Institution and Cafeteria Cooks
- Hospitality and Tourism
Tasks
What tasks do Institution and Cafeteria Cooks perform?
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.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Rotate and store food supplies.
Knowledge
What do Institution and Cafeteria Cooks need to know?
English Language
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
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.
Skills
What skills do Institution and Cafeteria Cooks need?
Service Orientation
Actively looking for ways to help people.
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Speaking
Talking to others to convey information effectively.
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Data on career profiles are based on information supplied by the O*NET Program, sponsored by U.S. Department of Labor, Employment, and Training Administration.