Occupation · SOC 35-2021
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.
Median wage
$34,220
$23,490–$44,260
Projected growth
—
—
Annual openings
—
per year
Employed (US)
888,770
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
13 mapped
Core skills
Time ManagementService OrientationActive ListeningSpeakingCoordinationCritical ThinkingSocial PerceptivenessReading ComprehensionMonitoringJudgment and Decision MakingQuality Control AnalysisSystems AnalysisPersuasionOperations MonitoringMathematicsManagement of Personnel ResourcesLearning StrategiesInstructingComplex Problem SolvingActive LearningWritingTroubleshootingSystems EvaluationNegotiationOperation and ControlManagement of Material ResourcesManagement of Financial ResourcesEquipment SelectionTechnology DesignScienceRepairingProgrammingOperations AnalysisInstallationEquipment Maintenance
Knowledge areas
Customer and Personal ServiceFood ProductionProduction and ProcessingEnglish LanguageAdministration and ManagementPsychologyEducation and TrainingPublic Safety and SecurityAdministrativePersonnel and Human ResourcesPhilosophy and TheologyEconomics and AccountingCommunications and MediaChemistryMathematicsForeign LanguageTransportationPhysicsTherapy and CounselingLaw and GovernmentComputers and ElectronicsMechanicalTelecommunicationsSales and MarketingMedicine and DentistryDesignHistory and ArcheologyBiologyEngineering and TechnologySociology and AnthropologyFine ArtsBuilding and ConstructionGeography
Technology & tools
Barrington Software CookenPro CommercialCBORD Foodservice SuiteCBORD NetRecipeCulinary Software Services ChefTecEGS CALCMENUMaster Cook Deluxe Professional CookMealmaster Cookbook WizardMicroBlast Recipe Wizard for WindowsMicrosoft ExcelMicrosoft Office softwareQuizletRecipe softwareValuSoft MasterCookYouTubeiPro
Representative tasks
Getting InformationMaking Decisions and Solving ProblemsEvaluating Information to Determine Compliance with StandardsPerforming General Physical ActivitiesEstablishing and Maintaining Interpersonal RelationshipsGuiding, Directing, and Motivating SubordinatesEstimating the Quantifiable Characteristics of Products, Events, or InformationCommunicating with Supervisors, Peers, or SubordinatesOrganizing, Planning, and Prioritizing WorkHandling and Moving ObjectsTraining and Teaching OthersMonitoring Processes, Materials, or SurroundingsCoaching and Developing OthersInspecting Equipment, Structures, or MaterialsDeveloping and Building TeamsIdentifying Objects, Actions, and EventsCoordinating the Work and Activities of OthersPerforming for or Working Directly with the PublicProcessing InformationJudging the Qualities of Objects, Services, or PeopleAssisting and Caring for OthersUpdating and Using Relevant KnowledgeDocumenting/Recording InformationControlling Machines and ProcessesAnalyzing Data or InformationThinking CreativelyProviding Consultation and Advice to OthersScheduling Work and ActivitiesMonitoring and Controlling ResourcesDeveloping Objectives and StrategiesOperating Vehicles, Mechanized Devices, or EquipmentResolving Conflicts and Negotiating with OthersPerforming Administrative ActivitiesWorking with ComputersCommunicating with People Outside the OrganizationSelling or Influencing OthersRepairing and Maintaining Electronic EquipmentStaffing Organizational UnitsDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for Others
Competency framework
Skill expectations by proficiency level.
emerging
Work area surfaces and equipment — clean and sanitize under direct supervision following posted protocols in a commercial kitchen.Kitchen utensils, dishes, and silverware — wash and sort according to step-by-step instructions provided by a lead cook.Food and storage area temperatures — take and record using a thermometer under supervisor guidance in a refrigerated storage unit.Food supplies and equipment — carry to and from designated storage areas following safe lifting instructions on a busy kitchen floor.Kitchen garbage containers — empty and reline under direction, following the facility's waste disposal schedule.Food items — place in labeled containers and designated storage areas as instructed to prevent spoilage in a prep kitchen.Basic ingredients — weigh or measure using standard scales and measuring cups under close supervision during routine prep tasks.Kitchen floors and dining areas — sweep, mop, and vacuum following a posted cleaning checklist at the start and end of a shift.Cook requests and verbal instructions — listen attentively and respond promptly to support kitchen staff during service periods.Assigned prep tasks — complete in the order directed by a supervisor, demonstrating basic time awareness during a shift.
developing
Work surfaces, utensils, and equipment — clean and sanitize routinely between tasks using approved solutions without requiring direct prompting in a high-volume kitchen.Cooks and kitchen staff — assist efficiently by anticipating common needs and restocking prep items before being asked during a meal service.Food and refrigerator temperature logs — take, record, and flag out-of-range readings to a supervisor as part of a daily food safety routine.Supply deliveries and equipment — transport safely to correct storage areas, applying proper load management techniques in a storeroom environment.Kitchen waste and recycling — sort, remove, and dispose of according to facility guidelines, maintaining a clean prep area throughout a shift.Perishable and non-perishable foods — store in correctly labeled containers using FIFO rotation in a walk-in cooler or dry goods area.Recipe ingredients — weigh and measure accurately using digital scales and volume measures, adjusting quantities for standard batch sizes in a prep kitchen.Kitchen floors, mats, and dining areas — sweep, mop, and vacuum on schedule, identifying hazards such as spills and addressing them promptly.Multiple concurrent prep tasks — manage time across simultaneous assignments to meet production deadlines during a busy lunch or dinner service.Team communication — exchange information clearly with coworkers and supervisors using active listening to reduce errors during handoffs between shifts.
proficient
Full-kitchen sanitation program — execute independently across all surfaces, equipment, and utensils, adapting methods to varying soil levels and health code requirements.Cook and kitchen team support — coordinate proactively across all prep stations, managing the flow of needed items to maintain uninterrupted service in a full-service restaurant.Food safety temperature monitoring system — maintain accurately across all storage zones, interpreting logs over time to identify recurring compliance issues before they escalate.Kitchen supply chain — manage the movement of food and equipment between receiving, storage, and prep areas, minimizing disruption during peak service periods.Waste management procedures — oversee removal, container cleaning, and recycling sorting with full compliance to local health and environmental regulations.Food storage and rotation practices — apply FIFO and proper labeling standards across all product categories, reducing spoilage and ensuring ingredient quality during high-volume operations.Ingredient measurement and scaling — perform precisely for complex recipes and large batch production, catching and correcting discrepancies before they affect final dishes.Facility cleaning schedule — lead systematic cleaning of all kitchen and dining areas, adjusting frequency and methods in response to inspection findings or unusual conditions.Workload prioritization — independently organize daily prep tasks in response to changing menus, staff absences, or unexpected rushes in a fast-paced kitchen environment.Cross-functional kitchen collaboration — build cooperative working relationships with cooks, servers, and management, modeling dependability and attention to detail for peers.
advanced
Kitchen sanitation standards — develop and implement facility-wide cleaning protocols aligned with health department requirements, training all prep staff on correct procedures.Kitchen prep workforce — mentor and evaluate team members, providing structured on-the-job learning to accelerate skill development across all food preparation tasks.Food safety monitoring systems — design temperature logging procedures and corrective action plans, ensuring consistent compliance across multiple storage areas and shifts.Supply and inventory workflow — establish efficient systems for receiving, storing, and distributing food and equipment, reducing waste and improving operational throughput.Waste reduction program — lead initiatives to improve sorting, disposal, and recycling practices, tracking metrics and reporting outcomes to kitchen management.Food storage and spoilage control strategy — set organizational standards for labeling, rotation, and container use, achieving measurable reductions in food loss across the operation.Batch production accuracy — establish measurement standards and quality checkpoints for ingredient preparation, ensuring consistency across all cooks and prep workers.Facility cleanliness performance — oversee scheduling and quality verification of all cleaning tasks for kitchen and dining areas, maintaining superior scores during health inspections.Operational planning under pressure — lead prep team through high-volume events, catering shifts, or understaffed periods, maintaining service quality and staff composure.Kitchen culture of cooperation and accountability — model and reinforce professional work styles including stress tolerance, self-control, and cautiousness across all levels of the prep team.
Also known as
74 alternate job titles map to this occupation.
Back of House Team Member (BOH Team Member)Cafeteria AideCarverCatererCaterer HelperCatering AssistantChicken and Fish ButcherCoffee BrewerCoffee MakerCold Meat CookCookCook AideCrew Mess AttendantCulinary WorkerDeli Clerk (Delicatessen Clerk)Deli Slicer (Delicatessen Slicer)Diet AideDietary AideDishwasherExpo (Expeditor)Food Expeditor (Food Expo)Food HandlerFood Order Expediter (Food Order Expo)Food Prep (Food Preparer)Food Preparation Kitchen Aide (Food Prep Kitchen Aide)Food Preparation Worker (Food Prep Worker)Food ServerFood Service AideFood Service SpecialistFood Service Worker (FSW)Food Tray AssemblerFruit and Vegetable ParerKitchen AssistantKitchen ClerkKitchen CrewKitchen Crew MemberKitchen Food AssemblerKitchen HelperKitchen RunnerKitchen Staff