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.

Occupational Employment Statistics(OES) Wage Data
Wages Updated to First Quarter, 2013
					Percentiles
Geography	Employment	Emp SE*	Mean	Mean SE*	10th	25th	Median	75th	90th
EDR 2 - Headwaters	210	15	$12.80/hr	$0.39/hr	$9.80/hr	$10.61/hr	$12.02/hr	$14.33/hr	$17.12/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.

Leading Industries for Cooks, Institution and Cafeteria
Industry	OES Employment	OES Median Wage
Education and Health Services	180	$12.11/hr

Other Regional Data For Cooks, Institution and Cafeteria
Geography (click title for details)	OES		Projections
Geography (click title for details)	Employment	Median Wage	% Change -
EDR 11 - 7 County Twin Cities	3,970	$13.74/hr	N/A
EDR 10 - Southeast	890	$11.42/hr	N/A
EDR 3 - Arrowhead	700	$11.89/hr	N/A
EDR 7W- Central	590	$13.31/hr	N/A
EDR 9 - South Central	440	$11.18/hr	N/A
EDR 4 - West Central	400	$11.60/hr	N/A
EDR 5 - North Central	260	$11.50/hr	N/A
EDR 2 - Headwaters	210	$12.02/hr	N/A
EDR 8 - Southwest	200	$11.97/hr	N/A
EDR 7E- East Central	200	$13.12/hr	N/A
EDR 1 - Northwest	170	$11.59/hr	N/A
EDR 6E- Southwest Central	170	$13.09/hr	N/A
EDR 6W- Upper Minnesota Valley	80	$10.92/hr	N/A

Related Occupations
Occupation (click title for details)	OES		Projections
Occupation (click title for details)	Employment	Median Wage	% Change -
Maids and Housekeeping Cleaners	750	$12.35/hr	N/A
Food Servers, Nonrestaurant	220	$12.16/hr	N/A
Dining Room and Cafeteria Attendants and Bartender Helpers	50	$8.78/hr	N/A
Cooks, Short Order	40	$8.54/hr	N/A
Cooks, Fast Food	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.