Occupation Profile

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

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Area	Year	Period	Hourly Mean	Hourly by Percentile
				25th	Median	75th
California	2012	1st Qtr	$14.33	$11.10	$13.59	$17.01

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Occupational Projections of Employment (also called "Outlook" or "Demand")

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Area	Estimated Year-Projected Year	Employment		Employment Change		Annual Avg Openings
		Estimated	Projected	Number	Percent
California	2010 - 2020	24,100	29,100	5,000	20.7	1,010

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Job Openings from JobCentral National Labor Exchange

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Enter a Zip Code Find a Zip code in California

Within miles of Zip Code.

Industries Employing This Occupation (click on Industry Title to View Employers List)

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Industry Title

Number of Employers in State of California

Percent of Total
Employment for Occupation in State of California

Special Food Services

3,605

11.1%

Community Care Facility for the Elderly

5,152

9.2%

General Medical and Surgical Hospitals

1,393

8.9%

Limited-Service Eating Places

29,819

4.6%

Child Day Care Services

11,003

3.5%

Religious Organizations

25,283

2.9%

Residential Mental Health Facilities

2.6%

Accommodation

11,143

2.4%

Individual and Family Services

18,414

1.9%

Emergency and Other Relief Services

649

1.4%

About Staffing Patterns

Training Programs (click on title for more information)

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Program Title

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)

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Top Tasks (Specific duties and responsibilities of this job.)

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.

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

Clean, cut, and cook meat, fish, or poultry.

Monitor use of government food commodities to ensure that proper procedures are followed.

Wash pots, pans, dishes, utensils, and other cooking equipment.

Compile and maintain records of food use and expenditures.

Direct activities of one or more workers who assist in preparing and serving meals.

Bake breads, rolls, and other pastries.

Train new employees.

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Top Skills used in this Job

Time Management - Managing one`s own time and the time of others.

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.

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Service Orientation - Actively looking for ways to help people.

Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Speaking - Talking to others to convey information effectively.

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Data for Tasks not available.

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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.

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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.

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