Also called: School Cook, Hospital Cook, Cafeteria Cook
Cooks large batches for schools, hospitals, universities, prisons, or corporate cafeterias.
You cook for 800 people instead of 80, following standardized recipes and strict nutrition rules. Hours are often daytime with weekends off, which is rare in food. Allergy safety and food-safety logs are a big part of the job.
High school diploma, about 0 years after high school. High school diploma plus food-safety certification (ServSafe).
Ways in: On-the-job training, Certification. Training cost: Get paid while you train.
Majors to look at: Culinary Arts, Food Service Management.
Growing about average (about 2% over 10 years).
Low risk in 5 years, medium in 10. Big kettles and combi ovens already automate much batch cooking, so fewer cooks per meal; menu work stays human.
Age 18+. One way to start: Apply to hospital, college or corporate kitchens through Sodexo, Aramark or Compass
Classes: Culinary arts CTE, Foods & Nutrition class, Math.
Official data: O*NET occupation 35-2012.
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