Details Report for:
35-1011.00 - Chefs and Head Cooks

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Sample of reported job titles: Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook

View report: Summary Details Custom

Tasks Save Table (XLS/CSV)

Importance	Category	Task
95	Core	Monitor sanitation practices to ensure that employees follow standards and regulations.
91	Core	Check the quality of raw or cooked food products to ensure that standards are met.
91	Core	Estimate amounts and costs of required supplies, such as food and ingredients.
90	Core	Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
88	Core	Supervise or coordinate activities of cooks or workers engaged in food preparation.
87	Core	Inspect supplies, equipment, or work areas to ensure conformance to established standards.
85	Core	Order or requisition food or other supplies needed to ensure efficient operation.
83	Core	Determine production schedules and staff requirements necessary to ensure timely delivery of services.
83	Core	Check the quantity and quality of received products.
82	Core	Determine how food should be presented and create decorative food displays.
80	Core	Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
79	Core	Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
78	Core	Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
75	Core	Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
71	Core	Meet with sales representatives to negotiate prices or order supplies.
71	Core	Recruit and hire staff, such as cooks and other kitchen workers.
69	Core	Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
65	Core	Demonstrate new cooking techniques or equipment to staff.
65	Core	Arrange for equipment purchases or repairs.
64	Core	Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
64	Core	Record production or operational data on specified forms.

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Technology Skills Save Table (XLS/CSV)

Analytical or scientific software — Axxya Systems Nutritionist Pro; GNOME Gnutrition; IPro Restaurant Inventory, Recipe & Menu Software; Nutrition analysis software
Data base user interface and query software — Barrington Software CookenPro Commercial; CostGuard; Culinary Software Services ChefTec; ReServe Interactive (see all 6 examples)
Desktop publishing software — SoftCafe MenuPro
Electronic mail software — Email software
Enterprise resource planning ERP software — Sage MAS 90 ERP
Financial analysis software — Delphi Technology
Instant messaging software — GroupMe
Internet browser software
Materials requirements planning logistics and supply chain software — EGS F&B Control
Office suite software — Microsoft Office
Presentation software — Microsoft PowerPoint
Spreadsheet software — Google spreadsheet; Microsoft Excel
Time accounting software — ADP eTIME
Web page creation and editing software — Facebook
Word processing software — Microsoft Word

Hot Technology — a technology requirement frequently included in employer job postings.

Tools Used Save Table (XLS/CSV)

Blast freezers — Blast chillers
Cappuccino or espresso machines — Cappuccino makers
Carbonated beverage dispenser — Carbonated beverage dispensers
Commercial use barbeque ovens — Braziers
Commercial use blenders — Blenders
Commercial use broilers — Broilers; Salamanders
Commercial use coffee grinders — Commercial coffee grinders
Commercial use coffee or iced tea makers — Commercial coffeemakers
Commercial use convection ovens — Convection ovens
Commercial use conveyer toasters — Conveyer ovens
Commercial use cutlery — Boning knives; Chefs' knives; Oyster knives; Serrated blade knives (see all 7 examples)
Commercial use deep fryers — Electric deep-fat fryers; Gas-powered deep-fat fryers
Commercial use dishwashers — Commercial dishwashers
Commercial use food choppers or cubers or dicers — Food dicers
Commercial use food grinders — Meat grinders
Commercial use food processors — Food processors
Commercial use food slicers — Bread slicers; Meat slicers; Slicing machines
Commercial use food warmers — Steam tables
Commercial use graters — Box graters; Food shredders; Fruit zesters; Plane graters
Commercial use griddles — Griddles
Commercial use grills — Grills
Commercial use heat lamps — Infrared heat lamps
Commercial use high pressure steamers — Pressurized steam cookers
Commercial use hot dog grills — Hot dog cookers
Commercial use icing sets or bags — Cake decorating tools
Commercial use juicers — Juice extractors
Commercial use measuring cups — Dry or liquid measuring cups
Commercial use microwave ovens — Commercial microwave ovens
Commercial use mixers — Mixers
Commercial use pasta machines — Pasta machines
Commercial use peelers — Vegetable peelers
Commercial use pizza ovens — Pizza ovens
Commercial use ranges — Electric ovens; Electric stoves; Gas ovens; Gas stoves
Commercial use rice cookers — Rice cookers
Commercial use rolling pins — Rolling pins
Commercial use rotisseries — Rotisserie units
Commercial use scales — Portion scales
Commercial use smokers or smoke ovens — Food smokers
Commercial use steamers — Steam kettles
Commercial use toasters — Toasters
Commercial use waffle irons — Waffle makers
Commercial use woks — Woks
Desktop computers
Domestic apple corer — Apple corers
Domestic double boilers — Double boilers
Domestic garnishing tools — Parisian cutters
Domestic kitchen or food thermometers — Instant-read pocket thermometers; Meat thermometers; Refrigerator thermometers
Domestic kitchen tongs — Kitchen tongs
Domestic knife sharpeners — Knife sharpeners
Domestic mandolin — Mandolines
Domestic melon or butter baller — Melon ballers
Domestic sifter — Sifters
Domestic strainers or colanders — Sieves; Strainers
Domestic trash compactors — Garbage compactors
Domestic vegetable brush — Vegetable brushes
Domestic whipped cream maker — Cream whippers
Fire blankets — Fire suppression blankets
Fire extinguishers — Kitchen fire extinguishers
Ice dispensers — Ice-making machines
Ice shaver machines or accessories — Ice shaving or crushing equipment
Non carbonated beverage dispenser — Juice dispensers
Notebook computers — Laptop computers
Personal computers

