Cooks, Restaurant
Food Preparation and Serving Related Occupations- O*NET-SOC code
- 35-2014.00
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.
- Data source: BLSPublished: 2026-08
Moderate· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.012
0.000Range of values carried here0.745Scale, basis and source
Observed exposure index, 0–1 as published
Mapped onto O*NET tasks
Published per SOC 2018 occupation; every O*NET occupation with the same SOC 2018 code carries this value
- Data source: ILOPublished: 2025
0.18
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
Published per ISCO-08 unit group. Linked to this occupation, wholly or in part, by applying U.S. Bureau of Labor Statistics crosswalks (ISCO-08 to 2010 SOC, 2010 SOC to 2018 SOC) as published
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
Task-level exposure
Exposed tasks only20 rated tasks · 4 tasks with β ≥ 0.5 (20.0%)
β = direct exposure (E1) + 0.5 × exposure when tools are available (E2), per the source repository's definition.
- Source unit: O*NET 27.2 tasks → O*NET 31.0 occupation code
- All rated tasks are in the O*NET 31.0 task list.
- Source
- OpenAI "GPTs are GPTs" exposure rubric
- Release
- gh-main-0471612
- License
- MIT License, Copyright (c) 2024 OpenAI
| Task (O*NET 20.1) | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Plan and price menu items.35-2014.00 | 0.029451.4 | 0.0075100.0 |
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.35-2014.00 | 0.015827.6 | —0 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.35-2014.00 | 0.008414.7 | —0 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.35-2014.00 | 0.00366.3 | —0 |
| Not observed on any surface — 16 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | ||
Turn or stir foods to ensure even cooking. | —0 | —0 |
Season and cook food according to recipes or personal judgment and experience. | —0 | —0 |
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | —0 | —0 |
Portion, arrange, and garnish food, and serve food to waiters or patrons. | —0 | —0 |
Substitute for or assist other cooks during emergencies or rush periods. | —0 | —0 |
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | —0 | —0 |
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | —0 | —0 |
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. | —0 | —0 |
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | —0 | —0 |
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | —0 | —0 |
Coordinate and supervise work of kitchen staff. | —0 | —0 |
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | —0 | —0 |
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | —0 | —0 |
Bake breads, rolls, cakes, and pastries. | —0 | —0 |
Prepare relishes and hors d'oeuvres. | —0 | —0 |
Keep records and accounts. | —0 | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task (O*NET 27.2) | βE1 + 0.5 × E2 |
|---|---|
Keep records and accounts.O*NET Task ID 2185 | 1.0 |
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.O*NET Task ID 2178 | 0.5 |
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.O*NET Task ID 2181 | 0.5 |
Plan and price menu items.O*NET Task ID 2186 | 0.5 |
Turn or stir foods to ensure even cooking.O*NET Task ID 2169 | 0.0 |
Season and cook food according to recipes or personal judgment and experience.O*NET Task ID 2170 | 0.0 |
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.O*NET Task ID 2171 | 0.0 |
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.O*NET Task ID 2172 | 0.0 |
Portion, arrange, and garnish food, and serve food to waiters or patrons.O*NET Task ID 2173 | 0.0 |
Substitute for or assist other cooks during emergencies or rush periods.O*NET Task ID 2175 | 0.0 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.O*NET Task ID 2176 | 0.0 |
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.O*NET Task ID 2177 | 0.0 |
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.O*NET Task ID 2179 | 0.0 |
Coordinate and supervise work of kitchen staff.O*NET Task ID 2180 | 0.0 |
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.O*NET Task ID 2182 | 0.0 |
Bake breads, rolls, cakes, and pastries.O*NET Task ID 2183 | 0.0 |
Prepare relishes and hors d'oeuvres.O*NET Task ID 2184 | 0.0 |
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.O*NET Task ID 18722 | 0.0 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.O*NET Task ID 18723 | 0.0 |
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.O*NET Task ID 18724 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page
All O*NET 31.0 task statements (20)
All O*NET 31.0 task statements for this occupation (English, as published; task type core or supplemental). Exposure values are not listed here; they are in the table above, next to each task statement as worded in the O*NET version each source used.
