{"schemaVersion":"1.0","exportedAt":"2026-05-15T12:38:06.462Z","occupation":{"soc":"35-2012.00","title":"Cooks, Institution and Cafeteria","group":"Food Preparation & Serving Related","sector":"72","jobZone":2,"jobZoneInferred":false},"framework":{"version":"v.26.05","description":"","contextCovered":"This framework covers food preparation, safety monitoring, equipment operation, and team coordination in institutional and cafeteria settings such as schools, hospitals, correctional facilities, and corporate dining rooms.","levels":{"emerging":{"label":"Emerging","statements":["Food temperatures — monitor and record using a calibrated thermometer under direct supervision in an institutional kitchen.","Standard menu items — prepare basic foodstuffs by following written recipes and portioning guides in a cafeteria setting.","Food supplies — rotate stock using FIFO principles under the guidance of a lead cook in a walk-in cooler or dry storage area.","Pots, pans, and utensils — wash and sanitize following facility cleaning protocols at a designated dishwashing station.","Portioned meals — serve and apportion to patrons or residents following tray-line procedures in a cafeteria or dining hall.","Kitchen work surfaces and appliances — wipe down and inspect for cleanliness after each meal service under supervisory direction.","Raw meat, fish, or poultry — clean and cut to specified portions following food-safety guidelines in a supervised prep area.","Verbal instructions from supervising cooks — listen actively and carry out assigned prep tasks in a fast-paced institutional kitchen.","Cooking equipment such as ovens and steamers — operate using posted instructions and safety protocols under direct oversight.","Daily prep checklists — follow and complete on schedule to support timely meal service in a school or hospital kitchen."]},"developing":{"label":"Developing","statements":["Food temperature logs — maintain accurately and flag out-of-range readings independently during daily meal production cycles.","Menu items for special dietary or nutritional restrictions — cook routinely with reduced oversight using facility-approved recipes in a healthcare or school cafeteria.","Dry goods, refrigerated, and frozen food supplies — rotate and store consistently according to labeling and expiration schedules without prompting.","Cooking equipment and kitchen appliances — clean, inspect, and report functional issues using a facility maintenance checklist after each shift.","Meal portions — apportion and serve efficiently to large groups of patrons during high-volume service periods in an institutional dining setting.","Meat, fish, and poultry items — clean, cut, and cook to proper internal temperatures following menu specifications with minimal supervision.","Production timelines — manage personal workload and coordinate with coworkers to ensure all menu components are ready at scheduled service times.","Point-of-sale or tray-tracking software — use to record meal counts and dietary substitutions at the serving line in a cafeteria environment.","Quality of outgoing food items — analyze for portion size, temperature, and appearance before service and correct minor deficiencies independently.","Sanitation standards — apply consistently across work areas and equipment, adapting procedures when non-routine cleaning situations arise."]},"proficient":{"label":"Proficient","statements":["Food safety monitoring systems — oversee temperature recording, hazard identification, and corrective actions across an entire meal production cycle in a large institutional kitchen.","Complex menus with nutritional and allergen restrictions — execute autonomously, adjusting recipes and cooking methods to meet diverse patron needs in a healthcare or correctional facility.","Inventory rotation and storage systems — manage independently, identifying waste trends and recommending ordering adjustments to minimize spoilage.","Full range of kitchen equipment — inspect, troubleshoot operational issues, and coordinate maintenance without supervisory escalation in a high-volume cafeteria.","Meal service operations — direct the flow of portioning and serving for large-scale events or multi-station dining rooms, ensuring consistent quality and timing.","Meat, fish, and poultry preparation — handle complex butchering, marinating, and cooking techniques autonomously to produce consistent results across varied menus.","Production schedule conflicts and staffing gaps — resolve using critical thinking and flexible task reassignment to maintain uninterrupted meal service.","Spreadsheet or database software — use to track production volumes, food costs, and temperature records, generating reports for facility management review.","Coworker activities during meal preparation and service — coordinate and guide effectively, distributing tasks to match skill levels and workload demands.","Food quality control standards — analyze finished dishes against facility benchmarks and implement corrective measures before service in real-time kitchen conditions."]},"advanced":{"label":"Advanced","statements":["Institutional food production programs — set direction and establish standard operating procedures that ensure safety, quality, and regulatory compliance across all meal services.","Cafeteria or institutional kitchen staff — develop and mentor through structured on-the-job coaching, elevating team competency in cooking techniques and food-safety practices.","Menu planning aligned with nutritional guidelines and budget constraints — lead cross-functional development incorporating dietary, financial, and operational requirements for a large facility.","Kitchen management policies and sanitation protocols — design, implement, and evaluate at the organizational level to meet or exceed health department and accreditation standards.","Multi-unit or multi-shift food production operations — oversee scheduling, resource allocation, and performance across the full staffing structure of an institutional food service department.","Food production data from analytical or database software — interpret to drive strategic decisions on procurement, waste reduction, and cost control for the facility's food service budget.","Complex operational problems such as equipment failure or supply disruption — resolve by exercising authoritative judgment and mobilizing team resources to maintain continuous meal service.","Staff performance and personnel resources — manage through formal evaluation, corrective action, and recognition processes aligned with institutional human resources policies.","Stakeholder communication with facility administrators, dietitians, and vendors — lead with clarity and professionalism to align food service operations with organizational goals.","Continuous improvement initiatives in production efficiency and patron satisfaction — champion by analyzing service metrics, piloting process changes, and scaling successful outcomes across the food service program."]}}},"sources":{"onet":"v30.2 (CC BY 4.0)","crosswalk":"https://skillscrosswalk.com","generator":"LER.me"},"attribution":"© EBSCOed"}