Food Preparation and Serving Workers
Other Titles
Car Hop, Deli Clerk (Delicatessen Clerk), Deli Worker (Delicatessen Worker), Dietary Aide, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook), Sandwich Artist, School Cafeteria Cook, Server
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea. Typically work under the direct supervision of a head chef at a restaurant. Performing various food preparation activities. These include preparing the ingredients such as vegetables and meats for use by the cooks. Their job activities may also include slicing or grinding meats, defrosting frozen foods for use and washing and chopping up vegetables. They may also be responsible for weighing the required ingredients, mixing them as per the directions of the head chef, storing and organising food while observing food standards, and preparing various salads.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
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.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Prepare a variety of foods, such as meats, vegetables, or 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.
Package take-out foods or serve food to customers.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
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.
Distribute food to waiters and waitresses to serve to customers.
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Remove trash and clean kitchen garbage containers.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Weigh or measure ingredients.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Scrape leftovers from dishes into garbage containers.
Load dishes, glasses, and tableware into dishwashing machines.
Make special dressings and sauces as condiments for sandwiches.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Operate cash register, handle money, and give correct change.
Keep records of the quantities of food used.
Vacuum dining area and sweep and mop kitchen floor.
Assemble meal trays with foods in accordance with patients' diets.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Stir and strain soups and sauces.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Active Listening→ Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Coordination→ Adjusting actions in relation to others' actions.
Service Orientation→ Actively looking for ways to help people.
Social Perceptiveness→ Being aware of others' reactions and understanding why they react as they do.
Speaking→ Talking to others to convey information effectively.
Time Management→ Managing one's own time and the time of others.
Judging the Qualities of Things, Services, or People→ Assessing the value, importance, or quality of things or people.
Communicating with Supervisors, Peers, or Subordinates→ Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Establishing and Maintaining Interpersonal Relationships→ Developing constructive and cooperative working relationships with others, and maintaining them over time.
Handling and Moving Objects→ Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Inspecting Equipment, Structures, or Material→ Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Evaluating Information to Determine Compliance with Standards→ Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Estimating the Quantifiable Characteristics of Products, Events, or Information→ Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
Getting Information→ Observing, receiving, and otherwise obtaining information from all relevant sources.
Coordinating the Work and Activities of Others→ Getting members of a group to work together to accomplish tasks.
Identifying Objects, Actions, and Events→ Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Performing for or Working Directly with the Public→ Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Updating and Using Relevant Knowledge→ Keeping up-to-date technically and applying new knowledge to your job.
Coaching and Developing Others→ Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Performing General Physical Activities→ Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Training and Teaching Others→ Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Making Decisions and Solving Problems→ Analyzing information and evaluating results to choose the best solution and solve problems.
Developing and Building Teams→ Encouraging and building mutual trust, respect, and cooperation among team members.
Processing Information→ Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Scheduling Work and Activities→ Scheduling events, programs, and activities, as well as the work of others.
Thinking Creatively→ Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Assisting and Caring for Others→ Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Organizing, Planning, and Prioritizing Work→ Developing specific goals and plans to prioritize, organize, and accomplish your work.
Resolving Conflicts and Negotiating with Others→ Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Provide Consultation and Advice to Others→ Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
Clean food preparation areas, facilities, or equipment.
Clean tableware.
Operate cash registers.
Process customer bills or payments.
Store supplies or goods in kitchens or storage areas.
Arrange food for serving.
Package food or supplies.
Cook foods.
Assess equipment functioning.
Record operational or production data.
Serve food or beverages.
Prepare foods for cooking or serving.
Stock serving stations or dining areas with food or supplies.
Move equipment, supplies or food to required locations.
Clean food service areas.
Cut cooked or raw foods.
Remove trash.
Measure ingredients.
Assist chefs or caterers with food or drink preparation.
Present food or beverage information or menus to customers.
Prepare hot or cold beverages.
