DETAILED OCCUPATION DATA
35-2012 Cooks, Institution and Cafeteria
Occupational Description:
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 8 - Southwest | 290 | 52 | $14.13/hr | $0.42/hr | $10.92/hr | $11.90/hr | $13.56/hr | $15.52/hr | $19.00/hr |
| Minnesota | 7,650 | 337 | $16.65/hr | $0.17/hr | $12.12/hr | $13.96/hr | $16.59/hr | $19.08/hr | $22.04/hr |
| U S | 402,480 | 3,220 | $14.21/hr | $0.04/hr | $9.40/hr | $11.12/hr | $13.58/hr | $16.61/hr | $19.85/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
|
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Food Servers, Nonrestaurant | 650 | $12.76/hr | N/A |
| Maids and Housekeeping Cleaners | 570 | $11.67/hr | N/A |
| Hotel, Motel, and Resort Desk Clerks | 180 | $10.50/hr | N/A |
| Cargo and Freight Agents | N/A | N/A | N/A |
| Dining Room and Cafeteria Attendants and Bartender Helpers | N/A | $11.55/hr | N/A |
| Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop | N/A | $11.17/hr | N/A |
| Cooks, Short Order | N/A | N/A | N/A |
| Cooks, Fast Food | N/A | N/A | N/A |
Tasks for Cooks, Institution and Cafeteria
- Cooks foodstuffs according to menu, special dietary or nutritional restrictions, and number of persons to be served.
- Cleans, cuts, and cooks meat, fish, and poultry.
- Requisitions food supplies, kitchen equipment and appliances, and other supplies and receives deliveries.
- Apportions and serves food to residents, employees, or patrons.
- Washes pots, pans, dishes, utensils, and other cooking equipment.
- Directs activities of one or more workers who assist in preparing and serving meals.
- Compiles and maintains food cost records and accounts.
- Plans menus, taking advantage of foods in season and local availability.
- Bakes breads, rolls, and other pastries.
- Prepares and cooks vegetables, salads, dressings, and desserts.
- Cleans and inspects galley equipment, kitchen appliances, and work areas for cleanliness and functional operation.
