Food Preparation Workers
Tasks Include:
- Store food in designated containers and storage areas to prevent spoilage.
- Package take-out foods or serve food to customers.
- Portion and wrap food, or place it directly on plates for service to patrons.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Weigh or measure ingredients.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Remove trash and clean kitchen garbage containers.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Make special dressings and sauces as condiments for sandwiches.
- Scrape leftovers from dishes into garbage containers.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Distribute food to waiters and waitresses to serve to customers.
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: +12.4%
National: +2.2%
Education
High School Diploma
Job Zone:
One: Little or No Preparation Needed
Income Range:
Mid Range ($28,000 - $35,999)
Median Earnings:
National
$29,790.00
State
$27,200.00
Regional
Food Preparation Workers
Description
Career Cluster: | Hospitality & Tourism |
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 44.60%
- Less than a High School Diploma = 37.69%
- Post-Master's Certificate - awarded for completion of an organized program of study; designed for people who have completed a Master's degree but do not meet the requirements of academic degrees at the doctoral level. = 13.14%
- Bachelor's Degree = 3.94%
- 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) = 0.63%
Related Work Experience
- None = 41.67%
- Over 1 year, up to and including 2 years = 14.38%
- Over 1 month, up to and including 3 months = 13.54%
- Over 6 months, up to and including 1 year = 11.83%
- Up to and including 1 month = 10.03%
- Over 4 years, up to and including 6 years = 4.39%
- Over 6 years, up to and including 8 years = 2.59%
- Over 3 months, up to and including 6 months = 1.58%
On-Site or In-Plant Training
- Up to and including 1 month = 33.02%
- Over 1 month, up to and including 3 months = 32.70%
- Over 1 year, up to and including 2 years = 13.17%
- Over 3 months, up to and including 6 months = 10.47%
- None = 8.18%
- Over 6 months, up to and including 1 year = 2.02%
- Over 2 years, up to and including 4 years = 0.45%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 42.68%
- Over 1 month, up to and including 3 months = 20.09%
- Over 1 year, up to and including 2 years = 13.91%
- None or short demonstration = 11.87%
- Over 3 months, up to and including 6 months = 10.45%
- Over 6 months, up to and including 1 year = 1.01%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Tasks
Core Tasks Include:
- Store food in designated containers and storage areas to prevent spoilage.
- Package take-out foods or serve food to customers.
- Portion and wrap food, or place it directly on plates for service to patrons.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Weigh or measure ingredients.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Remove trash and clean kitchen garbage containers.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Make special dressings and sauces as condiments for sandwiches.
- Scrape leftovers from dishes into garbage containers.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Distribute food to waiters and waitresses to serve to customers.
- Load dishes, glasses, and tableware into dishwashing machines.
- Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
- Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
- Take and record temperature of food and food storage areas, such as refrigerators and freezers.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Supplemental Tasks Include:
- Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
- Stir and strain soups and sauces.
- Keep records of the quantities of food used.
- Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
- Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
- Operate cash register, handle money, and give correct change.
- Vacuum dining area and sweep and mop kitchen floor.
- Assemble meal trays with foods in accordance with patients' diets.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Tools and Technology
Tools Include:
- Belt conveyors
- Commercial use blenders (Blenders)
- Commercial use food slicers (Bread slicers)
- Commercial use ovens (Brick ovens)
- Cappuccino or espresso machines (Cappuccino machines)
- Commercial use broilers (Charbroilers)
- Commercial use food choppers or cubers or dicers (Choppers)
- Commercial use coffee or iced tea makers (Coffee brewing machines)
- Commercial use coffee grinders (Coffee grinders)
- Commercial use scales (Combination slicers/electronic portion scales)
- Commercial use ranges (Commercial ranges)
- Commercial use cotton candy machines or accessories (Cotton candy machines)
- Commercial use food choppers or cubers or dicers (Dicers)
- Commercial use dishwashers (Dishwashing machines)
- Commercial use dough machines (Dough mixers)
- Non carbonated beverage dispenser (Drink dispensers)
- Commercial use deep fryers (Electric fryers)
- Commercial use food slicers (Electric meat and cheese slicers)
- Commercial use food grinders (Electric meat grinders)
- Commercial use rotisseries (Electronic chicken rotisseries)
- Cappuccino or espresso machines (Espresso machines)
- Commercial use food processors (Food processors)
- Commercial use scales (Food scales)
- Soft serve machines (Frozen custard machines)
- Slush machines (Frozen drink machines)
- Commercial use griddles (Griddles)
- Commercial use grills (Grills)
- Ice dispensers (Ice machines)
- Commercial use cutlery (Knives)
- Commercial use measuring cups (Measuring utensils)
- Commercial use microwave ovens (Microwave ovens)
- Milkshake machines (Milkshake and smoothie machines)
- Commercial use mixers (Mixing machines)
- Commercial use woks (Oriental ranges)
- Commercial use ovens (Ovens)
- Personal computers
- Commercial use pizza ovens (Pizza ovens)
- Commercial use scales (Point of sale POS interface scales)
- Point of sale POS terminal (Point of sale POS systems)
- Commercial use popcorn machines (Popcorn machines)
- Commercial use steamers (Pressureless steamers)
- Roasting machinery (Roasting equipment)
- Ice shaver machines or accessories (Snow cone machines)
- Carbonated beverage dispenser (Soda machines)
- Soft serve machines (Soft-serve ice cream machines)
- Commercial use food warmers (Steam tables)
- Commercial use scales (Thermal label printing scales)
- Commercial use toasters (Toasters)
- Commercial use food slicers (Tomato slicers)
Technologies Include:
- Data base user interface and query software
- Barrington Software CookenPro Commercial
- CBORD Foodservice Suite
- CBORD NetRecipe
- Culinary Software Services ChefTec
