- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Institution and Cafeteria spend a lot of their time Identifying Objects, Actions, and Events. They are naturally good at Oral Expression, Oral Comprehension, Category Flexibility, and Information Ordering. Cooks, Institution and Cafeteria are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Food Production, Education and Training, and Mathematics and are skilled at Monitoring and Management of Personnel Resources.
Work Activities
Identifying Objects, Actions, and Events
Getting Information
Establishing and Maintaining Interpersonal Relationships
Performing for or Working Directly with the Public
Handling and Moving Objects
Organizing, Planning, and Prioritizing Work
Communicating with Supervisors, Peers, or Subordinates
Performing General Physical Activities
Updating and Using Relevant Knowledge
Processing Information
Monitor Processes, Materials, or Surroundings
Evaluating Information to Determine Compliance with Standards
Inspecting Equipment, Structures, or Material
Monitoring and Controlling Resources
Coordinating the Work and Activities of Others
Guiding, Directing, and Motivating Subordinates
Assisting and Caring for Others
Judging the Qualities of Things, Services, or People
Coaching and Developing Others
Making Decisions and Solving Problems
Controlling Machines and Processes
Estimating the Quantifiable Characteristics of Products, Events, or Information
Training and Teaching Others
Resolving Conflicts and Negotiating with Others
Scheduling Work and Activities
Analyzing Data or Information
Interpreting the Meaning of Information for Others
Developing and Building Teams
Communicating with Persons Outside Organization
Thinking Creatively
Provide Consultation and Advice to Others
Performing Administrative Activities
Documenting/Recording Information
Interacting With Computers
Developing Objectives and Strategies
Repairing and Maintaining Mechanical Equipment
Staffing Organizational Units
Operating Vehicles, Mechanized Devices, or Equipment
Selling or Influencing Others
Abilities
Oral Expression
Oral Comprehension
Category Flexibility
Information Ordering
Problem Sensitivity
Manual Dexterity
Trunk Strength
Near Vision
Written Comprehension
Speech Recognition
Selective Attention
Speech Clarity
Inductive Reasoning
Time Sharing
Deductive Reasoning
Number Facility
Visualization
Finger Dexterity
Far Vision
Arm-Hand Steadiness
Mathematical Reasoning
Originality
Visual Color Discrimination
Fluency of Ideas
Written Expression
Auditory Attention
Wrist-Finger Speed
Perceptual Speed
Multilimb Coordination
Hearing Sensitivity
Gross Body Coordination
Extent Flexibility
Stamina
Dynamic Strength
Static Strength
Control Precision
Reaction Time
Flexibility of Closure
Rate Control
Memorization
Speed of Limb Movement
Depth Perception
Speed of Closure
Response Orientation
Gross Body Equilibrium
Interests
Realistic
Conventional
Social
Enterprising
Artistic
Investigative
Knowledge
Food Production
Education and Training
Mathematics
Customer and Personal Service
English Language
Public Safety and Security
Administration and Management
Production and Processing
Chemistry
Psychology
Clerical
Personnel and Human Resources
Computers and Electronics
Sales and Marketing
Medicine and Dentistry
Communications and Media
Mechanical
Philosophy and Theology
Economics and Accounting
Law and Government
Transportation
Therapy and Counseling
Telecommunications
Wages
Hawaii
$36,170
Rhode Island
$34,520
Alaska
$32,710
Connecticut
$31,970
Massachusetts
$29,970
Washington
$28,730
District of Columbia
$28,550
Delaware
$28,210
New York
$28,200
Nevada
$27,990
California
$27,970
Maryland
$27,340
New Hampshire
$27,240
Colorado
$27,010
New Jersey
$27,010
Minnesota
$26,950
Michigan
$25,590
Maine
$25,340
Vermont
$25,020
Wisconsin
$24,890
Oregon
$24,580
Ohio
$24,370
Pennsylvania
$24,310
Arizona
$24,210
Virginia
$23,350
North Dakota
$22,900
Wyoming
$22,750
Florida
$22,510
Kentucky
$22,450
Montana
$22,270
South Dakota
$22,190
Illinois
$22,140
Virgin Islands
$22,120
Iowa
$21,880
North Carolina
$21,660
Indiana
$21,600
Guam
$21,520
Utah
$21,070
Nebraska
$20,950
Kansas
$20,800
Idaho
$20,660
Missouri
$20,540
Georgia
$19,770
New Mexico
$19,740
Tennessee
$19,470
Texas
$19,420
South Carolina
$19,400
West Virginia
$19,220
Arkansas
$18,580
Louisiana
$18,530
Oklahoma
$18,310
Alabama
$18,290
Mississippi
$18,060
Puerto Rico
$17,020
Skills
Monitoring
Management of Personnel Resources
Time Management
Critical Thinking
Reading Comprehension
Coordination
Management of Financial Resources
Service Orientation
Speaking
Instructing
Active Listening
Judgment and Decision Making
Social Perceptiveness
Active Learning
Persuasion
Mathematics
Management of Material Resources
Quality Control Analysis
Complex Problem Solving
Operation and Control
Learning Strategies
Operation Monitoring
Negotiation
Writing
Systems Analysis
Systems Evaluation
Operations Analysis
Troubleshooting
Equipment Selection
Work Values
Relationships
Support
Independence
Working Conditions
Achievement
Recognition
Work Styles
Dependability
Cooperation
Attention to Detail
Integrity
Self Control
Concern for Others
Independence
Initiative
Social Orientation
Leadership
Adaptability/Flexibility
Stress Tolerance
Persistence
Innovation
Achievement/Effort
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Face-to-Face Discussions
Time Pressure
Work With Work Group or Team
Very Hot or Cold Temperatures
Contact With Others
Indoors, Environmentally Controlled
Spend Time Making Repetitive Motions
Importance of Being Exact or Accurate
Physical Proximity
Responsible for Others' Health and Safety
Exposed to Minor Burns, Cuts, Bites, or Stings
Coordinate or Lead Others
Responsibility for Outcomes and Results
Frequency of Decision Making
Freedom to Make Decisions
Structured versus Unstructured Work
Spend Time Walking and Running
Importance of Repeating Same Tasks
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Deal With External Customers
Impact of Decisions on Co-workers or Company Results
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Bending or Twisting the Body
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With Unpleasant or Angry People
Level of Competition
Telephone
Exposed to Contaminants
