Also called: Mobile Kitchen Cook
Cooks and serves food from a truck at street corners, breweries, and festivals.
You prep in a commissary kitchen in the morning, then cook in a tiny, hot truck while a line of customers forms. Locations change daily. You learn to be fast, organized, and resourceful in a very small space.
No formal education, about 0 years after high school. On-the-job training; food handler card required.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing faster than average (about 5% over 10 years).
Low risk for 10 years. Cooking and serving fast from a tight truck at different spots stays hands-on.
Age 16+. One way to start: Ask local food trucks if they need help for weekend events and festivals
Classes: Culinary arts CTE, Business, Foods & Nutrition class.
Official data: O*NET occupation 35-2014.
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