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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 2 - Headwaters | 70 | 15 | $10.11/hr | $0.80/hr | $8.04/hr | $8.82/hr | $10.12/hr | $11.41/hr | $12.94/hr |
| Minnesota | 24,260 | 1,431 | $10.81/hr | $0.14/hr | $8.20/hr | $9.30/hr | $10.67/hr | $12.13/hr | $14.14/hr |
| U S | 1,000,710 | 8,006 | $11.34/hr | $0.05/hr | $8.24/hr | $9.10/hr | $10.72/hr | $13.05/hr | $15.38/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Cashiers | 990 | $8.99/hr | N/A |
| Food Preparation Workers | 240 | $11.23/hr | N/A |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 140 | $11.39/hr | N/A |
| Recreation Workers | 110 | $11.32/hr | N/A |
| Hairdressers, Hairstylists, and Cosmetologists | 100 | $10.42/hr | N/A |
| Counter and Rental Clerks | 30 | $10.42/hr | N/A |
| First-Line Supervisors/Managers of Office and Administrative Support Workers | N/A | $21.30/hr | N/A |
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.