First-Line Supervisors of Food Preparation and Serving Workers
Tasks Include:
- Compile and balance cash receipts at the end of the day or shift.
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Present bills and accept payments.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +20.9%
National: +13.3%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Moderately High ($36,000 - $49,999)
Median Earnings:
National
$37,050.00
State
$36,740.00
Regional
First-Line Supervisors of Food Preparation and Serving Workers
Description
Career Cluster: | Hospitality & Tourism |
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 43.58%
- Less than a High School Diploma = 37.36%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 9.69%
- Associate's Degree (or other 2-year degree) = 7.28%
- Some College Courses = 2.09%
Related Work Experience
- None = 40.91%
- Over 2 years, up to and including 4 years = 25.86%
- Over 6 months, up to and including 1 year = 14.28%
- Up to and including 1 month = 8.81%
- Over 1 year, up to and including 2 years = 6.17%
- Over 4 years, up to and including 6 years = 3.67%
- Over 3 months, up to and including 6 months = 0.30%
On-Site or In-Plant Training
- Up to and including 1 month = 34.40%
- None = 30.72%
- Over 3 months, up to and including 6 months = 14.30%
- Over 1 month, up to and including 3 months = 9.39%
- Over 2 years, up to and including 4 years = 8.54%
- Over 6 months, up to and including 1 year = 2.64%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 62.83%
- Over 1 month, up to and including 3 months = 22.07%
- Over 3 months, up to and including 6 months = 9.43%
- None or short demonstration = 3.82%
- Over 6 months, up to and including 1 year = 1.84%
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Tasks
Core Tasks Include:
- Compile and balance cash receipts at the end of the day or shift.
- Resolve customer complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Present bills and accept payments.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Develop equipment maintenance schedules and arrange for repairs.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Record production, operational, and personnel data on specified forms.
Supplemental Tasks Include:
- Greet and seat guests, and present menus and wine lists.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Schedule parties and take reservations.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Evaluate new products for usefulness and suitability.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Tools and Technology
Tools Include:
- Bar code reader equipment (Barcode scanners)
- Point of sale credit or debit verification kits (Card readers)
- Cash registers
- Point of sale credit or debit verification kits (Credit card processing terminals)
- Magnetic card readers (Credit card readers)
- Desktop computers
- Bar code reader equipment (Linear imaging scanners)
- Bar code reader equipment (Long range charged coupled device CCD barcode scanners)
- Notebook computers
- Point of sale POS receipt printers (Point of sale POS printers)
- Point of sale POS terminal (Point of sale POS terminals)
- Bar code reader equipment (Point of service scanners)
- Point of sale POS terminal (Point of service workstations)
- Paging controllers (Restaurant guest and server paging systems)
Technologies Include:
- Accounting software
- Compeat Restaurant Accounting Systems
- CostGuard foodservice software
- Human resources software
- SoftCafe ScheduleWriter
- Staff scheduling software
- Inventory management software
- AJV Food & Beverage software
- CBORD Group Menu Management System
- Inventory management software
- Regnow Chrysanth Inventory Manager
- Point of sale POS software
- Compris Advanced Manager's Workstation
- Compris software
- ICVERIFY software
- Intuit QuickBooks Point of Sale
- MICROS Systems HSI Profits Series
- NCR Advanced Checkout Solution
- NCR NeighborhoodPOS
- Point of sale POS software
- The General Store software
- Procurement software
- Ordering and purchasing software
- Project management software
- CaterPro Software
- CBORD FoodService Suite
- Spreadsheet software
- Restaurant Operations & Management Spreadsheet Library
- Spreadsheet software
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Knowledge
% | Subject | Description |
---|---|---|
81.00 | 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. |
76.50 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
66.50 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
64.50 | 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. |
63.25 | Personnel and Human Resources | Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. |
63.00 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
59.50 | Education and Training | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
56.50 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
51.50 | Sales and Marketing | Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. |
51.25 | Administrative | Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology. |
50.50 | Public Safety and Security | Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Skills
% | Subject | Description |
---|---|---|
72.00 | Coordination | Adjusting actions in relation to others' actions. |
72.00 | Speaking | Talking to others to convey information effectively. |
72.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
68.75 | 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. |
68.75 | Service Orientation | Actively looking for ways to help people. |
65.50 | Management of Personnel Resources | Motivating, developing, and directing people as they work, identifying the best people for the job. |
65.50 | Instructing | Teaching others how to do something. |
59.50 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
59.50 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
56.25 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
56.25 | Persuasion | Persuading others to change their minds or behavior. |
53.00 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
53.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
53.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
53.00 | Systems Evaluation | Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. |
