[Core] [72% incumbents] Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
  DWAs: Inspect facilities, equipment or supplies to ensure conformance to standards. | Clean food preparation areas, facilities, or equipment.

[Core] [72% incumbents] Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  DWAs: Cook foods.

[Core] [72% incumbents] Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  DWAs: Check quality of foods or supplies.

[Supplemental] [72% incumbents] Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
  DWAs: Cut cooked or raw foods.

[Core] [71% incumbents] Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  DWAs: Assess equipment functioning.

[Core] [71% incumbents] Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  DWAs: Check quality of foods or supplies. | Maintain food, beverage, or equipment inventories.

[Core] [71% incumbents] Season and cook food according to recipes or personal judgment and experience.
  DWAs: Cook foods.

[Core] [71% incumbents] Turn or stir foods to ensure even cooking.
  DWAs: Cook foods.

[Core] [71% incumbents] Substitute for or assist other cooks during emergencies or rush periods.
  DWAs: Assist chefs or caterers with food or drink preparation.

[Core] [71% incumbents] Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  DWAs: Prepare foods for cooking or serving.

[Core] [71% incumbents] Bake breads, rolls, cakes, and pastries.
  DWAs: Prepare breads or doughs.

[Core] [71% incumbents] Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  DWAs: Cut cooked or raw foods.

[Supplemental] [71% incumbents] Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  DWAs: Plan menu options.

[Supplemental] [71% incumbents] Plan and price menu items.
  DWAs: Determine prices for menu items.

[Core] [70% incumbents] Portion, arrange, and garnish food, and serve food to waiters or patrons.
  DWAs: Serve food or beverages. | Arrange food for serving.

[Core] [70% incumbents] Coordinate and supervise work of kitchen staff.
  DWAs: Coordinate activities of food service staff.

[Supplemental] [70% incumbents] Keep records and accounts.
  DWAs: Record operational or production data.

[Supplemental] [70% incumbents] Prepare relishes and hors d'oeuvres.
  DWAs: Cook foods.

[Supplemental] [70% incumbents] Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  DWAs: Estimate supplies, ingredients, or staff requirements for food preparation activities. | Order materials, supplies, or equipment.

[Core] [69% incumbents] Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  DWAs: Measure ingredients. | Mix ingredients.

--- SKILLS ---
  Speaking (imp:3.00 lvl:2.75) — Talking to others to convey information effectively.
  Critical Thinking (imp:3.00 lvl:3.12) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Monitoring (imp:3.00 lvl:3.12) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Active Listening (imp:2.88 lvl:2.75) — Giving full attention to what other people are saying, taking time to understand
  Reading Comprehension (imp:2.75 lvl:2.50) — Understanding written sentences and paragraphs in work-related documents.
  Active Learning (imp:2.75 lvl:2.75) — Understanding the implications of new information for both current and future pr
  Writing (imp:2.25 lvl:2.12) — Communicating effectively in writing as appropriate for the needs of the audienc
  Mathematics (imp:2.25 lvl:2.38) — Using mathematics to solve problems.
  Learning Strategies (imp:2.00 lvl:2.12) — Selecting and using training/instructional methods and procedures appropriate fo
  Science (imp:1.38 lvl:0.38) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Food Production (imp:3.39 lvl:3.00) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  English Language (imp:3.08 lvl:2.84) — Knowledge of the structure and content of the English language including the mea
  Customer and Personal Service (imp:2.65 lvl:2.76) — Knowledge of principles and processes for providing customer and personal servic
  Production and Processing (imp:2.30 lvl:1.77) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Education and Training (imp:2.17 lvl:2.07) — Knowledge of principles and methods for curriculum and training design, teaching
  Mathematics (imp:2.13 lvl:1.39) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Administration and Management (imp:2.08 lvl:1.69) — Knowledge of business and management principles involved in strategic planning, 
  Sales and Marketing (imp:1.93 lvl:1.10) — Knowledge of principles and methods for showing, promoting, and selling products
  Mechanical (imp:1.80 lvl:1.09) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Chemistry (imp:1.69 lvl:1.23) — Knowledge of the chemical composition, structure, and properties of substances a
  Personnel and Human Resources (imp:1.67 lvl:1.06) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Transportation (imp:1.65 lvl:1.08) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Public Safety and Security (imp:1.57 lvl:0.86) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Computers and Electronics (imp:1.54 lvl:0.72) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Communications and Media (imp:1.45 lvl:0.63) — Knowledge of media production, communication, and dissemination techniques and m
  Foreign Language (imp:1.44 lvl:0.59) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Telecommunications (imp:1.40 lvl:0.46) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Physics (imp:1.34 lvl:0.45) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Law and Government (imp:1.33 lvl:0.26) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Administrative (imp:1.31 lvl:0.54) — Knowledge of administrative and office procedures and systems such as word proce
  Building and Construction (imp:1.31) — Knowledge of materials, methods, and the tools involved in the construction or r
  Medicine and Dentistry (imp:1.31 lvl:0.33) — Knowledge of the information and techniques needed to diagnose and treat human i
  Economics and Accounting (imp:1.25 lvl:0.35) — Knowledge of economic and accounting principles and practices, the financial mar
  Sociology and Anthropology (imp:1.25) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Design (imp:1.24) — Knowledge of design techniques, tools, and principles involved in production of 
  Psychology (imp:1.17) — Knowledge of human behavior and performance; individual differences in ability, 
  Therapy and Counseling (imp:1.17) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Geography (imp:1.14) — Knowledge of principles and methods for describing the features of land, sea, an
  Biology (imp:1.12) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Engineering and Technology (imp:1.11) — Knowledge of the practical application of engineering science and technology. Th
  History and Archeology (imp:1.08) — Knowledge of historical events and their causes, indicators, and effects on civi
  Fine Arts (imp:1.06) — Knowledge of the theory and techniques required to compose, produce, and perform
  Philosophy and Theology (imp:1.01) — Knowledge of different philosophical systems and religions. This includes their 

