Job Duties Custom List 35-2014.00 — Cooks, Restaurant
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
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- Measure ingredients required for specific food items.
- Mix ingredients, such as pancake or waffle batters.
- Order and take delivery of supplies.
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
- Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.
- Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
- Wash, cut, and prepare foods designated for cooking.
- Prepare and serve beverages, such as coffee or fountain drinks.
- Clean food preparation areas, cooking surfaces, and utensils.
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
- Serve orders to customers at windows, counters, or tables.
- Clean, stock, and restock workstations and display cases.
- Maintain sanitation, health, and safety standards in work areas.
- Cook and package batches of food, such as hamburgers or fried chicken, prepared to order or kept warm until sold.
- Prepare dough, following recipe.
- Take food and drink orders and receive payment from customers.
- Verify that prepared food meets requirements for quality and quantity.
- Pre-cook items, such as bacon, to prepare them for later use.
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
- Measure ingredients required for specific food items.
- Mix ingredients, such as pancake or waffle batters.
- Weigh or measure ingredients.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Take and record temperature of food and food storage areas, such as refrigerators and freezers.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Remove trash and clean kitchen garbage containers.
- Store food in designated containers and storage areas to prevent spoilage.
- Vacuum dining area and sweep and mop kitchen floor.
- Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
- Assemble meal trays with foods in accordance with patients' diets.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Load dishes, glasses, and tableware into dishwashing machines.
- Portion and wrap food, or place it directly on plates for service to patrons.
- Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Stir and strain soups and sauces.
- Make special dressings and sauces as condiments for sandwiches.
- Scrape leftovers from dishes into garbage containers.
- Distribute food to waiters and waitresses to serve to customers.
- Operate cash register, handle money, and give correct change.
- Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
- Package take-out foods or serve food to customers.
- Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
- Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
- Keep records of the quantities of food used.
- Weigh or measure ingredients.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Mix cleaning compounds or solutions.
- Apply de-icing fluid to aircraft from baskets lifted by truck-mounted cranes.
- Change aircraft oil, coolant, or other fluids.
- Clean aircraft interiors by picking up waste, wiping down windows, or vacuuming.
- Climb ladders to reach aircraft surfaces to be cleaned.
- Complete forms describing tasks completed.
- De-grease aircraft exteriors.
- Empty aircraft lavatory systems or refill them with sanitizer fluid.
- Guide aircraft to designated areas using hand signals, batons, or other methods.
- Inspect aircraft components to locate cracks, breaks, leaks, or other problems.
- Load baggage or cargo for crew or passengers.
- Polish aircraft exteriors.
- Radio to flight dispatchers or other personnel to discuss incoming or outgoing aircraft.
- Refill aircraft potable water tanks.
- Refuel aircraft using hoses connected to fuel trucks.
- Remove exhaust stains from aircraft using cleaning fluids.
- Tow aircraft to gates or hangars using tugs, tractors, or other vehicles.
- Wash the aircraft exteriors using lifts, cranes, detergent, or other equipment.
- Mix cleaning compounds or solutions.
- Weigh, grind, or pack coffee beans for customers.
- Receive and process customer payments.
- Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
- Take customer orders and convey them to other employees for preparation.
- Clean or sanitize work areas, utensils, or equipment.
- Describe menu items to customers, or suggest products that might appeal to them.
- Clean service or seating areas.
- Serve prepared foods, such as muffins, biscotti, or bagels.
- Prepare or serve menu items, such as sandwiches or salads.
- Set up or restock product displays.
- Stock customer service stations with paper products or beverage preparation items.
- Wrap, label, or date food items for sale.
- Provide customers with product details, such as coffee blend or preparation descriptions.
- Take out garbage.
- Order, receive, or stock supplies or retail products.
- Slice fruits, vegetables, desserts, or meats for use in food service.
- Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
- Demonstrate the use of retail equipment, such as espresso machines.
- Create signs to advertise store products or events.
- Weigh, grind, or pack coffee beans for customers.
- Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
- Clean glasses, utensils, and bar equipment.
- Collect money for drinks served.
- Balance cash receipts.
- Check identification of customers to verify age requirements for purchase of alcohol.
