DETAILED OCCUPATION DATA
35-2014 Cooks, Restaurant
Occupational Description:
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.| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| Minnesota | 29,240 | 994 | $14.98/hr | $0.13/hr | $11.23/hr | $12.96/hr | $14.73/hr | $17.07/hr | $19.22/hr |
| U S | 1,401,890 | 9,813 | $14.05/hr | $0.04/hr | $9.77/hr | $11.51/hr | $13.60/hr | $15.95/hr | $18.95/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change 2023 - 2025 | |
| Cashiers | 69,350 | $12.14/hr | 0.8% |
| First-Line Supervisors/Managers of Office and Administrative Support Workers | 21,470 | $29.47/hr | -0.5% |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 17,270 | $17.98/hr | 2.3% |
| Hairdressers, Hairstylists, and Cosmetologists | 9,630 | $14.48/hr | 0.2% |
| Food Preparation Workers | 8,950 | $13.84/hr | 0.2% |
| Recreation Workers | 8,640 | $13.68/hr | 2.5% |
| Counter and Rental Clerks | 4,740 | $14.46/hr | 0.3% |
| Residential Advisors | 2,560 | $18.85/hr | 4.1% |
| Dietetic Technicians | 210 | $17.88/hr | 3.8% |
Tasks for Cooks, Restaurant
- Weighs, measures, and mixes ingredients according to recipe or personal judgment, using various kitchen utensils and equipment.
- Seasons and cooks food according to recipes or personal judgment and experience.
- Regulates temperature of ovens, broilers, grills, and roasters.
- Observes and tests food to determine that it is cooked, by tasting, smelling, or piercing, and turns or stirs food if necessary.
- Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
- Bakes bread, rolls, cakes, and pastry.
- Washes, peels, cuts, and seeds fruits and vegetables to prepare fruits and vegetables for use.
- Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Estimates food consumption and requisitions or purchases supplies, or procures food from storage.
- Butchers and dresses animals, fowl or shellfish, or cuts and bones meat prior to cooking.
- Carves and trims meats, such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Plans items on menu.
- Portions, arranges, and garnishes food, and serves food to waiter or patron.
