Clean work areas, equipment, utensils, dishes, and silverware.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
Package take-out foods and/or serve food to customers.
Portion and wrap the 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.
Inform supervisors when supplies are getting low or equipment is not working properly.
Weigh or measure ingredients.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Wash, peel and/or cut various foods to prepare for cooking or serving.
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.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
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 and/or electric appliances to clean, peel, slice, and trim foods.
Stir and strain soups and sauces.
Distribute food to waiters and waitresses to serve to customers.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Cut, slice and/or grind meat, poultry, and seafood to prepare for cooking.
Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
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.
Food Production -- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Mathematics -- Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
English Language -- Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
Reading Comprehension -- Understanding written sentences and paragraphs in work related documents.
Instructing -- Teaching others how to do something.
Speaking -- Talking to others to convey information effectively.
Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Service Orientation -- Actively looking for ways to help people.
Social Perceptiveness -- Being aware of others' reactions and understanding why they react as they do.
Coordination -- Adjusting actions in relation to others' actions.
Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences.
Speech Recognition -- The ability to identify and understand the speech of another person.
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.
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.
Near Vision -- The ability to see details at close range (within a few feet of the observer).
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).
Deductive Reasoning -- The ability to apply general rules to specific problems to produce answers that make sense.
Static Strength -- The ability to exert maximum muscle force to lift, push, pull, or carry objects.
Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Oral Expression -- The ability to communicate information and ideas in speaking so others will understand.
Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
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 of materials.
Establishing and Maintaining Interpersonal Relationships -- Developing constructive and cooperative working relationships with others, and maintaining them over time.
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.
Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources.
Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
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.
Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Coordinating the Work and Activities of Others -- Getting members of a group to work together to accomplish tasks.
Organizing, Planning, and Prioritizing Work -- Developing specific goals and plans to prioritize, organize, and accomplish your work.