Cook Job Description, Skills, and Salary
Get to know about the duties, responsibilities, qualifications, and skills requirements of a cook. Feel free to use our cook job description template to produce your own. We also provide you with information about the salary you can earn as a cook.
Who is a Cook?
Cooking, culinary arts, or cookery is the art, science, and craft of using heat to prepare food for consumption. Cooking techniques and ingredients differ widely from grilling food over an open fire to using electric stoves to baking in various types of ovens. The types or forms of cooking also depend on the skill levels and training of a cook. Cooking can be carried out by professional cooks or chefs in restaurants and other food establishments or by people in their dwellings. Ideally, food should be prepared or made in a clean, safe, and hygienic environment. Cooking food with heat or fire is peculiar to humans and started centuries ago. The expansion of commerce, agriculture, transportation, and trade between civilizations in several regions has presented cooking with new ingredients. Similarly, new inventions and technologies such as the creation of pottery for holding and boiling water have widened cooking techniques. These days, advanced scientific techniques are applied to food preparations to further enhance the flavor of the dish. Most ingredients in cooking are derived from living organisms; vegetables, nuts, grains, herbs, fruits, and spices can be extracted from plants while eggs, meat, and dairy products come from animals. The process of cooking involves the manipulation of the chemical properties of molecules including proteins, minerals, carbohydrates, and fats amongst others.
A cook can be defined as an individual who prepares food for consumption in settings such as restaurants. Cooks are sometimes referred to as chefs although the terms aren’t interchangeable in the culinary world. Their major duties are to prepare food, manage food stations, clean the kitchen, and help the chef. Depending on their designated stations, individuals can be referred to as fry cooks, broiler cooks, sauce cooks, or pantry cooks for instance. There are several health concerns arising from working in a kitchen. For example, a cook that deals with uncooked meat might be exposed to food-borne illnesses. In addition, a cook is at risk of touching and inhaling chemical products such as bleach and glass cleaner. Other potential concerns and hazards include the danger of getting injured from touching hot surfaces or using sharp objects. There is also the possibility of cooks falling and getting injured due to wet and sticky floors. No wonder the government, employers, quality control agencies, and other relevant authorities insist on the best practices for cooking in every setting.
Furthermore, the term “cook” is used by people within and outside the culinary industry to denote individuals that work in kitchens to make foods. Besides being a professional that prepares meals, a cook can follow someone else’s meal plans or recipes to make food in large quantities; they might shop for supplies with a predetermined list and complete other duties as instructed by a supervisor or manager as well. Generally, cooks rarely have special designations related to their culinary skills. Often, they prepare main dishes, side dishes, or desserts. However, a cook is on the lower end of the kitchen hierarchy in an entry-level position. They are constantly being supervised and instructed; he or she only instructs people or colleagues who work on the service floor. Relatively, a cook might be responsible for enacting and ensuring proper storage procedures and chopping or boiling. Importantly, a cook employs different methods of cooking most of which have been known since antiquity. He or she may roast, bake, fry, grill, barbecue, smoke, boil, steam, or braise food items. Recently, the process of microwaving has been added to the list of cooking. To achieve the aforementioned cooking techniques, the cooks adapt and utilize various levels of heat, moisture, and cooking time. Admittedly, the outcome of cooking is affected by the chosen methods because some foods are more appropriate to certain methods than others.
Nowadays, the scientific study of cooking has become known as molecular gastronomy; a subdiscipline of food science concerned with the physical and chemical transformations that occur during cooking. Cooks that enroll for such a course are drilled on the importance and effect of chemical processes on cooking including hydrolysis. Undeniably, there isn’t a strict set of achievements that an individual must undertake to become a cook. Nevertheless, the potential or aspiring cook must know the factors that influence cooking with heat to mention but a few. These factors include but are not restricted to thermal diffusivity, thermal conductivity, the specific heat of an object, and the difference in temperature between objects. Using their knowledge of culinary arts, a cook learns the minutiae of different menus to prepare multiple dishes simultaneously to serve large parties, organize freezing and refrigeration, stock inventories, and communicate with other kitchen staff to deliver dishes to customers on time. They interpret orders and cook meals at the required temperature to serve to dinners at tableside or food stations.
Types of cooks
Line cook: This is a cook that controls a particular station or aspect in a kitchen such as a fryer or a griddle. To advance to this role or position, an individual needs approximately four years of experience working in a kitchen or other related settings.
Restaurant cook: A restaurant cook prepares and makes a wide selection of cuisines and dishes and cooks most orders individually. Depending on the employer, a restaurant cook may order supplies and help maintain the stock room.
Prep cook: As the name implies, a prep cook cleans produce, prepares ingredients, chops vegetables, cuts meat, and performs other pre-cooking duties as required to get ingredients ready for the line cook. Most prep cooks have one year or less of kitchen experience.
Fast-food cook: A fast-food cook prepares a limited selection of menu items in a fast-food franchise. They cook and package food including fried chicken and hamburgers and keep them warm until served.
Short-order cooks: These are cooks that work in diners where they take multiple orders at once and use more simple preparation techniques like frying, microwaving, and grilling. Usually, short-order cooks don’t require any experience to begin.
Institution or cafeteria cooks: They work in the kitchen of schools, cafeterias, hospitals, businesses, and/or other institutions. Majorly, they prepare customized meals according to the diners’ dietary considerations though they can prepare large quantities of a limited number of entrees, desserts, and vegetables according to preset menus.
