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

Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

1. Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

2. Apportion and serve food to facility residents, employees, or patrons.

3. Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

4. Clean, cut, and cook meat, fish, or poultry.

5. Monitor use of government food commodities to ensure that proper procedures are followed.

6. Wash pots, pans, dishes, utensils, and other cooking equipment.

7. Compile and maintain records of food use and expenditures.

8. Direct activities of one or more workers who assist in preparing and serving meals.

9. Bake breads, rolls, and other pastries.

10. Train new employees.

11. Take inventory of supplies and equipment.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

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.

Instructing - Teaching others how to do something.

Service Orientation - Actively looking for ways to help people.

Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Time Management - Managing one's own time and the time of others.

Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

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.

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.

English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

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.

Job Zone Two: Some Preparation Needed

Education: These occupations usually require a high school diploma and may require some vocational training or job-related course work. In some cases, an associate's or bachelor's degree could be needed.

Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees.

The college search results are undergraduate programs associated with Cooks, Institution and Cafeteria. Further education may also be required to pursue this career.

The training search results include both short and long-term programs associated with Cooks, Institution and Cafeteria, and may be more appropriate for adult and non-traditional students. Further training may also be required to pursue this career.

In NY the average wage for this occupation was:

$20,020 for entry level workers, and $32,890 for experienced workers.

Based on the total number of annual openings and its growth rate, the employment prospects for this occupation are described as Very Favorable.

During 2006, there were approximately 15,180 Cooks, Institution and Cafeteria employed in NY.

We estimate that in 2016 there will be 16,500  employed in NY. This represents an increase of 130 job(s) each year, and a total of 410 job openings each year.

Chefs, cooks, and food preparation workers - Visit this link for additional information on this career from the Occupational Outlook Handbook; a publication produced and maintained by the United States Department of Labor.

Food Service Specialists - Visit this link for information on this career in the military.

Culinary Institute of America - Helpful information for aspiring cooks

Cooks, Fast Food - Prepare and cook food in a fast food restaurant with a limited menu. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

Cooks, Short Order - Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.

Counter Attendants, Cafeteria, Food Concession, and Coffee Shop - Serve food to diners at counter or from a steam table.

Food Servers, Nonrestaurant - Serve food to patrons outside of a restaurant environment, such as in hotels, hospital rooms, or cars.

Dining Room and Cafeteria Attendants and Bartender Helpers - Facilitate food service. Clean tables, carry dirty dishes, replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food, and serve water, butter, and coffee to patrons.

Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop - Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.

Maids and Housekeeping Cleaners - Perform any combination of light cleaning duties to maintain private households or commercial establishments, such as hotels, restaurants, and hospitals, in a clean and orderly manner. Duties include making beds, replenishing linens, cleaning rooms and halls, and vacuuming.

Hotel, Motel, and Resort Desk Clerks - Accommodate hotel, motel, and resort patrons by registering and assigning rooms to guests, issuing room keys, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests.

Cargo and Freight Agents - Expedite and route movement of incoming and outgoing cargo and freight shipments in airline, train, and trucking terminals, and shipping docks. Take orders from customers and arrange pickup of freight and cargo for delivery to loading platform. Prepare and examine bills of lading to determine shipping charges and tariffs.