--- ABILITIES ---
  Near Vision (imp:3.50 lvl:3.38) — The ability to see details at close range (within a few feet of the observer).
  Manual Dexterity (imp:3.38 lvl:3.25) — The ability to quickly move your hand, your hand together with your arm, or your
  Problem Sensitivity (imp:3.12 lvl:3.00) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Oral Comprehension (imp:3.00 lvl:3.00) — The ability to listen to and understand information and ideas presented through 
  Oral Expression (imp:3.00 lvl:3.12) — The ability to communicate information and ideas in speaking so others will unde
  Information Ordering (imp:3.00 lvl:3.00) — The ability to arrange things or actions in a certain order or pattern according
  Perceptual Speed (imp:3.00 lvl:3.00) — The ability to quickly and accurately compare similarities and differences among
  Selective Attention (imp:3.00 lvl:2.88) — The ability to concentrate on a task over a period of time without being distrac
  Time Sharing (imp:3.00 lvl:3.00) — The ability to shift back and forth between two or more activities or sources of
  Arm-Hand Steadiness (imp:3.00 lvl:3.00) — The ability to keep your hand and arm steady while moving your arm or while hold
  Finger Dexterity (imp:3.00 lvl:3.00) — The ability to make precisely coordinated movements of the fingers of one or bot
  Control Precision (imp:3.00 lvl:3.00) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Trunk Strength (imp:3.00 lvl:3.00) — The ability to use your abdominal and lower back muscles to support part of the 
  Visual Color Discrimination (imp:3.00 lvl:3.00) — The ability to match or detect differences between colors, including shades of c
  Speech Recognition (imp:3.00 lvl:2.75) — The ability to identify and understand the speech of another person.
  Speech Clarity (imp:3.00 lvl:2.50) — The ability to speak clearly so others can understand you.
  Deductive Reasoning (imp:2.88 lvl:2.75) — The ability to apply general rules to specific problems to produce answers that 
  Category Flexibility (imp:2.88 lvl:2.88) — The ability to generate or use different sets of rules for combining or grouping
  Visualization (imp:2.75 lvl:2.38) — The ability to imagine how something will look after it is moved around or when 
  Multilimb Coordination (imp:2.75 lvl:2.75) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Far Vision (imp:2.75 lvl:2.75) — The ability to see details at a distance.
  Written Comprehension (imp:2.62 lvl:2.75) — The ability to read and understand information and ideas presented in writing.
  Fluency of Ideas (imp:2.62 lvl:2.38) — The ability to come up with a number of ideas about a topic (the number of ideas
  Stamina (imp:2.62 lvl:2.00) — The ability to exert yourself physically over long periods of time without getti
  Extent Flexibility (imp:2.62 lvl:2.62) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Inductive Reasoning (imp:2.50 lvl:2.38) — The ability to combine pieces of information to form general rules or conclusion
  Wrist-Finger Speed (imp:2.50 lvl:2.50) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Written Expression (imp:2.38 lvl:2.25) — The ability to communicate information and ideas in writing so others will under
  Flexibility of Closure (imp:2.38 lvl:2.38) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Static Strength (imp:2.38 lvl:2.25) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Auditory Attention (imp:2.38 lvl:2.25) — The ability to focus on a single source of sound in the presence of other distra
  Originality (imp:2.25 lvl:2.62) — The ability to come up with unusual or clever ideas about a given topic or situa
  Number Facility (imp:2.25 lvl:2.12) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Hearing Sensitivity (imp:2.25 lvl:2.12) — The ability to detect or tell the differences between sounds that vary in pitch 
  Memorization (imp:2.12 lvl:2.00) — The ability to remember information such as words, numbers, pictures, and proced
  Dynamic Strength (imp:2.12 lvl:2.00) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Gross Body Coordination (imp:2.12 lvl:2.00) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Mathematical Reasoning (imp:2.00 lvl:1.88) — The ability to choose the right mathematical methods or formulas to solve a prob
  Speed of Closure (imp:2.00 lvl:2.00) — The ability to quickly make sense of, combine, and organize information into mea
  Response Orientation (imp:2.00 lvl:1.50) — The ability to choose quickly between two or more movements in response to two o
  Reaction Time (imp:2.00 lvl:1.88) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Gross Body Equilibrium (imp:2.00 lvl:1.12) — The ability to keep or regain your body balance or stay upright when in an unsta
  Speed of Limb Movement (imp:1.88 lvl:1.25) — The ability to quickly move the arms and legs.
  Explosive Strength (imp:1.88 lvl:0.88) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Dynamic Flexibility (imp:1.75 lvl:0.75) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Depth Perception (imp:1.75 lvl:1.25) — The ability to judge which of several objects is closer or farther away from you
  Rate Control (imp:1.62 lvl:0.75) — The ability to time your movements or the movement of a piece of equipment in an
  Spatial Orientation (imp:1.50 lvl:0.50) — The ability to know your location in relation to the environment or to know wher
  Peripheral Vision (imp:1.12 lvl:0.12) — The ability to see objects or movement of objects to one's side when the eyes ar
  Sound Localization (imp:1.12 lvl:0.12) — The ability to tell the direction from which a sound originated.
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  Glare Sensitivity (imp:1.00) — The ability to see objects in the presence of a glare or bright lighting.

--- WORK ACTIVITIES ---
  Handling and Moving Objects (imp:3.39 lvl:3.95) — Using hands and arms in handling, installing, positioning, and moving materials,
  Performing General Physical Activities (imp:2.99 lvl:2.23) — Performing general physical activities includes doing activities that require co
  Getting Information (imp:2.87 lvl:2.10) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Monitoring Processes, Materials, or Surroundings (imp:2.80 lvl:2.14) — Monitoring and reviewing information from materials, events, or the environment,
  Judging the Qualities of Objects, Services, or People (imp:2.75 lvl:1.85) — Assessing the value, importance, or quality of things or people.
  Processing Information (imp:2.71 lvl:2.26) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Identifying Objects, Actions, and Events (imp:2.67 lvl:2.97) — Identifying information by categorizing, estimating, recognizing differences or 
  Organizing, Planning, and Prioritizing Work (imp:2.64 lvl:2.23) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Communicating with Supervisors, Peers, or Subordinates (imp:2.64 lvl:2.16) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Training and Teaching Others (imp:2.57 lvl:2.15) — Identifying the educational needs of others, developing formal educational or tr
  Making Decisions and Solving Problems (imp:2.54 lvl:1.99) — Analyzing information and evaluating results to choose the best solution and sol
  Inspecting Equipment, Structures, or Materials (imp:2.41 lvl:1.86) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Coordinating the Work and Activities of Others (imp:2.37 lvl:2.14) — Getting members of a group to work together to accomplish tasks.
  Evaluating Information to Determine Compliance with Standards (imp:2.35 lvl:1.74) — Using relevant information and individual judgment to determine whether events o
  Guiding, Directing, and Motivating Subordinates (imp:2.33 lvl:1.85) — Providing guidance and direction to subordinates, including setting performance 
  Controlling Machines and Processes (imp:2.30 lvl:2.07) — Using either control mechanisms or direct physical activity to operate machines 
  Thinking Creatively (imp:2.18 lvl:2.07) — Developing, designing, or creating new applications, ideas, relationships, syste
  Establishing and Maintaining Interpersonal Relationships (imp:2.17 lvl:2.15) — Developing constructive and cooperative working relationships with others, and m
  Coaching and Developing Others (imp:2.15 lvl:1.95) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:2.12 lvl:0.84) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Developing and Building Teams (imp:2.12 lvl:1.35) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Performing for or Working Directly with the Public (imp:1.99 lvl:1.63) — Performing for people or dealing directly with the public. This includes serving
  Updating and Using Relevant Knowledge (imp:1.98 lvl:1.55) — Keeping up-to-date technically and applying new knowledge to your job.
  Providing Consultation and Advice to Others (imp:1.92 lvl:1.26) — Providing guidance and expert advice to management or other groups on technical,
  Resolving Conflicts and Negotiating with Others (imp:1.87 lvl:1.60) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Monitoring and Controlling Resources (imp:1.84 lvl:1.45) — Monitoring and controlling resources and overseeing the spending of money.
  Interpreting the Meaning of Information for Others (imp:1.79 lvl:0.79) — Translating or explaining what information means and how it can be used.
  Assisting and Caring for Others (imp:1.77 lvl:1.16) — Providing personal assistance, medical attention, emotional support, or other pe
  Scheduling Work and Activities (imp:1.69) — Scheduling events, programs, and activities, as well as the work of others.
  Developing Objectives and Strategies (imp:1.68) — Establishing long-range objectives and specifying the strategies and actions to 
  Operating Vehicles, Mechanized Devices, or Equipment (imp:1.63) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Communicating with People Outside the Organization (imp:1.60 lvl:1.06) — Communicating with people outside the organization, representing the organizatio
  Analyzing Data or Information (imp:1.55) — Identifying the underlying principles, reasons, or facts of information by break
  Performing Administrative Activities (imp:1.50) — Performing day-to-day administrative tasks such as maintaining information files
  Repairing and Maintaining Mechanical Equipment (imp:1.49 lvl:1.12) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Working with Computers (imp:1.48) — Using computers and computer systems (including hardware and software) to progra
  Documenting/Recording Information (imp:1.41 lvl:0.65) — Entering, transcribing, recording, storing, or maintaining information in writte
  Selling or Influencing Others (imp:1.41) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Repairing and Maintaining Electronic Equipment (imp:1.35) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Staffing Organizational Units (imp:1.33) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:1.25) — Providing documentation, detailed instructions, drawings, or specifications to t

--- WORK STYLES ---
  Dependability (imp:2.41) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:2.02) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Dependability (imp:2.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Cooperation (imp:1.63) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Stress Tolerance (imp:1.55) — A tendency to cope and function effectively in stressful situations at work.
  Perseverance (imp:1.46) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Self-Control (imp:1.31) — A tendency to remain calm and composed and to manage emotions effectively in res
  Adaptability (imp:1.29) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Cautiousness (imp:1.29) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Initiative (imp:1.26) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Achievement Orientation (imp:1.25) — A tendency to establish and maintain personally challenging work-related goals, 
  Integrity (imp:1.21) — A tendency to be honest and ethical at work.
  Innovation (imp:1.15) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Optimism (imp:1.01) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Attention to Detail (imp:1.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Self-Confidence (imp:0.97) — A tendency to believe in one's work-related capabilities and ability to control 
  Social Orientation (imp:0.68) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Tolerance for Ambiguity (imp:0.62) — A tendency to be comfortable with ambiguity and uncertainty at work.
  Humility (imp:0.61) — A tendency to be modest and humble when interacting with others at work.
  Intellectual Curiosity (imp:0.43) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Sincerity (imp:0.22) — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy (imp:0.18) — A tendency to show concern for others and be sensitive to others' needs and feel
  Innovation () — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Achievement Orientation () — A tendency to establish and maintain personally challenging work-related goals, 
  Intellectual Curiosity () — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Tolerance for Ambiguity () — A tendency to be comfortable with ambiguity and uncertainty at work.
  Initiative () — A tendency to be proactive and take on extra responsibilities and tasks that may
  Adaptability () — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Self-Confidence () — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance () — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Leadership Orientation () — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Humility () — A tendency to be modest and humble when interacting with others at work.
  Sincerity () — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy () — A tendency to show concern for others and be sensitive to others' needs and feel
  Cooperation () — A tendency to be pleasant, helpful, and willing to assist others at work.
  Optimism () — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Social Orientation () — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Cautiousness () — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Integrity () — A tendency to be honest and ethical at work.
  Stress Tolerance () — A tendency to cope and function effectively in stressful situations at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res
  Leadership Orientation (imp:-0.26) — A tendency to lead, take charge, offer opinions, and provide direction at work.

--- TRANSFERABLE SKILLS ---
  Time Management (imp:3.00 lvl:3.00) — Managing one's own time and the time of others.
  Coordination (imp:2.62 lvl:2.62) — Adjusting actions in relation to others' actions.
  Judgment and Decision Making (imp:2.62 lvl:2.38) — Considering the relative costs and benefits of potential actions to choose the m
  Social Perceptiveness (imp:2.50 lvl:2.62) — Being aware of others' reactions and understanding why they react as they do.
  Operations Monitoring (imp:2.50 lvl:2.25) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Service Orientation (imp:2.38 lvl:2.12) — Actively looking for ways to help people.
  Complex Problem Solving (imp:2.38 lvl:2.00) — Identifying complex problems and reviewing related information to develop and ev
  Quality Control Analysis (imp:2.38 lvl:2.25) — Conducting tests and inspections of products, services, or processes to evaluate
  Systems Analysis (imp:2.38 lvl:1.88) — Determining how a system should work and how changes in conditions, operations, 
  Operation and Control (imp:2.25 lvl:2.00) — Controlling operations of equipment or systems.
  Management of Personnel Resources (imp:2.25 lvl:2.38) — Motivating, developing, and directing people as they work, identifying the best 
  Persuasion (imp:2.12 lvl:1.75) — Persuading others to change their minds or behavior.
  Negotiation (imp:2.12 lvl:2.12) — Bringing others together and trying to reconcile differences.
  Instructing (imp:2.00 lvl:2.00) — Teaching others how to do something.
  Systems Evaluation (imp:2.00 lvl:2.12) — Identifying measures or indicators of system performance and the actions needed 
  Management of Financial Resources (imp:2.00 lvl:1.62) — Determining how money will be spent to get the work done, and accounting for the
  Management of Material Resources (imp:2.00 lvl:1.75) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Equipment Selection (imp:1.75 lvl:0.88) — Determining the kind of tools and equipment needed to do a job.
  Operations Analysis (imp:1.50 lvl:0.62) — Analyzing needs and product requirements to create a design.
  Troubleshooting (imp:1.50 lvl:0.50) — Determining causes of operating errors and deciding what to do about it.
  Technology Design (imp:1.00) — Generating or adapting equipment and technology to serve user needs.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.
  Programming (imp:1.00) — Writing computer programs for various purposes.
  Equipment Maintenance (imp:1.00) — Performing routine maintenance on equipment and determining when and what kind o
  Repairing (imp:1.00) — Repairing machines or systems using the needed tools.

