year = 2.97%
- None or short demonstration = 1.36%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Tasks
Core Tasks Include:
- 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.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Coordinate and supervise work of kitchen staff.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Bake breads, rolls, cakes, and pastries.
- Prepare relishes and hors d'oeuvres.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and 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.
Supplemental Tasks Include:
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Plan and price menu items.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Tools and Technology
Tools Include:
- Commercial use blenders (Blenders)
- Commercial use cutlery (Boning knives)
- Commercial use broilers (Charbroilers)
- Commercial use cutlery (Chefs' knives)
- Domestic knives (Cimeter knives)
- Commercial use convection ovens (Convection ovens)
- Commercial use ovens (Conveyor ovens)
- Domestic knives (Filet knives)
- Commercial use steamers (Food steamers)
- Commercial use deep fryers (Fryers)
- Commercial use grills (Gas grills)
- Commercial use griddles (Griddles)
- Commercial use food grinders (Grinders)
- Slicing machinery (Meat and cheese slicing machines)
- Cutting machinery (Meat saws)
- Commercial use microwave ovens (Microwave ovens)
- Commercial use cutlery (Paring knives)
- Commercial use pasta cookers (Pasta cookers)
- Personal computers
- Commercial use pizza ovens (Pizza ovens)
- Point of sale POS terminal (Point of sale POS computer terminals)
- Commercial use ovens (Rotating rack ovens)
- Commercial use rotisseries (Rotisserie ovens)
- Commercial use ovens (Salamander ovens)
- Commercial use food slicers (Slicers)
- Commercial use smokers or smoke ovens (Smoking cabinets)
- Domestic knives (Utility cutlery)
- Commercial use ranges (Wok ranges)
Technologies Include:
- Compliance software
- Food safety labeling systems
- Data base user interface and query software
- Menu planning software
- Inventory management software
- Inventory management software
- Materials requirements planning logistics and supply chain software
- Recipe cost control software
- Point of sale POS software
- Point of sale POS restaurant software
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Knowledge
% | Subject | Description |
---|---|---|
77.50 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
72.25 | 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. |
64.00 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
50.00 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Skills
% | Subject | Description |
---|---|---|
53.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
50.00 | 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. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Time Management | Managing one's own time and the time of others. |
50.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Abilities
% | Subject | Description |
---|---|---|
62.50 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | 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 that there is a problem. |
53.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
53.00 | 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. |
53.00 | 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). |
50.00 | 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. |
50.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
50.00 | 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. |
50.00 | Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
50.00 | Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. |
50.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
50.00 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Work Activities
% | Subject | Description |
---|---|---|
73.50 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
72.00 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
71.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
70.25 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
69.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
69.25 | 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. |
67.75 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
66.75 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
66.25 | 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 materials. |
63.75 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
61.75 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
61.00 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
61.00 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
60.75 | 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. |
60.50 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
60.25 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
60.25 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
59.50 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
59.50 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
58.50 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
56.00 | Performing for or Working Directly with the Public | Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
54.75 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
54.75 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
54.50 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
54.00 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
52.00 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
51.00 | Developing Objectives and Strategies | Establishing long-range objectives and specifying the strategies and actions to achieve them. |
51.00 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
50.25 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Work Styles
% | Subject | Description |
---|---|---|
85.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
85.50 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
83.25 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
81.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
78.00 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
76.25 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
76.00 | Integrity | Job requires being honest and ethical. |
73.50 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
69.75 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
69.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
68.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
66.75 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
66.75 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
64.50 | Persistence | Job requires persistence in the face of obstacles. |
62.75 | 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. |
55.50 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Work Values
% | Subject | Description |
---|---|---|
61.17 | 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. |
55.50 | 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. |
50.00 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Work Context
% | Subject | Description |
---|---|---|
100.00 | Spend Time Standing | How much does this job require standing? |
87.00 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
86.80 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
84.60 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
82.40 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
82.20 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
81.40 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
80.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
78.60 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
78.20 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
75.80 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
73.80 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
73.40 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
73.00 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
72.40 | Spend Time Walking and Running | How much does this job require walking and running? |
71.20 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
67.60 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
66.60 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
65.80 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
65.60 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
65.40 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
65.40 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
65.00 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
62.20 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
59.40 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
58.80 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
57.40 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
56.00 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
51.80 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
51.80 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
50.20 | Cramped Work Space, Awkward Positions | How often does this job require working in cramped work spaces that requires getting into awkward positions? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
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.
