Cooks, Institution and Cafeteria
Food Preparation and Serving Related
Meals are cooked in volume for a school, hospital, or cafeteria line, not to individual restaurant tickets. Menus, special diets, and how many portions are needed set the batch sizes; meat, fish, and poultry are cleaned, cut, and cooked, then apportioned and served to residents, staff, or patrons. Food temperatures are watched and recorded, supplies rotated and stored, and pots, pans, and work areas washed and inspected so equipment stays clean and working. One or more helpers may be directed on prep and service. Suits people who like cooking to a set menu at scale and keeping food-safety checks consistent.
Typical education: High School Diploma or GED
Annual Median Wage in Field (2025)
$37'450
Median Wage Market Position
$37'450
What you might do
- Cook large batches from the posted menu
- Follow diet limits and exact portion counts
- Log food temperatures to keep meals safe
- Trim and cook meat, fish, or poultry
- Dish out portions to residents or staff
- Rotate stock and put supplies away
Skills that matter
- Monitoring food temperatures for safety
- Cooking large batches to diet restrictions
- Directing helpers who prep and serve
- Kitchen and equipment cleanliness checks
- Listening for special dietary needs
- Rotating and storing bulk food supplies
AI & the future of this role
Institutional kitchens still need people who can cook large batches safely under tight schedules. Planning software may trim some inventory and menu work, but hands-on prep, food-safety judgment, and serving volume are likely to keep demand steady.
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Includes O*NET® 30.3 Database information by USDOL/ETA under CC BY 4.0; modified by LostInCareer. Wage/outlook from BLS. Attribution details