Knowledge Save Table (XLS/CSV)

Importance		Knowledge
91		Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
74		Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
69		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.
67		Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
66		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.
66		Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
64		Personnel and Human Resources — Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
62		English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
54		Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
48		Economics and Accounting — Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
47		Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
46		Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
41		Foreign Language — Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
41		Psychology — Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
39		Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
38		Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
36		Communications and Media — Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
35		Design — Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
33		Law and Government — Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
27		Transportation — Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
25		Geography — Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
24		Mechanical — Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
24		Telecommunications — Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
21		Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
21		Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
20		Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
19		Sociology and Anthropology — Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
17		Fine Arts — Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
17		Therapy and Counseling — Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
15		Building and Construction — Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
14		History and Archeology — Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
14		Philosophy and Theology — Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
11		Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.

Skills Save Table (XLS/CSV)

Importance		Skill
72		Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
69		Coordination — Adjusting actions in relation to others' actions.
69		Speaking — Talking to others to convey information effectively.
66		Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
66		Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
66		Time Management — Managing one's own time and the time of others.
63		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.
63		Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
63		Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
60		Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
60		Service Orientation — Actively looking for ways to help people.
56		Instructing — Teaching others how to do something.
56		Negotiation — Bringing others together and trying to reconcile differences.
53		Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
53		Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
53		Persuasion — Persuading others to change their minds or behavior.
53		Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
50		Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
50		Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.
50		Mathematics — Using mathematics to solve problems.
50		Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
47		Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
47		Writing — Communicating effectively in writing as appropriate for the needs of the audience.
44		Operation Monitoring — Watching gauges, dials, or other indicators to make sure a machine is working properly.
44		Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
35		Operations Analysis — Analyzing needs and product requirements to create a design.
31		Operation and Control — Controlling operations of equipment or systems.
25		Equipment Selection — Determining the kind of tools and equipment needed to do a job.
25		Troubleshooting — Determining causes of operating errors and deciding what to do about it.
22		Equipment Maintenance — Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
19		Technology Design — Generating or adapting equipment and technology to serve user needs.
16		Repairing — Repairing machines or systems using the needed tools.
16		Science — Using scientific rules and methods to solve problems.
6		Programming — Writing computer programs for various purposes.
0		Installation — Installing equipment, machines, wiring, or programs to meet specifications.

Abilities Save Table (XLS/CSV)

