Food Preparation and Serving Workers
This occupation has now been updated to Fast Food and Counter Workers
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Also known as:
Barista, Cafe Server, Cafeteria Server, Cafeteria Worker, Catering Barista, Deli Worker (Delicatessen Worker), Food Server, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook)
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|Critical decision making|| |
|Level of responsibilities|| |
|Job challenge and pressure to meet deadlines|| |
|Dealing and handling conflict|| |
|Competition for this position|| |
|Communication with others|| |
|Work closely with team members, clients etc.|| |
|Comfort of the work setting|| |
|Exposure to extreme environmental conditions|| |
|Exposure to job hazards|| |
|Physical demands|| |
Perform personnel activities such as supervising and training employees.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Notify kitchen personnel of shortages or special orders.
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
Cook or re-heat food items such as french fries.
Accept payment from customers, and make change as necessary.
Collect and return dirty dishes to the kitchen for washing.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Relay food orders to cooks.
Clean and organize eating, service, and kitchen areas.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
|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.|
|Training and Teaching Others||Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.|
|Identifying Objects, Actions, and Events||Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.|
|Communicating with Supervisors, Peers, or Subordinates||Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.|
|Establishing and Maintaining Interpersonal Relationships||Developing constructive and cooperative working relationships with others, and maintaining them over time.|
|Coaching and Developing Others||Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.|
|Making Decisions and Solving Problems||Analyzing information and evaluating results to choose the best solution and solve problems.|
|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.|
|English Language||Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.|
|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.|
|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.|
|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.|
|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.|
|Production and Processing||Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.|
|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.|
|Oral Expression||The ability to communicate information and ideas in speaking so others will understand.|
|Speech Clarity||The ability to speak clearly so others can understand you.|
|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).|
|Near Vision||The ability to see details at close range (within a few feet of the observer).|
|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.|
|Selective Attention||The ability to concentrate on a task over a period of time without being distracted.|
|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.|
|Speaking||Talking to others to convey information effectively.|
|Service Orientation||Actively looking for ways to help people.|
|Coordination||Adjusting actions in relation to others' actions.|
|Social Perceptiveness||Being aware of others' reactions and understanding why they react as they do.|
|Monitoring||Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.|
|Instructing||Teaching others how to do something.|
|Judgment and Decision Making||Considering the relative costs and benefits of potential actions to choose the most appropriate one.|