Cooks, Restaurant
Food Preparation and Serving Related
On the line, meats, fish, vegetables, soups, and desserts are seasoned and cooked—baked, roasted, broiled, or steamed—by recipe or by judgment. Ingredients are weighed, measured, and mixed; plates are portioned, arranged, and garnished, then handed to waiters or served to guests. Oven, broiler, grill, and roaster temperatures are watched so food stays safe; stock is rotated for freshness, and prep areas and equipment are inspected and cleaned. Some coordination of kitchen staff, and sometimes menu planning or supply records, comes with the job. Suits people who like cooking a varied menu to order and keeping timing, temperature, and plating consistent.
Typical education: High School Diploma or GED
Annual Median Wage in Field (2025)
$37'390
Median Wage Market Position
$37'390
What you might do
- Season and cook soups, meats, and desserts
- Roast, broil, or steam fish and vegetables
- Measure and mix ingredients by the recipe
- Plate and garnish dishes for the waitstaff
- Set oven, grill, and broiler temperatures
- Check freshness and rotate older stock first
Skills that matter
- Timing of meats, sides, and sauces
- Seasoning from recipes or experience
- Coordination with other kitchen staff
- Grill, oven, and broiler temperature control
- Listening to kitchen staff during service
- Learning new dishes from written recipes
AI & the future of this role
Live kitchen work hinges on speed, taste judgment, and real-time coordination. Ordering and inventory tools could take over some paperwork, yet physical cooking and adapting dishes under pressure remain hard to automate.
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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