Details Report

Updated 2004

Details Report for:
35-2014.00 - Cooks, Restaurant

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

Sample of reported job titles: Cook, Line Cook, Prep Cook (Preparation Cook), Grill Cook, Banquet Cook, Breakfast Cook, Back Line Cook, Fry Cook, Pastry Baker, Saucier

View report: Summary Details Custom

Tasks Save Table (XLS/CSV)

Importance	Category	Task
89	Core	Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
89	Core	Turn or stir foods to ensure even cooking.
86	Core	Season and cook food according to recipes or personal judgment and experience.
86	Core	Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
86	Core	Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
85	Core	Portion, arrange, and garnish food, and serve food to waiters or patrons.
85	Core	Regulate temperature of ovens, broilers, grills, and roasters.
84	Core	Substitute for or assist other cooks during emergencies or rush periods.
82	Core	Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
79	Core	Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
77	Core	Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
77	Core	Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
74	Core	Coordinate and supervise work of kitchen staff.
69	Core	Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
71	Supplemental	Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
66	Supplemental	Bake breads, rolls, cakes, and pastries.
66	Supplemental	Prepare relishes and hors d'oeuvres.
64	Supplemental	Keep records and accounts.
63	Supplemental	Plan and price menu items.

Tools & Technology Save Table (XLS/CSV)

Tools used in this occupation:

Commercial use broilers — Charbroilers

Commercial use convection ovens — Convection ovens

Commercial use deep fryers — Fryers

Commercial use griddles — Griddles

Commercial use grills — Gas grills

Commercial use microwave ovens — Microwave ovens

Commercial use ovens — Conveyor ovens; Rotating rack ovens; Salamander ovens

Commercial use pasta cookers — Pasta cookers

Commercial use pizza ovens — Pizza ovens

Commercial use ranges — Wok ranges

Cutting machinery — Meat saws

Domestic knives — Boning knives; Chefs' knives; Paring knives; Utility cutlery (see all 6 examples)

Personal computers

Point of sale POS terminal — Point of sales POS terminals

Slicing machinery — Meat and cheese slicing machines

Technology used in this occupation:

Compliance software — Food safety labeling systems

Data base user interface and query software — Menu planning software

Inventory management software

Materials requirements planning logistics and supply chain software — Recipe cost control software

Point of sale POS software — Point of sales POS restaurant software

See all 26 T2 categories

Knowledge Save Table (XLS/CSV)

Importance		Knowledge
75		Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
59		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.
50		Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
49		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.
49		English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
46		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.
38		Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
31		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.
29		Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
28		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.
27		Foreign Language — Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
26		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.
25		Mechanical — Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
24		Law and Government — Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
22		Transportation — Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
21		Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
21		Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
20		Psychology — Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
18		Economics and Accounting — Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
17		Design — Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
16		Communications and Media — Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
15		Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
14		Geography — Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
14		Telecommunications — Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
13		Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
13		Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
12		Building and Construction — Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
12		Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
12		Therapy and Counseling — Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
11		History and Archeology — Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
10		Sociology and Anthropology — Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
9		Philosophy and Theology — Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
8		Fine Arts — Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.

Skills Save Table (XLS/CSV)

Importance		Skill
72		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.
61		Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
60		Speaking — Talking to others to convey information effectively.
58		Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
58		Instructing — Teaching others how to do something.
52		Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
51		Coordination — Adjusting actions in relation to others' actions.
51		Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
50		Time Management — Managing one's own time and the time of others.
49		Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
44		Equipment Selection — Determining the kind of tools and equipment needed to do a job.
43		Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
41		Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
41		Mathematics — Using mathematics to solve problems.
41		Service Orientation — Actively looking for ways to help people.
40		Equipment Maintenance — Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
36		Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
35		Negotiation — Bringing others together and trying to reconcile differences.
35		Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
35		Troubleshooting — Determining causes of operating errors and deciding what to do about it.
31		Repairing — Repairing machines or systems using the needed tools.
31		Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
29		Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
29		Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
28		Operation Monitoring — Watching gauges, dials, or other indicators to make sure a machine is working properly.
27		Operation and Control — Controlling operations of equipment or systems.
27		Writing — Communicating effectively in writing as appropriate for the needs of the audience.
25		Persuasion — Persuading others to change their minds or behavior.
20		Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
18		Operations Analysis — Analyzing needs and product requirements to create a design.
17		Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.
14		Installation — Installing equipment, machines, wiring, or programs to meet specifications.
11		Technology Design — Generating or adapting equipment and technology to serve user needs.
9		Science — Using scientific rules and methods to solve problems.
5		Programming — Writing computer programs for various purposes.

