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Cooks, Restaurant

SOC 35-2014.00Job Zone 2 · Some Preparation

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.

Context coveredLine, prep, grill, fry, sauté, and banquet stations across casual, fine-dining, and high-volume kitchens; service, mise en place, food safety.

Sources:O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.SkillsCrosswalkSkillsCrosswalk — O*NET enrichment + adjacency index. Opens in new tab.
Emerging
Entry / Apprentice
  1. Knife skills (dice, mince, julienne) — execute to spec on prep-station produce.
  2. Mise en place — set up to a sous chef's checklist before service on an assigned station.
  3. Recipe cards and standardized ratios — follow accurately under direct supervision on the line.
  4. Food-safety practices (hand wash, glove change, temp logs) — apply consistently in the kitchen.
  5. Cooking temperatures and HACCP standards — verify with a thermometer on simple proteins.
  6. Station cleaning and sanitization — perform to spec on opening, closing, and changeover.
  7. Basic stocks and sauces — make from a recipe with a senior cook checking the result.
  8. Line tickets and call-outs — read correctly during a moderate-volume service.
  9. Common allergens and cross-contact risks — identify and flag to the lead cook.
  10. Walk-in and dry-storage labels and rotation (FIFO) — maintain on assigned shelves.
Developing
Mid-level / Established
  1. A single station (grill, sauté, fry) — run independently through a typical service.
  2. Pacing and timing on tickets — coordinate within a station during moderate-volume service.
  3. Common menu items — execute consistently to plate spec across a busy shift.
  4. Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.
  5. Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.
  6. Food cost and waste at the station level — minimize during routine service.
  7. Communication with expo and other stations — sustain clearly through service rushes.
  8. New prep cooks on basic tasks — guide on knife work and recipe execution.
  9. Inventory counts on assigned items — complete accurately for the kitchen lead.
  10. Daily specials within the chef's framework — execute reliably to plate.
Proficient
Senior / Expert IC
  1. Multiple stations and station hand-offs — run smoothly through a high-volume service.
  2. Full menu execution — deliver to spec across the line without sous-chef intervention.
  3. Service flow and ticket times — manage at expo or the pass during peak service.
  4. Prep lists and station builds for a shift — set, adjust, and complete across the kitchen.
  5. Vendor receiving and quality checks — perform competently on incoming product.
  6. Recipe scaling and substitutions — execute correctly when product or volume varies.
  7. Health-inspection readiness — maintain across the kitchen on every shift.
  8. Newer cooks across stations — train, evaluate, and develop on the line.
  9. Banquets, off-menu, and large parties — plan and execute alongside regular service.
  10. Kitchen labor and breaks during service — coordinate while running the pass.
Advanced
Lead / Principal / Executive
  1. Menu development and recipe standards — design, cost, and roll out across a restaurant.
  2. Food and labor cost — manage to target across a restaurant's kitchen.
  3. Vendor relationships and product sourcing — establish and steward for quality and cost.
  4. Kitchen culture and standards — set, model, and sustain across all shifts.
  5. Sous chefs and lead cooks — develop, evaluate, and grow into greater responsibility.
  6. Health, safety, and HACCP programs — own and audit across the operation.
  7. Special events and chef's-table service — design and execute to a distinctive standard.
  8. Crisis service moments (POS down, short-staffed, equipment failure) — lead through with composure.
  9. Operational reporting (waste, COGS, comps) — interpret and act on in weekly reviews.
  10. Concept and seasonal menu changes — plan and lead with ownership and front-of-house.

AI-at-Work Competency Framework

Sources:Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab.Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab.WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab.
Subscriber feature

Authoritative source data identified for 998 occupations

How a worker at each mastery level uses, directs, and evaluates AI tools in this occupation. Each statement cites its evidence inline; click a citation chip to verify the source.

