Cooks, Private Household

SOC 35-2013.00Job Zone 3 · Medium Preparationv.26.05

Context coveredThis framework covers the full range of competencies for a private household cook, from entry-level food preparation and kitchen maintenance through expert-level menu design, procurement, financial management, and household culinary leadership in residential settings.

Sources:O*NET v30.2 SkillsCrosswalk

Emerging

Entry / Apprentice

Vegetable and meat preparation — peel, wash, trim, and portion raw ingredients under direct supervision in a private household kitchen.
Basic cooking techniques — follow employer-provided recipes to prepare simple meals with guidance from a supervising household manager.
Bread and pastry basics — assist with baking tasks such as measuring, mixing, and monitoring oven temperature under close direction.
Food storage procedures — cool, package, and label prepared foods for freezer storage according to household protocols with supervisor oversight.
Kitchen sanitation — stock, organize, and clean cooking utensils and work surfaces following established hygiene standards in a residential kitchen.
Menu awareness — review employer-provided menus and identify ingredients needed for daily meal preparation under direction.
Grocery list support — compile basic shopping lists from approved recipes and replenish staple pantry items when instructed by the employer.
Dietary restriction recognition — identify common dietary restrictions such as allergies or preferences and flag concerns to the employer before cooking.
Record-keeping basics — record daily meal costs and ingredient usage in a provided template or logbook with supervisor review.
Employer communication — listen attentively to and confirm household food preferences and meal timing instructions before beginning preparation.

Developing

Mid-level / Established

Full-meal execution — prepare complete family meals across breakfast, lunch, and dinner with minimal oversight, adapting to daily household schedules.
Vegetable and protein cookery — peel, trim, cook, and plate vegetables and meats consistently to employer taste standards in a private residence.
Baked goods production — bake breads and pastries independently, adjusting recipes based on seasonal ingredients or employer feedback.
Freeze-ahead meal preparation — cool, package, label, and freeze batch-cooked meals and provide written reheating instructions for household staff use.
Menu planning — plan weekly menus that reflect employer preferences, dietary restrictions, and nutritional balance with limited consultation required.
Procurement coordination — shop for or place orders for food, kitchen supplies, and equipment, comparing prices to stay within a household budget.
Kitchen organization — maintain organized pantry, refrigerator, and equipment storage systems, restocking supplies on a routine schedule.
Financial record management — maintain accurate records of food expenditures and receipts using a spreadsheet or accounting software for employer review.
Meal service direction — coordinate timing and presentation of dishes so that meals are served at appropriate temperatures and in correct sequence.
Household staff liaison — communicate meal schedules and food handling instructions clearly to other household staff involved in serving or cleanup.

Proficient

Senior / Expert IC

Customized meal programming — design and execute rotating weekly menus that address complex dietary restrictions, health goals, and culinary preferences autonomously.
Advanced cooking techniques — apply professional-level preparation methods for vegetables, meats, breads, and pastries across diverse cuisines without supervision.
Comprehensive food preservation — manage a systematic freeze-ahead cooking program, including labeling, rotation, and detailed reheating instructions calibrated to each dish.
Strategic procurement — source specialty ingredients, evaluate vendor quality, and negotiate pricing to maintain household food standards within budget constraints.
Inventory management — operate inventory management software to track pantry levels, generate purchase orders, and prevent waste in a private household setting.
Nutritional and dietary expertise — independently research and incorporate medical or lifestyle dietary requirements, consulting authoritative sources to ensure compliance and variety.
Financial oversight — maintain detailed financial records of kitchen expenditures using accounting software, producing monthly summaries for employer review.
Kitchen operations management — direct all food-related activities including preparation workflows, presentation standards, and serving logistics for routine and special occasions.
Problem-solving under pressure — identify and resolve non-routine challenges such as ingredient unavailability or sudden guest additions without disrupting meal quality or timing.
Employer relationship management — exercise social perceptiveness to anticipate evolving household preferences and proactively adjust menus, purchasing, and service approach accordingly.

Advanced

Lead / Principal / Executive

Culinary program leadership — establish the full culinary vision for a private household, setting quality standards, signature menus, and long-term meal planning frameworks.
Staff development and training — train, mentor, and evaluate junior cooks or kitchen assistants, building their technical skills and professional judgment over time.
Complex event execution — plan, budget, and execute multi-course formal dinners or large private events, directing all food preparation, presentation, and service operations.
Vendor and supply chain strategy — cultivate relationships with premium suppliers, farms, and specialty purveyors to ensure consistent quality and sustainable sourcing for the household.
Technology integration — introduce and configure scheduling, inventory, and communication software platforms that streamline kitchen operations and reporting across a large private estate.
Financial governance — develop and oversee comprehensive kitchen budgets, identify cost-saving opportunities, and present financial analyses to employers or estate managers.
Health and wellness consulting — collaborate with physicians, dietitians, or personal trainers to translate complex medical or performance nutrition protocols into practical household menus.
Operational policy development — author kitchen operating procedures, food safety protocols, and household culinary standards that guide all staff and ensure regulatory compliance.
Cross-functional household coordination — align culinary operations with housekeeping, events, and travel schedules across a principal's multiple residences or properties.
Culinary innovation and research — independently research emerging food trends, preservation techniques, and ingredient innovations to continuously elevate the household's dining experience.

AI-at-Work Competency Framework

Sources:Anthropic Economic Index Jadhav & Danve, 2026 WEF Skills Taxonomy

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Sources:Pathsmith™ Durable Skills O*NET v30.2

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Related titles

Certified Personal Chef (CPC) · Cook · Cooking Chef · Culinary Artist · Culinary Chef · Culinary Specialist · Culinary Worker · Dinner Cook · Holiday Food Prepper · Household Cook · Personal Certified Chef (PCC) · Personal Chef

RAPIDS apprenticeships

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O*NET skills

Critical ThinkingService OrientationSocial PerceptivenessComplex Problem SolvingJudgment and Decision MakingTime ManagementActive ListeningSpeakingMonitoringReading Comprehension

Knowledge domains

Customer and Personal ServiceFood ProductionSales and MarketingAdministration and ManagementProduction and ProcessingMathematics

Abilities

Near VisionFluency of IdeasProblem SensitivityManual DexterityFinger DexterityDeductive ReasoningInformation OrderingOral ExpressionArm-Hand SteadinessTrunk Strength

Work styles

DependabilityAttention to DetailInnovationIntegritySelf-ControlCooperation

Technology

Data base user interface and query softwareAccounting softwareElectronic mail softwareInventory management softwareInternet browser softwareWeb page creation and editing softwareCalendar and scheduling softwareVideo creation and editing software

Tasks · seed anchors for statements

Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
Plan menus according to employers' needs and diet restrictions.
Shop for or order food and kitchen supplies and equipment.
Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
Keep records pertaining to menus, finances, and other business-related issues.
Stock, organize, and clean kitchens and cooking utensils.
Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.

CIP education codes

12.050312.050412.0505