| Task (O*NET 31.0) | Type |
|---|---|
| Turn or stir foods to ensure even cooking. | Core |
| Season and cook food according to recipes or personal judgment and experience. | Core |
| Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | Core |
| Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. | Core |
| Portion, arrange, and garnish food, and serve food to waiters or patrons. | Core |
| Substitute for or assist other cooks during emergencies or rush periods. | Core |
| Bake, roast, broil, and steam meats, fish, vegetables, and other foods. | Core |
| Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | Core |
| Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | Core |
| Coordinate and supervise work of kitchen staff. | Core |
| Bake breads, rolls, cakes, and pastries. | Core |
| Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. | Core |
| Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. | Core |
| Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | Core |
| Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | Supplemental |
| Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | Supplemental |
| Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | Supplemental |
| Prepare relishes and hors d'oeuvres. | Supplemental |
| Keep records and accounts. | Supplemental |
| Plan and price menu items. | Supplemental |
0.89/ 3· Robot exposure index
Scale, basis and source
Each physical task is graded 0–3 by the setting in which robots that have been deployed, sold or demonstrated could do it (0 none · 1 purpose-built robot settings such as a fenced machine cell or a bottling line · 2 structured facilities such as a hospital pharmacy or a container port · 3 unstructured settings such as a private home or a construction site), and the grades are averaged by share of working time
Physical tasks among this occupation's O*NET 29.3 tasks
Anthropic estimated the grades and time shares with Claude Opus 5 using web search, as of 2026.
The robot exposure index is a different measure from the AI exposure figures on this site and cannot be added to or compared with them. It does not measure actual adoption or cost, and 0 also covers occupations with no physical tasks.
Tier of each physical task
Robot environment tiers (E0–E3)
E0 noneDetails
Rated not doable by robots that have been deployed, sold or demonstrated, even in a purpose-built setting
E1 purpose-built robot settingsDetails
Rated doable in a setting built around the machine, such as a fenced machine cell or a bottling line
E2 structured facilitiesDetails
Rated doable in a human work facility that an institution keeps to a working standard, such as a hospital pharmacy or a container port
E3 unstructured settingsDetails
Rated doable in a setting that no institution keeps to a working standard, such as a private home or a construction site
Only tasks classified as physical are listed; other tasks have no tier in the source.
| Task (O*NET 29.3) | Robot environment tier |
|---|---|
| Turn or stir foods to ensure even cooking. | E1 purpose-built robot settings |
| Season and cook food according to recipes or personal judgment and experience. | E1 purpose-built robot settings |
| Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | E1 purpose-built robot settings |
| Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. | E1 purpose-built robot settings |
| Portion, arrange, and garnish food, and serve food to waiters or patrons. | E1 purpose-built robot settings |
| Substitute for or assist other cooks during emergencies or rush periods. | E0 none |
| Bake, roast, broil, and steam meats, fish, vegetables, and other foods. | E1 purpose-built robot settings |
| Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | E1 purpose-built robot settings |
| Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | E1 purpose-built robot settings |
| Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | E1 purpose-built robot settings |
| Bake breads, rolls, cakes, and pastries. | E1 purpose-built robot settings |
| Prepare relishes and hors d'oeuvres. | E1 purpose-built robot settings |
| Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. | E1 purpose-built robot settings |
| Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. | E1 purpose-built robot settings |
| Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | E1 purpose-built robot settings |
| Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | E1 purpose-built robot settings |
Occupation information
Employment outlook (BLS)
- Employment, 2025
- 1.4M
- Projected employment, 2035
- 1.6M
- Change (2025–35)
- +12.1%
- Median annual wage, 2025
- $37,390
- Typical education needed for entry
- No formal educational credential
Korea classification links (KSCO)
Links from the current release of the Korea Occupation Direct Crosswalk v1.1, made by AI Changing Work. Relation values are read from the O*NET-SOC occupation side.
| KSCO code | KSCO title | Relation | Status |
|---|---|---|---|
| 45110 | 한식 조리사 | This occupation is broader | confirmed |
| 45120 | 중식 조리사 | This occupation is broader | confirmed |
| 45130 | 양식 조리사 | This occupation is broader | confirmed |
| 45140 | 일식 조리사 | This occupation is broader | confirmed |
Relation and status definitions(kr-direct v1.1)
ILO occupational description
AI Changing Work links the ISCO-08 unit groups below to this occupation by applying the U.S. Bureau of Labor Statistics crosswalks (2018 SOC to 2010 SOC, 2010 SOC to ISCO-08) as published, without case-by-case selection; each link may be whole or partial.
