SOC 35-2012.00: Cooks, Institution and Cafeteria — Occupation Classification & Job Zone

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

Job Zone 2: Some preparation

Occupations in this zone usually require a high school diploma and some previous work-related skill, knowledge, or experience. Employees may need a few months to one year of on-the-job training or informal training with experienced workers.

Related industries and commodity codes

Occupations are not industries, but these classifications often appear in the same hiring, procurement, or market research workflow.

Frequently asked questions

What is NAICS 35-2012.00?

NAICS 35-2012.00 is the North American Industry Classification System code for Cooks, Institution and Cafeteria. It classifies this business activity for statistical, regulatory, and government procurement purposes. Federal agencies use NAICS codes to collect and publish data about the US economy, determine SBA size standards, and set aside contracts for small businesses.

What licenses and permits does a Cooks, Institution and Cafeteria need?

A Cooks, Institution and Cafeteria typically needs a local business license, a federal EIN from the IRS, and industry-specific permits depending on the sector. Check with your city or county clerk for a general business license, your state's professional or industry licensing board for any required occupational licenses, and your state's tax authority for a sales tax permit if you sell taxable goods or services.

How do I register a Cooks, Institution and Cafeteria business in the United States?

To register a Cooks, Institution and Cafeteria business, first choose your legal structure: sole proprietorship (simplest, uses SSN), LLC (personal liability protection, files with your Secretary of State), or corporation (Form 1120 or 1120-S). Register your business name (DBA) with your county if operating under a trade name. Obtain an EIN from the IRS at irs.gov/ein. Register with your state revenue department for any applicable taxes.

What tax forms does a Cooks, Institution and Cafeteria file with the IRS?

Tax forms depend on your entity type. A sole proprietor files Schedule C with Form 1040 and Schedule SE for self-employment tax (15.3%). An LLC taxed as a partnership files Form 1065 with Schedule K-1s. A C-Corporation files Form 1120 (21% flat rate). An S-Corporation files Form 1120-S. All businesses paying employees file Form 940 (FUTA) annually and Form 941 quarterly. Estimated tax payments are made via Form 1040-ES four times per year.

Is Cooks, Institution and Cafeteria the right NAICS code for my business?

Your NAICS code should reflect your primary business activity — the one generating the most revenue or value. If Cooks, Institution and Cafeteria describes your main line of business, NAICS 35-2012.00 is likely correct. If you have multiple distinct activities, you may need separate codes for statistical reporting. For federal contracting, your SAM.gov registration should use the code that best matches the work you perform. Review the official NAICS 35-2012.00 description and exclusions to confirm it fits your operations.

What health permits and inspections does a Cooks, Institution and Cafeteria need?

Food businesses need a health permit from their local county health department, which conducts initial and routine inspections (typically 1-3 times per year). Requirements include a certified food protection manager on staff (ServSafe or equivalent), proper handwashing stations, refrigeration at 41°F or below, hot holding at 135°F or above, and a written HACCP plan for certain processes like sous vide or acidified foods.

Does a Cooks, Institution and Cafeteria need USDA inspection or FDA oversight?

Meat, poultry, and processed egg products require continuous USDA FSIS inspection at the federal level. FDA oversees all other food products including produce, seafood, dairy, baked goods, and packaged foods. FDA requires food facility registration renewed biennially between October 1 and December 31. FDA conducts inspections under the FSMA Preventive Controls rule, which requires a written food safety plan and a Preventive Controls Qualified Individual (PCQI).

Can a Cooks, Institution and Cafeteria operate under cottage food laws from home?

Many states allow cottage food operations where you can prepare certain non-potentially-hazardous foods (baked goods, jams, dry mixes, candies) from a home kitchen without a commercial facility. Revenue caps typically range from $20,000 to $80,000 annually depending on the state. Direct-to-consumer sales only (no wholesale or online shipping in most states). Labeling must include ingredients, allergens, producer name, and a disclaimer that the product was made in a home kitchen not inspected by the health department.

What FDA labeling requirements apply to a Cooks, Institution and Cafeteria?

All packaged foods sold in the US must comply with FDA labeling regulations under 21 CFR 101. Labels must include: statement of identity, net quantity, nutrition facts panel (unless exempt as a small business under $500K revenue), ingredient list in descending order, allergen declaration (top 9 major allergens), and manufacturer/packer/distributor name and address. Menu labeling for chain restaurants with 20+ locations must include calorie counts.