53.00 | Time Management | Managing one's own time and the time of others. |
53.00 | Management of Financial Resources | Determining how money will be spent to get the work done, and accounting for these expenditures. |
50.00 | Mathematics | Using mathematics to solve problems. |
50.00 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
50.00 | Negotiation | Bringing others together and trying to reconcile differences. |
50.00 | Systems Analysis | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Abilities
% | Subject | Description |
---|---|---|
75.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
75.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
72.00 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
72.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
65.50 | Speech Clarity | The ability to speak clearly so others can understand you. |
65.50 | Speech Recognition | The ability to identify and understand the speech of another person. |
59.50 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
53.00 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
53.00 | 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). |
53.00 | Time Sharing | The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). |
53.00 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | Far Vision | The ability to see details at a distance. |
50.00 | Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
50.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
50.00 | Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. |
50.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
50.00 | Visualization | The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged. |
50.00 | 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. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Work Activities
% | Subject | Description |
---|---|---|
78.00 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
77.00 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
72.50 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
72.00 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
71.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
68.75 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
68.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
67.75 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
67.75 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
67.25 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
67.25 | 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. |
66.50 | 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. |
65.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
64.25 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
63.75 | Selling or Influencing Others | Convincing others to buy merchandise/goods or to otherwise change their minds or actions. |
61.50 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
60.50 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
60.25 | 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 materials. |
60.25 | Communicating with People Outside the Organization | Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
59.25 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
58.00 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
57.75 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
57.00 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
56.25 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
55.50 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
55.00 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
54.75 | 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. |
53.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
53.00 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
51.00 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Work Styles
% | Subject | Description |
---|---|---|
86.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
83.50 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
83.25 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
80.00 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
79.75 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
79.00 | Integrity | Job requires being honest and ethical. |
77.25 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
75.00 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
74.75 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
74.00 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
72.25 | 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. |
66.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
65.25 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
65.00 | Persistence | Job requires persistence in the face of obstacles. |
63.50 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
57.25 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Work Values
% | Subject | Description |
---|---|---|
77.83 | 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. |
61.17 | 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. |
61.17 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Work Context
% | Subject | Description |
---|---|---|
99.60 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
97.00 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
96.20 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
95.40 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
94.20 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
93.40 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
91.60 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
91.60 | Spend Time Standing | How much does this job require standing? |
89.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
89.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
89.20 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
88.60 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
88.40 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
88.00 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
87.60 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
86.60 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
86.00 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
85.60 | Telephone | How often do you have telephone conversations in this job? |
