Food preparation workers perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
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.
Work Context
Spend Time Standing — 77% responded "Continually or almost continually".
Work With Work Group or Team — 66% responded "Extremely important".
Time Pressure — 78% responded "Every day".
Coordinate or Lead Others — 58% responded "Extremely important".
Deal With External Customers — 68% responded "Extremely important".
Contact With Others — 77% responded "Constant contact with others".
Importance of Being Exact or Accurate — 44% responded "Extremely important".
Responsible for Others' Health and Safety — 53% responded "Very high responsibility".
Spend Time Walking and Running — 42% responded "More than half the time".
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 69% responded "Every day".
Frequency of Decision Making — 62% responded "Every day".
Physical Proximity — 48% responded "Very close (near touching)".
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.
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.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
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.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
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.
Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
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.
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.
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.
Speaking
Talking to others to convey information effectively.
Social Perceptiveness
Being aware of others' reactions and understanding why they react as they do.
The ability to see details at close range (within a few feet of the observer).
Oral Expression
The ability to communicate information and ideas in speaking so others will understand.
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.
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).
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.
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.
Speech Recognition
The ability to identify and understand the speech of another person.
Speech Clarity
The ability to speak clearly so others can understand you.
