Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
SOC: 35-2012.00
Common Job Titles
Cafeteria Cook
Cook
Dietary Cook
School Cook
What You'll Need to Succeed
AI-generated
Key competencies for this occupation at a glance
Hands-onOperate commercial cooking equipment including convection ovens, steamers, and deep-fat fryers in high-volume institutional kitchens to prepare large quantities of food efficiently.
Developing
KnowledgeApply food production techniques and recipes when preparing meals for schools, hospitals, or cafeterias under time constraints.
Developing
KnowledgeEvaluate food quality and presentation standards through visual inspection and taste testing to ensure compliance with institutional requirements.
Developing
KnowledgeApply public safety and food sanitation protocols when handling, storing, and preparing food following regulatory health codes.
Developing
Hands-onManipulate specialized kitchen tools including food processors, slicers, and chef's knives to efficiently prepare ingredients for large-scale meal production.
Developing
KnowledgeApply mathematical calculations for recipe scaling and portion control when adjusting quantities to meet varying service demands while controlling costs.
Developing
KnowledgeDemonstrate workflow planning and task prioritization to coordinate meal preparation schedules with service times across multiple menu items.
Developing
MindsetEngage with customers, supervisors, and kitchen staff to understand dietary needs, special requests, and service expectations in institutional settings.
Developing
KnowledgeDemonstrate monitoring and adjustment of cooking processes by inspecting temperatures, textures, and appearance to prevent overcooking or spoilage.
Developing
MindsetParticipate in training and supervising kitchen personnel to ensure consistent food preparation practices and safety compliance.
Developing
Wage Data According to the Bureau of Labor Statistics
Annual wage data for Cooks, Institution and Cafeteria (2024)
Estimated Total Employment (U.S.)
448,260
Wage Distribution by Percentile
Line chart of annual wages by percentile. U.S. is the solid line. 10th percentile: U.S. $26,800. 25th percentile: U.S. $30,530. 50th percentile: U.S. $36,450. 75th percentile: U.S. $42,860. 90th percentile: U.S. $48,320. Use the left and right arrow keys to move between percentiles.
U.S.
Metric
U.S.
10% of workers earn the following or less
$26,800
10% of workers earn the following or more
$48,320
Workers on average earn
$37,310
+ indicates wage is at or above the BLS reporting cap ($239,200/year)
Skills & Requirements
Key competencies for this occupation, ranked by importance
English Language3.6/5
Food Production3.6/5
Customer and Personal Service3.6/5
Mathematics3.5/5
Administration and Management3.3/5
Skills & Requirements: Knowledge
Tools & Technology
Equipment and software commonly used in this occupation
In-Demand Technology
Frequently requested by employers in job postings
Microsoft Excel
Microsoft Word
Technology Skills
GNOME Gnutrition
IBM Lotus 1-2-3
Meals Plus
PCS Revenue Control Systems FASTRAK School Meal Software
