キッチンマネージャー
食品調理・サービスAI露出度
- データ出典: BLS公表時点: 2026-08
中程度· 相対
低い4段階の相対区分非常に高い職業群単位の値
尺度・母数・出典
4段階の相対区分（低い / 中程度 / 高い / 非常に高い）
BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります
- データ出典: Anthropic公表時点: 2026-03
0.000
0.000ここに掲載された値の範囲0.745尺度・母数・出典
- データ出典: ILO公表時点: 2025
0.36
0.09ここに掲載された値の範囲0.70職業群単位の値
尺度・母数・出典
生成AI露出度指数、公開されたまま0–1
ISCO-08の職業小分類単位 — 同じコードの職業はすべて同じ値
当サイトの算出であり、ILOが公表した数値ではありません。当サイトがILOデータセットに結び付けた職業1,012件のうち、この値以上のものは60%です。
この出典がどのような性格の値か
BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。
Task-level exposure
露出のある作業のみ| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Investigate and resolve complaints regarding food quality, service, or accommodations.11-9051 | 0.003534.7 | 0.010066.4 |
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.11-9051 | 0.002827.7 | 0.001510.3 |
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.11-9051 | 0.002221.8 | —0 |
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.11-9051 | 0.001615.8 | —0 |
Take dining reservations. | —0 | 0.001912.3 |
Maintain food and equipment inventories, and keep inventory records. | —0 | 0.001611.0 |
| Not observed on any surface — 22 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. | ||
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. | —0 | —0 |
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. | —0 | —0 |
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. | —0 | —0 |
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. | —0 | —0 |
Schedule staff hours and assign duties. | —0 | —0 |
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. | —0 | —0 |
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. | —0 | —0 |
Keep records required by government agencies regarding sanitation or food subsidies. | —0 | —0 |
Establish standards for personnel performance and customer service. | —0 | —0 |
Review work procedures and operational problems to determine ways to improve service, performance, or safety. | —0 | —0 |
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. | —0 | —0 |
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. | —0 | —0 |
Order and purchase equipment and supplies. | —0 | —0 |
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. | —0 | —0 |
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. | —0 | —0 |
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. | —0 | —0 |
Count money and make bank deposits. | —0 | —0 |
Monitor employee and patron activities to ensure liquor regulations are obeyed. | —0 | —0 |
Greet guests, escort them to their seats, and present them with menus and wine lists. | —0 | —0 |
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. | —0 | —0 |
Create specialty dishes and develop recipes to be used in dining facilities. | —0 | —0 |
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. | —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 |
|---|---|
Keep records required by government agencies regarding sanitation or food subsidies.O*NET Task ID 1085 | 1.0 |
Create specialty dishes and develop recipes to be used in dining facilities.O*NET Task ID 1101 | 1.0 |
Investigate and resolve complaints regarding food quality, service, or accommodations.O*NET Task ID 1078 | 0.5 |
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.O*NET Task ID 1079 | 0.5 |
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.O*NET Task ID 1081 | 0.5 |
Schedule staff hours and assign duties.O*NET Task ID 1082 | 0.5 |
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.O*NET Task ID 1083 | 0.5 |
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.O*NET Task ID 1084 | 0.5 |
Establish standards for personnel performance and customer service.O*NET Task ID 1086 | 0.5 |
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.O*NET Task ID 1087 | 0.5 |
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.O*NET Task ID 1077 | 0.0 |
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.O*NET Task ID 1080 | 0.0 |
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.O*NET Task ID 1089 | 0.0 |
Monitor employee and patron activities to ensure liquor regulations are obeyed.O*NET Task ID 1097 | 0.0 |
Greet guests, escort them to their seats, and present them with menus and wine lists.O*NET Task ID 1098 | 0.0 |
Count money and make bank deposits.O*NET Task ID 15199 | 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