CompGeo Salary Survey Benchmark Job Summary and Competencies

Cooks I

Cooks I

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Summary Job Description Tasks
  Plan menus according to employers' needs and diet restrictions.
 
Shop for or order food and kitchen supplies and equipment.
 
Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
 
Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
 
Stock, organize, and clean kitchens and cooking utensils.
 
Specialize in preparing fancy dishes and/or food for special diets.
 
Create and explore new cuisines.
 
Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
 
Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
 
Serve meals and snacks to employing families and their guests.
 
Travel with employers to vacation homes to provide meal preparation at those locations.
 
Cooks Level I Fry, boil, bake and steam foods. Prepare salads, desserts, special diet food items, individual and bulk nourishments. May prepare food for tray lines. Clean work areas and equipment according to sanitary procedures. Prepare and set up items for the salad bar. Operate equipment such as grinder, slicer, chopper, mixer, blender and ovens.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Important Knowledge Competencies Competency Description
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
 
Sales and Marketing Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
 
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
 
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
 
Economics and Accounting Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
 
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
 
Clerical Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
 
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Important Skill Competencies Competency Description
Time Management Managing one's own time and the time of others.
 
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
 
Service Orientation Actively looking for ways to help people.
 
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
 
Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
 
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Speaking Talking to others to convey information effectively.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Coordination Adjusting actions in relation to others' actions.
 
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
 
Persuasion Persuading others to change their minds or behavior.
 
Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Important Ability Competencies Competency Description
Arm-Hand Steadiness The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
 
Manual Dexterity The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
 
Originality The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
 
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
Finger Dexterity The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
 
Multilimb Coordination The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
 
Written Comprehension The ability to read and understand information and ideas presented in writing.
 
Fluency of Ideas The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
 
Static Strength The ability to exert maximum muscle force to lift, push, pull, or carry objects.
 
Speech Recognition The ability to identify and understand the speech of another person.
 
Speech Clarity The ability to speak clearly so others can understand you.
 
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
 
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
 
Visual Color Discrimination The ability to match or detect differences between colors, including shades of color and brightness.
 
Number Facility The ability to add, subtract, multiply, or divide quickly and correctly.
 
Control Precision The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
 
Far Vision The ability to see details at a distance.
 
Hearing Sensitivity The ability to detect or tell the differences between sounds that vary in pitch and loudness.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Prerequisite Qualification Category Education and Experience Level
Required Level of Education Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
 
On-Site or In-Plant Training Up to and including 1 month
 
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
 
Related Work Experience Over 6 months, up to and including 1 year
 
On-the-Job Training None or short demonstration
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
Alternate Job Title(s)
Certified Personal Chef
Chef
Cook
Cooking Chef
Culinary Worker
Household Cook
Personal Chef
Private Chef
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks I
 
 
.
 
CompGeo Professional Salary Survey and Total Compensation Forecast Options
 
Professional Total Compensation Forecast Library
Regional Online Access Subscription Options. Online Salary Survey Forecast Library Subscriptions include Access To All 23 CompGeo Salary Survey Career Occupation Groups covering thousands of Salary Survey Benchmarks with Salary and Compensation Forecasts over a eight year time period - an unmatched feature in the Salary and Compensation Forecast Business Realm.. Direct Pay, Fringe Benefit Costs and Total Compensation Forecasts included. Compensation Forecasts are present for all CompGeo Salary Survey Benchmarks along with Salary Survey Aging Factors for ea ch Projection Date. All Salary Survey Forecast Reports include a Companion Excel Salary Survey Forecast Data Sheet.
 
CompGeo Professional Salary Survey Report and Forecast Samples
CompGeo Salary Survey Report Samples
Samples and Pricing for all CompGeo Online Professional Report and Online Forecast Library Subscription Options.
 
 
 
 
Copyright © 1995 - 2018 International Compensation Technologies and The Clayton Wallis Company.
All Rights Reserved World Wide ictcw.com
Member, WorldatWork - Formerly American and Canadian Compensation Associations (ACA/CCA)