Private household cooks: They prepare meals in private homes according to the client’s dietary needs and tastes. They can cater for parties, luncheons, holiday meals, and other social events. They order groceries and supplies, clean the kitchen, and wash dishes and utensils. A private household cook works full-time for a client though most are self-employed or employed by an agency.
Cook Job Description
Below are the cook job description examples you can use to develop your resume or write a cook job description for your employee. Employers can also use it to sieve out job seekers when choosing candidates for interviews.
The duties and responsibilities of a cook include the following:
- Prepare all forms of hot cereals, broil meats, cook concentrated or dehydrated soups, sauces, and gravies, and make cold sandwich fillings.
- Prepare and cook food items that require little to no processing.
- Peel, chop, cut, grind, slice, par, dice, dredge, and flour food.
- Cook convenience food items such as frozen hash browns, fish fillets, and chicken nuggets.
- Weigh, measure, and dispense foods following portion control.
- Mix ingredients according to recommendations and written recipes.
- Set up and replenish the salad bar.
- Cover, date, and store leftovers according to established procedures.
- Clean and maintain kitchen equipment and the work area.
- Maintain accurate food inventories and rotate stock items to prevent spoilage.
- Ensure ingredients and final products are fresh.
- Prepare ingredients for the shift including seasoning meat and washing vegetables.
- Prepare the oven, utensils, and grill for the shift.
- Take orders from wait staff or computerized system.
- Prepare orders according to food health and safety standards.
- Recommend ideas for seasonal or special dishes.
- Ensure each guest order has the correct food and sides.
- Assist other cooks in preparing food and help other team members where necessary.
- Ensure great presentation by dressing dishes before they are served.
- Perform other duties as required.
Qualifications
Besides their primary responsibilities of cooking food in various settings, cooks often prep ingredients, ensure the cleanliness of their working area, and keep the restaurant stocked with the necessary cooking supplies. They also help make menus and day-to-day offerings. There is not a strict set of achievements that individuals must accomplish to become a cook. However, the following requirements are often demanded by employers;
- Some institutions provide culinary programs such as vocational cooking schools. Such programs have mandatory lessons that cover topics like food safety, hospitality, sanitation, and advanced cooking. Normally, it lasts for two to four years. At the end of the program, such attendees earn a diploma that can cover educational requirements for cooks. Although not mandated, some employers prefer cooks that present one form of education or another. Similarly, a high school diploma or certificate can suffice.
- Some cooks gain valuable experience through culinary apprenticeships that can be sponsored by professional culinary institutes or trade unions. Employers favor cooks with related cooking experience. Usually, such an apprenticeship lasts for one year and provides on-the-job experience and technical training. Moreover, the more experience a candidate has, the more skills and talents they will offer. The aspiring cook can also gain experience by starting as a kitchen helper, advancing to an assistant cook, and ultimately becoming a full cook.
Essential Skills
A cook is responsible for preparing appetizers, side dishes, entrees, and other components of a meal. They also partake in the preliminary preparation and plating or presentation. Excellent cooks are renowned for using tools and equipment accordingly ranging from knives and spoons to industrial mixers, grills, and fryers. While many cooks lack formal education, most have on-the-job training and skills that help them build their expertise. These skills include attention to detail and the ability to multitask. Other skills are;
- Food safety and the ability to understand the local health regulations and industry standards on food safety and preparation.
- Cooks often work alongside other kitchen staff; thus they need teamwork skills to navigate various situations including when they are rotating cleaning duties with other staff, cooking alongside other cooks, and delivering food orders to customers.
- A cook should show commitment to quality and his or her work by preparing quality food for the customers or clients.
- Cleanliness is a basic skill and quality that employers expect aspiring cooks to have. Cleanliness enhances kitchen and food safety and portrays a pleasant and healthy environment.
- Relatively, a cook must be creative which allows them to experiment with different cooking techniques and impress their customers and employers.
- As a cook, you might get both positive and negative feedback and criticism. It is important to learn how to accept negative criticism in the workplace; it can give you a chance to learn from your mistakes and grow in the profession.
- Professional cooks may make several decisions about their work to keep clients happy. This requires excellent decision-making skills.
- Lastly, a cook needs a calm demeanor to work in a high-stress or fast-paced environment.
How to Become a Cook
If you love cooking, then a career as a cook may be great for you. This section of the article will provide tips on how to become a cook.
- Although formal education is not mandated to become a cook, obtain a high school diploma, or a two to four years culinary degree from a recognized institution.
- Acquire advanced training to have a good grasp of skills needed for fast-paced and high-stress work environments.
- Complete a cooking apprenticeship to gain relevant work experience and stand out among competitors.
- Where experience is insufficient, apply for kitchen helper or assistant cook roles and grow on the job.
- If you have the required years of experience, apply for advertised cook positions and begin your career.
Where to Work
According to research, a cook can be employed in a restaurant, hotel, café, Catering Company, school, hospital, and other corporations. A cook can also work in people’s homes as a personal cook. Other cooks are employed by cooking agencies, social assistance centers, and healthcare facilities while some are self-employed. Conclusively, a cook can work in every setting, industry, or terrain where food is prepared.
Cook Salary Scale
A cook makes an average salary of $13.10 per hour. In a year, cooks earn an estimated median salary of $28,700. Salary and pay rate may depend on the level of experience, education, geographical location, and the employer.
