Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Tasks Include:

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean, cut, and cook meat, fish, or poultry.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, or other pastries.
Train new employees.
Take inventory of supplies and equipment.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Monitor and record food temperatures to ensure food safety.
Rotate and store food supplies.

The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)

Projections Quick View:

Virginia: +2.4%

National: +3.3%

Education

High School Diploma

Job Zone:

Two: Some Preparation Needed

Income Range:

Moderately High ($36,000 - $49,999)

Median Earnings:

National

$35,320.00

State

$36,320.00

Regional

Cooks, Institution and Cafeteria

Description

Career Cluster:

Hospitality & Tourism

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Education

Required Level of Education

High School Diploma - or the equivalent (for example, GED) = 71.14%
Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 14.21%
Bachelor's Degree = 6.78%
Some College Courses = 5.85%
Less than a High School Diploma = 1.94%
Associate's Degree (or other 2-year degree) = 0.08%

Related Work Experience

Over 1 year, up to and including 2 years = 25.91%
Up to and including 1 month = 22.84%
None = 20.57%
Over 2 years, up to and including 4 years = 9.66%
Over 1 month, up to and including 3 months = 7.89%
Over 6 months, up to and including 1 year = 7.01%
Over 3 months, up to and including 6 months = 6.05%
Over 4 years, up to and including 6 years = 0.08%

On-Site or In-Plant Training

Up to and including 1 month = 69.33%
Over 1 month, up to and including 3 months = 12.18%
None = 10.06%
Over 3 months, up to and including 6 months = 3.94%
Over 6 months, up to and including 1 year = 3.37%
Over 1 year, up to and including 2 years = 1.12%

On-the-Job Training

Anything beyond short demonstration, up to and including 1 month = 50.39%
Over 1 month, up to and including 3 months = 30.03%
None or short demonstration = 10.86%
Over 10 years = 3.94%
Over 1 year, up to and including 2 years = 3.49%
Over 6 months, up to and including 1 year = 1.19%
Over 3 months, up to and including 6 months = 0.10%

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Tasks

Core Tasks Include:

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean, cut, and cook meat, fish, or poultry.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, or other pastries.
Train new employees.
Take inventory of supplies and equipment.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Monitor and record food temperatures to ensure food safety.
Rotate and store food supplies.

Supplemental Tasks Include:

Monitor use of government food commodities to ensure that proper procedures are followed.
Compile and maintain records of food use and expenditures.
Monitor menus and spending to ensure that meals are prepared economically.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Determine meal prices, based on calculations of ingredient prices.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Tools and Technology

Tools Include:

Domestic apple corer (Apple corers)
Blast freezers (Blast chillers)
Commercial use blenders (Blenders)
Commercial use cutlery (Bone saws)
Commercial use graters (Box graters)
Commercial use barbeque ovens (Braziers)
Commercial use food slicers (Bread slicers)
Commercial use broilers (Broilers)
Cappuccino or espresso machines (Cappuccino makers)
Carbonated beverage dispenser (Carbonated beverage dispensers)
Cash registers
Commercial use cutlery (Chefs' knives)
Commercial use coffee grinders (Commercial coffee grinders)
Commercial use coffee or iced tea makers (Commercial coffeemakers)
Commercial use dishwashers (Commercial dishwashers)
Commercial use convection ovens (Convection ovens)
Commercial use ovens (Conveyor ovens)
Domestic whipped cream maker (Cream whippers)
Desktop computers
Domestic garbage disposals (Disposal units)
Domestic double boilers (Double boilers)
Commercial use deep fryers (Electric deep-fat fryers)
Commercial use ranges (Electric stoves)
Fire blankets (Fire suppression blankets)
Commercial use food choppers or cubers or dicers (Food dicers)
Commercial use food processors (Food processors)
Commercial use graters (Food shredders)
Commercial use food slicers (Food slicers)
Domestic trash compactors (Garbage compactors)
Commercial use ranges (Gas stoves)
Commercial use deep fryers (Gas-powered deep-fat fryers)
Commercial use griddles (Griddles)
Commercial use grills (Grills)
Commercial use hot dog grills (Hot dog cookers)
Ice shaver machines or accessories (Ice shaving or crushing equipment)
Ice dispensers (Ice-making machines)
Commercial use heat lamps (Infrared heat lamps)
Non carbonated beverage dispenser (Juice dispensers)
Commercial use juicers (Juice extractors)
Fire extinguishers (Kitchen fire extinguishers)
Commercial use cutlery (Kitchen shears)
Domestic kitchen tongs (Kitchen tongs)
Domestic knife sharpeners (Knife sharpeners)
Commercial use food slicers (Mandolines)
Commercial use food grinders (Meat grinders)
Domestic kitchen or food thermometers (Meat thermometers)
Commercial use microwave ovens (Microwave ovens)
Commercial use mixers (Mixers)
Commercial use cutlery (Oyster knives)
Commercial use cutlery (Paring knives)
Domestic garnishing tools (Parisian cutters)
Commercial use pasta machines (Pasta machines)
Personal computers
Commercial use pizza ovens (Pizza ovens)
Point of sale POS terminal (Point of sale POS computer terminals)
Commercial use scales (Portion scales)
Commercial use high pressure steamers (Pressurized steam cookers)
Domestic kitchen or food thermometers (Refrigerator thermometers)
Commercial use rice cookers (Rice cookers)
Commercial use rotisseries (Rotisserie ovens)
Commercial use broilers (Salamanders)
Commercial use cutlery (Serrated blade knives)
Domestic strainers or colanders (Sieves)
Domestic sifter (Sifters)
Commercial use steamers (Steam kettles)
Commercial use food warmers (Steam tables)
Domestic strainers or colanders (Strainers)
Commercial use toasters (Toasters)
Touch screen monitors
Commercial use waffle irons (Waffle makers)
Commercial use woks (Woks)