Importance		Ability
75		Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
75		Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
75		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.
69		Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
63		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).
63		Speech Clarity — The ability to speak clearly so others can understand you.
63		Speech Recognition — The ability to identify and understand the speech of another person.
60		Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
56		Fluency of Ideas — The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
56		Near Vision — The ability to see details at close range (within a few feet of the observer).
56		Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
53		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.
53		Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
53		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.
53		Mathematical Reasoning — The ability to choose the right mathematical methods or formulas to solve a problem.
53		Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
53		Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
53		Written Comprehension — The ability to read and understand information and ideas presented in writing.
53		Written Expression — The ability to communicate information and ideas in writing so others will understand.
50		Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
50		Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
50		Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
50		Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
50		Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
47		Flexibility of Closure — The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
47		Visualization — The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
44		Far Vision — The ability to see details at a distance.
41		Memorization — The ability to remember information such as words, numbers, pictures, and procedures.
38		Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
38		Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
35		Auditory Attention — The ability to focus on a single source of sound in the presence of other distracting sounds.
31		Speed of Closure — The ability to quickly make sense of, combine, and organize information into meaningful patterns.
31		Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
31		Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
28		Control Precision — The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
28		Depth Perception — The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
28		Dynamic Strength — The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
28		Speed of Limb Movement — The ability to quickly move the arms and legs.
25		Gross Body Coordination — The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
25		Hearing Sensitivity — The ability to detect or tell the differences between sounds that vary in pitch and loudness.
25		Reaction Time — The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
25		Response Orientation — The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
25		Wrist-Finger Speed — The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
22		Rate Control — The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
19		Gross Body Equilibrium — The ability to keep or regain your body balance or stay upright when in an unstable position.
10		Glare Sensitivity — The ability to see objects in the presence of glare or bright lighting.
6		Dynamic Flexibility — The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
3		Explosive Strength — The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
0		Night Vision — The ability to see under low light conditions.
0		Peripheral Vision — The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
0		Sound Localization — The ability to tell the direction from which a sound originated.
0		Spatial Orientation — The ability to know your location in relation to the environment or to know where other objects are in relation to you.

Work Activities Save Table (XLS/CSV)

Importance		Work Activity
82		Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
80		Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
79		Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
78		Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
78		Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
77		Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
75		Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
74		Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
73		Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
73		Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
72		Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
72		Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
70		Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
70		Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
67		Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
66		Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
66		Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
65		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.
64		Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
62		Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
62		Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
61		Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
61		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.
61		Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
60		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.
60		Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
57		Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
57		Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
54		Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
53		Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
49		Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
47		Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
46		Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
46		Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
43		Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
43		Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
43		Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
24		Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.
23		Operating Vehicles, Mechanized Devices, or Equipment — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or water craft.
20		Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment — Providing documentation, detailed instructions, drawings, or specifications to tell others about how devices, parts, equipment, or structures are to be fabricated, constructed, assembled, modified, maintained, or used.
11		Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.

Detailed Work Activities Save Table (XLS/CSV)

Check quality of foods or supplies.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Train food preparation or food service personnel.
Coordinate activities of food service staff.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Order materials, supplies, or equipment.
Coordinate timing of food production activities.
Create new recipes or food presentations.
Manage food service operations or parts of operations.
Determine prices for menu items.
Cook foods.
Perform human resources activities.
Plan menu options.
Schedule equipment maintenance.
Communicate with customers to resolve complaints or ensure satisfaction.
Plan special events.
Record operational or production data.

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Work Context Save Table (XLS/CSV)

Work Context

Percentage of Top Responses

Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?

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88	Every day
12	Once a week or more but not every day

Duration of Typical Work Week — Number of hours typically worked in one week.


92	More than 40 hours

Telephone — How often do you have telephone conversations in this job?


85	Every day
15	Once a week or more but not every day

Time Pressure — How often does this job require the worker to meet strict deadlines?


89	Every day

Electronic Mail — How often do you use electronic mail in this job?


85	Every day
11	Once a week or more but not every day

Spend Time Standing — How much does this job require standing?


81	Continually or almost continually
19	More than half the time

Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?


70	Constant contact with others
30	Contact with others most of the time

Work With Work Group or Team — How important is it to work with others in a group or team in this job?


70	Extremely important
26	Very important

Frequency of Decision Making — How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?


73	Every day
15	Once a week or more but not every day

Exposed to Minor Burns, Cuts, Bites, or Stings — How often does this job require exposure to minor burns, cuts, bites, or stings?


69	Every day
15	Once a week or more but not every day
12	Once a year or more but not every month

Coordinate or Lead Others — How important is it to coordinate or lead others in accomplishing work activities in this job?


52	Extremely important
41	Very important

Responsible for Others' Health and Safety — How much responsibility is there for the health and safety of others in this job?


44	Very high responsibility
44	High responsibility
11	Moderate responsibility

Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?


41	Very close (near touching)
44	Moderately close (at arm's length)
11	Slightly close (e.g., shared office)

Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — How much does this job require using your hands to handle, control, or feel objects, tools or controls?


67	Continually or almost continually
11	More than half the time

Responsibility for Outcomes and Results — How responsible is the worker for work outcomes and results of other workers?


