- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Fast Food spend a lot of their time Handling and Moving Objects. They are naturally good at Oral Comprehension, Trunk Strength, Speech Recognition, and Manual Dexterity. Cooks, Fast Food are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Customer and Personal Service, Food Production, and Administration and Management and are skilled at Critical Thinking and Social Perceptiveness.
Work Activities
Handling and Moving Objects
Establishing and Maintaining Interpersonal Relationships
Monitor Processes, Materials, or Surroundings
Organizing, Planning, and Prioritizing Work
Communicating with Supervisors, Peers, or Subordinates
Scheduling Work and Activities
Getting Information
Training and Teaching Others
Coaching and Developing Others
Judging the Qualities of Things, Services, or People
Identifying Objects, Actions, and Events
Performing General Physical Activities
Performing for or Working Directly with the Public
Controlling Machines and Processes
Making Decisions and Solving Problems
Monitoring and Controlling Resources
Inspecting Equipment, Structures, or Material
Coordinating the Work and Activities of Others
Updating and Using Relevant Knowledge
Evaluating Information to Determine Compliance with Standards
Developing and Building Teams
Resolving Conflicts and Negotiating with Others
Assisting and Caring for Others
Processing Information
Interpreting the Meaning of Information for Others
Staffing Organizational Units
Thinking Creatively
Guiding, Directing, and Motivating Subordinates
Interacting With Computers
Estimating the Quantifiable Characteristics of Products, Events, or Information
Selling or Influencing Others
Documenting/Recording Information
Performing Administrative Activities
Analyzing Data or Information
Repairing and Maintaining Mechanical Equipment
Provide Consultation and Advice to Others
Repairing and Maintaining Electronic Equipment
Communicating with Persons Outside Organization
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Developing Objectives and Strategies
Abilities
Oral Comprehension
Trunk Strength
Speech Recognition
Manual Dexterity
Oral Expression
Written Comprehension
Near Vision
Selective Attention
Information Ordering
Time Sharing
Problem Sensitivity
Stamina
Speech Clarity
Category Flexibility
Arm-Hand Steadiness
Deductive Reasoning
Extent Flexibility
Control Precision
Gross Body Coordination
Memorization
Static Strength
Inductive Reasoning
Multilimb Coordination
Finger Dexterity
Dynamic Strength
Speed of Limb Movement
Reaction Time
Written Expression
Auditory Attention
Number Facility
Wrist-Finger Speed
Fluency of Ideas
Visualization
Perceptual Speed
Mathematical Reasoning
Far Vision
Response Orientation
Speed of Closure
Visual Color Discrimination
Rate Control
Explosive Strength
Hearing Sensitivity
Originality
Flexibility of Closure
Gross Body Equilibrium
Depth Perception
Interests
Realistic
Conventional
Enterprising
Social
Investigative
Artistic
Knowledge
Customer and Personal Service
Food Production
Administration and Management
Sales and Marketing
English Language
Personnel and Human Resources
Mechanical
Engineering and Technology
Production and Processing
Education and Training
Economics and Accounting
Building and Construction
Public Safety and Security
Clerical
Mathematics
Telecommunications
Law and Government
Design
Computers and Electronics
Transportation
Chemistry
Foreign Language
Geography
Physics
Medicine and Dentistry
Communications and Media
Sociology and Anthropology
Therapy and Counseling
Wages
Rhode Island
$20,700
Hawaii
$20,700
Massachusetts
$20,450
Maryland
$19,970
Washington
$19,310
Alaska
$19,230
Vermont
$19,200
Oregon
$19,090
Connecticut
$19,090
District of Columbia
$18,810
North Dakota
$18,770
New Hampshire
$18,680
California
$18,660
New Jersey
$18,610
New York
$18,590
Illinois
$18,580
Pennsylvania
$18,340
Colorado
$18,230
Wyoming
$18,110
Arizona
$18,030
Nevada
$17,910
Delaware
$17,850
Michigan
$17,790
South Dakota
$17,790
Wisconsin
$17,760
Maine
$17,670
Virginia
$17,670
Idaho
$17,660
New Mexico
$17,650
Montana
$17,650
Georgia
$17,650
Florida
$17,580
Guam
$17,570
Ohio
$17,550
Utah
$17,540
Indiana
$17,510
Nebraska
$17,450
North Carolina
$17,350
Texas
$17,330
Mississippi
$17,310
Missouri
$17,310
Minnesota
$17,270
Kansas
$17,230
South Carolina
$17,160
West Virginia
$16,960
Alabama
$16,940
Arkansas
$16,920
Tennessee
$16,860
Kentucky
$16,830
Oklahoma
$16,720
Louisiana
$16,660
Iowa
$16,590
Puerto Rico
$15,870
Skills
Critical Thinking
Social Perceptiveness
Coordination
Speaking
Service Orientation
Reading Comprehension
Active Listening
Active Learning
Judgment and Decision Making
Monitoring
Instructing
Persuasion
Mathematics
Operation and Control
Negotiation
Complex Problem Solving
Operation Monitoring
Time Management
Management of Personnel Resources
Writing
Quality Control Analysis
