Colleges by Location
Colleges by Fields of Study
Colleges by Tuition Range
Colleges by GPA Range
College by SAT Range
Colleges by ACT Score
Graduate Schools by Location
Graduate Schools by Fields of Study
Graduate School by Degree Type
Paying for Graduate School
Online Graduate Programs
Test Preparation
Career Planning
College Planning
Graduate School Planning
Applying to Graduate School
- More
| Median Wage (USD, 2024) | Projected Job Openings (2023-2033) | Projected Growth (2023-2033) | |
|---|---|---|---|
| National Statistics | $36,450 | 71000 | 3.3% |
| State Statistics | - | - | - |
| City Statistics | - | - | - |
Experience Requirements Overview
- Job Zone Two: Some Preparation Needed
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- These occupations usually require a high school diploma.
- 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.
Education, Training and Experience
Required Level of Education: High School Diploma - or the equivalent (for example, GED)
Related Work Experience: Over 1 year, up to and including 2 years
On-Site or In-Plant Training: Up to and including 1 month
On-the-Job Training: Anything beyond short demonstration, up to and including 1 month
Detailed Work Activities
- Cut cooked or raw foods.
- Monitor food services operations to ensure procedures are followed.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Record operational or production data.
- Move equipment, supplies or food to required locations.
Work Values
Achievement
Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Working Conditions
Recognition
Relationships
Support
Independence
Tasks
- Monitor and record food temperatures to ensure food safety.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Clean, cut, and cook meat, fish, or poultry.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Train new employees.
- Take inventory of supplies and equipment.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Bake breads, rolls, or other pastries.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Monitor menus and spending to ensure that meals are prepared economically.
- Compile and maintain records of food use and expenditures.
- Determine meal prices, based on calculations of ingredient prices.
Work Styles
Persistence
Job requires persistence in the face of obstacles.
Achievement/Effort
Initiative
Leadership
Cooperation
Concern for Others
Social Orientation
Self-Control
Stress Tolerance
Adaptability/Flexibility
Dependability
Attention to Detail
Integrity
Independence
Innovation
Analytical Thinking
Data Source: This page includes information from the O*NET 30.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. This page includes Employment Projections program, Occupational Employment and Wage Statistics program, U.S. Bureau of Labor Statistics.