- 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, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $23,610.00 | $34,110.00 | $37,350.00 |
Virginia | $24,010.00 | $30,200.00 | $35,890.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $30,664.31 | $36,981.55 | $41,876.26 |
Bay Consortium | $28,174.63 | $35,665.63 | $39,949.94 |
Capital Region Workforce Partnership | $26,557.69 | $30,454.22 | $35,768.06 |
Central VA/Region2000 | $25,521.89 | $29,464.41 | $33,452.93 |
Crater Area | $27,188.99 | $30,723.89 | $36,085.80 |
Greater Peninsula | $26,380.00 | $30,473.04 | $34,729.12 |
Hampton Roads | $26,250.40 | $30,342.39 | $34,793.93 |
New River/Mt. Rogers | $25,183.24 | $29,499.95 | $33,900.27 |
Northern Virginia | $30,196.06 | $36,944.97 | $41,497.89 |
Piedmont Workforce | $27,678.15 | $32,247.80 | $38,438.57 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $25,485.31 | $29,738.26 | $34,612.06 |
Southwestern Virginia | $24,794.42 | $29,679.73 | $35,830.77 |
West Piedmont | $25,253.27 | $29,909.67 | $34,722.85 |
Western Virginia | $25,621.18 | $29,638.96 | $34,159.49 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Cooks, Restaurant
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 1,255,600 | 1,715,600 | +36.6% |
Virginia | 24,247 | 36,319 | +49.8% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | 1,912 | 2,920 | +52.7% |
Bay Consortium | 1,571 | 2,390 | +52.1% |
Capital Region Workforce Partnership | 3,744 | 5,767 | +54.0% |
Central VA/Region2000 | 379 | 549 | +44.9% |
Crater Area | 347 | 530 | +52.7% |
Greater Peninsula | 1,329 | 1,940 | +46.0% |
Hampton Roads | 3,656 | 5,334 | +45.9% |
New River/Mt. Rogers | 765 | 1,075 | +40.5% |
Northern Virginia | 6,420 | 9,996 | +55.7% |
Piedmont Workforce | 713 | 1,076 | +50.9% |
Shenandoah Valley | 1,290 | 1,912 | +48.2% |
South Central | 112 | 149 | +33.0% |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | 406 | 550 | +35.5% |
Western Virginia | 1,323 | 1,873 | +41.6% |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Cooks, Restaurant
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Cooks, Short Order
- Cooks, Institution and Cafeteria
- Food Preparation Workers
- Cooks, Fast Food
- Bakers
- Butchers and Meat Cutters
- Chefs and Head Cooks
- Cooks, Private Household
- Food Cooking Machine Operators and Tenders
- Food Batchmakers
- Fast Food and Counter Workers
- Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
- Food Servers, Nonrestaurant
- Meat, Poultry, and Fish Cutters and Trimmers
- Food Service Managers
- Baristas
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Graders and Sorters, Agricultural Products
- Dishwashers
- Waiters and Waitresses
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
- Food Service Managers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Waiters and Waitresses
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
View Videos
CareerOneStop Video
View Video & Transcript on CareerOneStop
CareerOneStop Hospitality & Tourism Videos
Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Cooks, Restaurant
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Titles
- Back Line Cook
- Banquet Chef
- Banquet Cook
- Breakfast Cook
- Broiler Chef or Cook
- Chef
- Chef de Froid
- Chef De Partie
- Cook
- Cook Apprentice
- Dinner Cook
- Executive Chef
- Food Service Worker
- Foreign Food Specialty Cook
- Fry Cook
- Garde Manger
- Grill Cook
- Ice Cream Chef
- Larder Cook
- Line Cook
- Lunch Cook
- Pastry Baker
- Prep Cook
- Prep Cook (Preparation Cook)
- Prep Person
- Railroad Cook
- Roundsman
- Sandwich Artist
- Saucier
- Sous Chef
- Specialty Cook
- Specialty Foods Cook
- Station Cook
- Vegetable Cook
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Restaurant
Related Schools
- Central Virginia Community College
- Columbia College
- Dabney S Lancaster Community College
- Danville Community College
- ECPI University
- J Sargeant Reynolds Community College
- Northern Virginia Community College
- Patrick Henry Community College
- Piedmont Virginia Community College
- Rappahannock Community College
- Southside Virginia Community College
- Stratford University
- The Art Institute of Virginia Beach
- Tidewater Community College
- Virginia Western Community College
The data sources for the information displayed here include: O*NET™. (Using onet28)