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Description
Prepare, season, and cook hot and cold dishes in restaurants or other food service settings; set up stations, maintain quality and food safety, and support menu execution. May assist with ordering, inventory, pricing, and basic recordkeeping.
Job tasks Attributes
  • • Clean and sanitize stations, equipment, and prep areas.
  • • Turn or stir foods to ensure even cooking.
  • • Season and cook food according to recipes or judgment and experience.
  • • Test doneness by tasting, smelling, or probing with utensils.
  • • Weigh, measure, and mix ingredients using kitchen tools and equipment.
  • • Portion, plate, and garnish dishes for service.
  • • Assist other cooks during rushes or emergencies.
  • • Bake, roast, broil, grill, sauté, and steam foods.
  • • Wash, peel, cut, and seed fruits and vegetables.
  • • Estimate food needs and requisition or retrieve supplies.
  • • Carve and trim cooked meats for hot or cold service.
  • • Coordinate and guide kitchen helpers during service.
  • • Collaborate with chef or supervisor to plan menus and specials.
  • • Prepare relishes, sauces, and hors d'oeuvres.
  • • Maintain prep lists, waste logs, and simple records.
  • • Assist with costing and pricing of menu items.
  • • Monitor and adjust cooking temperatures and times.
  • • Check freshness, label items, and rotate stock (FIFO).
  • • Store and cook foods at correct temperatures.
  • • Set up and break down stations and restock supplies.
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Related Pathways
Hospitality, Events & Tourism View
Source
Tasks & skills: O*NET occupational data (work activities, skills, knowledge). Learn more
Sources & Standards: This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
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