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.
SOC: 35-2014.00
Common Job Titles
Cook
Grill Cook
Line Cook
Prep Cook (Preparation Cook)
What You'll Need to Succeed
AI-generated
Key competencies for this occupation at a glance
Hands-onPerform food preparation techniques including cutting, seasoning, and cooking diverse menu items using commercial kitchen equipment such as convection ovens, fryers, and griddles in fast-paced restaurant environments.
Developing
KnowledgeEvaluate food quality, taste, temperature, and presentation standards during service periods to ensure compliance with restaurant specifications and customer expectations.
Developing
Hands-onManipulate specialized culinary tools including chef's knives, boning knives, and food slicing machines while maintaining food safety protocols and efficient workflow under time pressure.
Developing
KnowledgeApply time management and coordination skills to prioritize multiple orders in high-volume service environments while coordinating with kitchen staff and front-of-house personnel.
Developing
MindsetEngage in effective communication with supervisors, team members, and service staff to ensure accurate order fulfillment and address customer dietary requirements or special requests.
Developing
KnowledgeApply food production knowledge and cooking methods for meats, vegetables, soups, and desserts following standardized recipes and adapting techniques to achieve consistent results across service periods.
Developing
Hands-onOperate commercial cooking equipment including charbroilers, rotisserie ovens, and food steamers adhering to safety standards and manufacturer specifications to produce menu items efficiently.
Developing
KnowledgeApply inventory management and material resource control to track food supplies, order ingredients, and minimize waste within budget constraints.
Developing
MindsetParticipate in training and mentoring junior kitchen staff demonstrating proper techniques, food safety practices, and restaurant standards to build team capability.
Developing
KnowledgeDemonstrate critical thinking and problem-solving to adjust cooking processes when addressing equipment malfunctions, ingredient shortages, or unexpected service demands.
Developing
Wage Data According to the Bureau of Labor Statistics
Annual wage data for Cooks, Restaurant (2024)
Estimated Total Employment (U.S.)
1,452,130
Wage Distribution by Percentile
Line chart of annual wages by percentile. U.S. is the solid line. 10th percentile: U.S. $28,010. 25th percentile: U.S. $31,310. 50th percentile: U.S. $36,830. 75th percentile: U.S. $43,610. 90th percentile: U.S. $47,340. Use the left and right arrow keys to move between percentiles.
U.S.
Metric
U.S.
10% of workers earn the following or less
$28,010
10% of workers earn the following or more
$47,340
Workers on average earn
$37,730
+ indicates wage is at or above the BLS reporting cap ($239,200/year)
Skills & Requirements
Key competencies for this occupation, ranked by importance
Food Production4.1/5
Customer and Personal Service3.9/5
English Language3.6/5
Production and Processing3.0/5
Education and Training2.9/5
Skills & Requirements: Knowledge
Tools & Technology
Equipment and software commonly used in this occupation
