CompGeo Salary Survey Benchmark Job Summary and Competencies

Cooks, Restaurant

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, Restaurant
 
Summary Job Description Tasks
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. Turn or stir foods to ensure even cooking.
 
Season and cook food according to recipes or personal judgment and experience.
 
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
 
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
 
Portion, arrange, and garnish food, and serve food to waiters or patrons.
 
Substitute for or assist other cooks during emergencies or rush periods.
 
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
 
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
 
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
 
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
 
Coordinate and supervise work of kitchen staff.
 
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
 
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
 
Bake breads, rolls, cakes, and pastries.
 
Prepare relishes and hors d'oeuvres.
 
Keep records and accounts.
 
Plan and price menu items.
 
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
 
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
 
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Important Knowledge Competencies Competency Description
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.
 
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
 
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.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Important Skill Competencies Competency Description
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Coordination Adjusting actions in relation to others' actions.
 
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.
 
Speaking Talking to others to convey information effectively.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
 
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Important Ability Competencies Competency Description
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.
 
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).
 
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.
 
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.
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
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.
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Visual Color Discrimination The ability to match or detect differences between colors, including shades of color and brightness.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Perceptual Speed The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
 
Visualization The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
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.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Tools/Technology Example Product Category
Food safety labeling systems Compliance software
 
Inventory management software Inventory management software
 
Menu planning software Data base user interface and query software
 
Point of sale POS restaurant software Point of sale POS software
 
Recipe cost control software Materials requirements planning logistics and supply chain software
 
Blenders Commercial use blenders
 
Boning knives Commercial use cutlery
 
Charbroilers Commercial use broilers
 
Chefs' knives Commercial use cutlery
 
Cimeter knives Domestic knives
 
Convection ovens Commercial use convection ovens
 
Conveyor ovens Commercial use ovens
 
Filet knives Domestic knives
 
Food steamers Commercial use steamers
 
Fryers Commercial use deep fryers
 
Gas grills Commercial use grills
 
Griddles Commercial use griddles
 
Grinders Commercial use food grinders
 
Meat and cheese slicing machines Slicing machinery
 
Meat saws Cutting machinery
 
Microwave ovens Commercial use microwave ovens
 
Paring knives Commercial use cutlery
 
Pasta cookers Commercial use pasta cookers
 
Personal computers Personal computers
 
Pizza ovens Commercial use pizza ovens
 
Point of sale POS computer terminals Point of sale POS terminal
 
Rotating rack ovens Commercial use ovens
 
Rotisserie ovens Commercial use rotisseries
 
Salamander ovens Commercial use ovens
 
Slicers Commercial use food slicers
 
Smoking cabinets Commercial use smokers or smoke ovens
 
Utility cutlery Domestic knives
 
Wok ranges Commercial use ranges
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Prerequisite Qualification Category Education and Experience Level
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
 
Required Level of Education High School Diploma (or GED or High School Equivalence Certificate)
 
Related Work Experience Over 1 year, up to and including 2 years
 
On-Site or In-Plant Training Up to and including 1 month
 
Required Level of Education Less than a High School Diploma
 
On-the-Job Training Over 3 months, up to and including 6 months
 
On-Site or In-Plant Training Over 3 months, up to and including 6 months
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
Alternate Job Title(s)
Back Line Cook
Banquet Chef
Banquet Cook
Breakfast Cook
Broiler Chef or Cook
Chef
Chef De Partie
Chef de Froid
Cook
Cook Apprentice
Dinner Cook
Executive Chef
Food Service Worker
Foreign Food Specialty Cook
Fry Cook
Garde Manger
Grill Cook
Ice Cream Chef
Larder Cook
Line Cook
Lunch Cook
Pastry Baker
Prep Cook
Prep Cook (Preparation Cook)
Prep Person
Railroad Cook
Roundsman
Sandwich Artist
Saucier
Sous Chef
Specialty Cook
Specialty Foods Cook
Station Cook
Vegetable Cook
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Restaurant
 
 
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