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Summary Job Description | Tasks | |||
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. | Check the quality of raw and cooked food products to ensure that standards are met. | |||
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Monitor sanitation practices to ensure that employees follow standards and regulations. | ||||
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Check the quantity and quality of received products. | ||||
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Order or requisition food and other supplies needed to ensure efficient operation. | ||||
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Supervise and coordinate activities of cooks and workers engaged in food preparation. | ||||
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Inspect supplies, equipment, and work areas to ensure conformance to established standards. | ||||
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Determine how food should be presented, and create decorative food displays. | ||||
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Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. | ||||
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Estimate amounts and costs of required supplies, such as food and ingredients. | ||||
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Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. | ||||
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Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. | ||||
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Prepare and cook foods of all types, either on a regular basis or for special guests or functions. | ||||
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Determine production schedules and staff requirements necessary to ensure timely delivery of services. | ||||
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Recruit and hire staff, including cooks and other kitchen workers. | ||||
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Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets. | ||||
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Demonstrate new cooking techniques and equipment to staff. | ||||
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Meet with sales representatives in order to negotiate prices and order supplies. | ||||
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Arrange for equipment purchases and repairs. | ||||
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Record production and operational data on specified forms. | ||||
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Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. | ||||
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Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. | ||||
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CompGeo Salary Survey Benchmark Job Summary and Competencies
Chefs and Head Cooks
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 | |||
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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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. | |||
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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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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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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. | |||
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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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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. | |||
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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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Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. | |||
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Time Management | Managing one's own time and the time of others. | |||
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Management of Personnel Resources | Motivating, developing, and directing people as they work, identifying the best people for the job. | |||
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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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Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. | |||
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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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Coordination | Adjusting actions in relation to others' actions. | |||
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Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. | |||
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Service Orientation | Actively looking for ways to help people. | |||
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Negotiation | Bringing others together and trying to reconcile differences. | |||
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Instructing | Teaching others how to do something. | |||
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Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. | |||
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Reading Comprehension | Understanding written sentences and paragraphs in work related documents. | |||
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Persuasion | Persuading others to change their minds or behavior. | |||
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Management of Material Resources | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. | |||
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Writing | Communicating effectively in writing as appropriate for the needs of the audience. | |||
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Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. | |||
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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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Management of Financial Resources | Determining how money will be spent to get the work done, and accounting for these expenditures. | |||
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Important Ability Competencies | Competency Description | |||
Oral Expression | The ability to communicate information and ideas in speaking so others will understand. | |||
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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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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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Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. | |||
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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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Near Vision | The ability to see details at close range (within a few feet of the observer). | |||
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Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. | |||
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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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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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Written Comprehension | The ability to read and understand information and ideas presented in writing. | |||
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Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. | |||
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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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Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). | |||
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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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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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Written Expression | The ability to communicate information and ideas in writing 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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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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Selective Attention | The ability to concentrate on a task over a period of time without being distracted. | |||
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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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Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. | |||
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Time Sharing | The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). | |||
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Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. | |||
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Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. | |||
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Tools/Technology Example | Product Category | |||
ADP eTIME | Time accounting software | |||
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Axxya Systems Nutritionist Pro software | Analytical or scientific software | |||
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Barrington Software CookenPro Commercial | Data base user interface and query software | |||
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CostGuard software | Data base user interface and query software | |||
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Culinary Software Services ChefTec | Data base user interface and query software | |||
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EGS CALCMENU software | Data base user interface and query software | |||
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EGS F&B Control | Materials requirements planning logistics and supply chain software | |||
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Email software | Electronic mail software | |||
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Food Software.com IPro Restaurant Inventory, Recipe & Menu Software | Analytical or scientific software | |||
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GNOME Gnutrition | Analytical or scientific software | |||
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Internet browser software | Internet browser software | |||
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Menu planning software | Data base user interface and query software | |||
