Cooks, Institution and Cafeteria

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What do they do?

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

Also known as:

Cafeteria Cook, Chef, Cook, Dietary Aide, Dietary Cook, Dinner Cook, Food Service Specialist, Food Service Worker, Kitchen Cook, Line Cook, Prep Cook (Preparatory Cook), School Cook, Sous Chef

Typical Wages

Annual wages for Cooks, Institution and Cafeteria in United States

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Projected Growth Rate

Employment of Cooks, Institution and Cafeteria is projected to grow 9 percent from 2018 to 2028, about as fast as average compared to all occupations.

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Projected Employment

No Data Available

Projected Employment Rankings For Virginia:

  • 9.4%

    Percent Change

    Ranks #18 in job growth rate
  • 1,240

    Annual Projected Job Openings

    Ranks #22 in net job growth

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Typical College Majors

Majors that prepare Cooks, Institution and Cafeteria:

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★ Number of granted degrees for degree type, All, is listed after the major.

Education Level

  • Doctorate or Professional Degree (0.2%)
  • Master's degree (0.7%)
  • Bachelor's degree (5.4%)
  • Associate's degree (6.1%)
  • Some college, no degree (18.5%)
  • High school diploma equivalent (41.9%)
  • Less than high school diploma (27.3%)

Percent of workers in this field

★ You’re seeing education information for Cooks, institution and cafeteria(1) because we don’t have information for Cooks, Institution and Cafeteria. Please note the information may not be the same for both occupations.

Colleges that Prepare

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People in this career often know a lot about:

  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
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Activities: what you might do in a day

People in this career often do these activities:

  • Monitor food services operations to ensure procedures are followed.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Record operational or production data.
  • Cook foods.
  • Move equipment, supplies or food to required locations.
  • Store supplies or goods in kitchens or storage areas.
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This page includes data from:

O*NET OnLine Career data: O*NET 26.3 Database by the U.S. Department of Labor, Employment and Training Administration (“USDOL/ETA”). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA

Occupation statistics: USDOL U.S. Bureau of Labor Statistics Occupational Employment Statistics

careeronestop logo Videos: CareerOneStop, USDOL/ETA and the Minnesota Department of Employment & Economic Development

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