Technologies Include:

Analytical or scientific software

GNOME Gnutrition

Data base user interface and query software

Data entry software

Point of sale POS software

PCS Revenue Control Systems FASTRAK School Meal Software
Point of sale POS software

Project management software

Meals Plus software
Pacific Triangle Software Bon Appetit

Spreadsheet software

IBM Lotus 1-2-3
Microsoft Excel
Spreadsheet software

Word processing software

Microsoft Word
Word processing software

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Additional Resources

Information about job opportunities may be obtained from local employers and local offices of the Virginia Employment Commission.

Career information about chefs, cooks, and other kitchen workers, as well as a directory of 2- and 4-year colleges that offer courses or programs that prepare persons for food service careers is available from:

National Restaurant Association
1200 17th St. NW.
Washington, DC 20036-3097
http://www.restaurant.org

For information on the American Culinary Federation's apprenticeship and certification programs for cooks, as well as a list of accredited culinary programs, send a self-addressed, stamped envelope to:

American Culinary Federation
10 San Bartola Dr.
St. Augustine, FL 32085
http://www.acfchefs.org

For general information on hospitality careers, contact:

International Council on Hotel, Restaurant, and Institutional Education
3205 Skipwith Rd.
Richmond, VA 23294-4442
http://www.chrie.org

The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet291)

Cooks, Institution and Cafeteria

Knowledge

%	Subject	Description
65.00	English Language	Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
64.50	Food Production	Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
64.00	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.
63.50	Mathematics	Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
58.50	Administration and Management	Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
51.50	Production and Processing	Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
49.75	Public Safety and Security	Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Skills

%	Subject	Description
53.00	Judgment and Decision Making	Considering the relative costs and benefits of potential actions to choose the most appropriate one.
53.00	Speaking	Talking to others to convey information effectively.
53.00	Quality Control Analysis	Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
53.00	Operations Monitoring	Watching gauges, dials, or other indicators to make sure a machine is working properly.
53.00	Service Orientation	Actively looking for ways to help people.
53.00	Monitoring	Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
50.00	Management of Personnel Resources	Motivating, developing, and directing people as they work, identifying the best people for the job.
50.00	Active Listening	Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
50.00	Critical Thinking	Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
50.00	Time Management	Managing one's own time and the time of others.
50.00	Complex Problem Solving	Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
50.00	Coordination	Adjusting actions in relation to others' actions.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Abilities