- EGS CALCMENU software
- IPro software
- Master Cook Deluxe Professional Cook
- MealMaster software
- MicroBlast Recipe Wizard for Windows
- Recipe software
- ValuSoft MasterCook
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Knowledge
% | Subject | Description |
---|---|---|
84.75 | 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. |
54.75 | 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. |
49.75 | 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)
Food Preparation Workers
Skills
% | Subject | Description |
---|---|---|
50.00 | 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. |
50.00 | Service Orientation | Actively looking for ways to help people. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Time Management | Managing one's own time and the time of others. |
50.00 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Abilities
% | Subject | Description |
---|---|---|
56.25 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
53.00 | 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. |
53.00 | 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 | 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. |
50.00 | 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). |
50.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
50.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
50.00 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Work Activities
% | Subject | Description |
---|---|---|
76.00 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
70.75 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
66.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
66.50 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
66.50 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
65.00 | 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. |
63.25 | 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. |
62.50 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
62.25 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
62.25 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
61.75 | 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. |
60.75 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
60.25 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
59.75 | 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. |
59.50 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
58.50 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
57.50 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
57.50 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
57.50 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
57.50 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
57.25 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
56.25 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
53.00 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
51.00 | Providing Consultation and Advice to Others | Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Work Styles
% | Subject | Description |
---|---|---|
77.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
76.00 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
75.50 | Integrity | Job requires being honest and ethical. |
73.25 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
71.50 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
70.25 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
69.75 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
66.75 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
66.25 | Persistence | Job requires persistence in the face of obstacles. |
65.25 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
63.75 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
63.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
63.00 | 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. |
61.50 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
54.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
49.75 | 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)
Food Preparation Workers
Work Values
% | Subject | Description |
---|---|---|
61.17 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Work Context
% | Subject | Description |
---|---|---|
91.20 | Spend Time Standing | How much does this job require standing? |
88.00 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
87.80 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
86.40 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
84.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
84.60 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
84.40 | 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? |
84.20 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
83.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
78.00 | Spend Time Walking and Running | How much does this job require walking and running? |
76.40 | 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? |
76.40 | 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? |
75.40 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
75.20 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
74.60 | 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? |
73.80 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
73.80 | 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? |
71.60 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
70.20 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
67.80 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
66.40 | 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? |
65.40 | 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? |
65.20 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
62.60 | 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? |
61.40 | Telephone | How often do you have telephone conversations in this job? |
59.20 | 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? |
59.00 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
56.60 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
55.60 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
54.00 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
51.40 | Public Speaking | How often do you have to perform public speaking in this job? |
49.80 | Degree of Automation | How automated is the job? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Job Zone One: Little or No Preparation Needed
- Overall Experience
- Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.
- Job Training
- Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job.
- Examples
- These occupations involve following instructions and helping others. Examples include food preparation workers, dishwashers, floor sanders and finishers, landscaping and groundskeeping workers, logging equipment operators, and baristas.
