Occupation · SOC 35-2012
Cooks, Institution and Cafeteria
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Median wage
$36,450
$26,800–$48,320
Projected growth
+2.0%
Slower than average
Annual openings
930
per year
Employed (US)
448,260
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
201 mapped
Core skills
SpeakingService OrientationQuality Control AnalysisOperations MonitoringMonitoringJudgment and Decision MakingTime ManagementManagement of Personnel ResourcesCritical ThinkingCoordinationComplex Problem SolvingActive ListeningSocial PerceptivenessReading ComprehensionOperation and ControlMathematicsActive LearningWritingLearning StrategiesInstructingPersuasionManagement of Material ResourcesSystems AnalysisNegotiationSystems EvaluationManagement of Financial ResourcesTroubleshootingOperations AnalysisTechnology DesignEquipment SelectionEquipment MaintenanceScienceRepairingProgrammingInstallation
Knowledge areas
English LanguageFood ProductionCustomer and Personal ServiceMathematicsAdministration and ManagementProduction and ProcessingPublic Safety and SecurityEducation and TrainingComputers and ElectronicsPersonnel and Human ResourcesAdministrativeLaw and GovernmentPsychologyChemistryEconomics and AccountingSales and MarketingSociology and AnthropologyTherapy and CounselingForeign LanguagePhysicsTelecommunicationsEngineering and TechnologyCommunications and MediaPhilosophy and TheologyMechanicalMedicine and DentistryDesignBiologyTransportationGeographyBuilding and ConstructionHistory and ArcheologyFine Arts
Technology & tools
GNOME GnutritionIBM Lotus 1-2-3Meals PlusMicrosoft ExcelMicrosoft WordPCS Revenue Control Systems FASTRAK School Meal SoftwarePoint of sale POS softwareSpreadsheet softwareWord processing software
Representative tasks
Getting InformationInspecting Equipment, Structures, or MaterialsCommunicating with Supervisors, Peers, or SubordinatesMonitoring Processes, Materials, or SurroundingsOrganizing, Planning, and Prioritizing WorkIdentifying Objects, Actions, and EventsAssisting and Caring for OthersEvaluating Information to Determine Compliance with StandardsEstablishing and Maintaining Interpersonal RelationshipsMaking Decisions and Solving ProblemsPerforming General Physical ActivitiesProcessing InformationJudging the Qualities of Objects, Services, or PeopleHandling and Moving ObjectsTraining and Teaching OthersCoordinating the Work and Activities of OthersAnalyzing Data or InformationUpdating and Using Relevant KnowledgeEstimating the Quantifiable Characteristics of Products, Events, or InformationDocumenting/Recording InformationScheduling Work and ActivitiesControlling Machines and ProcessesInterpreting the Meaning of Information for OthersResolving Conflicts and Negotiating with OthersGuiding, Directing, and Motivating SubordinatesProviding Consultation and Advice to OthersCoaching and Developing OthersDeveloping and Building TeamsDeveloping Objectives and StrategiesThinking CreativelyCommunicating with People Outside the OrganizationPerforming for or Working Directly with the PublicMonitoring and Controlling ResourcesStaffing Organizational UnitsPerforming Administrative ActivitiesSelling or Influencing OthersWorking with ComputersOperating Vehicles, Mechanized Devices, or EquipmentRepairing and Maintaining Mechanical EquipmentRepairing and Maintaining Electronic Equipment
Competency framework
Skill expectations by proficiency level.
emerging
Food temperatures — monitor and record using a calibrated thermometer under direct supervision in an institutional kitchen.Standard menu items — prepare basic foodstuffs by following written recipes and portioning guides in a cafeteria setting.Food supplies — rotate stock using FIFO principles under the guidance of a lead cook in a walk-in cooler or dry storage area.Pots, pans, and utensils — wash and sanitize following facility cleaning protocols at a designated dishwashing station.Portioned meals — serve and apportion to patrons or residents following tray-line procedures in a cafeteria or dining hall.Kitchen work surfaces and appliances — wipe down and inspect for cleanliness after each meal service under supervisory direction.Raw meat, fish, or poultry — clean and cut to specified portions following food-safety guidelines in a supervised prep area.Verbal instructions from supervising cooks — listen actively and carry out assigned prep tasks in a fast-paced institutional kitchen.Cooking equipment such as ovens and steamers — operate using posted instructions and safety protocols under direct oversight.Daily prep checklists — follow and complete on schedule to support timely meal service in a school or hospital kitchen.