Emerging
  1. AI-assisted recipe lookup — queries an AI tool for basic recipes, ingredient substitutions, or cooking temperatures to supplement limited kitchen experience, while relying on the chef's verbal guidance for final decisions Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab..
  2. Food safety reference use — retrieves AI-generated summaries of safe food storage temperatures and sanitation protocols to cross-check against posted kitchen guidelines WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab..
Developing
  1. AI-supported inventory tracking — uses an AI-assisted app to log stock rotation, flag aging ingredients, and surface reorder reminders, reducing time spent on manual stock checks Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab. WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab..
  2. Prep schedule generation — prompts an AI tool to draft a prioritized prep list based on the day's menu, then adjusts the sequence using personal judgment and station workload Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab..
  3. Allergen and dietary query handling — delegates patron or server allergen questions to an AI reference tool, then verbally confirms substitutions with the lead cook before plating Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab..
Proficient
  1. Production timing optimization — directs an AI scheduling assistant to sequence multi-course ticket loads across stations, interpreting its output against live kitchen conditions and overriding when orders spike Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab. Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab..
  2. Waste-reduction analysis — feeds ingredient usage logs into an AI tool to identify trim and over-production patterns, then applies findings to portion and purchasing decisions WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab..
  3. Recipe scaling and costing — delegates batch scaling calculations and food-cost projections to an AI assistant, validating results against supplier invoices and house yield standards Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab..
  4. Quality monitoring support — uses AI-enabled temperature sensors or logging tools to track holding and cooking equipment, acting on alerts while maintaining hands-on sensory judgment for doneness and seasoning WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab..
Advanced
  1. Menu R&D collaboration — directs an AI tool to generate flavor-pairing suggestions, nutritional breakdowns, and trend analysis for seasonal menu development, then exercises culinary expertise to curate, test, and finalize dishes Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab. Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab..
  2. AI workflow evaluation — assesses new AI-enabled kitchen tools (inventory platforms, scheduling apps, smart equipment dashboards) for fit with station workflows, communicating findings to management and training junior cooks on adoption WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab. Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab..
  3. Cross-functional AI orchestration — coordinates AI outputs across ordering, prep scheduling, and allergen compliance systems simultaneously, arbitrating conflicts between automated recommendations and real-time kitchen priorities Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab..
  4. Continuous improvement feedback loop — reviews AI-generated performance metrics (waste rates, ticket times, temperature compliance) on a regular cadence, translating insights into revised standard operating procedures and coaching for the kitchen team Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab. WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab..
Evidence pack
AEI usage
Task observations: 400
Augment share: 40%
Time saved: 88.1%
AI autonomy: 3.52
SAFI positioning
Top skill: Speaking
Score: 48.5 / 100
Quadrant: Q2_ai_augmented
precision: exact
WEF cluster
Technology Use, Monitoring and Control
technology_use_monitoring_control
Sources:Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab.WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab.Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab.

Pathsmith Durable Skills Framework

Sources:Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Subscriber feature

Ten durable-skill domains mapped to four proficiency/role levels for each occupation. Each statement is aligned to the Pathsmith taxonomy, derived from trusted grounding data and mapped to occupation-specific O*NET tasks and skills.