--- NATIONAL WAGES ---
  total_employment : 1,409,890
  annual_median    : $37,390
  annual_pct10     : $28,700
  annual_pct25     : $34,010
  annual_pct75     : $44,620
  annual_pct90     : $47,900
  annual_mean      : $38,730
  hourly_median    : $17.98

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Washington ($46,800)
  lowest_state     : Guam ($22,950)
  dispersion_ratio : 2.039x

--- TOP STATES BY WAGE (54 total) ---
  Accommodation and Food Services          emp: 1,312,060  median: $  37,300
  Arts, Entertainment, and Recreation      emp:   51,120  median: $  39,650
  Retail Trade                             emp:   12,300  median: $  37,040
  Manufacturing                            emp:   10,130  median: $  38,080
  Other Services (except Public Administration) emp:    8,380  median: $  38,010
  Administrative and Support and Waste Management and Remediation Services emp:    7,260  median: $  39,520
  Health Care and Social Assistance        emp:    2,370  median: $  41,090
  Real Estate and Rental and Leasing       emp:    1,260  median: $  40,050
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      850  median: $  36,700
  Information                              emp:      700  median: $  36,480

--- TOP INDUSTRIES BY EMPLOYMENT (15 total) ---
  Accommodation and Food Services          emp: 1,312,060  median: $  37,300
  Arts, Entertainment, and Recreation      emp:   51,120  median: $  39,650
  Retail Trade                             emp:   12,300  median: $  37,040
  Manufacturing                            emp:   10,130  median: $  38,080
  Other Services (except Public Administration) emp:    8,380  median: $  38,010
  Administrative and Support and Waste Management and Remediation Services emp:    7,260  median: $  39,520
  Health Care and Social Assistance        emp:    2,370  median: $  41,090
  Real Estate and Rental and Leasing       emp:    1,260  median: $  40,050
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      850  median: $  36,700
  Information                              emp:      700  median: $  36,480

exact_match_status : found
matched_title      : Cook Out (restaurant)
match_score        : 0.7895
wikidata_qid       : Q5166992
word_count         : 774
wikipedia_url      : https://en.wikipedia.org/wiki/Cook_Out_(restaurant)
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T22:03:25.004529Z

--- WIKIPEDIA FULL TEXT ---
Cook Out is a privately owned American fast-food restaurant chain operating in North Carolina, South Carolina, Alabama, Florida, Georgia, Kentucky, Maryland, Mississippi, Tennessee, Virginia, and West Virginia. Founded in Greensboro, North Carolina, in 1989, the chain has since expanded and now has restaurants in over 100 cities. The chain itself has grown in size with many locations now spread primarily throughout the Southeastern United States.
The standard format of the restaurant features two drive-thru lanes and a walk-up window, but no indoor seating. Some newer locations have an indoor dining room and counter service similar to a traditional fast-food restaurant, but most still only have drive-thru and walk-up service. The restaurant specializes in hamburgers, milkshakes, and North Carolina-style pork barbecue.


