Cooks, Institution and Cafeteria Go Back to List Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Technology used in this occupation:
	Data base user interface and query software

Tasks
	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, or 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, or other pastries.
	Train new employees.

Skills
	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.
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Speaking - Talking to others to convey information effectively.
	Service Orientation - Actively looking for ways to help people.
	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.
	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.
	Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Knowledge
	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.
	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.
	Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
	Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
	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.
	Computers and Electronics - Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
	Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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Education & Training   Education:   These occupations usually require a high school diploma.   Related Experience:   Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $44,850.00 $21.56  $17.34  $18.57 - $23.45  Bridgeport/Stamford $46,073.00 $22.15  $18.24  $19.11 - $23.80  Danbury $42,874.00 $20.61  $17.20  $18.70 - $22.22  Hartford $43,700.00 $21.01  $17.08  $18.19 - $23.12  New Haven $48,529.00 $23.33  $17.81  $18.72 - $25.17  New London/Norwich $41,296.00 $19.85  $15.50  $17.18 - $22.68  Waterbury $43,251.00 $20.79  $17.14  $17.71 - $22.83  Torrington $42,561.00 $20.47  $17.44  $18.18 - $22.18

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   470   Employment in this occupation is expected to grow faster than average, and the number of annual openings will offer very good job opportunities.

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	Butchers and Meat Cutters
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	First-Line Supervisors of Food Preparation and Serving Workers
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	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.