%	Subject	Description
56.25	Oral Expression	The ability to communicate information and ideas in speaking so others will understand.
56.25	Near Vision	The ability to see details at close range (within a few feet of the observer).
53.00	Oral Comprehension	The ability to listen to and understand information and ideas presented through spoken words and sentences.
53.00	Speech Clarity	The ability to speak clearly so others can understand you.
53.00	Information Ordering	The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
53.00	Category Flexibility	The ability to generate or use different sets of rules for combining or grouping things in different ways.
53.00	Problem Sensitivity	The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
53.00	Deductive Reasoning	The ability to apply general rules to specific problems to produce answers that make sense.
50.00	Written Comprehension	The ability to read and understand information and ideas presented in writing.
50.00	Visualization	The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
50.00	Selective Attention	The ability to concentrate on a task over a period of time without being distracted.
50.00	Time Sharing	The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
50.00	Inductive Reasoning	The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
50.00	Arm-Hand Steadiness	The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
50.00	Manual Dexterity	The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
50.00	Finger Dexterity	The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
50.00	Trunk Strength	The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing.
50.00	Speech Recognition	The ability to identify and understand the speech of another person.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Work Activities

%	Subject	Description
74.50	Getting Information	Observing, receiving, and otherwise obtaining information from all relevant sources.
71.25	Inspecting Equipment, Structures, or Materials	Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
70.50	Communicating with Supervisors, Peers, or Subordinates	Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
70.00	Monitoring Processes, Materials, or Surroundings	Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
69.00	Identifying Objects, Actions, and Events	Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
69.00	Organizing, Planning, and Prioritizing Work	Developing specific goals and plans to prioritize, organize, and accomplish your work.
67.00	Assisting and Caring for Others	Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
66.25	Evaluating Information to Determine Compliance with Standards	Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
66.25	Establishing and Maintaining Interpersonal Relationships	Developing constructive and cooperative working relationships with others, and maintaining them over time.
64.00	Making Decisions and Solving Problems	Analyzing information and evaluating results to choose the best solution and solve problems.
63.25	Performing General Physical Activities	Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.
59.75	Processing Information	Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
59.50	Judging the Qualities of Objects, Services, or People	Assessing the value, importance, or quality of things or people.
59.00	Handling and Moving Objects	Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
58.50	Training and Teaching Others	Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
57.25	Coordinating the Work and Activities of Others	Getting members of a group to work together to accomplish tasks.
55.25	Analyzing Data or Information	Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
55.00	Updating and Using Relevant Knowledge	Keeping up-to-date technically and applying new knowledge to your job.
54.00	Estimating the Quantifiable Characteristics of Products, Events, or Information	Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
54.00	Documenting/Recording Information	Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
52.50	Scheduling Work and Activities	Scheduling events, programs, and activities, as well as the work of others.
52.25	Controlling Machines and Processes	Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
51.75	Interpreting the Meaning of Information for Others	Translating or explaining what information means and how it can be used.
50.50	Resolving Conflicts and Negotiating with Others	Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
50.00	Guiding, Directing, and Motivating Subordinates	Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Work Styles

%	Subject	Description
88.75	Dependability	Job requires being reliable, responsible, and dependable, and fulfilling obligations.
87.50	Attention to Detail	Job requires being careful about detail and thorough in completing work tasks.
87.00	Self-Control	Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
86.00	Integrity	Job requires being honest and ethical.
83.75	Stress Tolerance	Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
82.25	Adaptability/Flexibility	Job requires being open to change (positive or negative) and to considerable variety in the workplace.
78.75	Cooperation	Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
76.75	Initiative	Job requires a willingness to take on responsibilities and challenges.
75.25	Concern for Others	Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
73.25	Independence	Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
71.50	Persistence	Job requires persistence in the face of obstacles.
67.50	Leadership	Job requires a willingness to lead, take charge, and offer opinions and direction.
65.50	Achievement/Effort	Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
64.50	Social Orientation	Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
61.75	Innovation	Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
52.75	Analytical Thinking	Job requires analyzing information and using logic to address work-related issues and problems.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Work Values

%	Subject	Description
66.67	Relationships	Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
55.50	Support	Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Work Context

