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Cook - Institution and Cafeteria

Cook - Institution and Cafeteria

Job-Specific Whole-Person Assessment (Test)

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New!
 A Short Version is Now Available!

Candidates typically need about 45 minutes to complete our full-length job-specific assessments. Our short versions take less than half that time. Like our standard assessments, these tests are based on the U.S. Government Occupational Information Network (O*Net). They do not contain the animated simulation module, however, though they still provide valuable information about all critical performance-related dimensions. Additionally, the short versions optionally include 1-2 virtual video interview questions! Click below for more information:

Cook - Institution and Cafeteria (Short)

Cook - Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Top activities and tasks for this job:
  • Monitor and record food temperatures to ensure food safety.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  • Rotate and store food supplies.
  • Wash pots, pans, dishes, utensils, or other cooking equipment.
  • Apportion and serve food to facility residents, employees, or patrons.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Clean, cut, and cook meat, fish, or poultry.
  • Monitor use of government food commodities to ensure that proper procedures are followed.

About the test (Full Version)

The HR Avatar Cook - Institution and Cafeteria Pre-Employment Assessment was designed to help you hire staff in this role. The test provides a whole-person evaluation by measuring job-relevant cognitive ability, personality, knowledge, skills, and relevant behavioral history. Each component provides important data for hiring decisions. Cognitive ability has been linked to overall job performance in most jobs and correlates with a candidate's ability to learn new skills and to solve complex problems. Personality characteristics determine how well the candidate will fit-in with a corporate culture. Knowledge and skills indicate how much training will be needed before a new employee becomes productive. Finally, relevant behavioral history detects counter-productive behaviors that can impact job performance.

The Cook - Institution and Cafeteria test includes an animated work simulation in which candidates meet customers, colleagues and supervisors in a job-related context. Post-test surveys indicate the majority of candidates react favorably to these simulations.

The specific attributes measured include:

Cognitive Ability
  • Analytical Thinking and Attention to Detail
  Knowledge and Skills
  • Food Safety Fundamentals
Personality
  • Adaptability
  • Drive
  • Integrity
  • Teamwork
  Behavioral History
  • History Survey - Performance
  • History Survey - Tenure

Following completion, the test produces a Candidate Selection Report that includes an overall score and detailed scores for each attribute. The overall score weighs each of the factors based on research and analysis from the U.S. Government's Occupational Information Network (O*Net). O*Net represents over a decade of dedicated research evaluating the relative importance of various factors that lead to success in almost 1,000 different job roles.

The Candidate Selection Report also provides expert interview questions that help you probe critical or low-scoring areas, along with a guide for noting your evaluation of the candidate's responses. Consistent use of an interview guide is an important part of gaining better candidate insights and making better hiring decisions.

Language:English (US)
Time to Complete:40 Minutes (Approximately)
O*Net SOC Code:35-2012.00
Simulation Context:General Hourly
O*Net Context:Food Preparation and Serving Related
Price:40 Credits (Add 5 Credits for Online Proctoring if Used)
More information about this Job
Annual US Wages (2019)
Bottom 10%:
$19,200 or less
Bottom 25%:
$22,710 or less
Median:
$27,750 (Average)
Top 25%:
$33,940 or more
Top 10%:
$40,570 or more

Hourly US Wages (2019)
Bottom 10%:
$9.23 or less
Bottom 25%:
$10.92 or less
Median:
$13.34 (Average)
Top 25%:
$16.32 or more
Top 10%:
$19.50 or more

US Employment Statistics
2018:
418,500
2028 (projected):
437,800
Annual U.S. Job Openings:62,500

Top Knowledge Requirements
  • English Language
  • Food Production
  • Customer and Personal Service
  • Mathematics
  • Administration and Management
  • Production and Processing
  • Public Safety and Security
  • Education and Training
Top Skills
  • Operation Monitoring
  • Quality Control Analysis
  • Speaking
  • Judgment and Decision Making
  • Service Orientation
  • Monitoring
  • Coordination
  • Time Management
Top Abilities
  • Oral Expression
  • Near Vision
  • Oral Comprehension
  • Problem Sensitivity
  • Deductive Reasoning
  • Information Ordering
  • Category Flexibility
  • Speech Clarity
Education Requirements
High School Diploma:
36%
Post-Secondary Certificate:
7%
Some College:
3%
Bachelor's Degree:
3%
This graphic shows the percentage of people in this role who have their highest education in each category.
Related Work Experience Requirements
None:
10%
Less than 1 Month:
11%
1 - 3 Months:
4%
3 - 6 Months:
3%
6 Months - 1 Year:
4%
1 - 2 Years:
13%
2 - 4 Years:
5%
This graphic shows the percentage of people in this role whose related work experience before they entered this position falls into each category.

Alternate Titles for this Role: Boarding House Cook, Cafeteria Cook, Camp Cook, Chef, Cook, Culinary Specialist, Dietary Aide, Dietary Cook, Dinner Cook, Food Service Specialist, Food Service Worker, Galley Cook, Institutional Cook, Mess Cook, Prep Cook (Preparatory Cook), Ranch Cook, School Cafeteria Cook, School Cook, Ship's Cook, Sous Chef, Special Diet Cook, Boarding House Cook, Cafeteria Cook, Camp Cook, Chef, Cook, Culinary Specialist, Dietary Aide, Dietary Cook, Dinner Cook, Food Service Specialist, Food Service Worker, Galley Cook, Institutional Cook, Mess Cook, Prep Cook (Preparatory Cook), Ranch Cook, School Cafeteria Cook, School Cook, Ship's Cook, Sous Chef, Special Diet Cook

Related Jobs based on Skills & Abilities: Cooks, Restaurant, Dietetic Technicians, Butchers and Meat Cutters, Bakers, First-Line Supervisors of Food Preparation and Serving Workers, Combined Food Preparation and Serving Workers, Including Fast Food, Cooks, Short Order, Food Servers, Nonrestaurant, Cooks, Fast Food, Food Batchmakers, Bartenders, Weighers, Measurers, Checkers, and Samplers, Recordkeeping, Home Health Aides, Veterinary Assistants and Laboratory Animal Caretakers, Dental Assistants, Carpet Installers, Pharmacy Technicians, Nonfarm Animal Caretakers


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Activities performed during the Test
  • Complete a time-sheet.
  • Estimate gross pay for a month.
  • Review and explain work schedule guidelines.
  • Review and explain corporate policies to colleagues.
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