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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
Southwest Minnesota 67040$17.74/hr$14.72/hr$15.61/hr$16.82/hr$19.95/hr$20.97/hr

IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Trade, Transportation and Utilities240$16.02/hr
Financial ActivitiesN/AN/A
Professional and Business Services20$18.50/hr
Education and Health Services6,220$19.20/hr
Leisure and Hospitality1,130$17.59/hr
Other Services130$13.20/hr
Public Administration250$21.19/hr
Geography Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Mankato-North Mankato MN MSA 210$16.45/hrN/A
Northeast Balance of State 210$18.30/hrN/A
La Crosse WI-MN MSA 240$16.21/hrN/A
Grand Forks ND-MN MSA 290$19.04/hrN/A
St Cloud MN MSA 300$19.10/hrN/A
Rochester MN MSA 370$19.03/hrN/A
Duluth MN-WI MSA 450$16.72/hrN/A
Southwest Balance of State 450$17.66/hrN/A
Southeast Balance of State 470$16.76/hrN/A
Fargo ND-MN MSA 520$16.82/hrN/A
Northeast Minnesota 530$17.08/hr5.3%
Southwest Minnesota 670$16.82/hr5.0%
Southeast Minnesota 720$18.25/hr10.4%
Northwest Balance of State 810$16.72/hrN/A
Central Minnesota 850$19.17/hr3.9%
Northwest Minnesota 980$16.72/hr1.3%
Seven County Mpls-St Paul, MN 4,200$19.59/hr10.0%
Minneapolis-St Paul-Bloomington MN-WI MSA 4,840$19.55/hrN/A
Minnesota 8,000$19.08/hr7.5%

Occupations Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Cooks, Restaurant 21,410$18.45/hr45.9%
Cooks, Short Order 1,940$16.67/hr12.1%
First-Line Supervisors of Food Preparation and Serving Workers 14,880$20.51/hr17.8%
Dietetic Technicians 270$18.79/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.