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| Median Wage (USD, 2024) | Projected Job Openings (2024-2034) | Projected Growth (2024-2034) | |
|---|---|---|---|
| National Statistics | $36450 | 69700 | 2.0% |
| State Statistics | - | - | - |
| City Statistics | - | - | - |
Experience Requirements Overview
- Job Zone 1-2: Very Little to Some Preparation Needed
- Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
- Usually requires a high school diploma or GED, though some occupations may not.
- Ranges from a few days to one year of on-the-job training.
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
- 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.
- Store supplies or goods in kitchens or storage areas.
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
Innovation
A tendency to be inventive, to be imaginative, and to adopt new perspectives on ways to accomplish work.
Innovation
Achievement Orientation
Achievement Orientation
Intellectual Curiosity
Intellectual Curiosity
Tolerance for Ambiguity
Tolerance for Ambiguity
Initiative
Initiative
Adaptability
Adaptability
Self-Confidence
Self-Confidence
Perseverance
Perseverance
Leadership Orientation
Leadership Orientation
Humility
Humility
Sincerity
Sincerity
Empathy
Empathy
Cooperation
Cooperation
Optimism
Optimism
Social Orientation
Social Orientation
Cautiousness
Cautiousness
Attention to Detail
Attention to Detail
Dependability
Dependability
Integrity
Integrity
Stress Tolerance
Stress Tolerance
Self-Control
Self-Control
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.