35-2012.00 · Task explorer
Cooks, Institution and Cafeteria: reported tasks and exploration worksheet
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Use the skill profile to plan your next practice →
Read the task inventory
This source lists 17 tasks, including 12 marked Core and 5 marked Supplemental. Labels and dates are retained below. Employers can combine or divide these responsibilities differently; explore the task itself before assuming it belongs in every version of the role.
Task source dates: 08/2019.
17 tasks shown
Core · Task 21148 · 08/2019 · Incumbent
Monitor and record food temperatures to ensure food safety.
Core · Task 9488 · 08/2019 · Incumbent
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Core · Task 21149 · 08/2019 · Incumbent
Rotate and store food supplies.
Core · Task 9491 · 08/2019 · Incumbent
Wash pots, pans, dishes, utensils, or other cooking equipment.
Core · Task 9487 · 08/2019 · Incumbent
Apportion and serve food to facility residents, employees, or patrons.
Core · Task 9486 · 08/2019 · Incumbent
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Core · Task 9489 · 08/2019 · Incumbent
Clean, cut, and cook meat, fish, or poultry.
Core · Task 9493 · 08/2019 · Incumbent
Direct activities of one or more workers who assist in preparing and serving meals.
Core · Task 9495 · 08/2019 · Incumbent
Train new employees.
Core · Task 9496 · 08/2019 · Incumbent
Take inventory of supplies and equipment.
Core · Task 9499 · 08/2019 · Incumbent
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Core · Task 9494 · 08/2019 · Incumbent
Bake breads, rolls, or other pastries.
Supplemental · Task 9490 · 08/2019 · Incumbent
Monitor use of government food commodities to ensure that proper procedures are followed.
Supplemental · Task 9498 · 08/2019 · Incumbent
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Supplemental · Task 9497 · 08/2019 · Incumbent
Monitor menus and spending to ensure that meals are prepared economically.
Supplemental · Task 9492 · 08/2019 · Incumbent
Compile and maintain records of food use and expenditures.
Supplemental · Task 9500 · 08/2019 · Incumbent
Determine meal prices, based on calculations of ingredient prices.
Make the shortlist useful
- Choose one to three activities that tell you something different about the work. Avoid selecting several ways of describing the same interest.
- For each, write an example you can discuss or a question that would change your understanding of the role.
- Keep source task IDs with your notes so you can return to the same description. Do not include private employer or customer information.
The exported worksheet distinguishes the reported task from your own notes. It supports exploration, not a hiring decision or a validated assessment.
Keep your worksheet
Download before leaving this page. Unsaved writing remains only in the page and is cleared on refresh. Notes and learning actions are not sent to a server. This guide describes an occupation and supports study planning; it does not provide clinical, legal or equipment-operating procedures.
Source and practice material
Occupational context uses the O*NET® 31.0 Database from the U.S. Department of Labor, Employment and Training Administration, under CC BY 4.0. View the occupation.
Skill Workbench selected and adapted the occupational information and added its own fictional cases, calculations, guidance and worksheets. USDOL/ETA has not approved, endorsed or tested these additions. O*NET® is a trademark of USDOL/ETA.