Abilities Save Table (XLS/CSV)

Importance		Ability
72		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.
69		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).
69		Near Vision — The ability to see details at close range (within a few feet of the observer).
69		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).
66		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.
66		Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
66		Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
63		Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
63		Speech Clarity — The ability to speak clearly so others can understand you.
63		Speech Recognition — The ability to identify and understand the speech of another person.
60		Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
56		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.
56		Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
53		Wrist-Finger Speed — The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
50		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.
47		Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
47		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.
44		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.
41		Control Precision — The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
41		Mathematical Reasoning — The ability to choose the right mathematical methods or formulas to solve a problem.
41		Memorization — The ability to remember information such as words, numbers, pictures, and procedures.
41		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.
41		Written Comprehension — The ability to read and understand information and ideas presented in writing.
38		Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
38		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).
38		Visualization — The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
38		Written Expression — The ability to communicate information and ideas in writing so others will understand.
35		Gross Body Coordination — The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
35		Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
35		Speed of Closure — The ability to quickly make sense of, combine, and organize information into meaningful patterns.
35		Speed of Limb Movement — The ability to quickly move the arms and legs.
31		Dynamic Strength — The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
31		Reaction Time — The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
28		Auditory Attention — The ability to focus on a single source of sound in the presence of other distracting sounds.
28		Depth Perception — The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
28		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.
28		Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
25		Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
25		Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
22		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.
22		Response Orientation — The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
19		Dynamic Flexibility — The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
19		Hearing Sensitivity — The ability to detect or tell the differences between sounds that vary in pitch and loudness.
16		Peripheral Vision — The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
16		Rate Control — The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
13		Far Vision — The ability to see details at a distance.
10		Gross Body Equilibrium — The ability to keep or regain your body balance or stay upright when in an unstable position.
3		Explosive Strength — The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
0		Glare Sensitivity — The ability to see objects in the presence of glare or bright lighting.
0		Night Vision — The ability to see under low light conditions.
0		Sound Localization — The ability to tell the direction from which a sound originated.
No data available		Spatial Orientation — The ability to know your location in relation to the environment or to know where other objects are in relation to you.

Work Activities Save Table (XLS/CSV)

Importance		Work Activity
67		Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources. follow recipes read work order, instructions, formulas, or processing charts
61		Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. test food to determine that it is cooked
57		Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. bake breads, rolls, or other baked goods carve meat or bone fish or fowl cook meals cut, trim, or clean meat, or carcasses distribute food to waiters or waitresses to serve to customers knead, shape, cut, or roll food products by hand perform a variety of food preparation duties other than cooking prepare appetizers, salads, or cold dishes prepare beverages prepare specialty foods use knives
57		Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. identify cut or grade of meat understand government health, hotel or food service regulations
57		Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. evaluate premises for cleanliness
55		Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. consult with managerial or supervisory personnel
55		Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
53		Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems. determine food or beverage costs determine food portions
49		Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
49		Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
48		Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks. coordinate banquets, meetings or related events direct and coordinate activities of workers or staff direct and coordinate food or beverage preparation
47		Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work. plan meal presentations plan menus
46		Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. oversee work progress to verify safety or conformance to standards
45		Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. investigate customer complaints measure or weigh ingredients for food preparation
44		Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. cook in quantity price items on menu
44		Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money. order or purchase supplies, materials, or equipment purchase food or beverages requisition stock, materials, supplies or equipment
43		Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
43		Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). operate baking equipment operate cooking equipment operate food decorating equipment operate food preparation equipment use specialized bakery equipment
42		Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
40		Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
39		Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job. use knowledge of food handling rules
37		Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
37		Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. provide customer service serve food or beverages
35		Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. assign work to staff or employees
34		Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
34		Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
31		Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. decorate cakes modify recipes to produce specific food products
29		Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
28		Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. inventory stock to ensure adequate supplies
28		Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
27		Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
27		Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
27		Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.
25		Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
23		Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
23		Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. maintain records, reports, or files
23		Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
21		Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
11		Operating Vehicles, Mechanized Devices, or Equipment — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or water craft.
10		Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
8		Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment — Providing documentation, detailed instructions, drawings, or specifications to tell others about how devices, parts, equipment, or structures are to be fabricated, constructed, assembled, modified, maintained, or used.