%	Subject	Description
96.00	Face-to-Face Discussions	How often do you have to have face-to-face discussions with individuals or teams in this job?
94.40	Spend Time Standing	How much does this job require standing?
92.40	Contact With Others	How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
92.40	Indoors, Environmentally Controlled	How often does this job require working indoors in environmentally controlled conditions?
89.40	Work With Work Group or Team	How important is it to work with others in a group or team in this job?
88.00	Time Pressure	How often does this job require the worker to meet strict deadlines?
85.80	Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls	How much does this job require using your hands to handle, control, or feel objects, tools or controls?
84.60	Exposed to Minor Burns, Cuts, Bites, or Stings	How often does this job require exposure to minor burns, cuts, bites, or stings?
81.20	Spend Time Walking and Running	How much does this job require walking and running?
80.20	Responsible for Others' Health and Safety	How much responsibility is there for the health and safety of others in this job?
78.40	Importance of Being Exact or Accurate	How important is being very exact or highly accurate in performing this job?
77.20	Structured versus Unstructured Work	To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals?
76.80	Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets	How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets?
75.80	Physical Proximity	To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
75.60	Frequency of Decision Making	How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?
75.60	Responsibility for Outcomes and Results	How responsible is the worker for work outcomes and results of other workers?
74.60	Coordinate or Lead Others	How important is it to coordinate or lead others in accomplishing work activities in this job?
74.40	Spend Time Making Repetitive Motions	How much does this job require making repetitive motions?
73.00	Freedom to Make Decisions	How much decision making freedom, without supervision, does the job offer?
72.20	Sounds, Noise Levels Are Distracting or Uncomfortable	How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable?
66.80	Impact of Decisions on Co-workers or Company Results	What results do your decisions usually have on other people or the image or reputation or financial resources of your employer?
66.20	Deal With Unpleasant or Angry People	How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements?
65.00	Consequence of Error	How serious would the result usually be if the worker made a mistake that was not readily correctable?
64.20	Deal With External Customers	How important is it to work with external customers or the public in this job?
64.20	Spend Time Bending or Twisting the Body	How much does this job require bending or twisting your body?
63.40	Telephone	How often do you have telephone conversations in this job?
56.20	Frequency of Conflict Situations	How often are there conflict situations the employee has to face in this job?
54.00	Exposed to Disease or Infections	How often does this job require exposure to disease/infections?
52.20	Importance of Repeating Same Tasks	How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job?
52.00	Exposed to Contaminants	How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)?

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Job Zone Two: Some Preparation Needed

Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
Education
- These occupations usually require a high school diploma.

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Earnings Benefits*

Region	Entry Level	Median	Experienced
United States	$25,290.00	$35,320.00	$40,320.00
Virginia	$27,400.00	$36,320.00	$40,470.00

Region	Entry Level	Median	Experienced
Alexandria/Arlington	$35,670.00	$44,230.00	$47,910.00
Bay Consortium	$28,850.00	$36,440.00	$40,480.00
Capital Region Workforce Partnership	$30,130.00	$35,870.00	$38,940.00
Central VA/Region2000	$26,300.00	$27,730.00	$33,290.00
Crater Area	$29,040.00	$36,600.00	$38,840.00
Greater Peninsula	No Data	No Data	No Data
Hampton Roads	$28,650.00	$36,390.00	$41,490.00
New River/Mt. Rogers	$27,060.00	$33,500.00	$36,050.00
Northern Virginia	$34,730.00	$41,140.00	$45,530.00
Piedmont Workforce	$29,960.00	$36,210.00	$39,630.00
Shenandoah Valley	$27,990.00	$35,240.00	$38,120.00
South Central	$26,190.00	$33,050.00	$36,620.00
Southwestern Virginia	$26,240.00	$28,610.00	$32,900.00
West Piedmont	$26,110.00	$31,600.00	$35,020.00
Western Virginia	$26,330.00	$32,710.00	$36,210.00

* Earnings Calculations:

Regional Earnings:
   Entry = Annual mean of the lower 1/3 wage distribution;
   Experienced = Annual mean of the upper 2/3 wage distribution.

National and State Earnings:
   Entry = Annual 10th percentile wage;
   Experienced = Annual 75th percentile wage.

