- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Perform duties which combine preparing and serving food and nonalcoholic beverages.
Combined Food Preparation and Serving Workers, Including Fast Food spend a lot of their time Handling and Moving Objects. They are naturally good at Speech Recognition, Speech Clarity, Near Vision, and Oral Comprehension. Combined Food Preparation and Serving Workers, Including Fast Food are typically characterized as being Conventional and Realistic. They are usually very knowledgable about Customer and Personal Service, English Language, and Mathematics and are skilled at Coordination and Service Orientation.
Work Activities
Handling and Moving Objects
Establishing and Maintaining Interpersonal Relationships
Performing for or Working Directly with the Public
Identifying Objects, Actions, and Events
Coaching and Developing Others
Communicating with Supervisors, Peers, or Subordinates
Coordinating the Work and Activities of Others
Training and Teaching Others
Getting Information
Resolving Conflicts and Negotiating with Others
Selling or Influencing Others
Monitor Processes, Materials, or Surroundings
Organizing, Planning, and Prioritizing Work
Updating and Using Relevant Knowledge
Assisting and Caring for Others
Performing General Physical Activities
Evaluating Information to Determine Compliance with Standards
Provide Consultation and Advice to Others
Developing and Building Teams
Controlling Machines and Processes
Communicating with Persons Outside Organization
Judging the Qualities of Things, Services, or People
Making Decisions and Solving Problems
Guiding, Directing, and Motivating Subordinates
Interacting With Computers
Scheduling Work and Activities
Monitoring and Controlling Resources
Thinking Creatively
Staffing Organizational Units
Estimating the Quantifiable Characteristics of Products, Events, or Information
Processing Information
Inspecting Equipment, Structures, or Material
Interpreting the Meaning of Information for Others
Performing Administrative Activities
Analyzing Data or Information
Developing Objectives and Strategies
Repairing and Maintaining Electronic Equipment
Documenting/Recording Information
Repairing and Maintaining Mechanical Equipment
Operating Vehicles, Mechanized Devices, or Equipment
Abilities
Speech Recognition
Speech Clarity
Near Vision
Oral Comprehension
Oral Expression
Problem Sensitivity
Trunk Strength
Information Ordering
Time Sharing
Extent Flexibility
Category Flexibility
Written Comprehension
Auditory Attention
Selective Attention
Deductive Reasoning
Perceptual Speed
Far Vision
Arm-Hand Steadiness
Static Strength
Finger Dexterity
Manual Dexterity
Gross Body Coordination
Fluency of Ideas
Inductive Reasoning
Multilimb Coordination
Memorization
Hearing Sensitivity
Control Precision
Visualization
Originality
Flexibility of Closure
Written Expression
Number Facility
Speed of Closure
Wrist-Finger Speed
Mathematical Reasoning
Visual Color Discrimination
Stamina
Response Orientation
Speed of Limb Movement
Dynamic Strength
Reaction Time
Depth Perception
Rate Control
Gross Body Equilibrium
Spatial Orientation
Interests
Conventional
Realistic
Enterprising
Social
Artistic
Investigative
Knowledge
Customer and Personal Service
English Language
Mathematics
Education and Training
Sales and Marketing
Food Production
Production and Processing
Administration and Management
Public Safety and Security
Telecommunications
Communications and Media
Engineering and Technology
Transportation
Psychology
Clerical
Economics and Accounting
Design
Mechanical
Chemistry
Personnel and Human Resources
Medicine and Dentistry
Law and Government
Computers and Electronics
Foreign Language
Wages
District of Columbia
$19,570
Washington
$19,540
Vermont
$19,140
Massachusetts
$19,080
Oregon
$19,030
Connecticut
$19,010
California
$18,960
Alaska
$18,890
Illinois
$18,550
Wyoming
$18,510
Pennsylvania
$18,350
Nevada
$18,310
New Hampshire
$18,290
Hawaii
$18,220
New Jersey
$18,180
Colorado
$18,070
Rhode Island
$18,020
Michigan
$17,980
Maine
$17,920
Maryland
$17,880
Idaho
$17,810
Montana
$17,800
New York
$17,750
Minnesota
$17,660
Virginia
$17,660
Utah
$17,590
Arizona
$17,550
Florida
$17,540
Iowa
$17,520
North Dakota
$17,490
Wisconsin
$17,440
Delaware
$17,400
New Mexico
$17,330
North Carolina
$17,290
Kansas
$17,290
Nebraska
$17,250
Indiana
$17,200
Georgia
$17,180
Texas
$17,170
Ohio
$17,160
Missouri
$17,150
Louisiana
$17,120
Tennessee
$17,100
Mississippi
$17,080
Oklahoma
$17,030
South Carolina
$17,010
South Dakota
$17,010
Kentucky
$16,980
Guam
$16,940
Alabama
$16,860
West Virginia
$16,790
Virgin Islands
$16,770
Arkansas
$16,510
Puerto Rico
$16,350
Skills
Coordination
Service Orientation
Speaking
Learning Strategies
Social Perceptiveness
Instructing
Reading Comprehension
Persuasion
Critical Thinking
Management of Personnel Resources
Judgment and Decision Making
Time Management
Active Listening
Active Learning
Complex Problem Solving
Monitoring
Writing
Mathematics
Operation and Control
Operation Monitoring
Negotiation
Systems Analysis
Quality Control Analysis
Systems Evaluation
