DETAILED OCCUPATION DATA
35-2014 Cooks, Restaurant
Occupational Description:
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.| Percentiles | |||||||||
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| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| Minnesota | 23,040 | 1,221 | $11.04/hr | $0.17/hr | $8.25/hr | $9.46/hr | $10.88/hr | $12.66/hr | $14.38/hr |
| U S | 947,060 | 7,576 | $11.45/hr | $0.06/hr | $8.22/hr | $9.12/hr | $10.80/hr | $13.21/hr | $15.73/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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Tasks for Cooks, Restaurant
- Weighs, measures, and mixes ingredients according to recipe or personal judgment, using various kitchen utensils and equipment.
- Seasons and cooks food according to recipes or personal judgment and experience.
- Regulates temperature of ovens, broilers, grills, and roasters.
- Observes and tests food to determine that it is cooked, by tasting, smelling, or piercing, and turns or stirs food if necessary.
- Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
- Bakes bread, rolls, cakes, and pastry.
- Washes, peels, cuts, and seeds fruits and vegetables to prepare fruits and vegetables for use.
- Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Estimates food consumption and requisitions or purchases supplies, or procures food from storage.
- Butchers and dresses animals, fowl or shellfish, or cuts and bones meat prior to cooking.
- Carves and trims meats, such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Plans items on menu.
- Portions, arranges, and garnishes food, and serves food to waiter or patron.