# Tasks & work activities — industrial cook

Source: O*NET 30.3, occupation 35-2012.00 (Cooks, Institution and Cafeteria).

## Task statements

- **[Core]** Monitor and record food temperatures to ensure food safety.
- **[Core]** Rotate and store food supplies.
- **[Core]** Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- **[Core]** Apportion and serve food to facility residents, employees, or patrons.
- **[Core]** Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- **[Core]** Clean, cut, and cook meat, fish, or poultry.
- **[Core]** Wash pots, pans, dishes, utensils, or other cooking equipment.
- **[Core]** Direct activities of one or more workers who assist in preparing and serving meals.
- **[Core]** Bake breads, rolls, or other pastries.
- **[Core]** Train new employees.
- **[Core]** Take inventory of supplies and equipment.
- **[Core]** Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- **[Supplemental]** Monitor use of government food commodities to ensure that proper procedures are followed.
- **[Supplemental]** Compile and maintain records of food use and expenditures.
- **[Supplemental]** Monitor menus and spending to ensure that meals are prepared economically.
- **[Supplemental]** Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- **[Supplemental]** Determine meal prices, based on calculations of ingredient prices.

## Detailed work activities

- Clean food preparation areas, facilities, or equipment.
- Clean tableware.
- Cook foods.
- Coordinate activities of food service staff.
- Cut cooked or raw foods.
- Determine prices for menu items.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Maintain food, beverage, or equipment inventories.
- Monitor food services operations to ensure procedures are followed.
- Move equipment, supplies or food to required locations.
- 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.
- Store supplies or goods in kitchens or storage areas.
- Train food preparation or food service personnel.