- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Food Preparation Workers spend a lot of their time Establishing and Maintaining Interpersonal Relationships. They are naturally good at Extent Flexibility, Oral Comprehension, Near Vision, and Manual Dexterity. Food Preparation Workers are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Food Production, Mathematics, and Customer and Personal Service and are skilled at Coordination and Active Listening.
Work Activities
Establishing and Maintaining Interpersonal Relationships
Performing General Physical Activities
Handling and Moving Objects
Identifying Objects, Actions, and Events
Coordinating the Work and Activities of Others
Organizing, Planning, and Prioritizing Work
Inspecting Equipment, Structures, or Material
Communicating with Supervisors, Peers, or Subordinates
Training and Teaching Others
Monitor Processes, Materials, or Surroundings
Making Decisions and Solving Problems
Updating and Using Relevant Knowledge
Assisting and Caring for Others
Coaching and Developing Others
Controlling Machines and Processes
Judging the Qualities of Things, Services, or People
Thinking Creatively
Performing for or Working Directly with the Public
Evaluating Information to Determine Compliance with Standards
Getting Information
Resolving Conflicts and Negotiating with Others
Guiding, Directing, and Motivating Subordinates
Developing and Building Teams
Estimating the Quantifiable Characteristics of Products, Events, or Information
Monitoring and Controlling Resources
Communicating with Persons Outside Organization
Analyzing Data or Information
Provide Consultation and Advice to Others
Processing Information
Scheduling Work and Activities
Selling or Influencing Others
Interpreting the Meaning of Information for Others
Documenting/Recording Information
Operating Vehicles, Mechanized Devices, or Equipment
Developing Objectives and Strategies
Performing Administrative Activities
Staffing Organizational Units
Repairing and Maintaining Mechanical Equipment
Abilities
Extent Flexibility
Oral Comprehension
Near Vision
Manual Dexterity
Trunk Strength
Finger Dexterity
Category Flexibility
Arm-Hand Steadiness
Problem Sensitivity
Oral Expression
Stamina
Selective Attention
Written Comprehension
Speech Recognition
Auditory Attention
Speed of Limb Movement
Information Ordering
Wrist-Finger Speed
Visual Color Discrimination
Multilimb Coordination
Deductive Reasoning
Visualization
Static Strength
Perceptual Speed
Time Sharing
Speech Clarity
Far Vision
Dynamic Strength
Gross Body Coordination
Inductive Reasoning
Hearing Sensitivity
Originality
Fluency of Ideas
Flexibility of Closure
Written Expression
Control Precision
Memorization
Depth Perception
Number Facility
Speed of Closure
Mathematical Reasoning
Gross Body Equilibrium
Spatial Orientation
Interests
Realistic
Conventional
Social
Enterprising
Investigative
Artistic
Knowledge
Food Production
Mathematics
Customer and Personal Service
English Language
Chemistry
Public Safety and Security
Administration and Management
Education and Training
Production and Processing
Psychology
Computers and Electronics
Sales and Marketing
Law and Government
Transportation
Communications and Media
Clerical
Engineering and Technology
Personnel and Human Resources
Medicine and Dentistry
Economics and Accounting
Physics
Design
Mechanical
Therapy and Counseling
Telecommunications
Foreign Language
Wages
District of Columbia
$25,450
Nevada
$23,990
Alaska
$23,580
Connecticut
$22,720
Massachusetts
$22,370
Washington
$21,720
Rhode Island
$21,320
Oregon
$21,300
Maryland
$21,150
New York
$20,730
Minnesota
$20,690
Maine
$20,660
Colorado
$20,550
Arizona
$20,330
Vermont
$20,330
Hawaii
$20,220
New Jersey
$20,210
Pennsylvania
$19,960
Wyoming
$19,900
North Dakota
$19,680
Delaware
$19,570
Michigan
$19,540
Virgin Islands
$19,480
California
$19,410
Nebraska
$19,380
Indiana
$19,240
New Hampshire
$19,160
Wisconsin
$19,000
Illinois
$18,980
Florida
$18,900
Ohio
$18,890
Iowa
$18,860
Georgia
$18,820
New Mexico
$18,800
Missouri
$18,770
Kentucky
$18,530
Virginia
$18,500
Tennessee
$18,330
South Dakota
$18,090
North Carolina
$18,090
Kansas
$18,070
Utah
$18,040
Idaho
$18,020
West Virginia
$17,990
Alabama
$17,850
South Carolina
$17,780
Arkansas
$17,630
Oklahoma
$17,490
Texas
$17,490
Puerto Rico
$17,270
Louisiana
$17,080
Mississippi
$17,060
Montana
$16,960
Guam
$16,910
Skills
Coordination
Active Listening
Service Orientation
Monitoring
Time Management
Critical Thinking
Social Perceptiveness
Speaking
Reading Comprehension
Judgment and Decision Making
Complex Problem Solving
Quality Control Analysis
Instructing
Learning Strategies
Writing
Active Learning
Mathematics
Management of Personnel Resources
Persuasion
Operation Monitoring
Negotiation
Systems Evaluation
Troubleshooting
Systems Analysis
Operation and Control
Equipment Selection
Work Values
Relationships
Support
Working Conditions
Achievement
Recognition
Independence
Work Styles
Dependability
Attention to Detail
Cooperation
Integrity
Stress Tolerance
Concern for Others
Initiative
Adaptability/Flexibility
Self Control
Social Orientation