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Microsoft Excel | Spreadsheet software | |||
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Microsoft Office software | Office suite software | |||
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Microsoft PowerPoint | Presentation software | |||
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Microsoft Word | Word processing software | |||
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Nutrition analysis software | Analytical or scientific software | |||
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ReServe Interactive Table Management Software | Data base user interface and query software | |||
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Sage MAS 90 ERP | Enterprise resource planning ERP software | |||
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SoftCafe MenuPro | Desktop publishing software | |||
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Apple corers | Domestic apple corer | |||
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Blast chillers | Blast freezers | |||
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Blenders | Commercial use blenders | |||
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Bone saws | Commercial use cutlery | |||
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Boning knives | Commercial use cutlery | |||
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Box graters | Commercial use graters | |||
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Braziers | Commercial use barbeque ovens | |||
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Bread slicers | Commercial use food slicers | |||
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Broilers | Commercial use broilers | |||
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Cake decorating tools | Commercial use icing sets or bags | |||
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Cappuccino makers | Cappuccino or espresso machines | |||
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Carbonated beverage dispensers | Carbonated beverage dispenser | |||
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Chefs' knives | Commercial use cutlery | |||
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Commercial coffee grinders | Commercial use coffee grinders | |||
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Commercial coffeemakers | Commercial use coffee or iced tea makers | |||
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Commercial dishwashers | Commercial use dishwashers | |||
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Convection ovens | Commercial use convection ovens | |||
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Conveyer ovens | Commercial use conveyer toasters | |||
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Cream whippers | Domestic whipped cream maker | |||
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Desktop computers | Desktop computers | |||
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Double boilers | Domestic double boilers | |||
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Dry or liquid measuring cups | Commercial use measuring cups | |||
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Electric deep-fat fryers | Commercial use deep fryers | |||
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Electric ovens | Commercial use ranges | |||
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Electric stoves | Commercial use ranges | |||
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Fire suppression blankets | Fire blankets | |||
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Food dicers | Commercial use food choppers or cubers or dicers | |||
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Food processors | Commercial use food processors | |||
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Food shredders | Commercial use graters | |||
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Food smokers | Commercial use smokers or smoke ovens | |||
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Fruit zesters | Commercial use graters | |||
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Garbage compactors | Domestic trash compactors | |||
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Gas ovens | Commercial use ranges | |||
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Gas stoves | Commercial use ranges | |||
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Gas-powered deep-fat fryers | Commercial use deep fryers | |||
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Griddles | Commercial use griddles | |||
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Grills | Commercial use grills | |||
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Hot dog cookers | Commercial use hot dog grills | |||
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Ice shaving or crushing equipment | Ice shaver machines or accessories | |||
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Ice-making machines | Ice dispensers | |||
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Infrared heat lamps | Commercial use heat lamps | |||
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Instant-read pocket thermometers | Domestic kitchen or food thermometers | |||
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Juice dispensers | Non carbonated beverage dispenser | |||
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Juice extractors | Commercial use juicers | |||
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Kitchen fire extinguishers | Fire extinguishers | |||
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Kitchen shears | Commercial use cutlery | |||
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Kitchen tongs | Domestic kitchen tongs | |||
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Knife sharpeners | Domestic knife sharpeners | |||
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Laptop computers | Notebook computers | |||
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Mandolines | Commercial use food slicers | |||
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Meat grinders | Commercial use food grinders | |||
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Meat slicers | Commercial use food slicers | |||
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Meat thermometers | Domestic kitchen or food thermometers | |||
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Melon ballers | Domestic melon or butter baller | |||
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Microwave ovens | Commercial use microwave ovens | |||
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Mixers | Commercial use mixers | |||
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Oyster knives | Commercial use cutlery | |||
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Paring knives | Commercial use cutlery | |||
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Parisian cutters | Domestic garnishing tools | |||
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Pasta machines | Commercial use pasta machines | |||
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Personal computers | Personal computers | |||
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Pizza ovens | Commercial use pizza ovens | |||
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Plane graters | Commercial use graters | |||
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Portion scales | Commercial use scales | |||
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Pressurized steam cookers | Commercial use high pressure steamers | |||
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Refrigerator thermometers | Domestic kitchen or food thermometers | |||
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Rice cookers | Commercial use rice cookers | |||
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Rolling pins | Commercial use rolling pins | |||
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Rotisserie units | Commercial use rotisseries | |||
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Salamanders | Commercial use broilers | |||
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Serrated blade knives | Commercial use cutlery | |||
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Sieves | Domestic strainers or colanders | |||
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Sifters | Domestic sifter | |||
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Slicing machines | Commercial use food slicers | |||
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Steam kettles | Commercial use steamers | |||
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Steam tables | Commercial use food warmers | |||
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Strainers | Domestic strainers or colanders | |||
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Toasters | Commercial use toasters | |||
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Vegetable brushes | Domestic vegetable brush | |||
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Vegetable peelers | Commercial use peelers | |||
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Waffle makers | Commercial use waffle irons | |||
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Woks | Commercial use woks | |||
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Prerequisite Qualification Category | Education and Experience Level | |||
Required Level of Education | High School Diploma (or GED or High School Equivalence Certificate) | |||
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On-the-Job Training | Over 3 months, up to and including 6 months | |||
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Alternate Job Title(s) | |||
Banquet Chef | |||
Bread and Pastry Baker | |||
Cake Froster | |||
Cake Icer | |||
Cake Maker | |||
Cake Mixer | |||
Chef | |||
Chef de Cuisine | |||
Chef de Froid | |||
Chef de Patite | |||
Chief Cook | |||
Chocolatier | |||
Confectioner | |||
Cook | |||
Cook Manager | |||
Cooking Chef | |||
Corporate Executive Chef | |||
Culinary Artist | |||
Culinary Chef | |||
Culinary Specialist | |||
Executive Chef | |||
Executive Sous Chef | |||
Food and Beverage Director | |||
Garde Manger Chef | |||
Head Baker | |||
Head Chef | |||
Head Cook | |||
Head Pastry Chef | |||
Kitchen Chef | |||
Kitchen Manager | |||
Line Cook | |||
Master Chef | |||
Menu Planner | |||
Pantry Chef | |||
Passenger Vessel Chef | |||
Pastry Artist | |||
Pastry Chef | |||
Pastry Cook | |||
Pastry Cook Apprentice | |||
Personal Chef | |||
Pie Maker | |||
Salad Chef | |||
School Cafeteria Head Cook | |||
Second Baker | |||
Sous Chef | |||
Sushi Chef | |||
Wedding Cake Designer | |||
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