44	Very high responsibility
33	High responsibility
15	Moderate responsibility

Spend Time Making Repetitive Motions — How much does this job require making repetitive motions?


50	Continually or almost continually
31	More than half the time

Very Hot or Cold Temperatures — How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures?


63	Every day
15	Once a week or more but not every day
11	Never

Level of Competition — To what extent does this job require the worker to compete or to be aware of competitive pressures?


30	Extremely competitive
48	Highly competitive
19	Moderately competitive

Sounds, Noise Levels Are Distracting or Uncomfortable — How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable?


59	Every day
15	Once a week or more but not every day
15	Once a year or more but not every month

Freedom to Make Decisions — How much decision making freedom, without supervision, does the job offer?


27	A lot of freedom
50	Some freedom
19	Limited freedom

Importance of Being Exact or Accurate — How important is being very exact or highly accurate in performing this job?


27	Extremely important
46	Very important
19	Important

Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions?


59	Every day
11	Once a week or more but not every day
22	Never

Deal With External Customers — How important is it to work with external customers or the public in this job?


22	Extremely important
52	Very important
11	Important

Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets?


65	Every day
23	Never

Impact of Decisions on Co-workers or Company Results — What results do your decisions usually have on other people or the image or reputation or financial resources of your employer?


27	Very important results
38	Important results
19	Moderate results

Deal With Unpleasant or Angry People — How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements?


26	Every day
33	Once a week or more but not every day
26	Once a month or more but not every week

Letters and Memos — How often does the job require written letters and memos?


23	Every day
42	Once a week or more but not every day
12	Once a month or more but not every week
19	Once a year or more but not every month

Frequency of Conflict Situations — How often are there conflict situations the employee has to face in this job?


33	Every day
19	Once a week or more but not every day
30	Once a month or more but not every week
11	Never

Structured versus Unstructured Work — To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals?


22	A lot of freedom
30	Some freedom
26	Limited freedom
15	Very little freedom

Importance of Repeating Same Tasks — How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job?


11	Extremely important
41	Very important
26	Important
15	Not important at all

Spend Time Walking and Running — How much does this job require walking and running?


19	Continually or almost continually
37	More than half the time
26	Less than half the time
11	Never

Consequence of Error — How serious would the result usually be if the worker made a mistake that was not readily correctable?


31	Extremely serious
27	Serious
23	Fairly serious
12	Not serious at all

Exposed to Contaminants — How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)?


42	Every day
12	Once a week or more but not every day
12	Once a year or more but not every month
31	Never

Exposed to Hazardous Equipment — How often does this job require exposure to hazardous equipment?


33	Every day
22	Once a week or more but not every day
33	Never

Indoors, Not Environmentally Controlled — How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)?


33	Every day
11	Once a week or more but not every day
11	Once a month or more but not every week
15	Once a year or more but not every month
30	Never

Spend Time Bending or Twisting the Body — How much does this job require bending or twisting your body?


15	Continually or almost continually
23	More than half the time
12	About half the time
31	Less than half the time
19	Never

Exposed to Hazardous Conditions — How often does this job require exposure to hazardous conditions?


37	Every day
48	Never

Extremely Bright or Inadequate Lighting — How often does this job require working in extremely bright or inadequate lighting conditions?


30	Every day
11	Once a week or more but not every day
11	Once a month or more but not every week
41	Never

Public Speaking — How often do you have to perform public speaking in this job?


15	Every day
19	Once a week or more but not every day
11	Once a month or more but not every week
44	Once a year or more but not every month
11	Never

Cramped Work Space, Awkward Positions — How often does this job require working in cramped work spaces that requires getting into awkward positions?


15	Every day
22	Once a week or more but not every day
22	Once a year or more but not every month
33	Never

Work Schedules — How regular are the work schedules for this job?


56	Irregular (changes with weather conditions, production demands, or contract duration)
41	Regular (established routine, set schedule)

Outdoors, Under Cover — How often does this job require working outdoors, under cover (e.g., structure with roof but no walls)?


26	Once a month or more but not every week
48	Once a year or more but not every month
22	Never

Deal With Physically Aggressive People — How frequently does this job require the worker to deal with physical aggression of violent individuals?


65	Once a year or more but not every month
19	Never

Outdoors, Exposed to Weather — How often does this job require working outdoors, exposed to all weather conditions?