Work Context Save Table (XLS/CSV)

Context		Work Context
99		Spend Time Standing — How much does this job require standing?
93		Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?
85		Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
85		Exposed to Minor Burns, Cuts, Bites, or Stings — How often does this job require exposure to minor burns, cuts, bites, or stings?
84		Work With Work Group or Team — How important is it to work with others in a group or team in this job?
83		Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — How much does this job require using your hands to handle, control, or feel objects, tools or controls?
80		Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions?
80		Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
80		Spend Time Making Repetitive Motions — How much does this job require making repetitive motions?
79		Very Hot or Cold Temperatures — How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures?
77		Freedom to Make Decisions — How much decision making freedom, without supervision, does the job offer?
76		Frequency of Decision Making — How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?
70		Spend Time Walking and Running — How much does this job require walking and running?
69		Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets?
68		Coordinate or Lead Others — How important is it to coordinate or lead others in accomplishing work activities in this job?
67		Time Pressure — How often does this job require the worker to meet strict deadlines?
65		Structured versus Unstructured Work — To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals?
64		Responsibility for Outcomes and Results — How responsible is the worker for work outcomes and results of other workers?
63		Impact of Decisions on Co-workers or Company Results — How do the decisions an employee makes impact the results of co-workers, clients or the company?
63		Importance of Being Exact or Accurate — How important is being very exact or highly accurate in performing this job?
62		Responsible for Others' Health and Safety — How much responsibility is there for the health and safety of others in this job?
59		Deal With Unpleasant or Angry People — How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements?
58		Duration of Typical Work Week — Number of hours typically worked in one week.
57		Frequency of Conflict Situations — How often are there conflict situations the employee has to face in this job?
55		Sounds, Noise Levels Are Distracting or Uncomfortable — How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable?
55		Spend Time Bending or Twisting the Body — How much does this job require bending or twisting your body?
48		Importance of Repeating Same Tasks — How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job?
45		Exposed to Contaminants — How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)?
43		Level of Competition — To what extent does this job require the worker to compete or to be aware of competitive pressures?
42		Deal With External Customers — How important is it to work with external customers or the public in this job?
42		Telephone — How often do you have telephone conversations in this job?
41		Letters and Memos — How often does the job require written letters and memos?
34		Exposed to Hazardous Equipment — How often does this job require exposure to hazardous equipment?
31		Spend Time Kneeling, Crouching, Stooping, or Crawling — How much does this job require kneeling, crouching, stooping or crawling?
28		Exposed to Hazardous Conditions — How often does this job require exposure to hazardous conditions?
28		Extremely Bright or Inadequate Lighting — How often does this job require working in extremely bright or inadequate lighting conditions?
28		Pace Determined by Speed of Equipment — How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.)
26		Consequence of Error — How serious would the result usually be if the worker made a mistake that was not readily correctable?
25		Cramped Work Space, Awkward Positions — How often does this job require working in cramped work spaces that requires getting into awkward positions?
23		Indoors, Not Environmentally Controlled — How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)?
23		Public Speaking — How often do you have to perform public speaking in this job?
22		Spend Time Keeping or Regaining Balance — How much does this job require keeping or regaining your balance?
21		Degree of Automation — How automated is the job?
12		Deal With Physically Aggressive People — How frequently does this job require the worker to deal with physical aggression of violent individuals?
12		Exposed to Disease or Infections — How often does this job require exposure to disease/infections?
11		Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection — How much does this job require wearing specialized protective or safety equipment such as breathing apparatus, safety harness, full protection suits, or radiation protection?
9		Outdoors, Exposed to Weather — How often does this job require working outdoors, exposed to all weather conditions?
8		Electronic Mail — How often do you use electronic mail in this job?
8		Spend Time Climbing Ladders, Scaffolds, or Poles — How much does this job require climbing ladders, scaffolds, or poles?
8		Spend Time Sitting — How much does this job require sitting?
7		Exposed to High Places — How often does this job require exposure to high places?
6		In an Open Vehicle or Equipment — How often does this job require working in an open vehicle or equipment (e.g., tractor)?
4		Outdoors, Under Cover — How often does this job require working outdoors, under cover (e.g., structure with roof but no walls)?
4		Work Schedules — How regular are the work schedules for this job?
2		Exposed to Whole Body Vibration — How often does this job require exposure to whole body vibration (e.g., operate a jackhammer)?
2		In an Enclosed Vehicle or Equipment — How often does this job require working in a closed vehicle or equipment (e.g., car)?
1		Exposed to Radiation — How often does this job require exposure to radiation?

