Details for Cooks, Institution and Cafeteria
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Apportion and serve food to facility residents, employees, or patrons.
- 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.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Compile and maintain records of food use and expenditures.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Bake breads, rolls, or other pastries.
- Train new employees.
- Take inventory of supplies and equipment.
- Monitor menus and spending to ensure that meals are prepared economically.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Determine meal prices, based on calculations of ingredient prices.
- Monitor and record food temperatures to ensure food safety.
- Rotate and store food supplies.
- Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
- Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
- Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
- Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Education, training, experience
- Education - These occupations usually require a high school diploma.
- Training - Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Experience - Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- 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.
- Cargo and Freight Agents
- Cooks, Fast Food
- Cooks, Short Order
- Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Food Servers, Nonrestaurant
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Hotel, Motel, and Resort Desk Clerks
- Maids and Housekeeping Cleaners