Cook - Restaurant


A Short Version of this test is available.   What's the Difference?

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 - Restaurant (Short)

Cook - Restaurant

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Top activities and tasks for this job:
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Season and cook food according to recipes or personal judgment and experience.
  • Turn or stir foods to ensure even cooking.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

About the test (Full Version)

The HR Avatar Cook - Restaurant 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 - Restaurant 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
  • Adaptability
  • Drive
  • Integrity
  • Resilience
  • Teamwork
  Emotional Intelligence
  • Empathy and Emotional Self-Control
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:35-2014.00
Simulation Context:General Hourly
O*Net Context:Food Preparation and Serving Related
More information about this Job
Annual US Wages (2023)
Bottom 10%:
$26,980 or less
Bottom 25%:
$29,860 or less
$35,780 (Average)
Top 25%:
$39,630 or more
Top 10%:
$46,420 or more

Hourly US Wages (2023)
Bottom 10%:
$12.97 or less
Bottom 25%:
$14.36 or less
$17.20 (Average)
Top 25%:
$19.06 or more
Top 10%:
$22.32 or more

US Employment Statistics
2032 (projected):
Annual U.S. Job Openings:252,400

Top Knowledge Requirements
  • Food Production
  • Customer and Personal Service
  • English Language
  • Production and Processing
  • Education and Training
  • Administration and Management
  • Mathematics
Top Skills
  • Monitoring
  • Active Listening
  • Speaking
  • Time Management
  • Critical Thinking
  • Coordination
  • Reading Comprehension
  • Judgment and Decision Making
Top Abilities
  • Near Vision
  • Manual Dexterity
  • Problem Sensitivity
  • Information Ordering
  • Speech Recognition
  • Oral Comprehension
  • Trunk Strength
  • Finger Dexterity
Education Requirements
No High School Diploma:
High School Diploma:
Post-Secondary Certificate:
Some College:
Associate's Degree (2 yr):
Post-Doctoral Training:
This graphic shows the percentage of people in this role who have their highest education in each category.
Related Work Experience Requirements
Less than 1 Month:
1 - 3 Months:
3 - 6 Months:
6 Months - 1 Year:
1 - 2 Years:
2 - 4 Years:
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: Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Broiler Cook, Chef De Partie, Cook, Foreign Food Specialty Cook, Fry Cook, Grill Cook, Ice Cream Chef, Larder Cook, Line Cook, Prep Cook (Preparation Cook), Railroad Cook, Sandwich Artist, Specialty Cook, Specialty Foods Cook, Station Cook, Vegetable Cook

Related Jobs based on Skills & Abilities: Cooks, Short Order, Cooks, Institution and Cafeteria, Food Preparation Workers, Cooks, Fast Food, Bakers, Butchers and Meat Cutters, Chefs and Head Cooks, Cooks, Private Household, Food Cooking Machine Operators and Tenders, Food Batchmakers, Fast Food and Counter Workers, Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders, Food Servers, Nonrestaurant, Meat, Poultry, and Fish Cutters and Trimmers, Food Service Managers, Baristas, Dining Room and Cafeteria Attendants and Bartender Helpers, Graders and Sorters, Agricultural Products, Dishwashers, Waiters and Waitresses

(Internal Use) pid=6366, CTB Direct Test

Sign In  to administer this Full version.

Read the Reviews
"Amazing Service and Spot-On Testing"
"The value received far exceeds the price"
"Truly takes out the guess work"
"Hiring managers can easily understand the reports"
Read customer reviews

Follow Us
Follow Us LinkedIn LinkedIn
Follow Us Facebook Facebook
Follow Us Instagram
Subscribe to our Newsletter Tips & Updates
COPYRIGHT  ©  2024   HR Avatar, Inc.   |   Terms and Conditions   |   Privacy
Go to Home Page
This website uses cookies to ensure you get the best experience on our website. Learn More