Projected Growth: Average
Projected Job Openings
Some Preparation Needed
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:
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.
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.
Touch screen monitors
Steam tablesAll Tools
Serrated blade knives
Pressurized steam cookers
Point of sale POS computer terminals
Kitchen fire extinguishers
Infrared heat lamps
Ice shaving or crushing equipment
Hot dog cookers
Gas-powered deep-fat fryers
Fire suppression blankets
Electric deep-fat fryers
Commercial use combination ovens
Commercial stand mixers
Commercial microwave ovens
Commercial kitchen steamers
Commercial kitchen convection ovens
Commercial ice cream machines
Commercial coffee grinders
Carbonated beverage dispensers
IBM Lotus 1-2-3
PCS Revenue Control Systems FASTRAK School Meal Software
Point of sale POS software
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
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.