What it pays
Government survey numbers — not estimates, not ads.
Half of all Cooks, Restaurant in the U.S. earn more than $37,390 a year — the middle 80% land between $28,700 and $47,900. About 1.4 million people in the U.S. do this work. Figures are for the U.S. occupation group “Cooks, Restaurant”. (U.S. Bureau of Labor Statistics survey, published 2025.) In India, Service and sales workers earn about ₹15,575 a month on average — around ₹1.9 lakh a year (government PLFS survey via ILOSTAT, occupation-family figure).
$37,390typical pay / year
1.4 millionpeople in this work
$47,900+top 10% earn
₹1.9 lakha year in India (family avg)
Think you get this job?Six quick questions on how it really works — with a hint and the reason behind every answer.
Test yourself →The work, task by task
These are the real jobs-to-be-done, not a wish list. Each task shows where we found it, and the prompt underneath is written for that exact task.
Sending & sharing1
Serve food to waiters or patrons
+Plate and pass finished hors d'oeuvres and cold salads to the wait staff continuously, confirm order numbers…
Serve food to waiters or patrons
+Plate and pass finished hors d'oeuvres and cold salads to the wait staff continuously, confirm order numbers and special requests, and recall any item that fails presentation before it reaches the dining room.
The tools that do the workPoint of sale POS restaurantjob descriptionsO*NETWikipedia
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Fixing3
Maintain kitchen equipment and tools
+Inspect knives, pans, slicer, and mixers, sharpen and replace any dull blades, tighten loose handles, and log…
Maintain kitchen equipment and tools
+Inspect knives, pans, slicer, and mixers, sharpen and replace any dull blades, tighten loose handles, and log maintenance or parts needed so everything is ready for the weekend service.
The tools that do the workMicrosoft Exceljob descriptionsO*NETWikipedia
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Monitor inventory levels and order supplies
+Audit walk-in and dry storage against the reorder par levels, note missing seafood, disposables and…
Monitor inventory levels and order supplies
+Audit walk-in and dry storage against the reorder par levels, note missing seafood, disposables and garnishes, place supply orders to meet weekend demand and flag any waste or temperature issues to the manager by noon.
The tools that do the workPoint of sale POS restaurantRecipe cost controljob descriptionsO*NETWikipedia
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Regulate oven, broiler, grill, and roaster temperatures
+Set and monitor oven, broiler, grill and roaster temperatures for tonight’s prep, record actual temps every…
Regulate oven, broiler, grill, and roaster temperatures
+Set and monitor oven, broiler, grill and roaster temperatures for tonight’s prep, record actual temps every hour, adjust racks and ventilation to eliminate hot spots, and alert the chef if any unit drifts outside safe ranges.
The tools that do the workMenu planningjob descriptionsO*NET
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Make1
Cook dishes according to recipes
+Cook tonight’s seafood mise en place and plated pantry dishes from the restaurant’s recipes, follow…
Cook dishes according to recipes
+Cook tonight’s seafood mise en place and plated pantry dishes from the restaurant’s recipes, follow quantities and timing exactly, apply finishing techniques, check internal temperatures, label and store any leftovers correctly before service begins at 5:30 PM.
The tools that do the workRecipe cost controljob descriptionsO*NETWikipedia
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Learning1
Train new kitchen staff
+Run a two-hour hands-on shift with new line cooks: demonstrate pantry recipes, reheating and finishing…
Train new kitchen staff
+Run a two-hour hands-on shift with new line cooks: demonstrate pantry recipes, reheating and finishing techniques, correct storage and waste disposal, watch them execute three dishes each, give corrective feedback and sign off competency sheets before the end of the shift.
The tools that do the workFood safety labelingjob descriptionsWikipedia
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The daily work15
Purchasing fresh fish
+Order three whole sea bass, two pounds of scallops, and a kilo of dayboat cod from our usual supplier for…
Purchasing fresh fish
+Order three whole sea bass, two pounds of scallops, and a kilo of dayboat cod from our usual supplier for Friday morning delivery, confirm they are ice-packed sashimi-grade, note exact weights and prices, and flag any substitution to me and kitchen manager Maria.
The tools that do the workRecipe cost controlESCO
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Cook seafood
+Cook the evening seafood service risotto with the cleaned mussels, pan-sear four sea bass fillets to medium,…
Cook seafood
+Cook the evening seafood service risotto with the cleaned mussels, pan-sear four sea bass fillets to medium, finish scallops with butter and lemon, time plates so all three components hit the pass together for 7:00pm service.
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Cook food using various utensils or grillers
+Cook the halibut, scallops and shrimp today using the grill and sauté pans, time each batch so all proteins…
Cook food using various utensils or grillers
+Cook the halibut, scallops and shrimp today using the grill and sauté pans, time each batch so all proteins reach their target internal temps, finish with lemon butter and plate orders continuously for the 11–2 lunch rush.