Job Zone Save Table (XLS/CSV)

Component	Description
Title	Job Zone Two: Some Preparation Needed

Overall Experience	Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed. For example, a teller might benefit from experience working directly with the public, but an inexperienced person could still learn to be a teller with little difficulty.

Job Training	Employees in these occupations need anywhere from a few months to one year of working with experienced employees.

Job Zone Examples	These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, pharmacy technicians, salespersons (retail), and tellers.

SVP Range	(4.0 to < 6.0)

Education	These occupations usually require a high school diploma and may require some vocational training or job-related course work. In some cases, an associate's or bachelor's degree could be needed.

There are 2 recognized apprenticeable specialties associated with this occupation:
Cook (Hotel and Restaurant); Cook (Hotel & Restaurant)

To learn about specific apprenticeship opportunities, please consult the U.S. Department of Labor State Apprenticeship Information website.

For general information about apprenticeships, training, and partnerships with business, visit the U.S. Department of Labor Office of Apprenticeship website.

Interests Save Table (XLS/CSV)

Occupational Interest		Interest
95		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.
50		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.
39		Artistic — Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
39		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.
22		Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
6		Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.

Work Styles Save Table (XLS/CSV)

Importance		Work Style
83		Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
81		Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
81		Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
81		Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
76		Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
72		Initiative — Job requires a willingness to take on responsibilities and challenges.
70		Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
70		Integrity — Job requires being honest and ethical.
70		Persistence — Job requires persistence in the face of obstacles.
68		Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
67		Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
67		Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
65		Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
63		Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
55		Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
50		Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.

Work Values Save Table (XLS/CSV)

Extent		Work Value
61		Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
56		Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
50		Independence — Occupations that satisfy this work value allow employs to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
39		Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
39		Working Conditions — Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
28		Recognition — Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.

Related Occupations Save Table (XLS/CSV)

29-2051.00	Dietetic Technicians
35-1012.00	First-Line Supervisors/Managers of Food Preparation and Serving Workers
35-2021.00	Food Preparation Workers
39-5012.00	Hairdressers, Hairstylists, and Cosmetologists
39-9032.00	Recreation Workers
39-9041.00	Residential Advisors
41-2011.00	Cashiers
41-2021.00	Counter and Rental Clerks
43-1011.00	First-Line Supervisors/Managers of Office and Administrative Support Workers

Education

Percentage of Respondents	Education Level Attained
76	High school or less
19	Some college
5	Bachelor's degree or higher

Source: Bureau of Labor Statistics survey of employees aged 25-44.

Wages & Employment Trends

National

Category	Occupation Information
Median wages (2007)	$10.20 hourly, $21,220 annual

Employment (2006)	850,000 employees

Projected growth (2006-2016)

Details Report for: 35-2014.00 - Cooks, Restaurant