Pace Determined by Speed of Equipment
Frequency of Conflict Situations
Exposed to Disease or Infections
Consequence of Error
Letters and Memos
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to Hazardous Equipment
Indoors, Not Environmentally Controlled
Electronic Mail
Extremely Bright or Inadequate Lighting
Degree of Automation
Cramped Work Space, Awkward Positions
Spend Time Keeping or Regaining Balance
Outdoors, Exposed to Weather
Duration of Typical Work Week
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
Public Speaking
Work Schedules
Spend Time Sitting
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
Exposed to Radiation
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to High Places
Exposed to Whole Body Vibration
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 Bending or Twisting the Body
Spend Time Walking and Running
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 Making Repetitive Motions
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 Making Repetitive Motions
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 Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Time Pressure
Face-to-Face Discussions
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Frequency of Decision Making
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
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Exposed to Contaminants
Exposed to Disease or Infections
Letters and Memos
Deal With Unpleasant or Angry People
Indoors, Not Environmentally Controlled
Frequency of Conflict Situations
Exposed to Hazardous Equipment
Extremely Bright or Inadequate Lighting
Electronic Mail
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Coordinate or Lead Others
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
-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
Deal With External Customers
Work With Work Group or Team
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-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 Bending or Twisting the Body
Spend Time Sitting
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Making Repetitive Motions
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
-Limited freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-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 Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
Exposed to Whole Body Vibration
In an Open Vehicle or Equipment
Exposed to Radiation
Exposed to Hazardous Conditions
Exposed to High Places
Deal With Physically Aggressive People
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
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Indoors, Not Environmentally Controlled
Electronic Mail
Spend Time Sitting
Exposed to Hazardous Equipment
Outdoors, Exposed to Weather
Spend Time Keeping or Regaining Balance
Extremely Bright or Inadequate Lighting
Public Speaking
Cramped Work Space, Awkward Positions
Exposed to Disease or Infections
Letters and Memos
Exposed to Contaminants
Telephone
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
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Frequency of Decision Making
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Spend Time Walking and Running
Very Hot or Cold Temperatures
Spend Time Bending or Twisting the Body
Frequency of Conflict Situations
Spend Time Making Repetitive Motions
Time Pressure
Face-to-Face Discussions
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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
Deal With External Customers
Importance of Repeating Same Tasks
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-
Letters and Memos
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Very Hot or Cold Temperatures
Extremely Bright or Inadequate Lighting
Sounds, Noise Levels Are Distracting or Uncomfortable
Electronic Mail
Indoors, Not Environmentally Controlled
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Face-to-Face Discussions
Deal With Physically Aggressive People
Outdoors, Exposed to Weather
Cramped Work Space, Awkward Positions
Outdoors, Under Cover
Public Speaking
Exposed to High Places
Exposed to Radiation
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Time Pressure
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
Frequency of Decision Making
-Once a week or more but not every day-
Cramped Work Space, Awkward Positions
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Exposed to Disease or Infections
Deal With Unpleasant or Angry People
Outdoors, Under Cover
Electronic Mail
Exposed to Hazardous Equipment
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Exposed to Contaminants
In an Enclosed Vehicle or Equipment
Frequency of Decision Making
Frequency of Conflict Situations
Letters and Memos
Face-to-Face Discussions
Exposed to Radiation
Time Pressure
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Public Speaking
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
In an Open Vehicle or Equipment
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
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
Exposed to High Places
-Once a year or more but not every month-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Public Speaking
Outdoors, Exposed to Weather
Cramped Work Space, Awkward Positions
Exposed to High Places
Extremely Bright or Inadequate Lighting
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Deal With Physically Aggressive People
Outdoors, Under Cover
Frequency of Decision Making
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Disease or Infections
Exposed to Minor Burns, Cuts, Bites, or Stings
In an Enclosed Vehicle or Equipment
Time Pressure
Face-to-Face Discussions
Exposed to Contaminants
Very Hot or Cold Temperatures
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Electronic Mail
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Letters and Memos
In an Open Vehicle or Equipment
-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-
Deal With External Customers
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Work With Work Group or Team
Importance of Repeating Same Tasks
Coordinate or Lead Others
-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-
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean, cut, and cook meat, fish, or poultry.
