Trades
Cooks, Restaurant
Service

Cooks

Cooks, restaurant, prepare and cook food in restaurants
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Cooks
Awesome kitchen in action
Benefits of working in a kitchen
How to start in a professional kitchen!
Culinary School Classes
Pros and Cons of Culinary School
Are you a whiz in the kitchen? Do you friends and family always come to you for culinary creations? Learn to do it professionally!
Why Should You Consider This Career?

Put your creativity and passion to work!, Work independently or as part of a small team, Explore pathways to one day running your own business

TYPICAL SALARY
$80k
That's $3,300 per bi-weekly paycheck
CAREER OUTLOOK
Growing
That's 2000 new jobs in Utah per year (30% growth)
Less Physical                                         More Physical
—————|————
Less Training                                          More Training
—————|————
More Structure                                     Less Structure
—————|————
ALTERNATIVE JOB TITLES:
Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

At A Glance in US
2028 JOB GROWTH
Wage loader
398,000 (35%)
SALARY RANGE
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AVG. JOBS / YEAR
398,000 (35%)
TIME TO JOURNEYMAN
398,000 (35%)
ALTERNATIVE JOB TITLES:
Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook
A Typical Day Icon

Your Typical Day:

  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Season and cook food according to recipes or personal judgment and experience.
  • Turn or stir foods to ensure even cooking.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
wage icon

Wages in the US:

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$
19.16
Per Hour Base Income
$TBD
Total Compensation
Your Responsibilities Icon

Your Responsibilities

  • Clean food preparation areas, facilities, or equipment.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Cook foods.
  • Check quality of foods or supplies.
  • Assess equipment functioning.
  • Maintain food, beverage, or equipment inventories.
  • Arrange food for serving.
  • Serve food or beverages.
  • Measure ingredients.
  • Mix ingredients.
Your Knowledge Icon

Knowledge You Will Learn

  • Food Production

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. 78/100

  • Customer and Personal Service

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 72/100

  • English Language

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. 64/100

  • Production and Processing

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. 50/100

  • 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. 48/100

  • Education and Training

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. 48/100

  • Mathematics

Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. 47/100

  • Public Safety and Security

Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. 43/100

  • Personnel and Human Resources

Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. 35/100

  • Sales and Marketing

Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. 35/100

Tools of the Trade Icon

Tools of the Trade

  • Commercial use cutlery
  • Domestic knives
  • Commercial use ovens
  • Commercial use blenders
  • Commercial use griddles
  • Commercial use ranges
  • Slicing machinery
  • Commercial use grills
  • Commercial use rotisseries
  • Commercial use broilers
  • Commercial use smokers or smoke ovens
  • Cutting machinery
  • Commercial use steamers
  • Point of sale POS terminal
  • Commercial use food grinders
  • Commercial use microwave ovens
  • Commercial use food slicers
  • Commercial use convection ovens
  • Personal computers
  • Commercial use pasta cookers
  • Commercial use deep fryers
  • Commercial use pizza ovens
No items found.
Related Careers Icon

Helpful Career Links

American Culinary Federation
American Personal and Private Chef Association
International Council on Hotel, Restaurant, and Institutional Education
National Restaurant Association
Occupational Outlook Handbook: Cooks

Related Careers

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Cooks, Short Order | 35-2015.00
Food Preparation Workers | 35-2021.00
Fast Food and Counter Workers | 35-3023.00
Bakers | 51-3011.00
Butchers and Meat Cutters | 51-3021.00
Food Cooking Machine Operators and Tenders | 51-3093.00
Cleaning, Washing, and Metal Pickling Equipment Operators | 51-9192.00and Tenders
Packers and Packagers, Hand | 53-7064.00

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