== History ==

Morris Reaves founded Cook Out in 1989. He is the owner of the company, and his son, Jeremy Reaves, is the CEO.
The first Cook Out location opened on Randleman Road in Greensboro, North Carolina, in 1989. Over 50 more locations opened in North Carolina before expanding out of the state. As of November 2022, 326 locations are operating in ten states.
The company opened its first out-of-state store in Spartanburg, South Carolina, on July 30, 2010. Cook Out opened in Clemson and Orangeburg, South Carolina, in 2010. At the end of 2011, Cook Out opened restaurants in Columbia, South Carolina; Blacksburg, Virginia; and Radford, Virginia. In March 2012, Cook Out opened its first location in Lynchburg, Virginia, and shortly thereafter in Harrisonburg, Virginia. In October 2012, Cook Out opened a restaurant in Danville, Virginia. 2013 saw new Cook Out locations in Georgia, and in 2014, there were plans to launch several more Georgia locations, including its first Atlanta restaurant. In 2016, Cook Out expanded into Mississippi with stores in Oxford, Jackson, Hattiesburg, and Starkville, and the company's first Alabama location, in Tuscaloosa. Other locations in Alabama include Jacksonville (July 2017), Auburn (December 2017), Huntsville (January 2018), Opelika (May 2018), Troy (June 2018), Mobile (December 2018), Montgomery (January 2019) and Birmingham (January 2021). In 2018, Cook Out expanded its Virginia locations in the Collinsville community of Martinsville, Virginia which opened in September 2019. In November 2022, Cook Out opened a restaurant in Manassas Park, Virginia. In January 2024, Cookout opened a store in Newberry, South Carolina. On August 5, 2024, it was announced Cook Out would be adding and opening new restaurants in Charlotte, North Carolina. On July 9, 2025, Cookout opened a restaurant in Pensacola, Florida, making it the chain's first Florida location. Two additional Florida restaurants are planned to open in Tampa, Florida.


== Menu ==
Their menu primarily features grilled hamburgers and cheeseburgers, hot dogs, chicken sandwiches, chicken nuggets, chicken fingers, North Carolina barbecue and quesadillas. A signature to their menu is the Cook Out Tray, which features combinations of entrees, sides and a drink or milkshake. Another feature of the menu is their selection of more than 40 flavors of milkshakes. A featured drink on their menu is Cheerwine, a local North Carolina cherry soda usually only served in North Carolina and surrounding states.
Cook Out is noted for its value-oriented “Cook Out Tray”, which allows customers to choose one main item, such as a burger, barbecue sandwich, or chicken tenders, paired with two sides and a beverage. Some locations allow the beverage to be substituted for a milkshake. The Tray has been highlighted by food writers as one of the most affordable combo meals in American fast food, typically priced around seven dollars or less.
The chain is also recognized for its wide variety of milkshake flavors, with more than 40 options available. Customers often combine flavors, creating thousands of possible variations. Cook Out’s milkshakes are frequently described as a hallmark of the brand.
Some flavors are offered on a seasonal basis, such as the watermelon milkshake, which is typically available in the summer months. The return of this item has been covered in local and national media outlets due to its popularity.


== Sponsorships ==
Since 2020, Cook Out has sponsored the Southern 500 at Darlington Raceway, annually held on Labor Day since 1950, in addition, Cook Out has also sponsored the race at Richmond Raceway since 2023. and the Spring Race held at Martinsville Speedway since 2024 for the NASCAR Cup Series. In January 2025, they announced that they would be sponsoring both the Clash and the Madhouse Classic races at Bowman Gray Stadium. Max Reaves is also an active racecar driver and competes part-time in the ARCA Menards Series and the ARCA Menards Series East, driving the No. 18 Toyota for Joe Gibbs Racing.


== References ==


== External links ==
Official website

--- SEMANTIC NEIGHBORS (5) ---

  Title: Worst Cooks in America (similarity: 0.4103)
  URL: https://en.wikipedia.org/wiki/Worst_Cooks_in_America
  QID: Q8037126
  Extract: Worst Cooks in America is an American reality television series that premiered on January 3, 2010, on Food Network. The show takes 12 to 16 contestants with very poor cooking skills through a culinary boot camp, to earn a cash prize of $25,000 and a Food Network cooking set. In the celebrity edition

  Title: Anne Burrell (similarity: 0.2069)
  URL: https://en.wikipedia.org/wiki/Anne_Burrell
  QID: Q4768197
  Extract: Anne W. Burrell was an American chef, television personality, and instructor at the Institute of Culinary Education. She hosted the Food Network show Secrets of a Restaurant Chef and was co-host of Worst Cooks in America. She was also one of Mario Batali's sous chefs in the Iron Chef America series 

  Title: Chef de partie (similarity: 0.2581)
  URL: https://en.wikipedia.org/wiki/Chef_de_partie
  QID: Q2962026
  Extract: A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants, sometimes referred to as demi-chefs, who operate in specific stations.

  Title: James Cook (running back) (similarity: 0.3333)
  URL: https://en.wikipedia.org/wiki/James_Cook_(running_back)
  QID: Q109849794
  Extract: James Dalvin Cook III is an American professional football running back for the Buffalo Bills of the National Football League (NFL). He played college football for the Georgia Bulldogs and was selected by the Bills in the second round of the 2022 NFL draft.

