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Cook/dietary aide vs institutional cook

The differences between cook/dietary aides and institutional cooks can be seen in a few details. Each job has different responsibilities and duties. It typically takes 1-2 years to become both a cook/dietary aide and an institutional cook. Additionally, an institutional cook has an average salary of $30,403, which is higher than the $27,490 average annual salary of a cook/dietary aide.

The top three skills for a cook/dietary aide include meal service, food handling and patients. The most important skills for an institutional cook are food handling, kitchen equipment, and culinary.

Cook/dietary aide vs institutional cook overview

Cook/Dietary AideInstitutional Cook
Yearly salary$27,490$30,403
Hourly rate$13.22$14.62
Growth rate16%16%
Number of jobs163,273106,958
Job satisfaction--
Most common degreeHigh School Diploma, 45%High School Diploma, 36%
Average age3838
Years of experience22

Cook/dietary aide vs institutional cook salary

Cook/dietary aides and institutional cooks have different pay scales, as shown below.

Cook/Dietary AideInstitutional Cook
Average salary$27,490$30,403
Salary rangeBetween $21,000 And $34,000Between $24,000 And $37,000
Highest paying CitySanta Rosa, CASanta Barbara, CA
Highest paying stateUtahCalifornia
Best paying companyAnn Storck CenterCompass Group USA
Best paying industryHospitality-

Differences between cook/dietary aide and institutional cook education

There are a few differences between a cook/dietary aide and an institutional cook in terms of educational background:

Cook/Dietary AideInstitutional Cook
Most common degreeHigh School Diploma, 45%High School Diploma, 36%
Most common majorCulinary ArtsCulinary Arts
Most common college--

Cook/dietary aide vs institutional cook demographics

Here are the differences between cook/dietary aides' and institutional cooks' demographics:

Cook/Dietary AideInstitutional Cook
Average age3838
Gender ratioMale, 25.9% Female, 74.1%Male, 73.0% Female, 27.0%
Race ratioBlack or African American, 8.3% Unknown, 4.6% Hispanic or Latino, 14.2% Asian, 7.4% White, 64.5% American Indian and Alaska Native, 1.0%Black or African American, 5.7% Unknown, 4.9% Hispanic or Latino, 18.2% Asian, 6.7% White, 63.2% American Indian and Alaska Native, 1.3%
LGBT Percentage6%6%

Differences between cook/dietary aide and institutional cook duties and responsibilities

Cook/dietary aide example responsibilities.

  • Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
  • Maintain kitchen cleanliness and quality standards base on federal guidelines for license long-term care facilities.
  • Assist residents with menus, questions, complaints and concerns, with compassion.
  • Cook with close attention to dietary concerns, including allergies, diabetes, and kosher diets.
  • Inventory and restocking, cleaning, communicating with healthcare professionals about dietary needs (such as allergies )
  • Clean and operate ovens, grills, vats, boilers, tilt skillets, meat slicers, mixers and stovetops.
    • Show more

Institutional cook example responsibilities.

  • Operate mixers and manage ingredients to meet product quality and uniformity standards.
  • Ensure customers convenience are met/exceed by accommodating and notifying customers of ingredients that may trigger food allergies or intolerance.
  • Provide leadership that promotes and exemplifies excellent customer service.

Cook/dietary aide vs institutional cook skills

Common cook/dietary aide skills
  • Meal Service, 17%
  • Food Handling, 15%
  • Patients, 14%
  • Kitchen Equipment, 9%
  • Food Service, 9%
  • Diet Orders, 7%
Common institutional cook skills
  • Food Handling, 32%
  • Kitchen Equipment, 23%
  • Culinary, 15%
  • Slicers, 7%
  • Mixers, 7%
  • Broilers, 4%

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Updated January 8, 2025

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