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 11 - 7 County Twin Cities | 3,970 | 456 | $13.92/hr | $0.22/hr | $9.94/hr | $11.40/hr | $13.74/hr | $16.43/hr | $18.33/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. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Counter Attendants, Cafeteria, Food Concession, and Coffee Shop | 8,540 | $8.90/hr | N/A |
| Maids and Housekeeping Cleaners | 7,590 | $10.52/hr | N/A |
| Dining Room and Cafeteria Attendants and Bartender Helpers | 5,980 | $8.70/hr | N/A |
| Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop | 4,200 | $8.70/hr | N/A |
| Food Servers, Nonrestaurant | 3,150 | $10.49/hr | N/A |
| Hotel, Motel, and Resort Desk Clerks | 1,710 | $10.76/hr | N/A |
| Cooks, Fast Food | 1,480 | $8.99/hr | N/A |
| Cargo and Freight Agents | 980 | $18.54/hr | N/A |
| Cooks, Short Order | 810 | $9.28/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.