The tools that do the workRecipe cost controlESCOjob descriptions
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Check food quality before serving
+Inspect the cold station and hot holding wells before service: smell and taste a spoonful from each batch,…
Check food quality before serving
+Inspect the cold station and hot holding wells before service: smell and taste a spoonful from each batch, check texture and color against the daily quality sheet, discard anything off or beyond the two-hour hold window.
The tools that do the workFood safety labelingjob descriptionsWikipedia
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Presenting fish dishes
+Assemble and finish the truite and smoked salmon plates for tonight’s covers, glaze the fish, add microgreens…
Presenting fish dishes
+Assemble and finish the truite and smoked salmon plates for tonight’s covers, glaze the fish, add microgreens and warm vinaigrette at the pass so fish is served glossy and warm without overcooking.
The tools that do the workMenu planningESCOWikipedia
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Bake breads, rolls, cakes, and pastries.
+Mix and proof the dough for dinner rolls and the lemon tart shells this morning, monitor temps and oven…
Bake breads, rolls, cakes, and pastries.
+Mix and proof the dough for dinner rolls and the lemon tart shells this morning, monitor temps and oven spring, dock and score where needed, then cool and wrap the pastries for tonight’s service.
The tools that do the workRecipe cost controlO*NET
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Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
+Break down the whole flounder and two lobsters for tonight’s specials, trim and butterfly the fillets, store…
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
+Break down the whole flounder and two lobsters for tonight’s specials, trim and butterfly the fillets, store trimmings on ice for stock, and bag bones and shells for pick-up before the end of shift.
The tools that do the workMenu planningO*NET
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Adhere to health and safety regulations
+Walk the line and storeroom now to enforce health rules: check date marks on all chill tubs, confirm shelved…
Adhere to health and safety regulations
+Walk the line and storeroom now to enforce health rules: check date marks on all chill tubs, confirm shelved raw seafood is below cooked items, replace any unlabeled containers and record corrective actions in the daily safety log.
The tools that do the workFood safety labelingWikipedia
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Turn or stir foods to ensure even cooking.
+Turn and stir the sautéed shrimp and vegetable pans every two minutes during service so all pieces brown…
Turn or stir foods to ensure even cooking.
+Turn and stir the sautéed shrimp and vegetable pans every two minutes during service so all pieces brown evenly, watch reduced heat to avoid overcooking, and taste one piece after the last stir to confirm doneness before plating.
The tools that do the workPoint of sale POS restaurantjob descriptionsO*NET
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Manage cooking times to ensure timely service
+Stage and monitor cooking times so clams, dressings and cold garnish finish within their service window,…
Manage cooking times to ensure timely service
+Stage and monitor cooking times so clams, dressings and cold garnish finish within their service window, adjust burner priority when the dinner rush shifts, and call tickets ready two minutes before pickup for the pass.
The tools that do the workPoint of sale POS restaurantO*NETWikipedia
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Prepare ingredients (chopping, peeling, cutting meat)
+Prep the mise en place: peel and dice 10 pounds of potatoes, trim and portion four whole halibut into…
Prepare ingredients (chopping, peeling, cutting meat)
+Prep the mise en place: peel and dice 10 pounds of potatoes, trim and portion four whole halibut into fillets, and chiffonade basil into labeled hotel pans for tonight’s service, wiping boards and knives between proteins.
The tools that do the workRecipe cost controljob descriptionsO*NET
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Keep records and accounts.
+Record daily ingredient withdrawals, note shrimp and fish waste weights, reconcile them against the day’s…
Keep records and accounts.
+Record daily ingredient withdrawals, note shrimp and fish waste weights, reconcile them against the day’s covers, and update the cash-out sheet so the chef can spot variances before close.
The tools that do the workMicrosoft ExcelPoint of sale POS restaurantjob descriptionsO*NET
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Preparing accompanying sauces
+Prepare three litres of beurre blanc and a batch of lemon aioli, hold them at proper temperature labels,…
Preparing accompanying sauces
+Prepare three litres of beurre blanc and a batch of lemon aioli, hold them at proper temperature labels, taste and adjust seasoning, then portion into squeeze bottles and label with use-by times for tonight’s service.
The tools that do the workFood safety labelingESCOO*NET
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Plan and price menu items.
+Build a three-week menu cost sheet with portion costs for fish specials, calculate target food cost…
Plan and price menu items.
+Build a three-week menu cost sheet with portion costs for fish specials, calculate target food cost percentages, and propose two price adjustments to the manager to keep margins for weekend dinner covers.
The tools that do the workMenu planningRecipe cost controlO*NETWikipedia
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Food safety labeling
+List today's prepared batches, label each with prep date and use-by, attach the food safety labeling sheet,…
Food safety labeling
+List today's prepared batches, label each with prep date and use-by, attach the food safety labeling sheet, send to head chef and shift manager and confirm all fridge stickers match before the next service.
The tools that do the workFood safety labelingO*NET
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Says who?
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Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses
Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses