What do cooks, institution and cafeteria do?
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
This describes a U.S. occupation, not a live vacancy. Individual employers may use different titles and requirements.
Job titles to recognize in your search
O*NET reports these titles for this occupation. Compare the responsibilities in each posting before treating titles as equivalent.
- Cafeteria Cook
- Cook
- Dietary Cook
- Dinner Cook
- Food Service Specialist
- Food Service Worker
- Prep Cook (Preparatory Cook)
- School Cook
Core tasks to compare with a job posting
- Monitor and record food temperatures to ensure food safety.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Clean, cut, and cook meat, fish, or poultry.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Train new employees.
- Take inventory of supplies and equipment.
Prepare an application for this occupation
- Check the employer’s requirements, location, schedule and any licenses against your situation.
- Choose two or three tasks above that match the posting and your actual experience.
- Build a resume evidence worksheet using the skills and software relevant to that employer.
- Practice explaining your contribution, decisions and results before an interview.
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