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35-2014.00Market Standard — pending BLS/OEWS enrichment

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.

Primary Directive

Ensure safe and high-quality food preparation and service.

Execution Steps
  1. 1

    Regulate cooking temperatures

    Ensure food is stored and cooked at correct temperatures by managing ovens and grills.

  2. 2

    Inspect and clean areas

    Inspect and clean food preparation areas to maintain safe and sanitary practices.

  3. 3

    Prepare and serve food

    Portion, arrange, and garnish food before serving it to patrons or waiters.

  4. 4

    Coordinate kitchen staff

    Supervise and coordinate the work of kitchen staff to ensure efficient operations.

  5. 5

    Plan and price menu items

    Consult with supervisory staff to plan and price menu items based on costs and needs.

Toolbox Requirements
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Free — no credit card required. 200 messages included.