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.
Banquet Cook
7
Breakfast Cook
3
Chef De Partie
2
Saucier
1
Specialty Cook
17
2012: 28,630 2014: 31,810
New: 1,590
Replacement: 640
(Total: 2,230)
Minimum education:
Less than high school
Work experience:
Less than 5 years
On-the-job training:
Moderate-term on-the-job training
Education level achieved by workers
Sources: New York State Department of Labor, U.S. Department of Labor.