What do they do?

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Also known as:

Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook)

Typical Wages

Projected Growth Rate

Employment of Cooks, Restaurant is projected to grow 41 percent from 2020 to 2030, much faster than average compared to all occupations.

Projected Employment in KS

No Data Available
  • 41.5%

    Change

    Ranks #49 in job growth rate
    2,070

    Job Openings

    Ranks #68 in net job growth

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Education Level

Percent of workers in this field with these degrees:

  • Doctorate or Professional Degree  (<1%)
  • Master's degree  (1%)
  • Bachelor's degree  (5%)
  • Associate's degree  (6%)
  • Some college, no degree  (18%)
  • High school diploma equivalent  (43%)
  • Less than high school diploma  (27%)

Typical College Majors

Most Popular Majors that prepare Cooks, Restaurant

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People in this career often know a lot about:

  • 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.
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

People in this career often have talent in:

  • Near Vision - The ability to see details at close range (within a few feet of the observer).

People in this career often do these activities:

  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Clean food preparation areas, facilities, or equipment.
  • Check quality of foods or supplies.
  • Maintain food, beverage, or equipment inventories.
  • Assess equipment functioning.
  • Cook foods.
  • Serve food or beverages.
  • Arrange food for serving.
  • Measure ingredients.
  • Mix ingredients.
  • Prepare foods for cooking or serving.
  • Coordinate activities of food service staff.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Order materials, supplies, or equipment.
  • Assist chefs or caterers with food or drink preparation.
  • Plan menu options.
  • Cut cooked or raw foods.
  • Record operational or production data.
  • Prepare breads or doughs.
  • Determine prices for menu items.

This page includes data from:

O*NET OnLine Career data: O*NET 28.1 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

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

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