DETAILED OCCUPATION DATA
35-2012 Cooks, Institution and Cafeteria
Occupational Description:
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 1 - Northwest | 170 | 22 | $12.09/hr | $0.70/hr | $8.39/hr | $9.66/hr | $11.59/hr | $14.50/hr | $17.03/hr |
| Minnesota | 8,030 | 490 | $13.16/hr | $0.14/hr | $9.54/hr | $10.71/hr | $12.80/hr | $15.22/hr | $17.88/hr |
| U S | 395,280 | 2,767 | $11.84/hr | $0.04/hr | $8.22/hr | $9.19/hr | $11.12/hr | $13.88/hr | $17.09/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
|
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Maids and Housekeeping Cleaners | 300 | $9.70/hr | N/A |
| Food Servers, Nonrestaurant | 120 | $9.86/hr | N/A |
| Counter Attendants, Cafeteria, Food Concession, and Coffee Shop | 80 | $8.59/hr | N/A |
| Hotel, Motel, and Resort Desk Clerks | 30 | $9.52/hr | N/A |
| Dining Room and Cafeteria Attendants and Bartender Helpers | 20 | $8.63/hr | N/A |
| Cooks, Short Order | 20 | $8.80/hr | N/A |
| Cooks, Fast Food | 10 | $9.31/hr | N/A |
| Cargo and Freight Agents | N/A | N/A | N/A |
Tasks for Cooks, Institution and Cafeteria
- Cooks foodstuffs according to menu, special dietary or nutritional restrictions, and number of persons to be served.
- Cleans, cuts, and cooks meat, fish, and poultry.
- Requisitions food supplies, kitchen equipment and appliances, and other supplies and receives deliveries.
- Apportions and serves food to residents, employees, or patrons.
- Washes pots, pans, dishes, utensils, and other cooking equipment.
- Directs activities of one or more workers who assist in preparing and serving meals.
- Compiles and maintains food cost records and accounts.
- Plans menus, taking advantage of foods in season and local availability.
- Bakes breads, rolls, and other pastries.
- Prepares and cooks vegetables, salads, dressings, and desserts.
- Cleans and inspects galley equipment, kitchen appliances, and work areas for cleanliness and functional operation.