- Clean bars, work areas, and tables.
- Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
- Take beverage orders from serving staff or directly from patrons.
- Serve wine, and bottled or draft beer.
- Plan, organize, and control the operations of a cocktail lounge or bar.
- Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
- Serve snacks or food items to customers seated at the bar.
- Slice and pit fruit for garnishing drinks.
- Ask customers who become loud and obnoxious to leave, or physically remove them.
- Arrange bottles and glasses to make attractive displays.
- Create drink recipes.
- Supervise the work of bar staff and other bartenders.
- Order or requisition liquors and supplies.
- Plan bar menus.
- Prepare appetizers such as pickles, cheese, and cold meats.
- Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Substitute for or assist other cooks during emergencies or rush periods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Prepare relishes and hors d'oeuvres.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake breads, rolls, cakes, and pastries.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Plan and price menu items.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Mix and prepare flavors for mixed drinks.
- Run cash registers.
- Serve ice water, coffee, rolls, or butter to patrons.
- Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
- Wipe tables or seats with dampened cloths or replace dirty tablecloths.
- Set tables with clean linens, condiments, or other supplies.
- Greet and seat customers.
- Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
- Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
- Locate items requested by customers.
- Fill beverage or ice dispensers.
- Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
- Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
- Carry trays from food counters to tables for cafeteria patrons.
- Stock cabinets or serving areas with condiments and refill condiment containers.
- Serve food to customers when waiters or waitresses need assistance.
- Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
- Replenish supplies of food or equipment at steam tables or service bars.
- Wash glasses or other serving equipment at bars.
- Carry linens to or from laundry areas.
- Garnish foods and position them on tables to make them visible and accessible.
- Slice and pit fruit used to garnish drinks.
- Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
- Mix and prepare flavors for mixed drinks.
- Measure or weigh ingredients used in laboratory testing.
- Prepare land for cultivated crops, orchards, or vineyards by plowing, discing, leveling, or contouring.
- Operate farm machinery, including tractors, plows, mowers, combines, balers, sprayers, earthmoving equipment, or trucks.
- Record data pertaining to experimentation, research, or animal care.
- Maintain or repair agricultural facilities, equipment, or tools to ensure operational readiness, safety, and cleanliness.
- Perform crop production duties, such as tilling, hoeing, pruning, weeding, or harvesting crops.
- Collect animal or crop samples.
- Examine animals or crop specimens to determine the presence of diseases or other problems.
- Set up laboratory or field equipment as required for site testing.
- Supervise or train agricultural technicians or farm laborers.
- Conduct studies of nitrogen or alternative fertilizer application methods, quantities, or timing to ensure satisfaction of crop needs and minimization of leaching, runoff, or denitrification.
- Prepare laboratory samples for analysis, following proper protocols to ensure that they will be stored, prepared, and disposed of efficiently and effectively.
- Perform tests on seeds to evaluate seed viability.
- Prepare data summaries, reports, or analyses that include results, charts, or graphs to document research findings and results.
- Perform laboratory or field testing, using spectrometers, nitrogen determination apparatus, air samplers, centrifuges, or potential hydrogen (pH) meters to perform tests.
- Supervise pest or weed control operations, including locating and identifying pests or weeds, selecting chemicals and application methods, or scheduling application.
- Devise cultural methods or environmental controls for plants for which guidelines are sketchy or nonexistent.
- Conduct insect or plant disease surveys.
- Perform general nursery duties, such as propagating standard varieties of plant materials, collecting and germinating seeds, maintaining cuttings of plants, or controlling environmental conditions.
- Record environmental data from field samples of soil, air, water, or pests to monitor the effectiveness of integrated pest management (IPM) practices.
- Determine the germination rates of seeds planted in specified areas.
- Transplant trees, vegetables, or horticultural plants.
- Prepare culture media, following standard procedures.
- Respond to general inquiries or requests from the public.
- Prepare or present agricultural demonstrations.
- Assess comparative soil erosion from various planting or tillage systems, such as conservation tillage with mulch or ridge till systems, no-till systems, or conventional tillage systems with or without moldboard plows.
- Measure or weigh ingredients used in laboratory testing.
