Skip to main content

Occupational Employment Statistics


DETAILED OCCUPATION DATA

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
Mean10th25thMedian75th90th
Northwest Minnesota 85043$18.98/hr$15.68/hr$17.51/hr$18.53/hr$20.92/hr$22.45/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
ManufacturingN/AN/A
Trade, Transportation and Utilities110$16.28/hr
Financial Activities50$16.27/hr
Professional and Business Services30$20.48/hr
Education and Health Services5,820$19.42/hr
Leisure and Hospitality1,770$18.89/hr
Other Services100$19.38/hr
Public Administration260$21.23/hr
 
Geography Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Northeast Balance of State 160$18.67/hrN/A
La Crosse WI-MN MSA 240$17.60/hrN/A
Mankato-North Mankato MN MSA 240$18.14/hrN/A
St Cloud MN MSA 280$18.64/hrN/A
Grand Forks ND-MN MSA 320$19.27/hrN/A
Rochester MN MSA 380$18.88/hrN/A
Southwest Balance of State 470$18.86/hrN/A
Duluth MN-WI MSA 480$18.30/hrN/A
Northeast Minnesota 530$18.52/hr5.3%
Southeast Balance of State 590$18.34/hrN/A
Northwest Balance of State 690$18.48/hrN/A
Southwest Minnesota 700$18.54/hr5.0%
Fargo ND-MN MSA 700$18.49/hrN/A
Central Minnesota 810$19.16/hr3.9%
Northwest Minnesota 850$18.53/hr1.3%
Southeast Minnesota 860$18.58/hr10.4%
Seven County Mpls-St Paul, MN 4,340$20.50/hr10.0%
Minneapolis-St Paul-Bloomington MN-WI MSA 4,970$20.42/hrN/A
Minnesota 8,140$19.29/hr7.5%


Occupations Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Cooks, Restaurant 27,440$18.58/hr45.9%
Cooks, Short Order 780$17.56/hr12.1%
First-Line Supervisors of Food Preparation and Serving Workers 17,860$21.39/hr17.8%
Dietetic Technicians 130$21.88/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.