Occupation · SOC 35-9099
Food Preparation and Serving Related Workers, All Other
All food preparation and serving related workers not listed separately.
Median wage
$34,830
$24,040–$47,360
Projected growth
—
—
Annual openings
—
per year
Employed (US)
89,580
Job Zone —
Core skills
Active ListeningService OrientationSpeakingCoordinationMonitoringSocial PerceptivenessCritical ThinkingTime Management
Knowledge areas
Customer and Personal ServiceEnglish LanguageFood ProductionAdministration and ManagementSales and Marketing
Technology & tools
Web page creation and editing softwareSpreadsheet softwareOffice suite softwareElectronic mail softwarePresentation software
Representative tasks
Monitor sanitation practices to ensure that employees follow standards and regulations.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Supervise or coordinate activities of cooks or workers engaged in food preparation.
Competency framework
Skill expectations by proficiency level.
emerging
Sanitation standards — recognize and apply basic food safety regulations under direct supervisor guidance in a commercial kitchen setting.Food preparation tasks — perform assigned mise en place and simple cooking duties following established recipes and step-by-step instructions.Kitchen protocols — follow established opening and closing checklists under direct supervision in a food service environment.Supply inventory — assist in counting and recording food and supply stock levels using paper or spreadsheet logs in a storeroom or dry-goods area.Customer service basics — greet and respond to guest inquiries using clear, courteous language on a food service floor.Active listening skills — receive verbal instructions from lead cooks or supervisors and confirm understanding before executing tasks in a busy kitchen.Time management fundamentals — complete assigned food prep tasks within designated time windows under direction during scheduled service periods.Food presentation basics — plate and garnish menu items according to standard templates provided by senior staff in a café or restaurant kitchen.Office suite software — enter basic production or scheduling data into provided templates using word processing or spreadsheet tools in a back-of-house office.Team cooperation — support coworkers during peak service periods by completing delegated tasks reliably under close supervision.
developing
Sanitation compliance — monitor and document employee adherence to food safety standards and local health regulations during routine kitchen shifts with limited oversight.Staff instruction — guide cooks and prep workers through preparation, cooking, and plating techniques using clear verbal demonstrations in a training kitchen or live service environment.Food production coordination — organize and sequence the daily prep workload for a small team of kitchen workers to meet scheduled service times.Supply requisition — identify stock shortages and submit accurate food and supply orders to vendors or purchasing staff using electronic mail or order management tools.Critical thinking in service recovery — assess food quality issues or guest complaints and implement corrective actions during active service with reduced supervision.Time management under pressure — prioritize multiple concurrent prep and service tasks to meet deadlines across breakfast, lunch, or dinner service windows.Social perceptiveness — observe shifts in team morale or workflow pace and adjust task assignments to maintain productivity in a fast-paced food service setting.Spreadsheet software — maintain par-level tracking sheets and cost logs using spreadsheet applications to support efficient kitchen operations.Communication and speaking — deliver shift briefings and menu updates to front- and back-of-house staff clearly and concisely before service periods.Customer and personal service knowledge — apply understanding of guest needs and dietary preferences to guide staff interactions and menu adjustments in a full-service restaurant.
proficient
Sanitation oversight — autonomously audit food handling and sanitation practices across all kitchen stations, initiating corrective procedures to ensure full regulatory compliance.Advanced staff development — design and deliver hands-on training sessions covering food preparation, cooking techniques, garnishing, and plating standards for kitchen personnel of varying experience levels.Full-scope production supervision — independently coordinate all activities of cooks and food preparation workers across multiple stations during complex, high-volume service events.Procurement management — evaluate vendor performance and manage recurring food and supply orders to optimize cost, quality, and delivery schedules using procurement or ERP software.Menu and presentation standards — establish and enforce consistent plating and garnishing specifications across a kitchen team, refining standards based on guest feedback and seasonal menu changes.Non-routine problem solving — diagnose and resolve equipment failures, staffing gaps, or supply shortfalls mid-service without disrupting guest experience or food quality.Information ordering and workflow design — structure daily production schedules and prep sequences to maximize throughput and minimize waste across a full-service kitchen operation.Data-driven operations — analyze spreadsheet-based cost and usage reports to identify inefficiencies and recommend targeted improvements to kitchen management.Cross-functional coordination — liaise with front-of-house managers, event planners, and vendors to align food production capacity with service demand and catering requirements.Regulatory knowledge application — interpret and apply current health department codes, HACCP principles, and allergen regulations to all aspects of kitchen operations without external guidance.
advanced
Organizational sanitation strategy — establish kitchen-wide food safety policies and audit frameworks that ensure sustained regulatory compliance across multiple shifts and work teams.Workforce development leadership — design and oversee structured culinary training programs that build technical skill and professional growth for all food preparation and service staff.Operational direction-setting — set priorities, delegate responsibilities, and evaluate performance metrics for the entire food preparation and service workforce to achieve organizational goals.Strategic procurement planning — develop supplier relationships and procurement strategies that balance food quality, cost control, and supply chain resilience at an organizational level.Culture of excellence — model and instill departmental standards of dependability, attention to detail, and service orientation that elevate overall team performance and guest satisfaction.Technology integration — lead the adoption of office suite, presentation, and scheduling software tools to streamline administrative functions and improve communication across food service operations.Financial stewardship — oversee food cost analysis, budget forecasting, and loss-prevention initiatives using spreadsheet and reporting tools to support organizational financial health.Mentorship and succession planning — identify high-potential kitchen staff and provide targeted coaching, stretch assignments, and career pathways to build organizational bench strength.Stakeholder communication — present operational performance reports, menu initiatives, and compliance updates to executive leadership and external partners using structured presentation software.Continuous improvement leadership — evaluate industry trends, guest feedback, and operational data to drive ongoing innovation in food production processes, menu offerings, and service delivery standards.
Also known as
15 alternate job titles map to this occupation.
Galley BoyFood and Beverage CheckerAutomat Car AttendantAutomat-Car AttendantVending-Machine AttendantMini Bar AttendantFood AideKitchen StewardFood-And-Beverage CheckerVending Machine Host/HostessGalley WorkerFood Order ExpediterFood Mobile DriverDietitian HelperLine Runner