- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Food Servers, Nonrestaurant spend a lot of their time Identifying Objects, Actions, and Events. They are naturally good at Oral Comprehension, Oral Expression, Near Vision, and Written Comprehension. Food Servers, Nonrestaurant are typically characterized as being Social and Realistic. They are usually very knowledgable about Customer and Personal Service, English Language, and Administration and Management and are skilled at Social Perceptiveness and Speaking.
Work Activities
Identifying Objects, Actions, and Events
Handling and Moving Objects
Establishing and Maintaining Interpersonal Relationships
Organizing, Planning, and Prioritizing Work
Getting Information
Assisting and Caring for Others
Updating and Using Relevant Knowledge
Communicating with Supervisors, Peers, or Subordinates
Performing General Physical Activities
Monitor Processes, Materials, or Surroundings
Controlling Machines and Processes
Processing Information
Evaluating Information to Determine Compliance with Standards
Inspecting Equipment, Structures, or Material
Resolving Conflicts and Negotiating with Others
Making Decisions and Solving Problems
Training and Teaching Others
Performing for or Working Directly with the Public
Coordinating the Work and Activities of Others
Coaching and Developing Others
Provide Consultation and Advice to Others
Guiding, Directing, and Motivating Subordinates
Thinking Creatively
Judging the Qualities of Things, Services, or People
Estimating the Quantifiable Characteristics of Products, Events, or Information
Interpreting the Meaning of Information for Others
Monitoring and Controlling Resources
Communicating with Persons Outside Organization
Documenting/Recording Information
Developing and Building Teams
Analyzing Data or Information
Developing Objectives and Strategies
Selling or Influencing Others
Scheduling Work and Activities
Performing Administrative Activities
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Staffing Organizational Units
Abilities
Oral Comprehension
Oral Expression
Near Vision
Written Comprehension
Speech Clarity
Arm-Hand Steadiness
Speech Recognition
Inductive Reasoning
Problem Sensitivity
Category Flexibility
Manual Dexterity
Deductive Reasoning
Information Ordering
Trunk Strength
Multilimb Coordination
Selective Attention
Finger Dexterity
Flexibility of Closure
Far Vision
Written Expression
Visualization
Extent Flexibility
Auditory Attention
Control Precision
Depth Perception
Perceptual Speed
Visual Color Discrimination
Time Sharing
Originality
Fluency of Ideas
Gross Body Coordination
Stamina
Number Facility
Hearing Sensitivity
Static Strength
Speed of Limb Movement
Mathematical Reasoning
Memorization
Wrist-Finger Speed
Speed of Closure
Dynamic Strength
Reaction Time
Rate Control
Response Orientation
Gross Body Equilibrium
Interests
Social
Realistic
Enterprising
Conventional
Artistic
Investigative
Knowledge
Customer and Personal Service
English Language
Administration and Management
Food Production
Public Safety and Security
Psychology
Production and Processing
Education and Training
Mathematics
Clerical
Chemistry
Communications and Media
Mechanical
Personnel and Human Resources
Law and Government
Philosophy and Theology
Telecommunications
Medicine and Dentistry
Wages
New York
$28,180
Connecticut
$25,650
Nevada
$24,570
Hawaii
$24,050
Rhode Island
$22,750
California
$21,730
Washington
$21,700
Massachusetts
$21,620
Minnesota
$21,270
New Jersey
$21,190
North Dakota
$21,120
Michigan
$20,810
Wisconsin
$20,100
Colorado
$20,050
Wyoming
$19,650
Oregon
$19,410
Delaware
$19,360
Indiana
$19,340
Virginia
$19,280
Pennsylvania
$19,270
Vermont
$19,200
Illinois
$19,140
New Hampshire
$19,130
Maryland
$19,040
District of Columbia
$19,020
Ohio
$18,910
Utah
$18,870
Montana
$18,820
Florida
$18,810
South Dakota
$18,760
Maine
$18,740
South Carolina
$18,730
Missouri
$18,670
Idaho
$18,630
Iowa
$18,560
Kentucky
$18,540
Tennessee
$18,540
Oklahoma
$18,390
Alabama
$18,370
New Mexico
$18,330
Alaska
$18,290
North Carolina
$18,250
Arizona
$18,140
Nebraska
$18,130
West Virginia
$18,100
Texas
$17,860
Louisiana
$17,830
Virgin Islands
$17,770
Guam
$17,740
Georgia
$17,570
Kansas
$17,470
Arkansas
$17,120
Mississippi
$16,530
Puerto Rico
$16,380
Skills
Social Perceptiveness
Speaking
Monitoring
Active Listening
Critical Thinking
Reading Comprehension
Judgment and Decision Making
Coordination
Service Orientation
Time Management
Instructing
Writing
Persuasion
Management of Personnel Resources
Mathematics
Active Learning
Complex Problem Solving
Learning Strategies
Quality Control Analysis
Operation Monitoring
Negotiation
Troubleshooting
Operation and Control
Operations Analysis
Systems Evaluation
Management of Material Resources
Management of Financial Resources
Systems Analysis
Technology Design
Work Values
Relationships
Support
Working Conditions
Independence
Achievement
Recognition
Work Styles
Dependability
Cooperation
Self Control
Attention to Detail
Concern for Others
Integrity
Stress Tolerance
Initiative
Adaptability/Flexibility
Independence
Social Orientation
Persistence
Achievement/Effort
Leadership
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Contact With Others
Work With Work Group or Team
Spend Time Standing
Face-to-Face Discussions
Indoors, Environmentally Controlled
Physical Proximity
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Importance of Being Exact or Accurate
Responsible for Others' Health and Safety
Telephone
Spend Time Making Repetitive Motions
Deal With External Customers
Exposed to Disease or Infections
Responsibility for Outcomes and Results
Coordinate or Lead Others
Deal With Unpleasant or Angry People
Time Pressure
Freedom to Make Decisions
Structured versus Unstructured Work
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
Impact of Decisions on Co-workers or Company Results
