CompGeo Salary Survey Benchmark Job Summary and Competencies

Cooks, Institution or Cafeteria

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, Institution or Cafeteria
 
Summary Job Description Tasks
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
 
Apportion and serve food to facility residents, employees, or patrons.
 
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
 
Clean, cut, and cook meat, fish, or poultry.
 
Monitor use of government food commodities to ensure that proper procedures are followed.
 
Wash pots, pans, dishes, utensils, and other cooking equipment.
 
Compile and maintain records of food use and expenditures.
 
Direct activities of one or more workers who assist in preparing and serving meals.
 
Bake breads, rolls, and other pastries.
 
Train new employees.
 
Take inventory of supplies and equipment.
 
Monitor menus and spending to ensure that meals are prepared economically.
 
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
 
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
 
Determine meal prices, based on calculations of ingredient prices.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
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.
 
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
 
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
Important Skill Competencies Competency Description
Time Management Managing one's own time and the time of others.
 
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.
 
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Service Orientation Actively looking for ways to help people.
 
Speaking Talking to others to convey information effectively.
 
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.
 
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
 
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Coordination Adjusting actions in relation to others' actions.
 
Instructing Teaching others how to do something.
 
Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
 
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
 
Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
 
Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
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.
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
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.
 
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
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.
 
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.
 
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.
 
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.
 
Written Comprehension The ability to read and understand information and ideas presented in writing.
 
Time Sharing The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
 
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.
 
Hearing Sensitivity The ability to detect or tell the differences between sounds that vary in pitch and loudness.
 
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.
 
Stamina The ability to exert yourself physically over long periods of time without getting winded or out of breath.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
Tools/Technology Example Product Category
Data entry software Data base user interface and query software
 
GNOME Gnutrition Analytical or scientific software
 
IBM Lotus 1-2-3 Spreadsheet software
 
Meals Plus software Project management software
 
Microsoft Excel Spreadsheet software
 
Microsoft Word Word processing software
 
PCS Revenue Control Systems FASTRAK School Meal Software Point of sale POS software
 
Pacific Triangle Software Bon Appetit Project management software
 
Point of sale POS software Point of sale POS software
 
Spreadsheet software Spreadsheet software
 
Word processing software Word processing software
 
Apple corers Domestic apple corer
 
Blast chillers Blast freezers
 
Blenders Commercial use blenders
 
Bone saws Commercial use cutlery
 
Box graters Commercial use graters
 
Braziers Commercial use barbeque ovens
 
Bread slicers Commercial use food slicers
 
Broilers Commercial use broilers
 
Cappuccino makers Cappuccino or espresso machines
 
Carbonated beverage dispensers Carbonated beverage dispenser
 
Cash registers Cash registers
 
Chefs' knives Commercial use cutlery
 
Commercial coffee grinders Commercial use coffee grinders
 
Commercial coffeemakers Commercial use coffee or iced tea makers
 
Commercial dishwashers Commercial use dishwashers
 
Convection ovens Commercial use convection ovens
 
Conveyor ovens Commercial use ovens
 
Cream whippers Domestic whipped cream maker
 
Desktop computers Desktop computers
 
Disposal units Domestic garbage disposals
 
Double boilers Domestic double boilers
 
Electric deep-fat fryers Commercial use deep fryers
 
Electric stoves Commercial use ranges
 
Fire suppression blankets Fire blankets
 
Food dicers Commercial use food choppers or cubers or dicers
 
Food processors Commercial use food processors
 
Food shredders Commercial use graters
 
Food slicers Commercial use food slicers
 
Garbage compactors Domestic trash compactors
 
Gas stoves Commercial use ranges
 
Gas-powered deep-fat fryers Commercial use deep fryers
 
Griddles Commercial use griddles
 
Grills Commercial use grills
 
Hot dog cookers Commercial use hot dog grills
 
Ice shaving or crushing equipment Ice shaver machines or accessories
 
Ice-making machines Ice dispensers
 
Infrared heat lamps Commercial use heat lamps
 
Juice dispensers Non carbonated beverage dispenser
 
Juice extractors Commercial use juicers
 
Kitchen fire extinguishers Fire extinguishers
 
Kitchen shears Commercial use cutlery
 
Kitchen tongs Domestic kitchen tongs
 
Knife sharpeners Domestic knife sharpeners
 
Mandolines Commercial use food slicers
 
Meat grinders Commercial use food grinders
 
Meat thermometers Domestic kitchen or food thermometers
 
Microwave ovens Commercial use microwave ovens
 
Mixers Commercial use mixers
 
Oyster knives Commercial use cutlery
 
Paring knives Commercial use cutlery
 
Parisian cutters Domestic garnishing tools
 
Pasta machines Commercial use pasta machines
 
Personal computers Personal computers
 
Pizza ovens Commercial use pizza ovens
 
Point of sale POS computer terminals Point of sale POS terminal
 
Portion scales Commercial use scales
 
Pressurized steam cookers Commercial use high pressure steamers
 
Refrigerator thermometers Domestic kitchen or food thermometers
 
Rice cookers Commercial use rice cookers
 
Rotisserie ovens Commercial use rotisseries
 
Salamanders Commercial use broilers
 
Serrated blade knives Commercial use cutlery
 
Sieves Domestic strainers or colanders
 
Sifters Domestic sifter
 
Steam kettles Commercial use steamers
 
Steam tables Commercial use food warmers
 
Strainers Domestic strainers or colanders
 
Toasters Commercial use toasters
 
Touch screen monitors Touch screen monitors
 
Waffle makers Commercial use waffle irons
 
Woks Commercial use woks
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
Prerequisite Qualification Category Education and Experience Level
Required Level of Education High School Diploma (or GED or High School Equivalence Certificate)
 
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
Alternate Job Title(s)
Baker
Basket Lunch Preparer
Boarding House Cook
Cafeteria Cook
Cafeteria Manager
Cafeteria Worker
Camp Cook
Chef
Cook
Cook Supervisor
Culinary Specialist
Diet Kitchen Cook
Dietary Aide
Dietary Cook
Food Service Specialist
Food and Nutrition Services Assistant
Galley Cook
Institutional Cook
Line Cook
Mess Cook
Ranch Cook
School Cafeteria Cook
School Cook
Second Cook and Baker
Ship's Cook
Special Diet Cook
Third Cook
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Cooks, Institution or Cafeteria
 
 
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