1Communication8 statements
Emerging
  1. Order relay accuracy — communicates basic ticket information to kitchen teammates using standard terminology in a fast-paced line environment Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Allergen disclosure — conveys common food allergen information to front-of-house staff using straightforward language during service O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Developing
  1. Prep instruction comprehension — interprets verbal and written recipes or supervisor directions and confirms understanding before executing cooking tasks Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Station handoff communication — relays prep status, par levels, and shelf-life concerns to incoming cooks during shift transitions O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Service coordination — calls out ticket times, fire orders, and plate readiness clearly across a high-volume kitchen to maintain synchronized service flow Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Quality feedback delivery — communicates specific, actionable observations about dish consistency or ingredient quality to supervisors and peers without disrupting service pace Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Cross-team menu briefing — leads pre-shift meetings to articulate new menu items, preparation techniques, and allergen details to kitchen and front-of-house staff with clarity and precision Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Supplier and management liaison — conveys ingredient sourcing concerns, equipment issues, or food safety findings to management and vendors using organized, evidence-based communication O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
2Leadership8 statements
Emerging
  1. Self-directed task initiation — identifies and begins assigned prep tasks without waiting for repeated instruction during slower service periods Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Peer assistance — supports less experienced kitchen staff by demonstrating correct knife handling or portioning techniques during shared prep time Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. Station ownership — takes responsibility for managing all components of an assigned cook station, including mise en place, cook times, and plate quality throughout service Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Junior cook guidance — directs prep cooks on sequencing tasks and following recipes accurately, providing real-time corrections to maintain food standards O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Kitchen staff coordination — supervises and assigns work to kitchen staff during service, adjusting task distribution in response to volume fluctuations and staff availability Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Accountability modeling — holds self and immediate teammates accountable to sanitation, timing, and portioning standards, addressing deviations directly and respectfully Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Kitchen leadership during absence — assumes lead cook responsibilities during chef or supervisor absence, maintaining service quality, staff morale, and food safety compliance across all stations Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Skill development facilitation — mentors developing cooks through structured skill demonstrations, progressive task assignments, and constructive performance feedback tied to kitchen standards Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
3Metacognition8 statements
Emerging
  1. Error recognition — identifies when a prepared dish does not meet recipe or quality standards and flags the issue before plating rather than sending substandard food Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Learning gap awareness — recognizes unfamiliar cooking techniques or equipment and seeks clarification from supervisors before attempting execution during service Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. Skill self-assessment — evaluates personal proficiency across station assignments and prioritizes practice on weaker areas such as butchering, sauce reduction, or plating speed Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Timing self-monitoring — tracks personal cook times against ticket expectations and adjusts workflow proactively when falling behind during service rushes Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Recipe internalization review — reflects on execution of complex dishes after service to identify steps where judgment deviated from recipe intent and plans corrective adjustments Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Adaptive learning from feedback — integrates critique from chefs or expeditors on seasoning, texture, or presentation into immediate and sustained behavioral changes in cooking practice Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Technique mastery mapping — maintains a deliberate awareness of personal culinary strengths and knowledge gaps across cuisine types, cooking methods, and kitchen management skills, directing ongoing self-development accordingly Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Performance pattern analysis — reviews recurring service failures or food waste trends in own station output and designs modified prep strategies to prevent repetition Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
4Critical Thinking8 statements
Emerging
  1. Ingredient quality judgment — distinguishes between fresh and degraded produce, proteins, or dairy using sensory evaluation before incorporating items into dishes Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Temperature deviation detection — identifies when oven, grill, or broiler temperatures fall outside recipe parameters and reports the issue before cooking progresses incorrectly O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Developing
  1. Recipe adaptation reasoning — evaluates available ingredients against recipe requirements and determines appropriate substitutions without compromising dish integrity or allergen safety Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Food safety risk assessment — analyzes storage conditions, cross-contamination risks, and holding temperatures to determine whether food items are safe to serve or must be discarded O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Root cause diagnosis — traces the source of recurring quality inconsistencies, such as uneven cooking or flavor imbalance, to specific equipment, technique, or ingredient variables and applies corrective action Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Batch scaling analysis — calculates ingredient ratios and timing adjustments when scaling recipes for banquet volumes or reduced prep quantities, verifying proportions before execution O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Exceeding
  1. Menu feasibility evaluation — critically assesses proposed menu items for kitchen throughput constraints, ingredient cost, seasonal availability, and staff skill level before recommending implementation Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Multi-variable service problem solving — diagnoses simultaneous issues across stations — ticket backup, equipment malfunction, ingredient shortage — and develops prioritized response strategies to maintain service continuity Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
5Collaboration8 statements
Emerging
  1. Station neighbor support — passes shared ingredients, tools, or plating components to adjacent station cooks without disrupting own workflow during service Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Shared cleaning participation — contributes to end-of-shift sanitation tasks including equipment cleaning and surface disinfection as part of the kitchen team Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Developing
  1. Cross-station coordination — synchronizes cook timing with other stations to ensure all components of a multi-element dish are ready simultaneously for plating Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Conflict navigation — addresses disagreements with coworkers about prep methods or task assignments calmly and constructively without escalating tension during service Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Applying
  1. Team prep efficiency — collaborates with kitchen staff to divide bulk prep tasks strategically, ensuring all stations are stocked and ready before service begins Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Front-of-house partnership — works cooperatively with servers and expeditors to manage special requests, dietary modifications, and course timing in alignment with dining room flow O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Exceeding
  1. Interdepartmental problem solving — partners with management, front-of-house leadership, and suppliers to resolve systemic issues such as persistent ingredient shortages or recurring ticket miscommunications Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Kitchen culture building — fosters a collaborative team environment by modeling mutual respect, equitable task sharing, and inclusive communication across a diverse kitchen crew Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
6Character8 statements
Emerging
