Cooks, Fast Food

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