Institution and Cafeteria Cooks season and prepare foods, including soups, salads, entrees, and desserts in a cafeteria setting like a school or institution.
Webforms
Print Occupation
- Institution and Cafeteria Cooks
Hospitality and Tourism
What do they typically do
- Garnish, arrange, and serve food
- Check freshness of food and ingredients before cooking
- Direct activities of one or more workers who help prepare and serve meals
- Boil and steam meats, fish, vegetables, and other foods
- Cook, hold, and store food or food ingredients
- Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods
- Clean work areas, equipment, utensils, dishes, and silverware
- Weigh, measure, and mix ingredients according to recipes
Number of Jobs
Average Annual
Job Growth +0.9%
Job Openings 1,605
Industry/Employer
Child Day Care Services
Colleges and Universities
Community Care Facility for the Elderly
Elementary and Secondary Schools
Emergency and Other Relief Services
Facilities Support Services
General Medical and Surgical Hospitals
Home Health Care Services
Individual and Family Services
Nursing Care Facilities
Other Residential Care Facilities
Psychiatric & Substance Abuse Hospitals
Residential Mental Health Facilities
Special Food Services
Education & Training
- Education These occupations usually require a high school diploma.Associated Programs or MajorsLicense
NC Workforce Credentials
- ProStart National Certificate of Achievement (COA) [National Restaurant Association Education Foundation(NRAEF)]
Private Training Programs
9604
10556
Change 952