Frequency of Decision Making
Letters and Memos
Spend Time Bending or Twisting the Body
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Frequency of Conflict Situations
Exposed to Hazardous Conditions
Consequence of Error
Public Speaking
Cramped Work Space, Awkward Positions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Level of Competition
Pace Determined by Speed of Equipment
Degree of Automation
Spend Time Sitting
Exposed to Hazardous Equipment
Electronic Mail
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Extremely Bright or Inadequate Lighting
Spend Time Keeping or Regaining Balance
Indoors, Not Environmentally Controlled
Outdoors, Under Cover
In an Open Vehicle or Equipment
Exposed to High Places
Deal With Physically Aggressive People
Duration of Typical Work Week
Work Schedules
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Radiation
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Standing
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Climbing Ladders, Scaffolds, or Poles
-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 Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Every day-
Indoors, Environmentally Controlled
Face-to-Face Discussions
Time Pressure
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Telephone
Exposed to Disease or Infections
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Very Hot or Cold Temperatures
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Cramped Work Space, Awkward Positions
Letters and Memos
Exposed to Hazardous Conditions
Deal With Unpleasant or Angry People
Exposed to Hazardous Equipment
Electronic Mail
Public Speaking
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Frequency of Conflict Situations
Exposed to High Places
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Coordinate or Lead Others
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Pace Determined by Speed of Equipment
Deal With External Customers
Importance of Repeating Same Tasks
Coordinate or Lead Others
Importance of Being Exact or Accurate
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Importance of Repeating Same Tasks
Coordinate or Lead Others
Pace Determined by Speed of Equipment
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 Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
-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 Making Repetitive Motions
Spend Time Standing
Spend Time Walking and Running
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-Never-
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Deal With Physically Aggressive People
Exposed to High Places
Outdoors, Under Cover
Indoors, Not Environmentally Controlled
Electronic Mail
Spend Time Keeping or Regaining Balance
Exposed to Hazardous Conditions
Cramped Work Space, Awkward Positions
Very Hot or Cold Temperatures
Spend Time Sitting
Sounds, Noise Levels Are Distracting or Uncomfortable
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Contaminants
Frequency of Conflict Situations
Letters and Memos
Time Pressure
Frequency of Decision Making
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Environmentally Controlled
Exposed to Disease or Infections
Deal With Unpleasant or Angry People
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Telephone
Face-to-Face Discussions
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
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-
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Coordinate or Lead Others
Deal With External Customers
Importance of Being Exact or Accurate
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-
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Exposed to Disease or Infections
Exposed to High Places
Deal With Physically Aggressive People
Public Speaking
Frequency of Conflict Situations
Face-to-Face Discussions
Frequency of Decision Making
Letters and Memos
Very Hot or Cold Temperatures
Exposed to Hazardous Conditions
Exposed to Hazardous Equipment
Electronic Mail
Sounds, Noise Levels Are Distracting or Uncomfortable
Outdoors, Under Cover
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Time Pressure
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Telephone
Letters and Memos
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Frequency of Decision Making
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Disease or Infections
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Indoors, Environmentally Controlled
Outdoors, Under Cover
Exposed to Contaminants
Exposed to Radiation
In an Enclosed Vehicle or Equipment
Time Pressure
Face-to-Face Discussions
Cramped Work Space, Awkward Positions
Deal With Physically Aggressive People
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to High Places
Electronic Mail
Public Speaking
-Once a year or more but not every month-
Public Speaking
Cramped Work Space, Awkward Positions
Telephone
Frequency of Decision Making
Exposed to Disease or Infections
Letters and Memos
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Face-to-Face Discussions
Time Pressure
Outdoors, Under Cover
Frequency of Conflict Situations
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Exposed to Contaminants
Electronic Mail
Very Hot or Cold Temperatures
Outdoors, Exposed to Weather
Indoors, Environmentally Controlled
Deal With Unpleasant or Angry People
Deal With Physically Aggressive People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Radiation
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
-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
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
Coordinate or Lead Others
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-
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Examine trays to ensure that they contain required items.
Place food servings on plates and trays according to orders or instructions.
