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Employment Development Department
Occupation Profile
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Cooks, Institution and Cafeteria
(SOC Code : 35-2012)
in California

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Employers usually expect an employee in this occupation to be able to do the job after Moderate-term on-the-job training (1-12 months) .

Occupational Wages[Top]
AreaYearPeriodHourly MeanHourly by Percentile
California 20171st Qtr$16.18$12.58$15.28$18.83

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Occupational Projections of Employment (also called "Outlook" or "Demand")[Top]
 AreaEstimated Year-Projected YearEmploymentEmployment ChangeAnnual Avg Openings
California 2014 - 202426,50030,6004,10015.51,110

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Job Openings from JobCentral National Labor Exchange[Top]
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Within  miles of Zip Code.

Industries Employing This Occupation (click on Industry Title to View Employers List)[Top]
Industry Title
Number of Employers in State of California
Percent of Total
Employment for Occupation in State of California
Special Food Services 3,30016.8%
Nursing Care Facilities 2,37711.2%
Elementary and Secondary Schools 18,41910.8%
Community Care Facility for the Elderly 4,75410.3%
General Medical and Surgical Hospitals 1,3786.8%
Child Day Care Services 8,9483.9%
Colleges and Universities 2,9743.5%
Religious Organizations 26,3083.3%
Individual and Family Services 26,9022.9%
Accommodation 11,5312.5%
Residential Mental Health Facilities 201.6%
Employment Services 5,4481.3%

About Staffing Patterns

Training Programs (click on title for more information)[Top]
Program Title
Cooking and Related Culinary Arts, General
Food Preparation/Professional Cooking/Kitchen Assistant
Foodservice Systems Administration/Management
Institutional Food Workers

About Training & Apprenticeships

About This Occupation (from O*NET - The Occupation Information Network)[Top]
Top Tasks (Specific duties and responsibilities of this job.)
Clean, cut, and cook meat, fish, or poultry.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
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.

More Tasks for Cooks, Institution and Cafeteria

Top Skills used in this Job
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.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Coordination - Adjusting actions in relation to others` actions.

More Skills for Cooks, Institution and Cafeteria

Data for Abilities not available.

More Abilities for Cooks, Institution and Cafeteria

Top Work Values (Aspects of this job that create satisfaction.)
Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment.
Support - Occupations that satisfy this work value offer supportive management that stands behind employees.

More Work Values for Cooks, Institution and Cafeteria

Top Interests (The types of activities someone in this job would like.)
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.

More Interests for Cooks, Institution and Cafeteria

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