Cooks, Institution and Cafeteria

SOC code 35-2012 · O*NET-SOC 35-2012.00 · Little to some preparation needed · Food service and hospitality

Cooks, Institution and Cafeteria pay

U.S. national figures, May 2025 BLS survey · How we got this number

Median pay

$37,450

a year

Hourly

$18.01

per hour

10th$28,480Median$37,45090th$49,670

The solid band is the middle 50% of workers; the bar spans the 10th to 90th percentile.

Average pay

$38,810

$18.66 per hour

Middle 50%

$32,440 – $44,800

25th to 75th percentile

Full spread

$28,480 – $49,670

10th to 90th percentile

People employed

441,050

nationwide

National U.S. figure, May 2025. Local pay can be higher or lower.

10th percentile: $28,480; $13.69/hr
25th percentile: $32,440; $15.60/hr
Median percentile: $37,450; $18.01/hr
75th percentile: $44,800; $21.54/hr
90th percentile: $49,670; $23.88/hr

What do cooks, institution and cafeteria do?

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

The tasks that matter most day to day

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.

How to qualify for this work

Most people in this role hold high school diploma or the equivalent (such as a ged) — 71% of workers surveyed reported it as their level of education.

Preparation level: zone 2 — Little to some preparation needed

Education: Usually requires a high school diploma or GED, though some occupations may not.
Experience: Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Training: Ranges from a few days to one year of on-the-job training.

See all zone 2 occupations →

Education reported by people doing this job

High School Diploma or the equivalent (such as a GED)71%
Post-Secondary Certificate14%
Bachelor's Degree7%
Some College Courses6%

Common questions

How much does a cooks, institution and cafeteria earn?

The national median is $37,450 a year. The full range runs from $28,480 at the 10th percentile to $49,670 at the 90th — entry pay sits closer to the lower figure, and experience, licensing and specialisation move you up the range.

Can you become a cooks, institution and cafeteria without a degree?

Yes — this occupation sits in preparation zone 2, meaning the typical entry route is usually requires a high school diploma or GED, though some occupations may not. A four-year degree is not the standard requirement, though licensing or certification may still apply.

Skills and knowledge you need

Core skills

Speaking3.1/5
Monitoring3.1/5
Active Listening3.0/5
Critical Thinking3.0/5

Knowledge areas

English Language3.6/5
Food Production3.6/5
Customer and Personal Service3.6/5
Mathematics3.5/5
Administration and Management3.3/5
Production and Processing3.1/5
Public Safety and Security3.0/5
Education and Training2.9/5

Transferable strengths: Service Orientation, Operations Monitoring, Quality Control Analysis, Judgment and Decision Making, Coordination, Complex Problem Solving.