Occupation Profile for 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.

Many cooks and food preparation workers are young—37 percent are below the age of 24.
One-third of these workers are employed part time.
Job openings are expected to be plentiful because many of these workers will leave the occupation for full-time employment or better wages.

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.
Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
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.
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.

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
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.
Near Vision — The ability to see details at close range (within a few feet of the observer).
Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
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.