Summary Report

Updated 2006

Summary Report for:
35-2012.00 - Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Sample of reported job titles: Cook, Food and Nutrition Services Assistant, Cafeteria Manager, Cafeteria Worker, Dietary Aide, Cook Supervisor, Dietary Cook, School Cook, Food Service Specialist, Basket Lunch Preparer

View report: Summary Details Custom

Tasks

Clean and inspect galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
Clean, cut, and cook meat, fish, and poultry.
Monitor use of government food commodities to ensure that proper procedures are followed.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, and other pastries.
Train new employees.

Tools & Technology

Tools used in this occupation:

Commercial use broilers — Broilers; Salamanders

Commercial use cutlery — Chefs' knives; Kitchen shears; Oyster knives; Paring knives

Commercial use deep fryers — Electric deep-fat fryers; Gas-powered deep-fat fryers

Commercial use food slicers — Bread slicers; Food slicers; Mandolines

Commercial use ranges — Electric stoves; Gas stoves

Technology used in this occupation:

Data base user interface and query software — Data entry software

Point of sale POS software — PCS Revenue Control Systems FASTRAK School Meal Software

Project management software — Meals Plus software; Pacific Triangle Software Bon Appetit

Spreadsheet software — IBM Lotus 1-2-3; Microsoft Excel

Word processing software — Microsoft Word

Knowledge

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

Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Skills

Reading Comprehension — Understanding written sentences and paragraphs in work related documents.

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.

Instructing — Teaching others how to do something.

Service Orientation — Actively looking for ways to help people.

Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Time Management — Managing one's own time and the time of others.

Coordination — Adjusting actions in relation to others' actions.

Mathematics — Using mathematics to solve problems.

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Abilities

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.

Near Vision — The ability to see details at close range (within a few feet of the observer).

Speech Clarity — The ability to speak clearly so others can understand you.

Speech Recognition — The ability to identify and understand the speech of another person.

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.

Oral Expression — The ability to communicate information and ideas in speaking so others will understand.

Selective Attention — The ability to concentrate on a task over a period of time without being distracted.

Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.

Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.

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.

Work Activities

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

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.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

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.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

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.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Work Context

Spend Time Standing — How much does this job require standing?

Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?

Time Pressure — How often does this job require the worker to meet strict deadlines?

Work With Work Group or Team — How important is it to work with others in a group or team in this job?

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?

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?

Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions?

Spend Time Making Repetitive Motions — How much does this job require making repetitive motions?

Importance of Being Exact or Accurate — How important is being very exact or highly accurate in performing this job?

Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?

Job Zone

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 is 1 recognized apprenticeable specialty associated with this occupation:
Cook (Any Industry)

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

Interest code: RCS

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.

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.

Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

Work Styles

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Integrity — Job requires being honest and ethical.

Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.

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.

Initiative — Job requires a willingness to take on responsibilities and challenges.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Work Values

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.

Related Occupations

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35-2015.00	Cooks, Short Order
35-3022.00	Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
35-3041.00	Food Servers, Nonrestaurant
35-9011.00	Dining Room and Cafeteria Attendants and Bartender Helpers
35-9031.00	Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
37-2012.00	Maids and Housekeeping Cleaners
43-4081.00	Hotel, Motel, and Resort Desk Clerks
43-5011.00	Cargo and Freight Agents

Wages & Employment Trends

National

Median wages (2006)	$9.81 hourly, $20,410 annual
Employment (2006)	401,000 employees
Projected growth (2006-2016)	Average (7% to 13%)
Projected need (2006-2016)	152,000 additional employees

State & National

Source: Bureau of Labor Statistics 2006 wage data and 2006-2016 employment projections . "Projected growth" represents the estimated change in total employment over the projections period (2006-2016). "Projected need" represents job openings due to growth and net replacement.

Summary Report for: 35-2012.00 - Cooks, Institution and Cafeteria