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Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.   (O'Net 35-2012.00)

 
Reported job titles:   Boarding House Cook, Cafeteria Cook, Camp Cook, Cook, Cook (Dinner), Cook (Elementary School), Cook at School, Cook, Cashier, Food Prep (Cafeteria Worker), Culinary Specialist, Diet Kitchen Cook, Dietary Cook, Dinner Cook, First Cook, Food and Nutrition Services Assistant, Food Service Specialist, Galley Cook, Institutional Cook, Lead Cook, Line Cook, Main Entree Cook and Cashier, Mess Cook, PM Head Cook, Prep Cook, Ranch Cook, Roundsman, School Cafeteria Cook, School Cook, Second Cook and Baker, Ship's Cook, Special Diet Cook, Third Cook, Vegetables Cook
 
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  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
  • Schools
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    Wages
    for Cooks, Institution and Cafeteria
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 10.82   $ 12.59   $ 14.33   $ 16.62   $ 18.59   $ 14.57  
    Yearly $22,510   $26,190   $29,810   $34,570   $38,670   $30,300  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 11.93   $ 13.14   $ 14.65   $ 16.89   $ 18.78   $ 14.94  
    Yearly $24,810   $27,330   $30,460   $35,140   $39,060   $31,070  
     
     Southern Vermont Balance of State Hourly $ 11.51   $ 12.91   $ 14.59   $ 16.96   $ 18.70   $ 14.89  
    Yearly $23,940   $26,850   $30,340   $35,280   $38,900   $30,980  
     
     Northern Vermont Balance of State Hourly $ 10.19   $ 11.34   $ 13.58   $ 15.79   $ 18.21   $ 13.88  
    Yearly $21,190   $23,580   $28,250   $32,840   $37,870   $28,870  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Cooks, Institution and Cafeteria
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 1,342 1,393 0.4% 41
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Cooks, Institution and Cafeteria
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    Industry Percent of Total
    2014
    Educational services; state, local, and private 32.2%
    Nursing and residential care facilities 22.0%
    Food services and drinking places 15.1%
    Hospitals; state, local, and private 8.7%
    Social assistance 8.2%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Cooks, Institution and Cafeteria
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  • Clean, cut, and cook meat, fish, or poultry.
     
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
     
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
     
  • Apportion and serve food to facility residents, employees, or patrons.
     
  • Direct activities of one or more workers who assist in preparing and serving meals.
     
  • Wash pots, pans, dishes, utensils, and other cooking equipment.
     
  • Compile and maintain records of food use and expenditures.
     
  • Take inventory of supplies and equipment.
     
  • Bake breads, rolls, and other pastries.
     
  • Train new employees.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Knowledge
    for Cooks, Institution and Cafeteria
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  • 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.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • 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.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Skills
    for Cooks, Institution and Cafeteria
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  • Time Management - Managing one's own time and the time of others.
     
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
     
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
     
  • Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
     
  • Service Orientation - Actively looking for ways to help people.
     
  • Speaking - Talking to others to convey information effectively.
     
  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
     
  • 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.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Abilities
    for Cooks, Institution and Cafeteria
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  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
     
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
     
  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
  • Time Sharing - The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Work Activities
    for Cooks, Institution and Cafeteria
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  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
     
  • Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
     
  • Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
     
  • Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
     
  • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
     
  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Interests
    for Cooks, Institution and Cafeteria
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  • 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.
     
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated June 2008
     


    Work Styles
    for Cooks, Institution and Cafeteria
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Integrity - Job requires being honest and ethical.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Persistence - Job requires persistence in the face of obstacles.
     
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
     
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    State of Vermont License Information
    that may be required for Cooks, Institution and Cafeteria
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Cooks, Institution and Cafeteria
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  • Job Zone Two: Some Preparation Needed
  •  
  • Education: These occupations usually require a high school diploma.
  •  
  • Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
  •  
    source: Occupational Information Network: Cooks, Institution and Cafeteria  updated July 2012
     


    Schools
    offering instructional programs related to Cooks, Institution and Cafeteria
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      Related Instructional Programs
     
    • Culinary Arts and Related Services.
     
    • Food Preparation/Professional Cooking/Kitchen Assistant.
     
    • Foodservice Systems Administration/Management.
     
    • Institutional Food Workers.
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Cooks, Institution and Cafeteria
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Cooks, Institution and Cafeteria.
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Cooks, Institution and Cafeteria :
  • Cooks
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    Related Occupations
    Occupations with skill requirements similar to Cooks, Institution and Cafeteria
    Back to Top
     
     
  • Bakers
  •  
  • Bartenders
  •  
  • Butchers and Meat Cutters
  •  
  • Cooks, Restaurant
  •  
  • Dietetic Technicians
  •  
  • First-Line Supervisors of Food Preparation and Serving Workers
  •  
  • Home Health Aides
  •  
  • Veterinary Assistants and Laboratory Animal Caretakers
  •  
  • Weighers, Measurers, Checkers, and Samplers, Recordkeeping
  •  
    source: Occupational Information Network: Cooks, Institution and Cafeteria 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor