π‘ Cooks, Short Order have a composite risk score of 71/100 (Frey-Osborne probability: 94%, GenAI exposure: 53/100). With 150,420 workers in the US, this is one of the most AI-vulnerable occupations. Full occupation profile β
π― The Verdict
Likely for many tasks. The role will look very different in 5β10 years.
With 150,420 workers and a median wage of $36K,cooks, short order represent a significant portion of the US workforce. Their GenAI exposure index is 53%, meaning a majority of their core tasks overlap with current generative AI capabilities.
Risk Score
71/100
Employment
150,420
Median Wage
$36K
GenAI Exposure
53%
β οΈ Top Risk Factors
AI inventory management and waste reduction
Self-ordering kiosks and mobile app displacement
Automated dishwashing and kitchen cleaning systems
Robotic food delivery within establishments
Automated food preparation and cooking robotics
π‘οΈ Tasks AI Can't Easily Replace
Hospitality and personalized guest experiences
Food presentation requiring artistic and tactile skill
Creative menu development and flavor innovation
π Career Transition Paths
Related occupations with lower AI risk and high skills overlap:
Education Administrators, All Other
65% skills overlap Β· $89K median wage
Advertising, Marketing, Promotions, Public Relations, and Sales Managers
60% skills overlap Β· $145K median wage
Tour and Travel Guides
53% skills overlap Β· $37K median wage
β Frequently Asked Questions
Will AI completely replace cooks, short order?
Likely for many tasks. The role will look very different in 5β10 years.
What is the AI risk score for cooks, short order?
Cooks, Short Order have a composite AI automation risk score of 71 out of 100, classified as "High Risk".
How many cooks, short order are there in the US?
There are approximately 150,420 cooks, short order employed in the United States.
What do cooks, short order earn?
The median annual wage for cooks, short order is $36K.
What skills should cooks, short order develop?
Focus on tasks AI can't easily replicate: hospitality and personalized guest experiences, food presentation requiring artistic and tactile skill, creative menu development and flavor innovation. These human-centric skills will become more valuable as routine tasks are automated.