Cooks (Institution and Cafeteria)
O*NET title: Cooks, Institution and Cafeteria
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Also called: Boarding House Cook, Cafeteria Cook, Camp Cook, Cook, Culinary Specialist, Dietary Aide
Median pay
$37,450
per year, U.S.
Pay range (10th–90th)
$28,480 – $49,670
People employed
441,050
Holland code
RCS
Realistic · Conventional · Social
Updated October 2026 · Data: O*NET 31.0 and BLS OEWS May 2025 · How we match careers
Is this career right for you?
These are the things that stand out in this job compared with other U.S. jobs (O*NET 31.0 work context). Answer honestly.
- 1.Are you OK being on your feet and moving most of the day?
- 2.Do you work well under tight deadlines?
- 3.Are you comfortable following clear instructions?
- 4.Do you want variety, with new tasks often?
- 5.Do you want to stay at 40 hours a week or less?
- 6.Do you want the same hours every week?
- 7.Do you prefer working indoors?
The hard parts
- Long hours on your feet
- Tight deadlines are common
Cooks (Institution and Cafeteria) pay by state
Highest-paying states
Annual median pay by state (50 states and DC with published data). Source: BLS OEWS May 2025.
What cooks (institution and cafeteria) do
- 01Monitor and record food temperatures to ensure food safety.
- 02Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- 03Rotate and store food supplies.
- 04Wash pots, pans, dishes, utensils, or other cooking equipment.
- 05Apportion and serve food to facility residents, employees, or patrons.
- 06Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Skills that matter most
- Monitoring
- Speaking
- Active Listening
- Critical Thinking
- Reading Comprehension
- Mathematics
Knowledge
- English Language
- Food Production
- Customer and Personal Service
- Mathematics
- Administration and Management
Work styles that stand out
- Dependability
- Attention to Detail
Education and first steps
Share of workers by required education, as reported to O*NET.
How people get started
- Usually needs a high school diploma (O*NET Job Zone 2).
- Related work experience: over 1 year, up to and including 2 years.
- On-the-job training: anything beyond short demonstration, up to and including 1 month.
Most common answers from O*NET 31.0 Education, Training and Experience.
Interest fit (Holland code)
O*NET occupational interest scores, scale 1–7. Take the Free Career Test to compare with your own.
Career changes
Change from cooks (institution and cafeteria)
- Bakers84% · −1%
- Food Servers, Nonrestaurant83% · −6%
- Butchers and Meat Cutters82% · +7%
- Chefs and Head Cooks79% · +67%
- Food Service Managers78% · +85%
Change into cooks (institution and cafeteria)
Jobs whose skills carry over best (skill match, their median pay).
- Food Servers, Nonrestaurant86% · $35,360
- Butchers and Meat Cutters85% · $40,140
- Bakers84% · $37,160
- Slaughterers and Meat Packers79% · $40,130
- Fast Food and Counter Workers78% · $31,200
Majors that lead here
- Cooking and Related Culinary Arts, General
- Food Preparation/Professional Cooking/Kitchen Assistant
- Institutional Food Workers
- Foodservice Systems Administration/Management
From the NCES CIP 2020 to SOC 2018 crosswalk.