2. Roger Currin

3. Brief description  Cooks prepare, season, and cook a wide range of foods, such as soups, salads, entrees, and desserts etc..

4. Education/Training  Receive formal training at a community college.  Technical school  Culinary arts school  A bachelor's degree  Apprenticeship programs or in the armed forces.

5. Salary $$20,260 per year.

6. Attributes & abilities  Business skills  Creativity  Leadership skills  Manual dexterity  Sense of taste and smell  Time-management skills

7. Job Outlook  Percent change in employment, projected 2010-2020.  Population and income growth is expected to result in greater demand for more high-quality dishes at a variety of dining venues.

8. Duties of this career  Check freshness of food and ingredients  Supervise and coordinate activities of other food preparation workers  Develop recipes and determine how to present the food  Plan menus and ensure uniform serving sizes and quality of meals  Inspect supplies, equipment, and work area for cleanliness and functionality

9. Duties Hires,train supervise cooks and other food preparation workers

10. Duties  Order and maintain inventory of food and supplies needed to ensure efficient operations  Monitor sanitation practices and ensure that kitchen safety standards are followed

11. Sources  http://www.bls.gov/ooh http://www.bls.gov/ooh