Cooks in institutions and cafeterias prepare large quantities of food for institutions such as schools, cafeterias, hospitals, and businesses. Their job description typically includes: 1. Preparing and cooking large quantities of food following standardized recipes. 2. Ensuring food quality and taste meets established standards. 3. Monitoring food supplies and ordering ingredients as needed. 4. Adhering to sanitation and safety guidelines in food preparation. 5. Operating kitchen equipment such as stoves, ovens, grills, and slicers. 6. Cleaning and maintaining kitchen work areas, equipment, and utensils. 7. Collaborating with kitchen staff to ensure smooth operations. 8. Adapting recipes to meet dietary needs or special requests. 9. Following proper food storage procedures to prevent spoilage. 10. Managing inventory and controlling food costs. These professionals play a crucial role in providing meals efficiently and safely within institutional settings.
This income data is sourced from the May 2023 Occupational Employment and Wage Statistics (OEWS) survey. The dataset is updated annually.
Annual Pay Distribution | Salary |
|---|---|
10th percentile | $37,960.00 |
25th percentile | $39,280.00 |
median (50th percentile) | $45,840.00 |
75th percentile | $49,520.00 |
90th percentile | $57,080.00 |
Hourly Pay Distribution | Hourly Rate |
|---|---|
10th percentile | $18.25 |
25th percentile | $18.89 |
median (50th percentile) | $22.04 |
75th percentile | $23.81 |
90th percentile | $27.44 |
Cooks, Institution, and Cafeteria typically need a high school diploma or equivalent for entry-level positions. While formal education beyond high school is not always required, some employers may prefer candidates with culinary training or relevant certifications from vocational schools or community colleges. On-the-job training is common in this field, allowing individuals to gain practical experience and develop culinary skills in an institutional or cafeteria setting. Vocational or culinary programs can provide additional training and skills that may be beneficial for career advancement in this profession. Training for Cooks, Institution, and Cafeteria often involves learning food preparation techniques, kitchen safety practices, sanitation guidelines, and menu planning specific to institutional or cafeteria settings. This training may be provided on the job by experienced cooks or through formal culinary programs offered by vocational schools or community colleges. Some employers may require employees to complete food safety certification courses to ensure compliance with health and safety regulations. Additionally, ongoing training and professional development opportunities are common to help cooks stay current with industry trends and enhance their culinary skills.