What does a Cooks, Institution and Cafeteria
actually do all day?
top skill Monitoringcore tasks 6median pay $37,450AI exposure 0/100
Cooks, Institution and Cafeteria is deadline-driven, on your feet, people-heavy work.
What this job actually does all day
The representative tasks O*NET analysts recorded for this role — not a glossy job ad, the real work.
- Monitor and record food temperatures to ensure food safety.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Skills & environment
Bars are O*NET importance/intensity ratings, scaled 0–100 so you can compare at a glance.
The skills it demands most
What the environment feels like
Deadline pressure: constant deadline pressureConflict & friction: moderateNeed to be exact: precision is criticalTime spent sitting: mostly on your feet / movingContact with people: constantly dealing with people
Go deeper on this role
How this is built. Tasks, skills, and work-environment ratings come from the
U.S. Department of Labor's O*NET occupational analysis — job analysts survey real workers, so this is the
closest thing to "what the job is actually like" in public data. Skill scores are O*NET Importance
ratings (0–5) and environment measures are Context ratings (0–5), both rescaled to 0–100 here for
easy reading. This task-and-skill detail comes straight from the O*NET database — it's
pulled straight from the survey, not invented. Figures describe the typical role, not any one person's job.