Management of Material Resources
Troubleshooting
Management of Financial Resources
Programming
Technology Design
Work Values
Relationships
Support
Working Conditions
Achievement
Independence
Recognition
Work Styles
Cooperation
Self Control
Stress Tolerance
Dependability
Integrity
Attention to Detail
Concern for Others
Adaptability/Flexibility
Achievement/Effort
Initiative
Persistence
Social Orientation
Leadership
Analytical Thinking
Independence
Innovation
Related University Degree Programs
Work Context
Spend Time Standing
Physical Proximity
Contact With Others
Deal With Unpleasant or Angry People
Work With Work Group or Team
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Face-to-Face Discussions
Spend Time Walking and Running
Deal With External Customers
Importance of Being Exact or Accurate
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Minor Burns, Cuts, Bites, or Stings
Coordinate or Lead Others
Responsible for Others' Health and Safety
Frequency of Conflict Situations
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Frequency of Decision Making
Level of Competition
Importance of Repeating Same Tasks
Freedom to Make Decisions
Impact of Decisions on Co-workers or Company Results
Telephone
Responsibility for Outcomes and Results
Structured versus Unstructured Work
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Contaminants
Spend Time Bending or Twisting the Body
Time Pressure
Degree of Automation
Consequence of Error
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Spend Time Kneeling, Crouching, Stooping, or Crawling
Letters and Memos
Exposed to Disease or Infections
Deal With Physically Aggressive People
Pace Determined by Speed of Equipment
Duration of Typical Work Week
Spend Time Keeping or Regaining Balance
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Public Speaking
Exposed to Hazardous Conditions
Exposed to Hazardous Equipment
Electronic Mail
Work Schedules
Outdoors, Under Cover
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
Indoors, Not Environmentally Controlled
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Radiation
In an Open Vehicle or Equipment
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Environmentally Controlled
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Frequency of Decision Making
Face-to-Face Discussions
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Frequency of Conflict Situations
Exposed to Contaminants
Time Pressure
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Outdoors, Exposed to Weather
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Public Speaking
Exposed to Hazardous Conditions
Outdoors, Under Cover
Exposed to Hazardous Equipment
Electronic Mail
Letters and Memos
Exposed to Whole Body Vibration
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Radiation
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Coordinate or Lead Others
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Work With Work Group or Team
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Coordinate or Lead Others
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Importance of Being Exact or Accurate
Deal With External Customers
Pace Determined by Speed of Equipment
Work With Work Group or Team
Coordinate or Lead Others
Importance of Repeating Same Tasks
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
In an Open Vehicle or Equipment
Exposed to Radiation
Exposed to Whole Body Vibration
Indoors, Not Environmentally Controlled
Exposed to High Places
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Electronic Mail
Spend Time Climbing Ladders, Scaffolds, or Poles
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Spend Time Sitting
Public Speaking
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
Letters and Memos
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Spend Time Keeping or Regaining Balance
Deal With Physically Aggressive People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Indoors, Environmentally Controlled
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Exposed to Contaminants
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Very Hot or Cold Temperatures
Frequency of Decision Making
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Face-to-Face Discussions
Frequency of Conflict Situations
Spend Time Standing
Deal With Unpleasant or Angry People
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Coordinate or Lead Others
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Deal With Physically Aggressive People
Frequency of Decision Making
Extremely Bright or Inadequate Lighting
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Very Hot or Cold Temperatures
In an Enclosed Vehicle or Equipment
Electronic Mail
Letters and Memos
Telephone
Exposed to Hazardous Equipment
Cramped Work Space, Awkward Positions
Exposed to Contaminants
Exposed to Disease or Infections
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Face-to-Face Discussions
Letters and Memos
Exposed to Contaminants
Frequency of Conflict Situations
Telephone
Deal With Unpleasant or Angry People