83.00 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
79.80 | Spend Time Walking and Running | How much does this job require walking and running? |
78.80 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
78.20 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
77.60 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
75.80 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
74.00 | Electronic Mail | How often do you use electronic mail in this job? |
73.60 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
72.20 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
67.20 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
67.00 | Letters and Memos | How often does the job require written letters and memos? |
65.00 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
61.00 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
59.00 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
55.40 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $27,700.00 | $37,050.00 | $46,710.00 |
Virginia | $27,260.00 | $36,740.00 | $46,890.00 |
Region | Entry Level | Median | Experienced |
Bay Consortium | $30,962.20 | $40,363.84 | $51,399.15 |
Capital Region Workforce Partnership | $28,623.02 | $37,695.42 | $46,959.10 |
Central VA/Region2000 | $26,988.31 | $32,902.10 | $41,782.19 |
Crater Area | $28,682.60 | $37,079.80 | $45,729.94 |
Greater Peninsula | $28,532.09 | $37,253.30 | $46,107.26 |
Hampton Roads | $28,215.39 | $37,059.94 | $45,630.64 |
New River/Mt. Rogers | $26,973.68 | $35,177.52 | $43,905.01 |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | $30,354.93 | $38,964.31 | $50,085.32 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $27,649.93 | $36,448.49 | $44,376.39 |
Southwestern Virginia | $26,600.54 | $31,742.97 | $41,030.68 |
West Piedmont | $26,872.30 | $34,232.65 | $42,216.99 |
Western Virginia | $27,894.51 | $36,334.56 | $44,161.08 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 1,093,100 | 1,238,700 | +13.3% |
Virginia | 23,186 | 28,025 | +20.9% |
Region | Current* | Projected | % Change |
Bay Consortium | 1,489 | 1,826 | +22.6% |
Capital Region Workforce Partnership | 3,043 | 3,742 | +23.0% |
Central VA/Region2000 | 729 | 854 | +17.1% |
Crater Area | 521 | 631 | +21.1% |
Greater Peninsula | 1,397 | 1,660 | +18.8% |
Hampton Roads | 3,760 | 4,477 | +19.1% |
New River/Mt. Rogers | 1,146 | 1,301 | +13.5% |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | 1,093 | 1,348 | +23.3% |
Shenandoah Valley | 1,522 | 1,831 | +20.3% |
South Central | 382 | 416 | +8.9% |
Southwestern Virginia | 433 | 447 | +3.2% |
West Piedmont | 498 | 537 | +7.8% |
Western Virginia | 1,169 | 1,333 | +14.0% |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Related Occupations
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- First-Line Supervisors of Personal Service Workers
- General and Operations Managers
- First-Line Supervisors of Construction Trades and Extraction Workers
- Dining Room and Cafeteria Attendants and Bartender Helpers
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
- Food Service Managers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Waiters and Waitresses
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Military Training
The following military job classifications are available for this occupation:
- Diet Therapy
- Food Service, General
- Services
- Food Service Specialist
- CS-Culinary Specialist
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Titles
- Assistant Manager
- Banquet Captain
- Banquet Steward/Stewardess
- Banquet Supervisor
- Bar Manager
- Bartender Manager
- Cafeteria Manager
- Cafeteria Supervisor
- Canteen Manager
- Captain
- Caterer
- Catering Supervisor
- Chef
- Chief Cargo Vessel Steward/Stewardess
- Child Nutrition Manager
- Cocktail Lounge Manager
- Commissary Production Supervisor
- Cook Manager
- Cook Supervisor
- Counter Supervisor
- Crew Chief
- Crew Leader
- Culinary Specialist
- Dairy Bar Manager
- Diet Supervisor
- Dietary Manager
- Dietary Supervisor
- Dining Room Captain
- Dining Room Manager
- Dining Room Supervisor
- Director of Food and Beverage
- Director of Food and Nutrition Services
- Executive Chef
- Executive Sous Chef
- Fast Food Restaurant Manager
- Fast Food Services Manager
- Fast Food Supervisor
- First Cook
- Flight Kitchen Manager
- Floor Supervisor
- Food and Beverage Manager
- Food and Beverage Supervisor
- Food Beverage Supervisor
- Food Concession Manager
- Food Expeditor
- Food Production Manager
- Food Production Supervisor
- Food Service Director
- Food Service Manager
- Food Service Supervisor
- Food Service Worker
- Food Supervisor
- Fountain Manager
- Fountain Supervisor
- Head Banquet Waiter/Waitress
- Head Cook
- Head Silverman
- Head Waiter
- Head Waiter/Waitress
- Head Waitress
- Headwaiter/Headwaitress
- Hotel or Motel Food Service Supervisor
- Kitchen Manager
- Kitchen Steward/Stewardess
- Kitchen Supervisor
- Kitchen Work Supervisor
- Kosher Dietary Service Manager
- Kosher Dietary Service Supervisor
- Lunch Counter Manager
- Luncheonette Manager
- Lunchroom Food Service Supervisor
- Lunchroom Manager
- Lunchroom Supervisor
- Railroad Dining Car Steward/Stewardess
- Restaurant Manager
- Restaurant Supervisor
- Room Service Supervisor
- School Lunch Manager
- Shift Manager
- Snack Bar Manager
- Soda Fountain Manager
- Sous Chef
- Steward/Stewardess
- Store Manager
- Supervisor
- Supervisor of Food and Nutrition Services
- Supervisor, Diet, Kitchen
- Tea Room Manager
- Waiter/Waitress, Captain
The data sources for the information displayed here include: O*NET™. (Using onet28)
First-Line Supervisors of Food Preparation and Serving Workers
Related Schools
- Central Virginia Community College
- Columbia College
- Dabney S Lancaster Community College
- Danville Community College
- ECPI University
- J Sargeant Reynolds Community College
- Northern Virginia Community College
- Patrick Henry Community College
- Piedmont Virginia Community College
- Rappahannock Community College
- Southside Virginia Community College
- Stratford University
- The Art Institute of Virginia Beach
- Tidewater Community College
- Virginia Western Community College
The data sources for the information displayed here include: O*NET™. (Using onet28)