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Occupational Employment Statistics


35-2012 Cooks, Institution and Cafeteria

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

Geography Click link for Career Profile EmploymentEmp SE*Percentiles
Northeast Minnesota 53033$18.39/hr$14.85/hr$16.40/hr$18.22/hr$19.72/hr$22.38/hr

IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Trade, Transportation and Utilities210$15.17/hr
Financial Activities30$19.10/hr
Professional and Business Services40$19.17/hr
Education and Health Services6,150$19.10/hr
Leisure and Hospitality940$18.81/hr
Other Services190$18.45/hr
Public Administration280$20.41/hr
Geography Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Northeast Balance of State 200$17.85/hrN/A
Mankato-North Mankato MN MSA 210$18.37/hrN/A
La Crosse WI-MN MSA 230$17.95/hrN/A
Rochester MN MSA 280$18.11/hrN/A
St Cloud MN MSA 300$18.98/hrN/A
Grand Forks ND-MN MSA 330$18.39/hrN/A
Duluth MN-WI MSA 440$18.11/hrN/A
Southwest Balance of State 460$18.45/hrN/A
Southeast Balance of State 510$18.16/hrN/A
Northeast Minnesota 530$18.22/hr5.3%
Fargo ND-MN MSA 620$17.60/hrN/A
Southwest Minnesota 650$18.39/hr5.0%
Southeast Minnesota 700$18.11/hr10.4%
Northwest Balance of State 810$17.66/hrN/A
Central Minnesota 840$19.17/hr3.9%
Northwest Minnesota 970$17.67/hr1.3%
Seven County Mpls-St Paul, MN 4,140$19.27/hr10.0%
Minneapolis-St Paul-Bloomington MN-WI MSA 4,770$19.28/hrN/A
Minnesota 7,860$18.99/hr7.5%

Occupations Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Cooks, Restaurant 25,720$18.19/hr45.9%
Cooks, Short Order 1,130$18.35/hr12.1%
First-Line Supervisors of Food Preparation and Serving Workers 17,060$19.29/hr17.8%
Dietetic Technicians 190$19.55/hr7.4%

  • Compile and maintain records of food use and expenditures.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  • Rotate and store food supplies.
  • Monitor menus and spending to ensure that meals are prepared economically.
  • Clean, cut, and cook meat, fish, or poultry.
  • Direct activities of one or more workers who assist in preparing and serving meals.
  • Monitor use of government food commodities to ensure that proper procedures are followed.
  • Apportion and serve food to facility residents, employees, or patrons.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.