22	Once a month or more but not every week
41	Once a year or more but not every month
33	Never

Pace Determined by Speed of Equipment — How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.)


11	Very important
15	Important
15	Fairly important
56	Not important at all

Degree of Automation — How automated is the job?


19	Moderately automated
37	Slightly automated
44	Not at all automated

Spend Time Keeping or Regaining Balance — How much does this job require keeping or regaining your balance?


11	Continually or almost continually
22	Less than half the time
63	Never

In an Enclosed Vehicle or Equipment — How often does this job require working in a closed vehicle or equipment (e.g., car)?


15	Once a month or more but not every week
23	Once a year or more but not every month
58	Never

Exposed to Disease or Infections — How often does this job require exposure to disease/infections?


22	Once a year or more but not every month
63	Never

Spend Time Kneeling, Crouching, Stooping, or Crawling — How much does this job require kneeling, crouching, stooping or crawling?


37	Less than half the time
56	Never

Spend Time Sitting — How much does this job require sitting?


58	Less than half the time
42	Never

Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection — How much does this job require wearing specialized protective or safety equipment such as breathing apparatus, safety harness, full protection suits, or radiation protection?


76	Never

Exposed to Radiation — How often does this job require exposure to radiation?


93	Never

Exposed to Whole Body Vibration — How often does this job require exposure to whole body vibration (e.g., operate a jackhammer)?


11	Once a year or more but not every month
89	Never

Spend Time Climbing Ladders, Scaffolds, or Poles — How much does this job require climbing ladders, scaffolds, or poles?


11	Less than half the time
89	Never

Exposed to High Places — How often does this job require exposure to high places?


93	Never

In an Open Vehicle or Equipment — How often does this job require working in an open vehicle or equipment (e.g., tractor)?


93	Never

Job Zone Save Table (XLS/CSV)

Title	Job Zone Three: Medium Preparation Needed
Education	Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
Related Experience	Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Job Training	Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples	These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include hydroelectric production managers, travel guides, electricians, agricultural technicians, barbers, court reporters, and medical assistants.
SVP Range	(6.0 to < 7.0)

Education

Percentage of Respondents	Education Level Required
44	Associate's degree
22	Post-secondary certificate
11	High school diploma or equivalent

Credentials

Interests Save Table (XLS/CSV)

Occupational Interest		Interest
100		Enterprising — Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
78		Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
61		Artistic — Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
39		Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
28		Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
6		Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.

Work Styles Save Table (XLS/CSV)

Importance		Work Style
97		Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
93		Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
90		Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
88		Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
87		Integrity — Job requires being honest and ethical.
86		Initiative — Job requires a willingness to take on responsibilities and challenges.
85		Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
83		Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
81		Persistence — Job requires persistence in the face of obstacles.
81		Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
77		Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
70		Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
70		Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
62		Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.
62		Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
57		Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Work Values Save Table (XLS/CSV)

Extent		Work Value
83		Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
72		Recognition — Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
67		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.
61		Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
58		Working Conditions — Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
45		Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.

Related Occupations Save Table (XLS/CSV)

11-3051.00	Industrial Production Managers
11-9051.00	Food Service Managers
35-1012.00	First-Line Supervisors of Food Preparation and Serving Workers
35-2012.00	Cooks, Institution and Cafeteria
37-1011.00	First-Line Supervisors of Housekeeping and Janitorial Workers
39-1022.00	First-Line Supervisors of Personal Service Workers
41-1011.00	First-Line Supervisors of Retail Sales Workers
51-1011.00	First-Line Supervisors of Production and Operating Workers
51-3011.00	Bakers
53-1042.00	First-Line Supervisors of Helpers, Laborers, and Material Movers, Hand Bright Outlook

Wages & Employment Trends

Median wages (2019)	$24.78 hourly, $51,530 annual
State wages
Local wages	ZIP Code:

Employment (2019)	148,700 employees
Projected growth (2019-2029)	Faster than average (5% to 7%)
Projected job openings (2019-2029)	18,500
State trends

Top industries (2019)	Accommodation and Food Services (67% employed in this sector) (see all industries)

Source: Bureau of Labor Statistics 2019 wage data and 2019-2029 employment projections . "Projected growth" represents the estimated change in total employment over the projections period (2019-2029). "Projected job openings" represent openings due to growth and replacement.

Job Openings on the Web

Sources of Additional Information

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