Mix ingredients.
Near Vision→ The ability to see details at close range (within a few feet of the observer).
Arm-Hand Steadiness→ The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Manual Dexterity→ The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Oral Expression→ The ability to communicate information and ideas in speaking so others will understand.
Finger Dexterity→ The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Information Ordering→ The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g. , patterns of numbers, letters, words, pictures, mathematical operations).
Speech Clarity→ The ability to speak clearly so others can understand you.
Speech Recognition→ The ability to identify and understand the speech of another person.
Trunk Strength→ The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
Customer and Personal Service→ Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management→ Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Public Safety and Security→ Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local or national security operations for the protection of people, data, property, and institutions.
Computer based training software
Database user interface and query software -- Recipe software; Meal-planning software; Foodservice operations and cost management program
Office suite software -- e.g., Google Workspace; Microsoft Office
Spreadsheet software -- e.g., Google Sheets; Microsoft Excel
Video creation and editing software -- e.g., Tik Tok; YouTube
Belt conveyors
Cappuccino or espresso machines→ Cappuccino machines; Espresso machines
Carbonated beverage dispenser→ Soda machines
Commercial use blenders→ Blenders
Commercial use broilers→ Charbroilers
Commercial use coffee grinders→ Coffee grinders
Commercial use coffee or iced tea makers→ Coffee brewing machines
Commercial use cotton candy machines or accessories→ Cotton candy machines
Commercial use cutlery→ Knives
Commercial use deep fryers→ Electric fryers
Commercial use dishwashers→ Commercial dishwashers; Dishwashing machines
Commercial use dough machines→ Dough mixers
Commercial use food choppers or cubers or dicers→ Choppers; Dicers
Commercial use food grinders→ Electric meat grinders
Commercial use food processors→ Food processors
Commercial use food slicers→ Bread slicers; Electric meat and cheese slicers; Tomato slicers
Commercial use food warmers→ Steam tables
Commercial use griddles→ Griddles
Commercial use grills→ Grills
Commercial use measuring cups→ Measuring utensils
Commercial use microwave ovens→ Commercial microwave ovens
Commercial use mixers→ Commercial stand mixers; Mixing machines
Commercial use ovens→ Brick ovens; Commercial cooking ovens
Commercial use pizza ovens→ Pizza ovens
Commercial use popcorn machines→ Popcorn machines
Commercial use ranges→ Commercial ranges
Commercial use rotisseries→ Electronic chicken rotisseries
Commercial use scales→ Combination slicers/electronic portion scales; Food scales; Point of sale POS interface scales; Thermal label printing scales
Commercial use steamers→ Pressureless steamers
Commercial use toasters→ Toasters
Commercial use woks→ Oriental ranges
Ice dispensers→ Ice machines
Ice shaver machines or accessories→ Snow cone machines
Milkshake machines→ Milkshake and smoothie machines
Non carbonated beverage dispenser→ Drink dispensers
Personal computers
Point of sale POS terminal→ Point of sale POS systems
Roasting machinery→ Roasting equipment
Slush machines→ Frozen drink machines
Soft serve machines→ Frozen custard machines; Soft-serve ice cream machines
Realistic→ Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional→ Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Self Control→ Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Cooperation→ Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Integrity→ Job requires being honest and ethical.
Social Orientation→ Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Attention to Detail→ Job requires being careful about detail and thorough in completing work tasks.
Dependability→ Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative→ Job requires a willingness to take on responsibilities and challenges.
Leadership→ Job requires a willingness to lead, take charge, and offer opinions and direction.
Persistence→ Job requires persistence in the face of obstacles.
Concern for Others→ Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Stress Tolerance→ Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Achievement/Effort→ Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
Independence→ Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
Adaptability/Flexibility→ Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Analytical Thinking→ Job requires analyzing information and using logic to address work-related issues and problems.
Innovation→ Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
Support→ Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Relationships→ Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Working Conditions→ Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.