Also called: Station Cook, Chef de Partie
Cooks dishes to order on one station (grill, sauté, fry) during service.
From 5 to 10 p.m. tickets print nonstop and you fire steaks, sear fish, and plate fast while the expo calls out orders. It is hot, loud, and intense, and a great crew feels like a team in a big game. After service you break down and clean your station.
No formal education, about 0 years after high school. Learned on the job or through culinary school; no degree required.
Ways in: On-the-job training, Trade school, 2-year college, Certification. Training cost: Get paid while you train.
Majors to look at: Culinary Arts, Culinary Arts (trade school).
Growing faster than average (about 5% over 10 years). Restaurant cooks are among the fastest-growing food jobs by headcount.
Low risk in 5 years, medium in 10. Cooking robots are entering chain fry and grill stations; varied, fast cooking in independent kitchens stays human.
Age 16+. One way to start: Apply to casual restaurants for a line cook job; many train cooks with no experience
Classes: Culinary arts CTE, Foods & Nutrition class, Chemistry.
Official data: O*NET occupation 35-2014.
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