Achievement/Effort
Independence
Persistence
Leadership
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Contact With Others
Physical Proximity
Time Pressure
Responsible for Others' Health and Safety
Indoors, Environmentally Controlled
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Work With Work Group or Team
Importance of Being Exact or Accurate
Spend Time Walking and Running
Face-to-Face Discussions
Spend Time Making Repetitive Motions
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
Importance of Repeating Same Tasks
Structured versus Unstructured Work
Telephone
Impact of Decisions on Co-workers or Company Results
Coordinate or Lead Others
Spend Time Bending or Twisting the Body
Responsibility for Outcomes and Results
Freedom to Make Decisions
Frequency of Decision Making
Deal With Unpleasant or Angry People
Deal With External Customers
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Letters and Memos
Indoors, Not Environmentally Controlled
Exposed to Contaminants
Level of Competition
Electronic Mail
Consequence of Error
Pace Determined by Speed of Equipment
Cramped Work Space, Awkward Positions
Outdoors, Exposed to Weather
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Duration of Typical Work Week
Spend Time Kneeling, Crouching, Stooping, or Crawling
Extremely Bright or Inadequate Lighting
Work Schedules
Public Speaking
Spend Time Keeping or Regaining Balance
Outdoors, Under Cover
Deal With Physically Aggressive People
Spend Time Sitting
Degree of Automation
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to High Places
Exposed to Radiation
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Spend Time Climbing Ladders, Scaffolds, or Poles
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 Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
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 Making Repetitive Motions
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-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Environmentally Controlled
Time Pressure
Exposed to Minor Burns, Cuts, Bites, or Stings
Face-to-Face Discussions
Telephone
Very Hot or Cold Temperatures
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With Unpleasant or Angry People
Extremely Bright or Inadequate Lighting
Indoors, Not Environmentally Controlled
Electronic Mail
Exposed to Hazardous Equipment
Exposed to Contaminants
Frequency of Conflict Situations
Deal With Physically Aggressive People
Letters and Memos
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Exposed to Whole Body Vibration
Exposed to Disease or Infections
Public Speaking
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Deal With External Customers
Coordinate or Lead Others
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Coordinate or Lead Others
Deal With External Customers
Work With Work Group or Team
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-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
Work With Work Group or Team
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Deal With External Customers
-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 Sitting
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Walking and Running
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-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Never-
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Whole Body Vibration
Exposed to Radiation
Exposed to Hazardous Conditions
Exposed to High Places
In an Enclosed Vehicle or Equipment
Deal With Physically Aggressive People
Extremely Bright or Inadequate Lighting
Spend Time Keeping or Regaining Balance
Outdoors, Under Cover
Exposed to Disease or Infections
Exposed to Hazardous Equipment
Cramped Work Space, Awkward Positions
Public Speaking
Electronic Mail
Outdoors, Exposed to Weather
Spend Time Sitting
Exposed to Contaminants
Indoors, Not Environmentally Controlled
Very Hot or Cold Temperatures
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Kneeling, Crouching, Stooping, or Crawling
Letters and Memos
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Telephone
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Deal With Unpleasant or Angry People
Spend Time Walking and Running
Indoors, Environmentally Controlled
Time Pressure
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Face-to-Face Discussions
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Deal With External Customers
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Coordinate or Lead Others
Work With Work Group or Team
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Face-to-Face Discussions
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Not Environmentally Controlled
Outdoors, Under Cover
Outdoors, Exposed to Weather
Letters and Memos
Frequency of Decision Making
Public Speaking
Deal With Unpleasant or Angry People
Electronic Mail
Telephone
In an Enclosed Vehicle or Equipment
Frequency of Conflict Situations
Time Pressure
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Hazardous Conditions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Disease or Infections
Exposed to Contaminants
Exposed to Hazardous Equipment
Exposed to High Places
Very Hot or Cold Temperatures
Exposed to Radiation
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Time Pressure
Indoors, Environmentally Controlled
Exposed to Disease or Infections
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With Unpleasant or Angry People
Frequency of Decision Making
Frequency of Conflict Situations
Outdoors, Exposed to Weather
Letters and Memos
Cramped Work Space, Awkward Positions
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Telephone
Face-to-Face Discussions
Exposed to Contaminants
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
In an Enclosed Vehicle or Equipment
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
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 Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to High Places
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
-Once a year or more but not every month-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Letters and Memos
Public Speaking
Exposed to Contaminants
Frequency of Decision Making
Face-to-Face Discussions
Exposed to High Places
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Very Hot or Cold Temperatures
Indoors, Not Environmentally Controlled
Exposed to Radiation
Deal With Physically Aggressive People
Exposed to Hazardous Equipment
Outdoors, Under Cover
Indoors, Environmentally Controlled
Cramped Work Space, Awkward Positions
Electronic Mail
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
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
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-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
Deal With External Customers
Importance of Repeating Same Tasks
Work With Work Group or Team
Pace Determined by Speed of Equipment
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 sanitize work areas, equipment, utensils, dishes, or silverware.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Portion and wrap the food, or place it directly on plates for service to patrons.
Weigh or measure ingredients.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Make special dressings and sauces as condiments for sandwiches.
Stir and strain soups and sauces.
- Importance Supplemental-
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Distribute food to waiters and waitresses to serve to customers.
Operate cash register, handle money, and give correct change.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Package take-out foods or serve food to customers.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Vacuum dining area and sweep and mop kitchen floor.
Scrape leftovers from dishes into garbage containers.
- Relevance of Task Core-
Store food in designated containers and storage areas to prevent spoilage.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Portion and wrap the food, or place it directly on plates for service to patrons.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Weigh or measure ingredients.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Stir and strain soups and sauces.
Remove trash and clean kitchen garbage containers.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Make special dressings and sauces as condiments for sandwiches.
- Relevance of Task Supplemental-
Keep records of the quantities of food used.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Scrape leftovers from dishes into garbage containers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Package take-out foods or serve food to customers.
Vacuum dining area and sweep and mop kitchen floor.
Load dishes, glasses, and tableware into dishwashing machines.
Distribute food to waiters and waitresses to serve to customers.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Operate cash register, handle money, and give correct change.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
-Daily Frequency of Task (Categories 1-7) Core-
Carry food supplies, equipment, and utensils to and from storage and work areas.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Remove trash and clean kitchen garbage containers.
Store food in designated containers and storage areas to prevent spoilage.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Make special dressings and sauces as condiments for sandwiches.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Portion and wrap the food, or place it directly on plates for service to patrons.
Stir and strain soups and sauces.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Weigh or measure ingredients.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Distribute food to waiters and waitresses to serve to customers.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Vacuum dining area and sweep and mop kitchen floor.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Package take-out foods or serve food to customers.
Scrape leftovers from dishes into garbage containers.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Load dishes, glasses, and tableware into dishwashing machines.
