Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

The occupation "Cooks, Institution and Cafeteria" has an automation risk of 50.8%, which is very close to its base risk of 51.5%. This moderate risk indicates that about half of the tasks performed in this role are susceptible to automation, primarily because they are highly structured and repetitive. In institutional and cafeteria settings, the focus is often on producing large quantities of food efficiently and consistently rather than on culinary artistry. As a result, a substantial portion of their work can be streamlined with current technologies, including automated kitchen appliances and food safety monitoring systems. Despite this, not every aspect of the job is equally vulnerable, resulting in an overall risk that is just above the midpoint. The most automatable tasks for cooks in institutions and cafeterias are those centered on routine, measurable, and rule-based activities. The top three are "Monitor and record food temperatures to ensure food safety," "Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served," and "Rotate and store food supplies." Advances in sensor technology and smart kitchen equipment make it increasingly feasible for machines to monitor temperatures automatically, cook standardized recipes with minimal supervision, and manage inventory rotation. These tasks are repetitive and require adherence to protocols, making them ideal for automation solutions that prioritize consistency and efficiency. Conversely, tasks that are more resistant to automation tend to require judgment, analysis, or adaptability that is difficult for machines to replicate. For cooks in this category, the least automatable responsibilities are "Determine meal prices, based on calculations of ingredient prices," "Compile and maintain records of food use and expenditures," and "Monitor menus and spending to ensure that meals are prepared economically." These tasks depend not just on data entry, but also on an understanding of cost control, budgeting, and menu planning within a specific organizational context. Moreover, the bottleneck skills identified for this occupation—Originality, rated at only 2.6% and 2.5%—highlight that while creative thinking is not a major component of this role, the modest requirement for adaptability and innovation in menu planning and cost management further insulates certain tasks from automation.