Cramped Work Space, Awkward Positions
Very Hot or Cold Temperatures
Time Pressure
Exposed to Disease or Infections
Deal With Physically Aggressive People
Outdoors, Exposed to Weather
Exposed to Minor Burns, Cuts, Bites, or Stings
Electronic Mail
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Frequency of Decision Making
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Sounds, Noise Levels Are Distracting or Uncomfortable
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
-Once a year or more but not every month-
Deal With Physically Aggressive People
Exposed to Hazardous Conditions
Frequency of Conflict Situations
Public Speaking
Time Pressure
Exposed to Contaminants
Exposed to Minor Burns, Cuts, Bites, or Stings
Face-to-Face Discussions
Exposed to Hazardous Equipment
Deal With Unpleasant or Angry People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Sounds, Noise Levels Are Distracting or Uncomfortable
Letters and Memos
Frequency of Decision Making
Exposed to High Places
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Electronic Mail
Outdoors, Under Cover
Very Hot or Cold Temperatures
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Telephone
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Accept payment from customers, and make change as necessary.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Clean and organize eating, service, and kitchen areas.
Notify kitchen personnel of shortages or special orders.
Communicate with customers regarding orders, comments, and complaints.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Relay food orders to cooks.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Collect and return dirty dishes to the kitchen for washing.
Perform personnel activities such as supervising and training employees.
Cook or re-heat food items such as french fries.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Wash dishes, glassware, and silverware after meals.
- Importance Supplemental-
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Distribute food to servers.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Arrange tables and decorations according to instructions.
Provide caterers with assistance in food preparation or service.
Serve food and beverages to guests at banquets or other social functions.
- Relevance of Task Core-
Communicate with customers regarding orders, comments, and complaints.
Collect and return dirty dishes to the kitchen for washing.
Accept payment from customers, and make change as necessary.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Clean and organize eating, service, and kitchen areas.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Notify kitchen personnel of shortages or special orders.
Cook or re-heat food items such as french fries.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Perform personnel activities such as supervising and training employees.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Relay food orders to cooks.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Wash dishes, glassware, and silverware after meals.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
- Relevance of Task Supplemental-
Distribute food to servers.
Arrange tables and decorations according to instructions.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Provide caterers with assistance in food preparation or service.
Serve food and beverages to guests at banquets or other social functions.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
-Daily Frequency of Task (Categories 1-7) Core-
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Clean and organize eating, service, and kitchen areas.
Relay food orders to cooks.
Communicate with customers regarding orders, comments, and complaints.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Notify kitchen personnel of shortages or special orders.
Wash dishes, glassware, and silverware after meals.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Perform personnel activities such as supervising and training employees.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Cook or re-heat food items such as french fries.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Collect and return dirty dishes to the kitchen for washing.
Accept payment from customers, and make change as necessary.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Distribute food to servers.
Serve food and beverages to guests at banquets or other social functions.
Provide caterers with assistance in food preparation or service.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Arrange tables and decorations according to instructions.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Accept payment from customers, and make change as necessary.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Cook or re-heat food items such as french fries.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Relay food orders to cooks.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Collect and return dirty dishes to the kitchen for washing.