The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)

Cooks, Institution and Cafeteria

Employment Projections

USA: 2023-2033

Virginia: 2022-2032

Regions: 2020-2030

	Current	Projected	% Change
United States	456,300	471,100	+3.3%
Virginia	9,533	9,761	+2.4%

Region	Current*	Projected	% Change
Alexandria/Arlington	294	364	+23.8%
Bay Consortium	386	447	+15.8%
Capital Region Workforce Partnership	1,210	1,385	+14.5%
Central VA/Region2000	267	282	+5.6%
Crater Area	No Data	No Data	No Data
Greater Peninsula	420	455	+8.3%
Hampton Roads	1,555	1,679	+8.0%
New River/Mt. Rogers	307	327	+6.5%
Northern Virginia	1,113	1,323	+18.9%
Piedmont Workforce	394	449	+14.0%
Shenandoah Valley	500	561	+12.2%
South Central	232	229	-1.3%
Southwestern Virginia	315	285	-9.5%
West Piedmont	168	168	+0.0%
Western Virginia	497	523	+5.2%

* - Estimated

The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)

Cooks, Institution and Cafeteria

Related Occupations

The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:

Careers in Restaurants and Food/Beverage Services Pathway:

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

View Videos

CareerOneStop Video

View Video & Transcript on CareerOneStop

CareerOneStop Hospitality & Tourism Videos
Overview
Occupations

The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet291)

Cooks, Institution and Cafeteria

Military Training

The following military job classifications are available for this occupation:

Diet Therapy
Food Service, General
Not Occupationally Qualified, General
Services
Food Service Specialist
CS-Culinary Specialist

The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet291)

Cooks, Institution and Cafeteria

Proficiency Ratings

These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.

Proficiency	Rating
Getting Information	4.0
Inspecting Equipment, Structures, or Materials	4.0
Communicating with Supervisors, Peers, or Subordinates	4.0
Monitoring Processes, Materials, or Surroundings	4.0
Identifying Objects, Actions, and Events	4.0
Organizing, Planning, and Prioritizing Work	4.0
Assisting and Caring for Others	3.5
Evaluating Information to Determine Compliance with Standards	3.5
Establishing and Maintaining Interpersonal Relationships	3.5
Making Decisions and Solving Problems	3.5
Performing General Physical Activities	3.5
Processing Information	3.5
Judging the Qualities of Objects, Services, or People	3.5
Handling and Moving Objects	3.5
Training and Teaching Others	3.5
Coordinating the Work and Activities of Others	3.5
Analyzing Data or Information	3.0
Updating and Using Relevant Knowledge	3.0
Estimating the Quantifiable Characteristics of Products, Events, or Information	3.0
Documenting/Recording Information	3.0
Scheduling Work and Activities	3.0
Controlling Machines and Processes	3.0
Interpreting the Meaning of Information for Others	3.0
Resolving Conflicts and Negotiating with Others	3.0
Guiding, Directing, and Motivating Subordinates	3.0
Providing Consultation and Advice to Others	3.0
Coaching and Developing Others	3.0
Developing and Building Teams	3.0
Developing Objectives and Strategies	3.0
Thinking Creatively	2.5
Communicating with People Outside the Organization	2.5
Performing for or Working Directly with the Public	2.5
Monitoring and Controlling Resources	2.5
Staffing Organizational Units	2.5
Performing Administrative Activities	2.0
Selling or Influencing Others	2.0
Working with Computers	2.0
Operating Vehicles, Mechanized Devices, or Equipment	2.0
Repairing and Maintaining Mechanical Equipment	2.0
Repairing and Maintaining Electronic Equipment	1.5
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment	1.5

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Titles

Baker
Basket Lunch Preparer
Boarding House Cook
Cafeteria Cook
Cafeteria Manager
Cafeteria Worker
Camp Cook
Chef
Cook
Cook Supervisor
Culinary Specialist
Diet Kitchen Cook
Dietary Aide
Dietary Cook
Food and Nutrition Services Assistant
Food Service Specialist
Galley Cook
Institutional Cook
Line Cook
Mess Cook
Ranch Cook
School Cafeteria Cook
School Cook
Second Cook and Baker
Ship's Cook
Special Diet Cook
Third Cook

The data sources for the information displayed here include: O*NET™. (Using onet291)

Cooks, Institution and Cafeteria

Related Schools

Central Virginia Community College
Danville Community College
ECPI University
J Sargeant Reynolds Community College
Mountain Gateway Community College
Northern Virginia Community College
Patrick & Henry Community College
Piedmont Virginia Community College
Rappahannock Community College
Southside Virginia Community College
Southwest Virginia Community College
Tidewater Community College
Virginia Western Community College

The data sources for the information displayed here include: O*NET™. (Using onet291)