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Occupational Employment Statistics


DETAILED OCCUPATION DATA

35-2014 Cooks, Restaurant



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

Geography Click link for Career Profile EmploymentEmp SE*Percentiles
Mean10th25thMedian75th90th
Northeast Minnesota 1,55074$16.56/hr$12.63/hr$15.23/hr$15.96/hr$19.10/hr$19.71/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Manufacturing50$12.03/hr
Trade, Transportation and Utilities400$20.65/hr
Financial ActivitiesN/AN/A
Professional and Business ServicesN/AN/A
Leisure and Hospitality20,530$18.51/hr
Other Services310$15.53/hr
Public Administration50$20.08/hr
 
Geography Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Grand Forks ND-MN MSA 440$15.88/hrN/A
Mankato-North Mankato MN MSA 460$16.12/hrN/A
Northeast Balance of State 540$15.94/hrN/A
La Crosse WI-MN MSA 620$15.47/hrN/A
St Cloud MN MSA 810$16.09/hrN/A
Southwest Balance of State 810$15.85/hrN/A
Rochester MN MSA 960$16.32/hrN/A
Fargo ND-MN MSA 1,010$16.00/hrN/A
Southeast Balance of State 1,180$15.93/hrN/A
Southwest Minnesota 1,200$15.93/hr51.0%
Duluth MN-WI MSA 1,330$15.88/hrN/A
Northeast Minnesota 1,550$15.96/hr43.2%
Southeast Minnesota 1,950$16.07/hr45.9%
Northwest Balance of State 2,150$15.96/hrN/A
Central Minnesota 2,410$17.55/hr46.6%
Northwest Minnesota 2,410$15.96/hr46.5%
Seven County Mpls-St Paul, MN 11,870$18.81/hr44.8%
Minneapolis-St Paul-Bloomington MN-WI MSA 13,580$18.80/hrN/A
Minnesota 21,410$18.45/hr45.9%


Occupations Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Cooks, Institution and Cafeteria 8,000$19.08/hr7.5%
Cooks, Short Order 1,940$16.67/hr12.1%
Bakers 2,590$18.09/hr5.5%


  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Coordinate and supervise work of kitchen staff.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Bake breads, rolls, cakes, and pastries.
  • Season and cook food according to recipes or personal judgment and experience.
  • Turn or stir foods to ensure even cooking.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.