Operations Analysis
Learning Strategies
Systems Analysis
Work Values
Relationships
Support
Independence
Achievement
Recognition
Working Conditions
Work Styles
Stress Tolerance
Initiative
Cooperation
Dependability
Self Control
Concern for Others
Achievement/Effort
Adaptability/Flexibility
Social Orientation
Persistence
Attention to Detail
Integrity
Independence
Leadership
Analytical Thinking
Innovation
Related University Degree Programs
Work Context
Spend Time Standing
Physical Proximity
Indoors, Environmentally Controlled
Spend Time Walking and Running
Work With Work Group or Team
Contact With Others
Level of Competition
Structured versus Unstructured Work
Freedom to Make Decisions
Importance of Being Exact or Accurate
Deal With Unpleasant or Angry People
Face-to-Face Discussions
Exposed to Minor Burns, Cuts, Bites, or Stings
Telephone
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Coordinate or Lead Others
Spend Time Bending or Twisting the Body
Frequency of Decision Making
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Deal With External Customers
Impact of Decisions on Co-workers or Company Results
Pace Determined by Speed of Equipment
Responsible for Others' Health and Safety
Outdoors, Exposed to Weather
Responsibility for Outcomes and Results
Deal With Physically Aggressive People
Degree of Automation
Importance of Repeating Same Tasks
Letters and Memos
Exposed to Contaminants
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Very Hot or Cold Temperatures
Spend Time Keeping or Regaining Balance
Consequence of Error
Cramped Work Space, Awkward Positions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Duration of Typical Work Week
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Public Speaking
Work Schedules
Outdoors, Under Cover
Exposed to Hazardous Equipment
Exposed to Radiation
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Disease or Infections
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Exposed to High Places
Electronic Mail
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
-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 Walking and Running
Spend Time Making Repetitive Motions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-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 Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Indoors, Environmentally Controlled
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Decision Making
Face-to-Face Discussions
Time Pressure
Exposed to Contaminants
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Outdoors, Exposed to Weather
Letters and Memos
Cramped Work Space, Awkward Positions
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Very Hot or Cold Temperatures
Exposed to Hazardous Equipment
Exposed to Hazardous Conditions
Frequency of Conflict Situations
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Electronic Mail
Outdoors, Under Cover
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
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
-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-
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Deal With External Customers
Importance of Being Exact or Accurate
Work With Work Group or Team
-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 Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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 Making Repetitive Motions
Spend Time Walking and Running
Spend Time Standing
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 Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Sitting
-Never-
Exposed to Radiation
Exposed to Whole Body Vibration
Exposed to Disease or Infections
Spend Time Climbing Ladders, Scaffolds, or Poles
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Electronic Mail
Outdoors, Under Cover
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Cramped Work Space, Awkward Positions
Exposed to High Places
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Public Speaking
Outdoors, Exposed to Weather
Letters and Memos
Spend Time Sitting
Exposed to Contaminants
Very Hot or Cold Temperatures
Time Pressure
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Frequency of Decision Making
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Keeping or Regaining Balance
Deal With Physically Aggressive People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Frequency of Conflict Situations
Spend Time Bending or Twisting the Body
Deal With Unpleasant or Angry People
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Walking and Running
Face-to-Face Discussions
Spend Time Making Repetitive Motions
Spend Time Standing
-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-
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Work With Work Group or Team
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 Physically Aggressive People
Exposed to Minor Burns, Cuts, Bites, or Stings
