Cooks plan menus, prepare a variety of foods according to health and safety regulations and manage commercial kitchens. While specific duties vary depending on the establishment, cooks generally prepare meals and are responsible for food costing, safety and sanitation. Cooks also supervise kitchen helpers and food preparation personnel in food preparation, cooking and handling. Respect for diets due to culture, health or religion is important.

Restaurants, cafeterias, hotels, hospitals and health care institutions, schools, food commissaries, clubs and resorts are all major employers.