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 7W- Central | 570 | 52 | $13.90/hr | $0.37/hr | $9.97/hr | $11.62/hr | $13.50/hr | $15.75/hr | $18.76/hr |
| Minnesota | 7,900 | 387 | $13.37/hr | $0.19/hr | $9.42/hr | $10.76/hr | $12.94/hr | $15.57/hr | $18.25/hr |
| U S | 396,970 | 2,779 | $11.85/hr | $0.04/hr | $8.21/hr | $9.20/hr | $11.11/hr | $13.86/hr | $17.11/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 - | |
| Maids and Housekeeping Cleaners | 1,150 | $9.38/hr | N/A |
| Food Servers, Nonrestaurant | 440 | $8.96/hr | N/A |
| Hotel, Motel, and Resort Desk Clerks | 310 | $9.44/hr | N/A |
| Cooks, Fast Food | 300 | $8.73/hr | N/A |
| Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop | 280 | $8.57/hr | N/A |
| Counter Attendants, Cafeteria, Food Concession, and Coffee Shop | 270 | $9.32/hr | N/A |
| Cooks, Short Order | 170 | $8.70/hr | N/A |
| Dining Room and Cafeteria Attendants and Bartender Helpers | 130 | $8.55/hr | N/A |
| Cargo and Freight Agents | 10 | $17.93/hr | 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.