Cafeteria Cook

Your Fit

Income

$36K

Preparation

Some

Growth

2.1%

Definition
Your fit with this career
How much they earn
What they do
Job satisfaction
How to become

What is a Cafeteria Cook?

A Cafeteria Cook specializes in preparing and serving large quantities of food in a cafeteria setting, typically in educational, healthcare, or corporate facilities. This role involves not only cooking but also menu planning, inventory management, and ensuring food safety standards.

Your test results

Why this fit score?

The fit report shows your areas of fit and misfit with Cafeteria Cook.

Fit report

Test scores

The scores report summarizes what we learned about you. It shows your results on everything measured in the career test.

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How much does a Cafeteria Cook earn

According to the U.S. Bureau of Labor Statistics, typical income (in USD) is...

Bottom 10%	Bottom 25%	Median (average)	Top 25%	Top 10%
$27K per year	$30K per year	$36K per year	$43K per year	$48K per year

Compared to other careers: Median is $13K below the national average.

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What does a Cafeteria Cook do?

Work environment

Cafeteria Cooks work in the kitchen areas of cafeterias found in schools, hospitals, business complexes, or large institutions. The environment is fast-paced, especially during meal times, and requires adherence to strict health and safety regulations. Cooks often work early mornings, late afternoons, and sometimes weekends, depending on the facility's hours of operation.

Quick task list

Prepares and cooks large quantities of food.
Follows standardized recipes and menu plans.
Ensures the cleanliness and sanitation of the kitchen and equipment.
Manages food inventory and supplies.
Adheres to health and safety regulations.

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Areas of specialization

School Cafeteria Cooking: Specializing in preparing nutritious meals for students.
Healthcare Facility Cooking: Focusing on dietary and health-specific meals for patients.
Corporate Cafeteria Cooking: Catering to the diverse culinary preferences of employees in business settings.

Description

Cafeteria Cooks are integral in providing nutritious and enjoyable meals to large groups of people. They must be efficient in managing time and resources, ensuring that meals are prepared and served on schedule. Understanding the dietary needs and preferences of the specific population they serve, whether students, patients, or employees, is crucial. This role requires knowledge of various cooking techniques, the ability to follow recipes precisely, and an understanding of nutritional guidelines.

Cafeteria Cooks must balance the demands of large-volume cooking with consistency in quality and taste. They often work as part of a team, requiring good communication and coordination skills. Inventory management is also a key part of the role, involving ordering supplies, minimizing waste, and ensuring the freshness and safety of ingredients.

This career can be rewarding for those who take pride in feeding large communities and enjoy the challenges of mass food production. It offers an opportunity to impact the health and well-being of many people through food. However, it can be physically demanding and sometimes repetitive.

Job Satisfaction

Sources of satisfaction

Providing nutritious and tasty meals to a large number of people.
Working as part of a team in a dynamic kitchen environment.
The routine and predictability of the work schedule.

You might make a good Cafeteria Cook if you are...

Skilled in cooking and food preparation.
Able to follow recipes and dietary guidelines accurately.
Efficient in time management and able to handle a fast-paced environment.
Organized and capable of managing inventory.
Interested in providing meal services on a large scale.

Pros:

Steady work environment with regular hours.
Satisfaction from serving large groups of people.
Opportunities for creativity in menu planning and recipe development.

Cons:

Physically demanding with long hours spent standing.
High-pressure environment, especially during peak meal times.
Limited scope for culinary creativity in some settings.

How to become a Cafeteria Cook

Typical education

Generally, a high school diploma or equivalent is required. Formal culinary education is beneficial but not mandatory. Many Cafeteria Cooks gain skills through on-the-job training and experience.

High school preparation

Courses:

Home Economics or Culinary Arts for basic cooking skills.
Nutrition and Health Education to understand dietary needs.
Business or Math for inventory and supply management.

Extra-Curricular Activities:

Participation in cooking clubs or culinary competitions.
Volunteering for food preparation and service in community events.
Part-time jobs in food services for practical experience.

Preparation after high school

Culinary school or vocational training programs in cooking and food service.
On-the-job training in cafeterias or food service environments.
Certifications in food safety and sanitation.

More resources

American Culinary Federation (ACF) - Offers educational resources and certification programs for cooks and chefs.
School Nutrition Association (SNA) - Provides resources and networking opportunities for school cafeteria professionals.
ServSafe - Offers training and certification programs in food safety.
Institute of Child Nutrition (ICN) - Provides training and resources focused on child nutrition and school food services.

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Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.