vs
56 shared · 33 different
core competencies
medium risk
Cooks, RestaurantSide-by-Side Comparison
Cooks, Restaurant leads 4–1| Metric | First-Line Supervisors of Agricultural Crop and Horticultural Workers | Cooks, Restaurant |
|---|---|---|
| Risk Score | 33.4% | 31.6% |
| Risk Tier | Medium Risk | Medium Risk |
| Risk Percentile | 59th | 48th |
| Tasks at Risk (>50%) | 7 / 15 | 5 / 15 |
| Median Salary | $59,330 | $36,830 |
| Employment | 30K | 1.5M |
Skill Comparison
|
Sorted by largest difference
Production and Processing
Mechanical
Operating Vehicles, Mechanized Devices, or Equipment
Chemistry
Coordinating the Work and Activities of Others
Administration and Management
Guiding, Directing, and Motivating Subordinates
Repairing and Maintaining Mechanical Equipment
Performing for or Working Directly with the Public
Oral Comprehension
Judgment and Decision MakingAI-Augmented
Personnel and Human Resources
Protective Factors
Higher values indicate stronger protection against AI displacement
First-Line Supervisors of Agricultural Crop and Horticultural Workers
31%
total discount
Cooks, Restaurant
28%
total discount
Task Risk Comparison
Tasks sorted by AI automation risk — higher means more automatable
First-Line Supervisors of Agricultural Crop and Horticultural Workers
7 of 15 at risk86%Read inventory records, customer orders, or shipping schedules to determine required activities.
86%Requisition or purchase supplies, such as insecticides, machine parts or lubricants, or tools.
84%Estimate labor requirements for jobs and plan work schedules accordingly.
69%Prepare and maintain time or payroll reports, as well as details of personnel actions, such as performance evaluations, hires, promotions, or disciplinary actions.
63%Drive or operate farm machinery, such as trucks, tractors, or self-propelled harvesters, to transport workers or supplies or to cultivate or harvest fields.
Cooks, Restaurant
5 of 15 at risk86%Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
77%Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
71%Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
59%Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
58%Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wage Comparison
Cooks, Restaurant earns -$22,500(-38%) vs First-Line Supervisors of Agricultural Crop and Horticultural Workers
First-Line Supervisors of Agricultural Crop and Horticultural WorkersCooks, Restaurant
10th
$39,610$28,010
25th
$47,660$31,310
Median
$59,330$36,830
75th
$76,640$43,610
90th
$90,840$47,340
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Head-to-head task automation timeline
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Career transition paths from each job
Risk-adjusted salary comparison
Combined protective factor strategy
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