# Tasks & work activities — grill cook

Source: O*NET 30.3, occupation 35-2014.00 (Cooks, Restaurant) — manual nearest-occupation mapping via ISCO group 5120; the official ESCO crosswalk has no entry for this ESCO occupation.

## Task statements

- **[Core]** Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- **[Core]** Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- **[Core]** Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- **[Core]** Turn or stir foods to ensure even cooking.
- **[Core]** Season and cook food according to recipes or personal judgment and experience.
- **[Core]** Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- **[Core]** Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- **[Core]** Portion, arrange, and garnish food, and serve food to waiters or patrons.
- **[Core]** Substitute for or assist other cooks during emergencies or rush periods.
- **[Core]** Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- **[Core]** Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- **[Supplemental]** Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- **[Core]** Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- **[Core]** Coordinate and supervise work of kitchen staff.
- **[Supplemental]** Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- **[Supplemental]** Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- **[Core]** Bake breads, rolls, cakes, and pastries.
- **[Supplemental]** Prepare relishes and hors d'oeuvres.
- **[Supplemental]** Keep records and accounts.
- **[Supplemental]** Plan and price menu items.

## Detailed work activities

- Arrange food for serving.
- Assess equipment functioning.
- Assist chefs or caterers with food or drink preparation.
- Check quality of foods or supplies.
- Clean food preparation areas, facilities, or equipment.
- Cook foods.
- Coordinate activities of food service staff.
- Cut cooked or raw foods.
- Determine prices for menu items.
- Estimate supplies, ingredients, or staff requirements for food preparation activities.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Maintain food, beverage, or equipment inventories.
- Measure ingredients.
- Mix ingredients.
- Order materials, supplies, or equipment.
- Plan menu options.
- Prepare breads or doughs.
- Prepare foods for cooking or serving.
- Record operational or production data.
- Serve food or beverages.