Operate cash register, handle money, and give correct change.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Weigh or measure ingredients.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Portion and wrap the food, or place it directly on plates for service to patrons.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Store food in designated containers and storage areas to prevent spoilage.
Make special dressings and sauces as condiments for sandwiches.
Stir and strain soups and sauces.
Remove trash and clean kitchen garbage containers.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Operate cash register, handle money, and give correct change.
Load dishes, glasses, and tableware into dishwashing machines.
Distribute food to waiters and waitresses to serve to customers.
Keep records of the quantities of food used.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Package take-out foods or serve food to customers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Scrape leftovers from dishes into garbage containers.
Vacuum dining area and sweep and mop kitchen floor.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
-More than monthly Frequency of Task (Categories 1-7) Core-
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Stir and strain soups and sauces.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Make special dressings and sauces as condiments for sandwiches.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Weigh or measure ingredients.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Store food in designated containers and storage areas to prevent spoilage.
Portion and wrap the food, or place it directly on plates for service to patrons.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Carry food supplies, equipment, and utensils to and from storage and work areas.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Vacuum dining area and sweep and mop kitchen floor.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Operate cash register, handle money, and give correct change.
Scrape leftovers from dishes into garbage containers.
Distribute food to waiters and waitresses to serve to customers.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Package take-out foods or serve food to customers.
-More than weekly Frequency of Task (Categories 1-7) Core-
Use manual or electric appliances to clean, peel, slice, and trim foods.
Stir and strain soups and sauces.
Make special dressings and sauces as condiments for sandwiches.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Store food in designated containers and storage areas to prevent spoilage.
Weigh or measure ingredients.
Portion and wrap the food, or place it directly on plates for service to patrons.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Remove trash and clean kitchen garbage containers.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Scrape leftovers from dishes into garbage containers.
Package take-out foods or serve food to customers.
Keep records of the quantities of food used.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Vacuum dining area and sweep and mop kitchen floor.
Load dishes, glasses, and tableware into dishwashing machines.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Distribute food to waiters and waitresses to serve to customers.
Operate cash register, handle money, and give correct change.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
-More than yearly Frequency of Task (Categories 1-7) Core-
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Make special dressings and sauces as condiments for sandwiches.
Portion and wrap the food, or place it directly on plates for service to patrons.
Remove trash and clean kitchen garbage containers.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Stir and strain soups and sauces.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Store food in designated containers and storage areas to prevent spoilage.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Weigh or measure ingredients.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Load dishes, glasses, and tableware into dishwashing machines.
Vacuum dining area and sweep and mop kitchen floor.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Keep records of the quantities of food used.
Distribute food to waiters and waitresses to serve to customers.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Package take-out foods or serve food to customers.
Scrape leftovers from dishes into garbage containers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
-Several times daily Frequency of Task (Categories 1-7) Core-
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Remove trash and clean kitchen garbage containers.
Store food in designated containers and storage areas to prevent spoilage.
Weigh or measure ingredients.
Portion and wrap the food, or place it directly on plates for service to patrons.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Stir and strain soups and sauces.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Make special dressings and sauces as condiments for sandwiches.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Scrape leftovers from dishes into garbage containers.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Package take-out foods or serve food to customers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Load dishes, glasses, and tableware into dishwashing machines.
Vacuum dining area and sweep and mop kitchen floor.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Distribute food to waiters and waitresses to serve to customers.
Keep records of the quantities of food used.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Weigh or measure ingredients.
Make special dressings and sauces as condiments for sandwiches.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Stir and strain soups and sauces.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Portion and wrap the food, or place it directly on plates for service to patrons.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Store food in designated containers and storage areas to prevent spoilage.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Operate cash register, handle money, and give correct change.
Distribute food to waiters and waitresses to serve to customers.
Package take-out foods or serve food to customers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Scrape leftovers from dishes into garbage containers.
Vacuum dining area and sweep and mop kitchen floor.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
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
-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 6 months, up to and including 1 year
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 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)
Some College Courses
Associate's Degree (or other 2-year degree)
Doctoral Degree