Insitutional Cafeteria Cooks

Hospitality & Tourism > Restaurants and Food/Beverage Services

Projected Growth: Average

62500+
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 Tools

Steam 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

No abilities found
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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.

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