Notify kitchen personnel of shortages or special orders.
Wash dishes, glassware, and silverware after meals.
Communicate with customers regarding orders, comments, and complaints.
Clean and organize eating, service, and kitchen areas.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Perform personnel activities such as supervising and training employees.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Distribute food to servers.
Arrange tables and decorations according to instructions.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Serve food and beverages to guests at banquets or other social functions.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Provide caterers with assistance in food preparation or service.
-More than monthly Frequency of Task (Categories 1-7) Core-
Perform personnel activities such as supervising and training employees.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Communicate with customers regarding orders, comments, and complaints.
Accept payment from customers, and make change as necessary.
Wash dishes, glassware, and silverware after meals.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Relay food orders to cooks.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Collect and return dirty dishes to the kitchen for washing.
Notify kitchen personnel of shortages or special orders.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Cook or re-heat food items such as french fries.
Clean and organize eating, service, and kitchen areas.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Arrange tables and decorations according to instructions.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Provide caterers with assistance in food preparation or service.
Distribute food to servers.
Serve food and beverages to guests at banquets or other social functions.
-More than weekly Frequency of Task (Categories 1-7) Core-
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Notify kitchen personnel of shortages or special orders.
Wash dishes, glassware, and silverware after meals.
Clean and organize eating, service, and kitchen areas.
Perform personnel activities such as supervising and training employees.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Accept payment from customers, and make change as necessary.
Communicate with customers regarding orders, comments, and complaints.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Cook or re-heat food items such as french fries.
Relay food orders to cooks.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Collect and return dirty dishes to the kitchen for washing.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Arrange tables and decorations according to instructions.
Provide caterers with assistance in food preparation or service.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Serve food and beverages to guests at banquets or other social functions.
Distribute food to servers.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
-More than yearly Frequency of Task (Categories 1-7) Core-
Perform personnel activities such as supervising and training employees.
Wash dishes, glassware, and silverware after meals.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Accept payment from customers, and make change as necessary.
Clean and organize eating, service, and kitchen areas.
Collect and return dirty dishes to the kitchen for washing.
Communicate with customers regarding orders, comments, and complaints.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Relay food orders to cooks.
Cook or re-heat food items such as french fries.
Notify kitchen personnel of shortages or special orders.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Plan, prepare, and deliver meals to individuals with special dietary needs.
Serve food and beverages to guests at banquets or other social functions.
Provide caterers with assistance in food preparation or service.
Arrange tables and decorations according to instructions.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Distribute food to servers.
-Several times daily Frequency of Task (Categories 1-7) Core-
Collect and return dirty dishes to the kitchen for washing.
Clean and organize eating, service, and kitchen areas.
Cook or re-heat food items such as french fries.
Communicate with customers regarding orders, comments, and complaints.
Wash dishes, glassware, and silverware after meals.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Accept payment from customers, and make change as necessary.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Relay food orders to cooks.
Perform personnel activities such as supervising and training employees.
Notify kitchen personnel of shortages or special orders.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Distribute food to servers.
Provide caterers with assistance in food preparation or service.
Arrange tables and decorations according to instructions.
Serve food and beverages to guests at banquets or other social functions.
Plan, prepare, and deliver meals to individuals with special dietary needs.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Perform personnel activities such as supervising and training employees.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Notify kitchen personnel of shortages or special orders.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Cook or re-heat food items such as french fries.
Accept payment from customers, and make change as necessary.
Collect and return dirty dishes to the kitchen for washing.
Monitor and order supplies or food items and restock as necessary to maintain inventory.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Clean and organize eating, service, and kitchen areas.
Communicate with customers regarding orders, comments, and complaints.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Relay food orders to cooks.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Wash dishes, glassware, and silverware after meals.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Arrange tables and decorations according to instructions.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Plan, prepare, and deliver meals to individuals with special dietary needs.
Provide caterers with assistance in food preparation or service.
Distribute food to servers.
Serve food and beverages to guests at banquets or other social functions.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 year, up to and including 2 years
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 6 months, up to and including 1 year
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 6 years, up to and including 8 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Doctoral Training