Head Cooks
Food Preparation & ServiceAI exposure
- 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
0.000
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.25
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 77% score at or above this value.
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
| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.35-1011 | 0.00000.0 | 0.00000.0 |
Record production or operational data on specified forms.35-1011 | 0.00000.0 | 0.00000.0 |
Determine how food should be presented and create decorative food displays.35-1011 | 0.00000.0 | —0 |
Estimate amounts and costs of required supplies, such as food and ingredients.35-1011 | 0.00000.0 | —0 |
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.35-1011 | 0.00000.0 | —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. | ||
Check the quality of raw or cooked food products to ensure that standards are met. | —0 | —0 |
Monitor sanitation practices to ensure that employees follow standards and regulations. | —0 | —0 |
Check the quantity and quality of received products. | —0 | —0 |
Order or requisition food or other supplies needed to ensure efficient operation. | —0 | —0 |
Supervise or coordinate activities of cooks or workers engaged in food preparation. | —0 | —0 |
Inspect supplies, equipment, or work areas to ensure conformance to established standards. | —0 | —0 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. | —0 | —0 |
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. | —0 | —0 |
Prepare and cook foods of all types, either on a regular basis or for special guests or functions. | —0 | —0 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services. | —0 | —0 |
Recruit and hire staff, such as cooks and other kitchen workers. | —0 | —0 |
Demonstrate new cooking techniques or equipment to staff. | —0 | —0 |
Meet with sales representatives to negotiate prices or order supplies. | —0 | —0 |
Arrange for equipment purchases or repairs. | —0 | —0 |
Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. | —0 | —0 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. | —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 | βE1 + 0.5 × E2 |
|---|---|
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.O*NET Task ID 11138 | 1.0 |
Record production or operational data on specified forms.O*NET Task ID 11146 | 1.0 |
Order or requisition food or other supplies needed to ensure efficient operation.O*NET Task ID 11131 | 0.5 |
Determine how food should be presented and create decorative food displays.O*NET Task ID 11134 | 0.5 |
Estimate amounts and costs of required supplies, such as food and ingredients.O*NET Task ID 11136 | 0.5 |
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.O*NET Task ID 11137 | 0.5 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services.O*NET Task ID 11140 | 0.5 |
Recruit and hire staff, such as cooks and other kitchen workers.O*NET Task ID 11141 | 0.5 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.O*NET Task ID 11148 | 0.5 |
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