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Summary Job Description | Tasks | |||
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. | Turn or stir foods to ensure even cooking. | |||
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Season and cook food according to recipes or personal judgment and experience. | ||||
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Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | ||||
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Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. | ||||
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Portion, arrange, and garnish food, and serve food to waiters or patrons. | ||||
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Substitute for or assist other cooks during emergencies or rush periods. | ||||
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Bake, roast, broil, and steam meats, fish, vegetables, and other foods. | ||||
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Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | ||||
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Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | ||||
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Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | ||||
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Coordinate and supervise work of kitchen staff. | ||||
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Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | ||||
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Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | ||||
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Bake breads, rolls, cakes, and pastries. | ||||
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Prepare relishes and hors d'oeuvres. | ||||
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Keep records and accounts. | ||||
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Plan and price menu items. | ||||
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Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. | ||||
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Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. | ||||
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Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | ||||
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CompGeo Salary Survey Benchmark Job Summary and Competencies
Cooks, Restaurant
The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.- Job Description
- Knowledges
- Skills
- Abilites
- Tools and Technology
- Education and Experience
- Alternate Job Titles
- Salaries
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Important Knowledge Competencies | Competency Description | |||
Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. | |||
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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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English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. | |||
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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. | |||
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Important Skill Competencies | Competency Description | |||
Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. | |||
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Coordination | Adjusting actions in relation to others' actions. | |||
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Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. | |||
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Speaking | Talking to others to convey information effectively. | |||
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Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. | |||
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Quality Control Analysis | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. | |||
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Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. | |||
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Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. | |||
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Operation Monitoring | Watching gauges, dials, or other indicators to make sure a machine is working properly. | |||
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Important Ability Competencies | Competency Description | |||
Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. | |||
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Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). | |||
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Arm-Hand Steadiness | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. | |||
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Manual Dexterity | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. | |||
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Speech Recognition | The ability to identify and understand the speech of another person. | |||
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Speech Clarity | The ability to speak clearly so others can understand you. | |||
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Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. | |||
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Oral Expression | The ability to communicate information and ideas in speaking so others will understand. | |||
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Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. | |||
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Trunk Strength | The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. | |||
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Near Vision | The ability to see details at close range (within a few feet of the observer). | |||
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Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. | |||
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Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. | |||
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Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. | |||
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Visualization | The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged. | |||
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Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). | |||
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Selective Attention | The ability to concentrate on a task over a period of time without being distracted. | |||
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Multilimb Coordination | The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion. | |||
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Tools/Technology Example | Product Category | |||
Food safety labeling systems | Compliance software | |||
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Inventory management software | Inventory management software | |||
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Menu planning software | Data base user interface and query software | |||
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Point of sale POS restaurant software | Point of sale POS software | |||
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Recipe cost control software | Materials requirements planning logistics and supply chain software | |||
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Blenders | Commercial use blenders | |||
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Boning knives | Commercial use cutlery | |||
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Charbroilers | Commercial use broilers | |||
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Chefs' knives | Commercial use cutlery | |||
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Cimeter knives | Domestic knives | |||
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Convection ovens | Commercial use convection ovens | |||
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Conveyor ovens | Commercial use ovens | |||
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Filet knives | Domestic knives | |||
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Food steamers | Commercial use steamers | |||
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Fryers | Commercial use deep fryers | |||
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Gas grills | Commercial use grills | |||
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Griddles | Commercial use griddles | |||
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Grinders | Commercial use food grinders | |||
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Meat and cheese slicing machines | Slicing machinery | |||
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Meat saws | Cutting machinery | |||
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Microwave ovens | Commercial use microwave ovens | |||
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Paring knives | Commercial use cutlery | |||
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Pasta cookers | Commercial use pasta cookers | |||
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Personal computers | Personal computers | |||
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Pizza ovens | Commercial use pizza ovens | |||
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Point of sale POS computer terminals | Point of sale POS terminal | |||
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Rotating rack ovens | Commercial use ovens | |||
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Rotisserie ovens | Commercial use rotisseries | |||
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Salamander ovens | Commercial use ovens | |||
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Slicers | Commercial use food slicers | |||
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Smoking cabinets | Commercial use smokers or smoke ovens | |||
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Utility cutlery | Domestic knives | |||
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Wok ranges | Commercial use ranges | |||
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Prerequisite Qualification Category | Education and Experience Level | |||
On-the-Job Training | Anything beyond short demonstration, up to and including 1 month | |||
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Required Level of Education | High School Diploma (or GED or High School Equivalence Certificate) | |||
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Related Work Experience | Over 1 year, up to and including 2 years | |||
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On-Site or In-Plant Training | Up to and including 1 month | |||
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Required Level of Education | Less than a High School Diploma | |||
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On-the-Job Training | Over 3 months, up to and including 6 months | |||
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On-Site or In-Plant Training | Over 3 months, up to and including 6 months | |||
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Alternate Job Title(s) | |||
Back Line Cook | |||
Banquet Chef | |||
Banquet Cook | |||
Breakfast Cook | |||
Broiler Chef or Cook | |||
Chef | |||
Chef De Partie | |||
Chef de Froid | |||
Cook | |||
Cook Apprentice | |||
Dinner Cook | |||
Executive Chef | |||
Food Service Worker | |||
Foreign Food Specialty Cook | |||
Fry Cook | |||
Garde Manger | |||
Grill Cook | |||
Ice Cream Chef | |||
Larder Cook | |||
Line Cook | |||
Lunch Cook | |||
Pastry Baker | |||
Prep Cook | |||
Prep Cook (Preparation Cook) | |||
Prep Person | |||
Railroad Cook | |||
Roundsman | |||
Sandwich Artist | |||
Saucier | |||
Sous Chef | |||
Specialty Cook | |||
Specialty Foods Cook | |||
Station Cook | |||
Vegetable Cook | |||
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