Load trays with accessories such as eating utensils, napkins, and condiments.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Stock service stations with items such as ice, napkins, and straws.
Remove trays and stack dishes for return to kitchen after meals are finished.
Prepare food items such as sandwiches, salads, soups, and beverages.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Determine where patients or patrons would like to eat their meals and help them get situated.
- Importance Supplemental-
Record amounts and types of special food items served to customers.
Total checks, present them to customers, and accept payment for services.
- Relevance of Task Core-
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Place food servings on plates and trays according to orders or instructions.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Examine trays to ensure that they contain required items.
Load trays with accessories such as eating utensils, napkins, and condiments.
Prepare food items such as sandwiches, salads, soups, and beverages.
Remove trays and stack dishes for return to kitchen after meals are finished.
Stock service stations with items such as ice, napkins, and straws.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Determine where patients or patrons would like to eat their meals and help them get situated.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
- Relevance of Task Supplemental-
Record amounts and types of special food items served to customers.
Total checks, present them to customers, and accept payment for services.
-Daily Frequency of Task (Categories 1-7) Core-
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Prepare food items such as sandwiches, salads, soups, and beverages.
Remove trays and stack dishes for return to kitchen after meals are finished.
Determine where patients or patrons would like to eat their meals and help them get situated.
Place food servings on plates and trays according to orders or instructions.
Examine trays to ensure that they contain required items.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Stock service stations with items such as ice, napkins, and straws.
Load trays with accessories such as eating utensils, napkins, and condiments.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Record amounts and types of special food items served to customers.
Total checks, present them to customers, and accept payment for services.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Stock service stations with items such as ice, napkins, and straws.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Examine trays to ensure that they contain required items.
Place food servings on plates and trays according to orders or instructions.
Prepare food items such as sandwiches, salads, soups, and beverages.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Determine where patients or patrons would like to eat their meals and help them get situated.
Remove trays and stack dishes for return to kitchen after meals are finished.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Load trays with accessories such as eating utensils, napkins, and condiments.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Total checks, present them to customers, and accept payment for services.
Record amounts and types of special food items served to customers.
-More than monthly Frequency of Task (Categories 1-7) Core-
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Remove trays and stack dishes for return to kitchen after meals are finished.
Load trays with accessories such as eating utensils, napkins, and condiments.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Determine where patients or patrons would like to eat their meals and help them get situated.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Stock service stations with items such as ice, napkins, and straws.
Examine trays to ensure that they contain required items.
Place food servings on plates and trays according to orders or instructions.
Prepare food items such as sandwiches, salads, soups, and beverages.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Total checks, present them to customers, and accept payment for services.
Record amounts and types of special food items served to customers.
-More than weekly Frequency of Task (Categories 1-7) Core-
Examine trays to ensure that they contain required items.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Determine where patients or patrons would like to eat their meals and help them get situated.
Stock service stations with items such as ice, napkins, and straws.
Place food servings on plates and trays according to orders or instructions.
Load trays with accessories such as eating utensils, napkins, and condiments.
Prepare food items such as sandwiches, salads, soups, and beverages.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Remove trays and stack dishes for return to kitchen after meals are finished.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Total checks, present them to customers, and accept payment for services.
Record amounts and types of special food items served to customers.
-More than yearly Frequency of Task (Categories 1-7) Core-
Determine where patients or patrons would like to eat their meals and help them get situated.
Load trays with accessories such as eating utensils, napkins, and condiments.
Prepare food items such as sandwiches, salads, soups, and beverages.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Examine trays to ensure that they contain required items.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Place food servings on plates and trays according to orders or instructions.
Remove trays and stack dishes for return to kitchen after meals are finished.
Stock service stations with items such as ice, napkins, and straws.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Record amounts and types of special food items served to customers.
Total checks, present them to customers, and accept payment for services.
-Several times daily Frequency of Task (Categories 1-7) Core-
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Load trays with accessories such as eating utensils, napkins, and condiments.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Stock service stations with items such as ice, napkins, and straws.
Place food servings on plates and trays according to orders or instructions.
Remove trays and stack dishes for return to kitchen after meals are finished.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Prepare food items such as sandwiches, salads, soups, and beverages.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Examine trays to ensure that they contain required items.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Determine where patients or patrons would like to eat their meals and help them get situated.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Record amounts and types of special food items served to customers.
Total checks, present them to customers, and accept payment for services.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Determine where patients or patrons would like to eat their meals and help them get situated.
Monitor food preparation and serving techniques to ensure that proper procedures are followed.
Carry food, silverware, and/or linen on trays, or use carts to carry trays.
Prepare food items such as sandwiches, salads, soups, and beverages.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
Remove trays and stack dishes for return to kitchen after meals are finished.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Place food servings on plates and trays according to orders or instructions.
Load trays with accessories such as eating utensils, napkins, and condiments.
Stock service stations with items such as ice, napkins, and straws.
Examine trays to ensure that they contain required items.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Total checks, present them to customers, and accept payment for services.
Record amounts and types of special food items served to customers.
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 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 8 years, up to and including 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