- Visit establishments to verify that valid licenses or permits are displayed and that licensing standards are being upheld.
Occupations with related tasks Save Table: XLSX CSV
- Monitor and record food temperatures to ensure food safety.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean, cut, and cook meat, fish, or poultry.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Train new employees.
- Take inventory of supplies and equipment.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Bake breads, rolls, or other pastries.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Monitor menus and spending to ensure that meals are prepared economically.
- Compile and maintain records of food use and expenditures.
- Determine meal prices, based on calculations of ingredient prices.
- Monitor and record food temperatures to ensure food safety.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Provide guests with menus.
- Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
- Greet guests and seat them at tables or in waiting areas.
- Answer telephone calls and respond to inquiries or transfer calls.
- Operate cash registers to accept payments for food and beverages.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Take and prepare to-go orders.
- Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
- Receive and record patrons' dining reservations.
- Inform patrons of establishment specialties and features.
- Assist other restaurant workers by serving food and beverages, or by bussing tables.
- Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
- Hire, train, and supervise food and beverage service staff.
- Prepare cash receipts after establishments close, and make bank deposits.
- Direct patrons to coatrooms and waiting areas, such as lounges.
- Plan parties or other special events and services.
- Prepare staff work schedules.
- Order or requisition supplies and equipment for tables and serving stations.
- Perform marketing and advertising services.
- Confer with other staff to help plan establishments' menus.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Inspect materials, stock, vehicles, equipment, or facilities to ensure that they are safe, free of defects, and consistent with specifications.
- Inspect work areas or operating equipment to ensure conformance to established standards in areas such as cleanliness or maintenance.
- Analyze and record personnel or operational data and write related activity reports.
- Apply customer feedback to service improvement efforts.
- Compute or estimate cash, payroll, transportation, or personnel requirements.
- Confer with customers, supervisors, contractors, or other personnel to exchange information or to resolve problems.
- Direct or coordinate the activities of workers, such as flight or car attendants.
- Enforce safety rules and regulations.
- Explain and demonstrate work tasks to new workers or assign training tasks to experienced workers.
- Inform workers about interests or special needs of specific groups.
- Meet with managers or other supervisors to stay informed of changes affecting operations.
- Observe and evaluate workers' appearance and performance to ensure quality service and compliance with specifications.
- Participate in continuing education to stay abreast of industry trends and developments.
- Recommend and implement measures to improve worker motivation, work methods, or customer services.
- Recruit and hire staff members.
- Requisition necessary supplies, equipment, or services.
- Resolve customer complaints regarding worker performance or services rendered.
- Take disciplinary action to address performance problems.
- Train workers in proper operational procedures and functions and explain company policies.
- Inspect materials, stock, vehicles, equipment, or facilities to ensure that they are safe, free of defects, and consistent with specifications.
- Inspect work areas or operating equipment to ensure conformance to established standards in areas such as cleanliness or maintenance.
- Inspect airfield conditions to ensure compliance with federal regulatory requirements.
- Conduct inspections of the airport property and perimeter to maintain controlled access to airfields.
- Implement airfield safety procedures to ensure a safe operating environment for personnel and aircraft operation.
- Assist in responding to aircraft and medical emergencies.
- Initiate or conduct airport-wide coordination of snow removal on runways and taxiways.
- Manage wildlife on and around airport grounds.
- Coordinate communications between air traffic control and maintenance personnel.
- Perform and supervise airfield management activities, including mobile airfield management functions.
- Plan and coordinate airfield construction.
- Monitor the arrival, parking, refueling, loading, and departure of all aircraft.
- Train operations staff.
- Coordinate with agencies, such as air traffic control, civil engineers, or command posts, to ensure support of airfield management activities.
- Relay departure, arrival, delay, aircraft and airfield status, and other pertinent information to upline controlling agencies.
- Provide aircrews with information and services needed for airfield management and flight planning.
- Coordinate with agencies to meet aircrew requirements for billeting, messing, refueling, ground transportation, and transient aircraft maintenance.
- Use airfield landing and navigational aids and digital data terminal communications equipment to perform duties.
- Receive, transmit, and control message traffic.
- Maintain air-to-ground and point-to-point radio contact with aircraft commanders.
- Procure, produce, and provide information on the safe operation of aircraft, such as flight planning publications, operations publications, charts and maps, or weather information.
- Anticipate aircraft equipment needs for air evacuation and cargo flights.
- Post visual display boards and status boards.
- Receive and post weather information and flight plan data, such as air routes or arrival and departure times.
- Conduct departure and arrival briefings.
- Collaborate with others to plan flight schedules and air crew assignments.
- Maintain flight and event logs, air crew flying records, and flight operations records of incoming and outgoing flights.
- Coordinate changes to flight itineraries with appropriate Air Traffic Control (ATC) agencies.
- Check military flight plans with civilian agencies.
- Inspect airfield conditions to ensure compliance with federal regulatory requirements.
- Conduct inspections of the airport property and perimeter to maintain controlled access to airfields.
- Inspect game sites for compliance with regulations or safety requirements.
- Officiate at sporting events, games, or competitions, to maintain standards of play and to ensure that game rules are observed.
- Resolve claims of rule infractions or complaints by participants and assess any necessary penalties, according to regulations.
- Signal participants or other officials to make them aware of infractions or to otherwise regulate play or competition.
- Teach and explain the rules and regulations governing a specific sport.
- Confer with other sporting officials, coaches, players, and facility managers to provide information, coordinate activities, and discuss problems.
- Judge performances in sporting competitions to award points, impose scoring penalties, and determine results.
- Verify scoring calculations before competition winners are announced.
- Start races and competitions.
- Compile scores and other athletic records.
- Verify credentials of participants in sporting events, and make other qualifying determinations, such as starting order or handicap number.
- Keep track of event times, including race times and elapsed time during game segments, starting or stopping play when necessary.
- Direct participants to assigned areas, such as starting blocks or penalty areas.
- Inspect sporting equipment or examine participants to ensure compliance with event and safety regulations.
- Report to regulating organizations regarding sporting activities, complaints made, and actions taken or needed, such as fines or other disciplinary actions.
- Research and study players and teams to anticipate issues that might arise in future engagements.
- Inspect game sites for compliance with regulations or safety requirements.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Substitute for or assist other cooks during emergencies or rush periods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Prepare relishes and hors d'oeuvres.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake breads, rolls, cakes, and pastries.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Plan and price menu items.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Record production or operational data on specified forms.
- 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.
- Arrange for equipment purchases or repairs.
- 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.
- Demonstrate new cooking techniques or equipment to staff.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Meet with sales representatives to negotiate prices or order supplies.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Resolve customer complaints regarding food service.
- Compile and balance cash receipts at the end of the day or shift.
- Present bills and accept payments.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Record production, operational, and personnel data on specified forms.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Develop equipment maintenance schedules and arrange for repairs.
- Greet and seat guests, and present menus and wine lists.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Evaluate new products for usefulness and suitability.
- Schedule parties and take reservations.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
