View occupational profile

Search the OaSIS

Cooks

OaSIS code 63200.00

Cooks prepare and cook a wide variety of foods. Apprentices are also included in this unit group.

Overview

Also known as

  • Apprentice cook
  • Cook
  • Dietary cook
  • First cook
  • Grill cook
  • Hospital cook
  • Institutional cook
  • Journeyman/woman cook
  • Licensed cook
  • Line cook
  • Second cook
  • Short order cook

Main duties

This group performs some or all of the following duties:

  • Prepare and cook complete meals or individual dishes and foods
  • Prepare and cook special meals for patients as instructed by dietitian or chef
  • Schedule and supervise kitchen helpers
  • Oversee kitchen operations
  • Maintain inventory and records of food, supplies and equipment
  • May set up and oversee buffets
  • May clean kitchen and work area
  • May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
  • May hire and train kitchen staff.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.
  • There is mobility among the various types of cooks in this group.
  • Progression to supervisory or more senior positions, such as chef, is possible with experience and training.

Similar occupations classified elsewhere

Exclusions:

  • Chefs (62200)
  • Food counter attendants, kitchen helpers and related support occupations (65201)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

3 – Occupations usually require a college diploma or apprenticeship training of less than two years; or more than six months of on-the-job training

Major group

63 – Occupations in sales and services

Sub-major group

632 – Occupations in services

Minor group

6320 – Cooks, butchers and bakers

Unit group

63200 – Cooks

Occupational profile

63200.00 – Cooks

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Performing General Physical Activities
4 - High Level
Assisting and Caring for Others
3 - Moderate Level
Handling and Moving Objects
3 - Moderate Level
Identifying Objects, Actions, and Events
3 - Moderate Level
Inspecting Equipment, Structures, or Material
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
3 - Moderate amount of freedom
Work Week Duration
Worked hours in a typical week
3 - More than 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
0 – Not applicable
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
5 - Every day, almost continuously
Duration
4 - More than half the time
Work with Work Group or Team
Importance
4 - Highly important
Frequency
5 - Every day, almost continuously

Workplaces/employers

  • Central food commissaries
  • Construction and logging camp sites
  • Education institutions
  • Hospitals and other health care institutions
  • Hotels
  • Restaurants
  • Ships

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Arm-Hand Steadiness
3 - Moderate Level
Colour Perception
3 - Moderate Level
Control of Settings
3 - Moderate Level
Dynamic Strength
3 - Moderate Level
Finger Dexterity
3 - Moderate Level

Skills

Proficiency or complexity level
Management of Material Resources
3 - Moderate Level
Quality Control Testing
3 - Moderate Level
Time Management
3 - Moderate Level
Coordinating
2 - Low Level
Critical Thinking
2 - Low Level

Personal Attributes

Importance
Adaptability
4 - Highly important
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Stress Tolerance
4 - Highly important
Active Learning
3 - Important