Cooks, Restaurant
Medium34.49%
Found in Industries:
Salary Range
Low (10th %)$26,980
Median$35,780
High (90th %)$46,420
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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.
The occupation "Cooks, Restaurant" has an automation risk of 34.5%, which is very close to its base risk of 35.0%. This relatively moderate risk indicates that while some aspects of the job can be automated, many core responsibilities still require human involvement. The base risk provides a general estimation of task automability in the occupation, and the small reduction to 34.5% reflects the influence of certain bottleneck skills and task resistance to automation. Restaurant cooks work in environments where adaptability, multi-tasking, and sensory judgment are often critical, traits that are less easily replicated by current automation technologies. The most automatable tasks for restaurant cooks are those that involve routine activities and clear safety guidelines. Tasks such as inspecting and cleaning food preparation areas, ensuring freshness by rotating stock, and managing cooking temperatures are process-driven and rely on repeatable actions. Many of these duties can be performed efficiently by machines or automated systems programmed with strict protocols for cleanliness, storage, and temperature control. Advancements in kitchen robotics and monitoring technologies have increased automation's feasibility for these responsibilities, significantly contributing to the occupation's overall risk. However, several key tasks are much more resistant to automation due to their reliance on decision-making, creativity, or complex manual skills. Planning and pricing menu items require strategic thinking and alignment with brand identity, customer preferences, and market trends—attributes that are difficult for machines to emulate. Keeping records and accounts also draw on organizational knowledge and adaptability, especially in smaller restaurants. Most notably, butchering and dressing animals or shellfish, as well as preparing specialty meats, demand precise manual dexterity and nuanced skill. Tasks resistant to automation are further protected by the bottleneck skill "Originality," which scores very low (2.9% and 3.0%), indicating that creative input and unique problem-solving are integral to the work and not easily replaceable by algorithms or machines.
Filter by Automatable Status
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
Partially Automatable
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Partially Automatable
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Automatable
Season and cook food according to recipes or personal judgment and experience.
Partially Automatable
Turn or stir foods to ensure even cooking.
Non-Automatable
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Non-Automatable
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Automatable
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Partially Automatable
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Non-Automatable
Coordinate and supervise work of kitchen staff.
Partially Automatable
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Partially Automatable
Substitute for or assist other cooks during emergencies or rush periods.
Non-Automatable
Prepare relishes and hors d'oeuvres.
Partially Automatable
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Non-Automatable
Bake breads, rolls, cakes, and pastries.
Non-Automatable
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Non-Automatable
Keep records and accounts.
Partially Automatable
Plan and price menu items.
Partially Automatable
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Partially Automatable
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Partially Automatable
Reading ComprehensionActive ListeningCritical ThinkingComplex Problem SolvingOperations MonitoringQuality Control AnalysisSystems EvaluationManagement of Personnel ResourcesWritingSpeakingMathematicsScienceActive LearningLearning StrategiesMonitoringSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperation and ControlEquipment MaintenanceTroubleshootingRepairingJudgment and Decision MakingSystems AnalysisTime ManagementManagement of Financial ResourcesManagement of Material Resources
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Administration and ManagementAdministrativeEconomics and AccountingSales and MarketingCustomer and Personal ServicePersonnel and Human ResourcesProduction and ProcessingFood ProductionComputers and ElectronicsEngineering and TechnologyFine ArtsDesignBuilding and ConstructionMechanicalMathematicsPhysicsChemistryBiologyPsychologySociology and AnthropologyGeographyMedicine and DentistryForeign LanguageEnglish LanguageEducation and TrainingPhilosophy and TheologyPublic Safety and SecurityLaw and GovernmentTelecommunicationsCommunications and MediaTransportationTherapy and CounselingHistory and Archeology
Inspecting Equipment, Structures, or MaterialsEstimating the Quantifiable Characteristics of Products, Events, or InformationMonitoring Processes, Materials, or SurroundingsGetting InformationIdentifying Objects, Actions, and EventsProcessing InformationEvaluating Information to Determine Compliance with StandardsAnalyzing Data or InformationMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgeDeveloping Objectives and StrategiesScheduling Work and ActivitiesOrganizing, Planning, and Prioritizing WorkPerforming General Physical ActivitiesHandling and Moving ObjectsControlling Machines and ProcessesOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Mechanical EquipmentDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentJudging the Qualities of Objects, Services, or PeopleInterpreting the Meaning of Information for OthersCommunicating with Supervisors, Peers, or SubordinatesCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsAssisting and Caring for OthersSelling or Influencing OthersResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesDocumenting/Recording InformationRepairing and Maintaining Electronic Equipment
FacebookFood safety labeling systemsPoint of sale POS restaurant softwareMicrosoft WordMicrosoft OutlookRecipe cost control softwareInventory management softwareMenu planning softwareRecipe cost control softwareMicrosoft OutlookMicrosoft WordFacebookFood safety labeling systemsMicrosoft ExcelMicrosoft Office softwareMenu planning softwarePoint of sale POS restaurant softwareInventory management softwareMicrosoft ExcelMicrosoft Office software
Food Service Managers
Medium50.23%
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Chefs and Head Cooks
Medium50.31%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Medium50.81%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Private Household
Medium35.98%
Prepare meals in private homes. Includes personal chefs.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Medium37.56%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Fast Food and Counter Workers
Medium41.33%
Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.
Baristas
Medium53.32%
Prepare or serve specialty coffee or other beverages. Serve food such as baked goods or sandwiches to patrons.
Waiters and Waitresses
Medium42.54%
Take orders and serve food and beverages to patrons at tables in dining establishment.
Food Servers, Nonrestaurant
Medium45.98%
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Dining Room and Cafeteria Attendants and Bartender Helpers
Low22.61%
Facilitate food service. Clean tables; remove dirty dishes; replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.
Dishwashers
Low20.96%
Clean dishes, kitchen, food preparation equipment, or utensils.
Graders and Sorters, Agricultural Products
High69.65%
Grade, sort, or classify unprocessed food and other agricultural products by size, weight, color, or condition.
Bakers
Medium64.40%
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Meat, Poultry, and Fish Cutters and Trimmers
Low28.87%
Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
Medium53.38%
Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
Food Batchmakers
Medium63.36%
Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
Food Cooking Machine Operators and Tenders
High69.97%
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Food Scientists and Technologists
Medium47.16%
Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
Bartenders
Medium41.90%
Mix and serve drinks to patrons, directly or through waitstaff.
Slaughterers and Meat Packers
Low24.83%
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.