  Title: Tim Cook (similarity: 0.3200)
  URL: https://en.wikipedia.org/wiki/Tim_Cook
  QID: Q265852
  Extract: Timothy Donald Cook is an American business executive who has served as the chief executive officer (CEO) of Apple since 2011. He had previously been the company's chief operating officer under its co-founder Steve Jobs. Cook joined Apple in March 1998 as a senior vice president for worldwide operat

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong O*NET data with detailed task descriptions, comprehensive wage data from BLS OEWS May 2025, and clear occupational boundaries distinguish restaurant cooks from related food service roles.
inferred_at          : 2026-06-03T20:54:05.069211+00:00
tokens_input         : 4,610
tokens_output        : 4,076
cost_usd             : $0.043895
wikipedia_used       : False
wikipedia_title      : Cook Out (restaurant)
wikipedia_note       : The Wikipedia match refers to a fast-food restaurant chain rather than the occupation itself. The semantic neighbors provide more relevant context about cooking roles and culinary positions.

--- PROSE FIELDS ---

ROLE SUMMARY:
Restaurant cooks prepare, season, and cook dishes including soups, meats, vegetables, and desserts in commercial dining establishments. They handle multiple cooking methods including baking, roasting, broiling, and steaming while maintaining food safety standards and quality control. Restaurant cooks may also assist with inventory management, menu pricing, and kitchen operations coordination.

DAY IN THE LIFE:
Restaurant cooks begin shifts by inspecting and cleaning food preparation areas and equipment to ensure sanitary conditions. They prep ingredients by washing, peeling, cutting, and seasoning various foods according to recipes or personal judgment. During service, they operate multiple cooking stations using ovens, broilers, grills, and roasters while monitoring temperatures and cooking times. They continuously check food quality through tasting, smelling, and visual inspection to ensure proper cooking. Throughout shifts, they maintain food rotation systems, manage inventory, and assist other kitchen staff during busy periods.

WHO THRIVES:
Successful restaurant cooks demonstrate strong realistic and conventional personality traits, excelling in hands-on work with established procedures and attention to detail. They possess excellent manual dexterity and near vision abilities essential for precise food preparation and plating. These individuals thrive under pressure with high stress tolerance and dependability, managing multiple orders simultaneously while maintaining quality standards. Strong problem sensitivity helps them quickly identify cooking issues, while good oral communication skills enable effective coordination with kitchen teams and front-of-house staff.

CAREER ENTRY:
Most restaurant cooks enter with a high school diploma (47.3%) or less than high school education (34.4%), with 11.8% holding associate degrees according to employment distribution data. Entry-level positions typically require minimal formal preparation as classified in Job Zone 2. Many gain skills through on-the-job training, culinary programs, or apprenticeships where they learn food safety protocols, cooking techniques, and kitchen operations.

CAREER TRAJECTORY:
Restaurant cooks can advance to specialized positions like chef de partie, lead line cook, or prep supervisor with experience. Career progression often leads to sous chef or head cook roles with additional management responsibilities. Some transition to related positions in institutional cooking, private household cooking, or food production operations, while others may pursue culinary education to become executive chefs or open their own establishments.

MARKET INTELLIGENCE:
Restaurant cooks represent one of the largest food service occupations with 1,409,890 employed nationwide according to BLS OEWS May 2025 data. Median annual wages are $37,390 with a range from $28,700 to $47,900, showing significant geographic variation from Washington's $46,800 to Guam's $22,950. Employment is heavily concentrated in accommodation and food services (1,312,060 workers) with additional opportunities in entertainment venues and retail establishments. The occupation shows steady demand driven by continued restaurant industry growth and high turnover rates typical in food service.

AUTOMATION OUTLOOK:
Restaurant cooking faces moderate automation pressure as handling and moving objects and performing general physical activities remain core work functions requiring human judgment and dexterity. While some food preparation tasks may become automated, the need for real-time quality assessment, recipe adjustment, and coordination during service periods protects against full automation in the near term.

--- REASONED EDGES ---
  [skill_overlap] Cooks, Short Order (35-2015.00) — confidence:high
    reasoning: Both roles share identical top skills including Speaking (3.0), Critical Thinking (3.0), and Monitoring (3.0) with similar Food Production knowledge requirements.
    data: Speaking skill importance 3.0
    data: Food Production knowledge 3.4
    data: Similar cooking work activities
  [career_pathway] Chefs and Head Cooks (35-1011.00) — confidence:high
    reasoning: Restaurant cooks advance to chef positions as evidenced by shared food production knowledge and cooking activities with increased management responsibilities.
    data: Food Production knowledge overlap
    data: Management duties in description
    data: Career progression pathway
  [task_similarity] Food Preparation Workers (35-2021.00) — confidence:high
    reasoning: Both roles involve washing, peeling, cutting, and preparing foods for consumption with similar manual dexterity requirements (3.4 vs 3.2).
    data: Food preparation tasks
    data: Manual Dexterity ability 3.4
    data: Similar work activities
  [knowledge_overlap] Bakers (51-3011.00) — confidence:medium
    reasoning: Both roles require Food Production knowledge and share baking activities, though bakers specialize in baked goods while restaurant cooks have broader cooking responsibilities.
    data: Food Production knowledge
    data: Baking activities mentioned
    data: Similar preparation requirements
  [riasec_cluster] Cooks, Institution and Cafeteria (35-2012.00) — confidence:high
    reasoning: Both occupations share realistic-conventional RIASEC patterns with emphasis on hands-on food preparation and structured cooking procedures.
    data: RIASEC R:5.63, C:3.80
    data: Similar cooking environments
    data: Structured food preparation

