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.
What is this job like?
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Prepare relishes and hors d'oeuvres.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake breads, rolls, cakes, and pastries.
- Coordinate and supervise work of kitchen staff.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Turn or stir foods to ensure even cooking.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Season and cook food according to recipes or personal judgment and experience.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Plan and price menu items.
- Keep records and accounts.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Local Wage Data
Showing wage data for: New Orleans
Entry
Median
High
Salary
Hourly Wage
$23,610
$34,110
$44,570
$11.35
$16.40
$21.43