{"schemaVersion":"1.0","exportedAt":"2026-05-15T12:38:01.684Z","occupation":{"soc":"35-2014.00","title":"Cooks, Restaurant","group":"Food Preparation & Serving Related","sector":"72","jobZone":2,"jobZoneInferred":false},"framework":{"version":null,"description":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.","contextCovered":"Line, prep, grill, fry, sauté, and banquet stations across casual, fine-dining, and high-volume kitchens; service, mise en place, food safety.","levels":{"emerging":{"label":"Emerging","statements":["Knife skills (dice, mince, julienne) — execute to spec on prep-station produce.","Mise en place — set up to a sous chef's checklist before service on an assigned station.","Recipe cards and standardized ratios — follow accurately under direct supervision on the line.","Food-safety practices (hand wash, glove change, temp logs) — apply consistently in the kitchen.","Cooking temperatures and HACCP standards — verify with a thermometer on simple proteins.","Station cleaning and sanitization — perform to spec on opening, closing, and changeover.","Basic stocks and sauces — make from a recipe with a senior cook checking the result.","Line tickets and call-outs — read correctly during a moderate-volume service.","Common allergens and cross-contact risks — identify and flag to the lead cook.","Walk-in and dry-storage labels and rotation (FIFO) — maintain on assigned shelves."]},"developing":{"label":"Developing","statements":["A single station (grill, sauté, fry) — run independently through a typical service.","Pacing and timing on tickets — coordinate within a station during moderate-volume service.","Common menu items — execute consistently to plate spec across a busy shift.","Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.","Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.","Food cost and waste at the station level — minimize during routine service.","Communication with expo and other stations — sustain clearly through service rushes.","New prep cooks on basic tasks — guide on knife work and recipe execution.","Inventory counts on assigned items — complete accurately for the kitchen lead.","Daily specials within the chef's framework — execute reliably to plate."]},"proficient":{"label":"Proficient","statements":["Multiple stations and station hand-offs — run smoothly through a high-volume service.","Full menu execution — deliver to spec across the line without sous-chef intervention.","Service flow and ticket times — manage at expo or the pass during peak service.","Prep lists and station builds for a shift — set, adjust, and complete across the kitchen.","Vendor receiving and quality checks — perform competently on incoming product.","Recipe scaling and substitutions — execute correctly when product or volume varies.","Health-inspection readiness — maintain across the kitchen on every shift.","Newer cooks across stations — train, evaluate, and develop on the line.","Banquets, off-menu, and large parties — plan and execute alongside regular service.","Kitchen labor and breaks during service — coordinate while running the pass."]},"advanced":{"label":"Advanced","statements":["Menu development and recipe standards — design, cost, and roll out across a restaurant.","Food and labor cost — manage to target across a restaurant's kitchen.","Vendor relationships and product sourcing — establish and steward for quality and cost.","Kitchen culture and standards — set, model, and sustain across all shifts.","Sous chefs and lead cooks — develop, evaluate, and grow into greater responsibility.","Health, safety, and HACCP programs — own and audit across the operation.","Special events and chef's-table service — design and execute to a distinctive standard.","Crisis service moments (POS down, short-staffed, equipment failure) — lead through with composure.","Operational reporting (waste, COGS, comps) — interpret and act on in weekly reviews.","Concept and seasonal menu changes — plan and lead with ownership and front-of-house."]}}},"sources":{"onet":"v30.2 (CC BY 4.0)","crosswalk":"https://skillscrosswalk.com","generator":"LER.me"},"attribution":"© EBSCOed"}