  1. Sanitation adherence — consistently follows handwashing, glove-use, and surface-cleaning protocols without requiring reminders, demonstrating personal accountability for food safety Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Honest mistake reporting — discloses preparation errors, such as incorrect seasoning or wrong portion size, to supervisors before the dish reaches the customer Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. Recipe fidelity — executes dishes according to established recipes and standards even when shortcuts are tempting, maintaining integrity in food quality for every guest Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Punctuality and readiness — arrives for shifts with sufficient time to complete mise en place and station setup before service begins, respecting the team's operational timeline Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Applying
  1. Ethical food handling — refuses to serve ingredients that are expired, improperly stored, or contaminated, prioritizing guest safety above cost or convenience pressures Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Professional conduct under pressure — maintains respectful, composed interactions with coworkers and supervisors during peak service hours, upholding workplace dignity standards Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Accountability leadership — holds self and kitchen team to consistent ethical and professional standards, addressing unsafe food practices or disrespectful behavior directly and constructively Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Integrity-driven quality ownership — voluntarily discards and remakes improperly prepared dishes at personal cost of time, demonstrating an unconditional commitment to guest safety and restaurant reputation Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
7Creativity8 statements
Emerging
  1. Garnish variation — applies personal aesthetic judgment in arranging plate garnishes to enhance visual appeal within established plating guidelines Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Flavor instinct development — experiments with seasoning adjustments within recipe boundaries to develop personal sensory calibration for balanced flavor profiles Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Developing
  1. Ingredient substitution ingenuity — identifies creative ingredient swaps during shortages that preserve the intended flavor profile and presentation of a dish Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Prep method innovation — proposes alternative preparation sequences or batch techniques that improve station efficiency without sacrificing food quality Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Applying
  1. Daily special development — creates specials using surplus or seasonal ingredients, applying original flavor combinations and cooking techniques that align with the restaurant's cuisine style Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Plating design execution — develops distinctive plating presentations for signature dishes that balance visual impact, portioning accuracy, and practical service speed Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Menu concept contribution — generates original dish concepts incorporating novel technique and ingredient pairings, presenting them with preparation rationale and cost analysis to culinary leadership Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Cross-cuisine technique integration — innovates by adapting techniques or flavor profiles from diverse culinary traditions to develop differentiated menu items that reflect the restaurant's evolving identity Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
8Growth Mindset8 statements
Emerging
  1. Correction receptivity — accepts real-time feedback from senior cooks on knife technique, seasoning, or timing without becoming defensive, applying changes immediately Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. New technique willingness — attempts unfamiliar cooking methods such as braising, flambéing, or julienning when assigned, treating difficulty as part of skill development Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. Setback recovery — returns to correct execution after a failed dish or service error, analyzing what went wrong and adjusting approach for the next attempt without dwelling on the mistake Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Skill expansion pursuit — voluntarily requests cross-training on stations outside current assignment to broaden culinary versatility and kitchen value Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Constructive critique integration — incorporates feedback from chef tastings or customer complaints into adjusted cooking practices, tracking personal improvement over successive service periods Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Challenge seeking — accepts assignment to more demanding stations or complex menu items as opportunities to accelerate skill development, rather than avoiding difficulty Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Exceeding
  1. Continuous culinary learning — pursues external development through culinary workshops, food science resources, or competitor restaurant observation, applying new knowledge to improve team practices Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Peer growth investment — models a growth mindset by sharing lessons learned from personal failures with junior cooks and normalizing ongoing skill development as a professional standard Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
9Mindfulness8 statements
Emerging
  1. Sensory attention — maintains focused attention on sight, smell, and sound cues — browning color, sizzle intensity, aroma — to determine doneness without relying solely on timers Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Noise and chaos management — sustains task focus at an assigned station despite surrounding kitchen noise, movement, and competing demands during moderate service volume Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. Stress response regulation — recognizes physical and emotional stress signals during service rushes and applies controlled breathing or brief mental resets to maintain cooking accuracy Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Intentional task sequencing — approaches multi-component dishes with deliberate step-by-step attention, preventing skipped steps or ingredient omissions under time pressure Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
Applying
  1. Present-moment safety awareness — maintains continuous awareness of hot surfaces, sharp tools, and moving colleagues in the kitchen environment, preventing injuries through sustained attentional vigilance Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Emotional regulation during conflict — responds to criticism or pressure from supervisors or coworkers with measured composure rather than reactive emotion, preserving kitchen team cohesion during service Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Whole-kitchen situational awareness — monitors simultaneously the status of multiple stations, ticket flow, ingredient levels, and staff conditions, adjusting priorities with calm, informed intentionality Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Mindful leadership modeling — demonstrates regulated, present-focused behavior during high-stress service periods that visibly stabilizes the emotional tone of the kitchen team Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
10Fortitude8 statements
Emerging
  1. Physical endurance commitment — maintains consistent work quality through extended standing, heat exposure, and repetitive physical tasks across a full service shift Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
  2. Difficult shift persistence — continues performing assigned prep and cooking duties reliably during slow or understaffed shifts without reduced effort or disengagement Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Developing
  1. High-volume resilience — sustains cooking accuracy and food safety compliance during peak service rushes when ticket volume, time pressure, and heat intensity spike simultaneously Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Recovery from service failure — regains composure and productive momentum after a significant service breakdown, such as a major dish rejection or equipment failure, without prolonged disruption to output Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Applying
  1. Sustained standards under adversity — upholds portioning, sanitation, and quality standards during labor shortages or supply disruptions, resisting the temptation to cut corners when oversight is reduced Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Repeated challenge endurance — executes high-difficulty menu items consistently across back-to-back service periods without allowing fatigue to erode technique or presentation quality Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Exceeding
  1. Crisis service leadership — leads kitchen operations effectively through severe disruptions such as equipment failure mid-service, unexpected staff absence, or ingredient shortage, maintaining team output and guest experience Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab. O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
  2. Long-term excellence perseverance — sustains high performance standards across weeks or months of demanding service schedules, holiday rushes, or menu transitions, modeling professional endurance for the entire kitchen team Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.
Sources:Pathsmith Durable SkillsPathsmith Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
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O*NET enrichment · skillscrosswalk.com

