Insitutional Cafeteria Cooks
Hospitality & Tourism > Restaurants and Food/Beverage ServicesProjected Growth: Average
Projected Job Openings
Some Preparation Needed
Job Description
Your job is to Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Common job titles of Insitutional Cafeteria Cooks include:
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Experience and Education
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
71.14% said they needed a High School Diploma.
14.21% said they needed a Post-Secondary Certificate.
Tasks
Monitor and record food temperatures to ensure food safety.
Apportion and serve food to facility residents, employees, or patrons.
Take inventory of supplies and equipment.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean, cut, and cook meat, fish, or poultry.
Rotate and store food supplies.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, or other pastries.
Compile and maintain records of food use and expenditures.
Monitor use of government food commodities to ensure that proper procedures are followed.
Monitor menus and spending to ensure that meals are prepared economically.
Determine meal prices, based on calculations of ingredient prices.
Train new employees.
Tools
Woks
Waffle makers
Touch screen monitors
Toasters
Tilt skillets
Strainers
Steam tables
All ToolsSteam kettles
Sifters
Sieves
Serrated blade knives
Salamanders
Rotisserie ovens
Rice cookers
Refrigerator thermometers
Pressurized steam cookers
Portion scales
Point of sale POS computer terminals
Pizza ovens
Personal computers
Pasta machines
Parisian cutters
Paring knives
Oyster knives
Mixers
Meat thermometers
Meat grinders
Mandolines
Knife sharpeners
Kitchen tongs
Kitchen shears
Kitchen fire extinguishers
Juice extractors
Juice dispensers
Infrared heat lamps
Ice-making machines
Ice shaving or crushing equipment
Hot dog cookers
Grills
Griddles
Gas-powered deep-fat fryers
Gas stoves
Garbage compactors
Food slicers
Food shredders
Food processors
Food dicers
Fire suppression blankets
Electric stoves
Electric deep-fat fryers
Double boilers
Disposal units
Desktop computers
Cream whippers
Conveyor ovens
Convection ovens
Commercial use combination ovens
Commercial stand mixers
Commercial microwave ovens
Commercial kitchen steamers
Commercial kitchen convection ovens
Commercial ice cream machines
Commercial dishwashers
Commercial coffeemakers
Commercial coffee grinders
Chefs’ knives
Cash registers
Carbonated beverage dispensers
Cappuccino makers
Broilers
Bread slicers
Braziers
Box graters
Bone saws
Blenders
Blast chillers
Apple corers
Technologies
GNOME Gnutrition
IBM Lotus 1-2-3
Meals Plus
PCS Revenue Control Systems FASTRAK School Meal Software
Point of sale POS software
Abilities
Occupation Sections
Knowledge
English Language
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Mathematics
Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.