This study analyzes the task-oriented job of cooks in the contracted food service company. The purposes of the study were to examine importance of the present job and future-oriented job of cooks in the contracted food service company, and to compare the present job performance time with the future-oriented job performance time. The questionnaire was developed by the focus group interview and the pilot survey. ‘menu management’, ‘procurement’, ‘receiving and inventory control’ and ‘transportation’ were perceived more important contents of the present job comparing with the future-oriented job. Of the future-oriented job ‘procurement’, ‘receiving and inventory control’, ‘distribution’ and ‘dishwashing’ were identified significantly longer in time consumption than the present job performance time. Authors suggest that the findings may be useful in developing job specification for the cooks of the contracted food service company.