developing
Food temperature logs — maintain accurately and flag out-of-range readings independently during daily meal production cycles.Menu items for special dietary or nutritional restrictions — cook routinely with reduced oversight using facility-approved recipes in a healthcare or school cafeteria.Dry goods, refrigerated, and frozen food supplies — rotate and store consistently according to labeling and expiration schedules without prompting.Cooking equipment and kitchen appliances — clean, inspect, and report functional issues using a facility maintenance checklist after each shift.Meal portions — apportion and serve efficiently to large groups of patrons during high-volume service periods in an institutional dining setting.Meat, fish, and poultry items — clean, cut, and cook to proper internal temperatures following menu specifications with minimal supervision.Production timelines — manage personal workload and coordinate with coworkers to ensure all menu components are ready at scheduled service times.Point-of-sale or tray-tracking software — use to record meal counts and dietary substitutions at the serving line in a cafeteria environment.Quality of outgoing food items — analyze for portion size, temperature, and appearance before service and correct minor deficiencies independently.Sanitation standards — apply consistently across work areas and equipment, adapting procedures when non-routine cleaning situations arise.
proficient
Food safety monitoring systems — oversee temperature recording, hazard identification, and corrective actions across an entire meal production cycle in a large institutional kitchen.Complex menus with nutritional and allergen restrictions — execute autonomously, adjusting recipes and cooking methods to meet diverse patron needs in a healthcare or correctional facility.Inventory rotation and storage systems — manage independently, identifying waste trends and recommending ordering adjustments to minimize spoilage.Full range of kitchen equipment — inspect, troubleshoot operational issues, and coordinate maintenance without supervisory escalation in a high-volume cafeteria.Meal service operations — direct the flow of portioning and serving for large-scale events or multi-station dining rooms, ensuring consistent quality and timing.Meat, fish, and poultry preparation — handle complex butchering, marinating, and cooking techniques autonomously to produce consistent results across varied menus.Production schedule conflicts and staffing gaps — resolve using critical thinking and flexible task reassignment to maintain uninterrupted meal service.Spreadsheet or database software — use to track production volumes, food costs, and temperature records, generating reports for facility management review.Coworker activities during meal preparation and service — coordinate and guide effectively, distributing tasks to match skill levels and workload demands.Food quality control standards — analyze finished dishes against facility benchmarks and implement corrective measures before service in real-time kitchen conditions.
advanced
Institutional food production programs — set direction and establish standard operating procedures that ensure safety, quality, and regulatory compliance across all meal services.Cafeteria or institutional kitchen staff — develop and mentor through structured on-the-job coaching, elevating team competency in cooking techniques and food-safety practices.Menu planning aligned with nutritional guidelines and budget constraints — lead cross-functional development incorporating dietary, financial, and operational requirements for a large facility.Kitchen management policies and sanitation protocols — design, implement, and evaluate at the organizational level to meet or exceed health department and accreditation standards.Multi-unit or multi-shift food production operations — oversee scheduling, resource allocation, and performance across the full staffing structure of an institutional food service department.Food production data from analytical or database software — interpret to drive strategic decisions on procurement, waste reduction, and cost control for the facility's food service budget.Complex operational problems such as equipment failure or supply disruption — resolve by exercising authoritative judgment and mobilizing team resources to maintain continuous meal service.Staff performance and personnel resources — manage through formal evaluation, corrective action, and recognition processes aligned with institutional human resources policies.Stakeholder communication with facility administrators, dietitians, and vendors — lead with clarity and professionalism to align food service operations with organizational goals.Continuous improvement initiatives in production efficiency and patron satisfaction — champion by analyzing service metrics, piloting process changes, and scaling successful outcomes across the food service program.
Also known as
23 alternate job titles map to this occupation.
Boarding House CookCafeteria CookCamp CookCookCulinary SpecialistDietary AideDietary CookDinner CookFood Service SpecialistFood Service WorkerGalley CookInstitutional CookKitchen CookLine CookMess CookNutrition Care SpecialistPrep Cook (Preparatory Cook)Ranch CookSchool Cafeteria CookSchool CookShip's CookSous ChefSpecial Diet Cook