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Cooks, Institution and Cafeteria

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

What you’d do

  • 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.

Skills that matter

  • Judgment and Decision Making
  • Monitoring
  • Operations Monitoring
  • Quality Control Analysis
  • Service Orientation
  • Speaking

How to get there

Little to some preparation: usually a high school diploma or GED, though some jobs do not need one

Also called

  • Cafeteria Cook
  • Cook
  • Dietary Cook
  • School Cook
  • Dinner Cook
  • Food Service Specialist

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