Monitor use of government food commodities to ensure that proper procedures are followed.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, and other pastries.
Train new employees.
Take inventory of supplies and equipment.
- Importance Supplemental-
Monitor menus and spending to ensure that meals are prepared economically.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Determine meal prices, based on calculations of ingredient prices.
- Relevance of Task Core-
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Clean, cut, and cook meat, fish, or poultry.
Train new employees.
Bake breads, rolls, and other pastries.
Direct activities of one or more workers who assist in preparing and serving meals.
Take inventory of supplies and equipment.
Compile and maintain records of food use and expenditures.
Monitor use of government food commodities to ensure that proper procedures are followed.
- Relevance of Task Supplemental-
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
-Daily Frequency of Task (Categories 1-7) Core-
Compile and maintain records of food use and expenditures.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Direct activities of one or more workers who assist in preparing and serving meals.
Apportion and serve food to facility residents, employees, or patrons.
Monitor use of government food commodities to ensure that proper procedures are followed.
Clean, cut, and cook meat, fish, or poultry.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Take inventory of supplies and equipment.
Bake breads, rolls, and other pastries.
Train new employees.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Monitor menus and spending to ensure that meals are prepared economically.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Determine meal prices, based on calculations of ingredient prices.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Wash pots, pans, dishes, utensils, and other cooking equipment.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Direct activities of one or more workers who assist in preparing and serving meals.
Apportion and serve food to facility residents, employees, or patrons.
Monitor use of government food commodities to ensure that proper procedures are followed.
Clean, cut, and cook meat, fish, or poultry.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Compile and maintain records of food use and expenditures.
Train new employees.
Take inventory of supplies and equipment.
Bake breads, rolls, and other pastries.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
-More than monthly Frequency of Task (Categories 1-7) Core-
Take inventory of supplies and equipment.
Train new employees.
Bake breads, rolls, and other pastries.
Compile and maintain records of food use and expenditures.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Monitor use of government food commodities to ensure that proper procedures are followed.
Clean, cut, and cook meat, fish, or poultry.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Direct activities of one or more workers who assist in preparing and serving meals.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
-More than weekly Frequency of Task (Categories 1-7) Core-
Bake breads, rolls, and other pastries.
Clean, cut, and cook meat, fish, or poultry.
Take inventory of supplies and equipment.
Direct activities of one or more workers who assist in preparing and serving meals.
Monitor use of government food commodities to ensure that proper procedures are followed.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Train new employees.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
-More than yearly Frequency of Task (Categories 1-7) Core-
Train new employees.
Take inventory of supplies and equipment.
Bake breads, rolls, and other pastries.
Compile and maintain records of food use and expenditures.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Clean, cut, and cook meat, fish, or poultry.
Apportion and serve food to facility residents, employees, or patrons.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Direct activities of one or more workers who assist in preparing and serving meals.
Monitor use of government food commodities to ensure that proper procedures are followed.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
-Several times daily Frequency of Task (Categories 1-7) Core-
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Monitor use of government food commodities to ensure that proper procedures are followed.
Clean, cut, and cook meat, fish, or poultry.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, and other pastries.
Compile and maintain records of food use and expenditures.
Take inventory of supplies and equipment.
Train new employees.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Train new employees.
Take inventory of supplies and equipment.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Monitor use of government food commodities to ensure that proper procedures are followed.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Apportion and serve food to facility residents, employees, or patrons.
Bake breads, rolls, and other pastries.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Clean, cut, and cook meat, fish, or poultry.
Direct activities of one or more workers who assist in preparing and serving meals.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Determine meal prices, based on calculations of ingredient prices.
Monitor menus and spending to ensure that meals are prepared economically.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
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 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 2 years, up to and including 4 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 3 months, up to and including 6 months
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 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 2 years, up to and including 4 years
Over 4 years, up to and including 6 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)
Some College Courses