Institutional Cook

Code: 35-2012.00

Also known as: Cafeteria Cook, Chef, Cook, Dietary Cook, Dinner Cook, Food Service Specialist, Food Service Worker, Prep Cook (Preparatory Cook), School Cook, Sous Chef

Description: Institutional Cooks are responsible for the freshness and quality of food created in mass quantities for schools, hospitals, cafeterias and other locations. Although some Cooks usually have some short-term on-the-job training, no formal education is required. Due to the competitive nature of the business, some Cooks may have attended culinary school.