- Education
- Some of these occupations may require a high school diploma or GED certificate.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $21,770.00 | $29,790.00 | $34,970.00 |
Virginia | $22,880.00 | $27,200.00 | $31,130.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $26,204.41 | $31,214.09 | $36,638.72 |
Bay Consortium | $24,921.94 | $28,450.56 | $33,024.39 |
Capital Region Workforce Partnership | $23,916.45 | $27,266.34 | $31,429.40 |
Central VA/Region2000 | $23,914.36 | $24,468.32 | $29,041.10 |
Crater Area | $24,704.54 | $28,396.21 | $32,094.16 |
Greater Peninsula | $23,984.39 | $27,277.84 | $31,314.43 |
Hampton Roads | $24,007.38 | $27,819.25 | $31,268.44 |
New River/Mt. Rogers | $23,914.36 | $25,089.17 | $28,810.11 |
Northern Virginia | $26,210.68 | $29,785.29 | $35,323.85 |
Piedmont Workforce | $24,333.49 | $28,433.84 | $32,855.07 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $23,914.36 | $24,273.91 | $28,615.70 |
Southwestern Virginia | $23,914.36 | $24,180.89 | $28,627.20 |
West Piedmont | $23,914.36 | $24,139.08 | $28,490.28 |
Western Virginia | $23,914.36 | $25,065.13 | $29,026.47 |
* 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)
Food Preparation Workers
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 817,400 | 835,100 | +2.2% |
Virginia | 16,150 | 18,154 | +12.4% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | 602 | 673 | +11.8% |
Bay Consortium | 750 | 856 | +14.1% |
Capital Region Workforce Partnership | 3,693 | 4,153 | +12.5% |
Central VA/Region2000 | 493 | 526 | +6.7% |
Crater Area | 203 | 205 | +1.0% |
Greater Peninsula | 1,052 | 1,190 | +13.1% |
Hampton Roads | 2,116 | 2,334 | +10.3% |
New River/Mt. Rogers | 678 | 736 | +8.6% |
Northern Virginia | 3,461 | 4,081 | +17.9% |
Piedmont Workforce | 775 | 889 | +14.7% |
Shenandoah Valley | 760 | 865 | +13.8% |
South Central | 392 | 368 | -6.1% |
Southwestern Virginia | 248 | 255 | +2.8% |
West Piedmont | 301 | 294 | -2.3% |
Western Virginia | 732 | 770 | +5.2% |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Preparation Workers
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Cooks, Short Order
- Cooks, Restaurant
- Fast Food and Counter Workers
- Cooks, Institution and Cafeteria
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Butchers and Meat Cutters
- Food Servers, Nonrestaurant
- Cooks, Fast Food
- Dishwashers
- Baristas
- Cooks, Private Household
- Chefs and Head Cooks
- Bakers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Service Managers
- Meat, Poultry, and Fish Cutters and Trimmers
- Waiters and Waitresses
- Food Batchmakers
- Graders and Sorters, Agricultural Products
- Food Cooking Machine Operators and Tenders
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)
Food Preparation 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)
Food Preparation Workers
Military Training
The following military job classifications are available for this occupation:
- Food Service, General
- Not Occupationally Qualified, General
- Services
- Food Service Specialist
- CS-Culinary Specialist
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Food Preparation 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)
Food Preparation Workers
Titles
- Assistant Cook
- Baker
- Baker Helper
- Bakery Helper
- Cafeteria Aide
- Cafeteria Worker
- Cartperson
- Carver
- Caterer Helper
- Catering Assistant
- Chicken and Fish Butcher
- Coffee Brewer
- Coffee Maker
- Cold Meat Cook
- Cook
- Cook Helper
- Cook's Helper
- Crew Mess Attendant
- Culinary Worker
- Deli Clerk
- Deli Clerk (Delicatessen Clerk)
- Deli Slicer
- Delicatessen Cutter Slicer
- Diet Aide
- Diet Kitchen Worker
- Dietary Aide
- Dietary Assistant
- Dietary Cook
- Dietary Patient Aide
- Expeditor
- Food Assembler, Kitchen
- Food Handler
- Food Order Expediter
- Food Preparation Kitchen Aide
- Food Preparation Worker
- Food Preparer
- Food Server
- Food Service Aide
- Food Service Specialist
- Food Service Utility Worker
- Food Service Worker
- Food Tray Assembler
- Fruit and Vegetable Parer
- Hospital Tray Aide
- Kitchen Assistant
- Kitchen Hand
- Kitchen Helper
- Kitchen Runner
- Kitchen Worker
- Line Cook
- Line Server
- Lineman
- Meat Clerk
- Mess Attendant
- Nutrition Aide
- Nutrition Helper
- Nutritional Services Aide
- Pantry Cook
- Pantry Goods Maker
- Pantry Goods Worker
- Pantry Worker
- Parer
- Pastry Cook Helper
- Peeler
- Pie Cutter
- Prep Cook
- Prep Cook (Preparation Cook)
- Raw Shellfish Preparer
- Restaurant Worker
- Salad Maker
- Sandwich Artist
- Sandwich Maker
- Seafood Preparer
- Slicer
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Preparation Workers
Related Schools
There are no Related Schools at this time.The data sources for the information displayed here include: O*NET™. (Using onet28)