--- NORMALIZER SIGNALS ---
  match_keywords   : ['restaurant cook', 'line cook', 'prep cook', 'grill cook', 'fry cook', 'kitchen cook', 'food preparation', 'commercial cooking']
  exclude_keywords : ['chef', 'baker', 'fast food', 'institutional', 'private household']
  title_patterns   : ['*Cook', 'Line Cook', 'Prep Cook', '*Cook Restaurant', 'Kitchen Cook']
  common_variations: ['line cook', 'prep cook', 'station cook', 'grill cook', 'saute cook', 'broiler cook', 'breakfast cook', 'banquet cook']

total_terms    : 40
top_words      : ['tendency', 'others', 'food', 'equipment', 'cook', 'restaurant', 'cooking', 'principles', 'quality', 'carolina', 'foods', 'control', 'objects', 'techniques', 'includes', 'activities', 'cooks', 'production', 'standards', 'materials']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
tendency                   42  0.01329  onet_dimensions      onet_dimensions:100%
others                     39  0.01234  onet_dimensions      onet_dimensions:97%  inference:3%
food                       38  0.01202  inference            inference:32%  onet_tasks:24%  wikipedia:21%
equipment                  31  0.00981  onet_dimensions      onet_dimensions:74%  dwas:16%  onet_tasks:6%
cook                       31  0.00981  wikipedia            wikipedia:74%  dwas:13%  inference:10%
restaurant                 21  0.00665  wikipedia            wikipedia:52%  inference:48%
cooking                    16  0.00506  inference            inference:62%  wikipedia:19%  onet_tasks:12%
principles                 16  0.00506  onet_dimensions      onet_dimensions:100%
quality                    14  0.00443  onet_dimensions      onet_dimensions:43%  inference:29%  dwas:14%
carolina                   14  0.00443  wikipedia            wikipedia:100%
foods                      13  0.00411  dwas                 dwas:69%  onet_tasks:23%  inference:8%
control                    13  0.00411  onet_dimensions      onet_dimensions:92%  inference:8%
objects                    13  0.00411  onet_dimensions      onet_dimensions:92%  inference:8%
techniques                 12  0.00380  onet_dimensions      onet_dimensions:83%  wikipedia:8%  inference:8%
includes                   12  0.00380  onet_dimensions      onet_dimensions:100%
activities                 12  0.00380  onet_dimensions      onet_dimensions:75%  dwas:17%  inference:8%
cooks                      11  0.00348  inference            inference:64%  wikipedia:27%  onet_tasks:9%
production                 11  0.00348  onet_dimensions      onet_dimensions:73%  dwas:9%  wikipedia:9%
standards                  11  0.00348  onet_dimensions      onet_dimensions:73%  inference:18%  dwas:9%
materials                  11  0.00348  onet_dimensions      onet_dimensions:91%  dwas:9%
operations                 11  0.00348  onet_dimensions      onet_dimensions:55%  inference:27%  wikipedia:18%
ideas                      11  0.00348  onet_dimensions      onet_dimensions:100%
opened                     11  0.00348  wikipedia            wikipedia:100%
service                    10  0.00316  inference            inference:40%  onet_dimensions:20%  wikipedia:20%
locations                  10  0.00316  wikipedia            wikipedia:90%  onet_dimensions:10%
quickly                    10  0.00316  onet_dimensions      onet_dimensions:90%  inference:10%
body                       10  0.00316  onet_dimensions      onet_dimensions:100%
virginia                   10  0.00316  wikipedia            wikipedia:100%
preparation                 9  0.00285  inference            inference:44%  dwas:33%  onet_tasks:11%
personal                    9  0.00285  onet_dimensions      onet_dimensions:67%  onet_tasks:22%  inference:11%
needs                       9  0.00285  onet_dimensions      onet_dimensions:89%  onet_tasks:11%
problems                    9  0.00285  onet_dimensions      onet_dimensions:100%
monitoring                  9  0.00285  onet_dimensions      onet_dimensions:89%  inference:11%
procedures                  9  0.00285  onet_dimensions      onet_dimensions:89%  inference:11%
management                  9  0.00285  onet_dimensions      onet_dimensions:78%  inference:22%
resources                   9  0.00285  onet_dimensions      onet_dimensions:100%
performing                  9  0.00285  onet_dimensions      onet_dimensions:89%  inference:11%
orientation                 9  0.00285  onet_dimensions      onet_dimensions:100%
north                       9  0.00285  wikipedia            wikipedia:100%
chef                        9  0.00285  wikipedia            wikipedia:78%  inference:22%