Automation index
Can AI do the work of a Video producer?
Today an AI can already spin variants and assemble a first cut. Deciding what works, what ships, and why, is still direction.
No number on this site decides whether someone keeps or loses their job.
Task comparison
IS WORK OVER?
Video producer
34%
AI or a robot can already do 34% of this job.
#21 / 103
View rankingVideo producer
Where the time goes
Score = Σ (weight × saving). Weight is our estimate from frequency, not a time share published by O*NET. Saving is separate.
Weights are our estimate from O*NET frequency (FT). O*NET does not publish % of the week.
| Task | Share | AI | Adds |
|---|---|---|---|
Write and edit news stories from information collected by reporters and other sources.EstimateNo public source pins this saving. It is an estimate of the method. | 9% | 55% | +5 |
Research production topics using the internet, video archives, and other informational sources.EstimateNo public source pins this saving. It is an estimate of the method. | 9% | 48% | +4.3 |
Plan details such as framing, composition, camera movement, sound, and actor movement for each shot or scene.EstimateNo public source pins this saving. It is an estimate of the method. | 8% | 28% | +2.2 |
Communicate to actors the approach, characterization, and movement needed for each scene in such a way that rehearsals and takes are minimized.EstimateNo public source pins this saving. It is an estimate of the method. | 7% | 28% | +2 |
Compose and edit scripts or provide screenwriters with story outlines from which scripts can be written.EstimateNo public source pins this saving. It is an estimate of the method. | 6% | 28% | +1.7 |
Cut and edit film or tape to integrate component parts into desired sequences.EstimateNo public source pins this saving. It is an estimate of the method. | 6% | 28% | +1.7 |
Perform management activities, such as budgeting, scheduling, planning, and marketing.EstimateNo public source pins this saving. It is an estimate of the method. | 6% | 28% | +1.7 |
Direct live broadcasts, films and recordings, or non-broadcast programming for public entertainment or education.EstimateNo public source pins this saving. It is an estimate of the method. | 5% | 55% | +2.8 |
Other less frequent tasks (weight estimated from frequency).EstimateNo public source pins this saving. It is an estimate of the method. | 44% | 28% | +12.3 |
| Total | 100% | 34% |
Modelled week 100% · Public evidence 0% · Estimate 100% · Confidence: Low
Skills this job uses
- project management principles
- film production process
- accounting techniques
- audiovisual products
- copyright legislation
- work with motion picture editing team
- manage budgets
- consult with production director
- select scripts
- liaise with financiers
Sources for this job· O*NET 27-2012.00· ESCO/ISCO 2654
IS WORK OVER?
Executive chef
19%
#91 / 103
View rankingExecutive chef
Where the time goes
Score = Σ (weight × saving). Weight is our estimate from frequency, not a time share published by O*NET. Saving is separate.
Weights are our estimate from O*NET frequency (FT). O*NET does not publish % of the week.
| Task | Share | AI | Adds |
|---|---|---|---|
Menus, dish sheets and food cost.EstimateNo public source pins this saving. It is an estimate of the method. | 18% | 38% | +6.8 |
Orders, suppliers and waste.EstimateNo public source pins this saving. It is an estimate of the method. | 16% | 28% | +4.5 |
Pass, plating and service pace.EstimateNo public source pins this saving. It is an estimate of the method. | 20% | 10% | +2 |
Lead the brigade, shifts and conflicts.EstimateNo public source pins this saving. It is an estimate of the method. | 16% | 12% | +1.9 |
Cook on the line and correct doneness.EstimateNo public source pins this saving. It is an estimate of the method. | 16% | 15% | +2.4 |
Hygiene, audits and the house’s name.EstimateNo public source pins this saving. It is an estimate of the method. | 14% | 12% | +1.7 |
| Total | 100% | 19% |
Modelled week 100% · Public evidence 0% · Estimate 100% · Confidence: Low
Skills this job uses
- cook
- mise en place
- dishes
- bake
- Menus, dish sheets and food cost
- Orders, suppliers and waste
- Pass, plating and service pace
- Lead the brigade, shifts and conflicts
- Cook on the line and correct doneness
- Hygiene, audits and the house’s name
Sources for this job· O*NET 35-1011.00· ESCO/ISCO 3434