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Source anchors that ground each statement

Related titles
Back Line Cook · Back of House Team Member (BOH Team Member) · Banquet Cook · Breakfast Cook · Broiler Cook · Chef De Partie · Cook · Foreign Food Specialty Cook · Fry Cook · Grill Cook · Hotel and Restaurant Cook · Larder Cook
RAPIDS apprenticeships
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O*NET skills
SpeakingCritical ThinkingMonitoringTime Management
Knowledge domains
Food ProductionEnglish Language
Abilities
Near VisionManual DexterityProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness
Work styles
DependabilityAttention to DetailCooperationStress TolerancePerseveranceSelf-Control
Technology
Web page creation and editing softwareCompliance softwareInventory management softwareData base user interface and query softwareSpreadsheet softwareOffice suite softwareElectronic mail softwareWord processing softwarePoint of sale POS softwareMaterials requirements planning logistics and supply chain software
Tasks · seed anchors for statements
  1. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  2. Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
  3. Portion, arrange, and garnish food, and serve food to waiters or patrons.
  4. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  5. Season and cook food according to recipes or personal judgment and experience.
  6. Coordinate and supervise work of kitchen staff.
  7. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  8. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
CIP education codes
12.050012.0503

Sources: O*NET v30.2 (CC BY 4.0), SkillsCrosswalk.com, LER.me, Anthropic Economic Index, SAFI (Jadhav & Danve, 2026), WEF Skills Taxonomy 2021, Pathsmith Durable Skills Framework. © 2026 EBSCOed.