- ISCO-08 5120Cooks
The definition, tasks and examples below are the ILO's description of that unit group, not of this occupation.
Cooks plan, organize, prepare and cook meals, according to recipes or under the supervision of chefs, in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.
Tasks
- (a) planning meals, preparing and cooking foodstuffs;
- (b) planning, supervising and coordinating the work of kitchen helpers;
- (c) checking the quality of food;
- (d) weighing, measuring and mixing ingredients according to recipes and personal judgement;
- (e) regulating the temperature of ovens, grills, roasters and other cooking equipment
- (f) inspecting and cleaning the kitchen, kitchen equipment and serving areas, to ensure safe and sanitary food handling practices;
- (g) operating large-volume cooking equipment such as grills, deep-fat fryers or griddles.
Example occupations
Cook
Sources: ILO ISCO-08 — details: Credits
ESCO occupational vocabulary
Each entry below is matched to this occupation in the published ESCO-O*NET Crosswalk (version 1, 2022). The match types are that crosswalk's; the wording is AI Changing Work's.
- cookESCO 5120.1This occupation is narrower
cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
- diet cookESCO 5120.1.1This occupation is broader
Diet cooks prepare and present meals according to special dietary or nutrition needs.
- fish cookESCO 5120.1.2This occupation is broader
Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
- grill cookESCO 5120.1.3This occupation is broader
Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.
- industrial cookESCO 5120.1.4This occupation is broader
Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
- pizzaioloESCO 9411.1This occupation is broader
Pizzaiolos are responsible for preparing and cooking pizzas.
- chefESCO 3434.1Overlapping, not the same
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
- private chefESCO 3434.1.3Overlapping, not the same
Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer's home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Source: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
License: CC BY 4.0 (EU Reuse Notice)
ESCO reuse terms and the modification notice are in Credits.
France classification links (ROME)
AI Changing Work's links between this occupation and ROME 4.0 job profiles, judged with AI models. Relations are read from this occupation's side. Links marked “provisional” were adopted on the judgments of two judges from the same model family (Claude) alone, or by an operator rule applied to their judgments, so they rest on weaker evidence than confirmed links.
| ROME code | ROME title (French) | Relation |
|---|---|---|
| G1609 | Cuisinier / Cuisinière | Same scopeprovisional |
| G1602 | Commis / Commise de cuisine | Overlapping, not the sameprovisional |
| G1610 | Pâtissier / Pâtissière de restaurant | Related, not a matchprovisional |
Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.
ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.
(AI Changing Work link release: fr-direct v1)
Spain classification links (CNO-11)
AI Changing Work's links between this occupation and CNO-11 occupations, judged with AI models. Relations are read from this occupation's side.
| CNO-11 code | CNO-11 title (Spanish) | Relation |
|---|---|---|
| 5110 | Cocineros asalariados | This occupation is narrowerprovisional |
| 5000 | Camareros y cocineros propietarios | Related, not a matchprovisional |
Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.
(AI Changing Work link release: es-direct v1)
Germany classification links (KldB)
AI Changing Work's links between this occupation and KldB occupations, judged with AI models. Relations are read from this occupation's side.
| KldB code | KldB title (German) | Relation |
|---|---|---|
| 29302 | Köche/Köchinnen (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten | This occupation is narrower |
| 29312 | Vor-, Kalt- und Süßspeisenköche/-köchinnen - fachlich ausgerichtete Tätigkeiten | This occupation is broader |
| 29322 | Grill-, Braten- und Fischköche/-köchinnen - fachlich ausgerichtete Tätigkeiten | This occupation is broader |
| 29382 | Köche/Köchinnen (sonstige spezifische Tätigkeitsangabe) - fachlich ausgerichtete Tätigkeiten | This occupation is broaderprovisional |
Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.
(AI Changing Work link release: de-direct v1)
Japan classification links (JSCO)
AI Changing Work's links between this occupation and JSCO occupations, judged with AI models. Relations are read from this occupation's side.
| JSCO code | JSCO title (Japanese) | Relation |
|---|---|---|
| 391 | 調理人 | This occupation is narrowerprovisional |
Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.
(AI Changing Work link release: jp-direct v1)
Sources, licenses and AI Changing Work's modification and translation notices for this page: Credits & sources