Letters and Memos
Frequency of Conflict Situations
Exposed to High Places
Electronic Mail
Public Speaking
Indoors, Environmentally Controlled
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Deal With Unpleasant or Angry People
Telephone
Outdoors, Under Cover
Frequency of Decision Making
Very Hot or Cold Temperatures
Cramped Work Space, Awkward Positions
Exposed to Contaminants
Exposed to Whole Body Vibration
Face-to-Face Discussions
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Exposed to Hazardous Equipment
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Face-to-Face Discussions
Time Pressure
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Very Hot or Cold Temperatures
Outdoors, Exposed to Weather
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Deal With Physically Aggressive People
Exposed to Disease or Infections
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Outdoors, Under Cover
Exposed to Radiation
Telephone
Exposed to Contaminants
Cramped Work Space, Awkward Positions
Public Speaking
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Letters and Memos
Extremely Bright or Inadequate Lighting
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
Exposed to High Places
Electronic Mail
-Once a year or more but not every month-
Very Hot or Cold Temperatures
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Frequency of Conflict Situations
Deal With Physically Aggressive People
Cramped Work Space, Awkward Positions
Exposed to High Places
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Electronic Mail
Outdoors, Exposed to Weather
Time Pressure
Outdoors, Under Cover
Indoors, Not Environmentally Controlled
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Radiation
Exposed to Hazardous Conditions
Letters and Memos
In an Open Vehicle or Equipment
Exposed to Disease or Infections
-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-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Coordinate or Lead Others
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Verify that prepared food meets requirements for quality and quantity.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Take food and drink orders and receive payment from customers.
Wash, cut, and prepare foods designated for cooking.
Measure ingredients required for specific food items being prepared.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Serve orders to customers at windows, counters, or tables.
Clean, stock, and restock workstations and display cases.
- Importance Supplemental-
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Prepare dough, following recipe.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Prepare and serve beverages such as coffee and fountain drinks.
Mix ingredients such as pancake or waffle batters.
Order and take delivery of supplies.
Pre-cook items such as bacon, to prepare them for later use.
- Relevance of Task Core-
Clean food preparation areas, cooking surfaces, and utensils.
Clean, stock, and restock workstations and display cases.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Measure ingredients required for specific food items being prepared.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Wash, cut, and prepare foods designated for cooking.
Serve orders to customers at windows, counters, or tables.
Take food and drink orders and receive payment from customers.
- Relevance of Task Supplemental-
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Mix ingredients such as pancake or waffle batters.
Pre-cook items such as bacon, to prepare them for later use.
Order and take delivery of supplies.
Prepare dough, following recipe.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Prepare and serve beverages such as coffee and fountain drinks.
-Daily Frequency of Task (Categories 1-7) Core-
Wash, cut, and prepare foods designated for cooking.
Measure ingredients required for specific food items being prepared.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Clean, stock, and restock workstations and display cases.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Serve orders to customers at windows, counters, or tables.
Clean food preparation areas, cooking surfaces, and utensils.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Take food and drink orders and receive payment from customers.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Prepare dough, following recipe.
Mix ingredients such as pancake or waffle batters.
Pre-cook items such as bacon, to prepare them for later use.
Order and take delivery of supplies.
Prepare and serve beverages such as coffee and fountain drinks.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Serve orders to customers at windows, counters, or tables.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Take food and drink orders and receive payment from customers.
Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Maintain sanitation, health, and safety standards in work areas.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Clean, stock, and restock workstations and display cases.
Wash, cut, and prepare foods designated for cooking.
Measure ingredients required for specific food items being prepared.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Prepare and serve beverages such as coffee and fountain drinks.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Mix ingredients such as pancake or waffle batters.
Pre-cook items such as bacon, to prepare them for later use.
Prepare dough, following recipe.
Order and take delivery of supplies.
-More than monthly Frequency of Task (Categories 1-7) Core-
Measure ingredients required for specific food items being prepared.
Clean, stock, and restock workstations and display cases.
Wash, cut, and prepare foods designated for cooking.
Take food and drink orders and receive payment from customers.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Verify that prepared food meets requirements for quality and quantity.
Clean food preparation areas, cooking surfaces, and utensils.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Maintain sanitation, health, and safety standards in work areas.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Serve orders to customers at windows, counters, or tables.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Order and take delivery of supplies.
Pre-cook items such as bacon, to prepare them for later use.
Prepare dough, following recipe.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Prepare and serve beverages such as coffee and fountain drinks.
Mix ingredients such as pancake or waffle batters.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
-More than weekly Frequency of Task (Categories 1-7) Core-
Clean, stock, and restock workstations and display cases.
Wash, cut, and prepare foods designated for cooking.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Verify that prepared food meets requirements for quality and quantity.
Take food and drink orders and receive payment from customers.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Serve orders to customers at windows, counters, or tables.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Measure ingredients required for specific food items being prepared.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Order and take delivery of supplies.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Prepare and serve beverages such as coffee and fountain drinks.
Pre-cook items such as bacon, to prepare them for later use.
Mix ingredients such as pancake or waffle batters.
Prepare dough, following recipe.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
-More than yearly Frequency of Task (Categories 1-7) Core-
Take food and drink orders and receive payment from customers.
Serve orders to customers at windows, counters, or tables.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Clean food preparation areas, cooking surfaces, and utensils.
Clean, stock, and restock workstations and display cases.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Maintain sanitation, health, and safety standards in work areas.
Measure ingredients required for specific food items being prepared.
Verify that prepared food meets requirements for quality and quantity.
Wash, cut, and prepare foods designated for cooking.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Order and take delivery of supplies.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Pre-cook items such as bacon, to prepare them for later use.
Prepare dough, following recipe.
Mix ingredients such as pancake or waffle batters.
Prepare and serve beverages such as coffee and fountain drinks.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
-Several times daily Frequency of Task (Categories 1-7) Core-
Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Verify that prepared food meets requirements for quality and quantity.
Clean, stock, and restock workstations and display cases.
Measure ingredients required for specific food items being prepared.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Take food and drink orders and receive payment from customers.
Serve orders to customers at windows, counters, or tables.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Wash, cut, and prepare foods designated for cooking.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Mix ingredients such as pancake or waffle batters.
Pre-cook items such as bacon, to prepare them for later use.
Prepare and serve beverages such as coffee and fountain drinks.
Prepare dough, following recipe.
Order and take delivery of supplies.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Take food and drink orders and receive payment from customers.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Wash, cut, and prepare foods designated for cooking.
Clean food preparation areas, cooking surfaces, and utensils.
Clean, stock, and restock workstations and display cases.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Maintain sanitation, health, and safety standards in work areas.
Measure ingredients required for specific food items being prepared.
Serve orders to customers at windows, counters, or tables.
Verify that prepared food meets requirements for quality and quantity.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Prepare dough, following recipe.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Mix ingredients such as pancake or waffle batters.
Order and take delivery of supplies.
Pre-cook items such as bacon, to prepare them for later use.
Prepare and serve beverages such as coffee and fountain drinks.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 10 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 2 years, up to and including 4 years
Over 10 years
-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 1 year, up to and including 2 years
Over 10 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Post-Doctoral Training