Cook - Institution and Cafeteria


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 - 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
  • 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:35-2012.00
Simulation Context:General Hourly
O*Net Context:Food Preparation and Serving Related
More information about this Job
Annual US Wages (2023)
Bottom 10%:
$25,290 or less
Bottom 25%:
$29,280 or less
$35,320 (Average)
Top 25%:
$40,320 or more
Top 10%:
$47,310 or more

Hourly US Wages (2023)
Bottom 10%:
$12.16 or less
Bottom 25%:
$14.08 or less
$16.98 (Average)
Top 25%:
$19.39 or more
Top 10%:
$22.75 or more

US Employment Statistics
2032 (projected):
Annual U.S. Job Openings:66,600

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
  • Speaking
  • Judgment and Decision Making
  • Quality Control Analysis
  • Operations Monitoring
  • Service Orientation
  • Monitoring
  • Active Listening
  • Management of Personnel Resources
Top Abilities
  • Oral Expression
  • Near Vision
  • Oral Comprehension
  • Speech Clarity
  • Problem Sensitivity
  • Deductive Reasoning
  • Information Ordering
  • Category Flexibility
Education Requirements
High School Diploma:
Post-Secondary Certificate:
Some College:
Bachelor's Degree:
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: 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, Kitchen Cook, Line 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, Cooks, Short Order, Food Preparation Workers, Cooks, Private Household, Chefs and Head Cooks, Cooks, Fast Food, Food Service Managers, Fast Food and Counter Workers, Bakers, First-Line Supervisors of Food Preparation and Serving Workers, Food Servers, Nonrestaurant, Dining Room and Cafeteria Attendants and Bartender Helpers, Butchers and Meat Cutters, Food Cooking Machine Operators and Tenders, Baristas, Dishwashers, Food Batchmakers, Dietetic Technicians, Waiters and Waitresses, Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders

(Internal Use) pid=6367, CTB Direct Test

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