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Also known as:
Deli Clerk, Deli Slicer, Food Preparer, Fruit and Vegetable Parer, Salad Maker, Sandwich Maker
Although there are few formal requirements for food preparation workers, not everyone has what it takes to keep a busy kitchen running smoothly at mealtime rush hours. Being able to perform tasks in the most efficient manner is essential in this career, as is the ability to follow instructions and w ...
ork well with the rest of the kitchen staff.
Duties vary with each job but can include scrubbing, peeling, and preparing vegetable, de-boning fish, and making sandwiches or mixing bread and pastry dough. Opportunities can be found at restaurants, delis, and fast food establishments, as well as at private catering firms and school and hospital cafeterias. Any place that serves food needs food preparation workers.
Care regarding personal hygiene is essential, so a certificate from the state's Department of Public Health is usually required. If you are ambitious and eager to work, becoming a food service worker can be a great place to start a career.
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
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
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Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Weigh or measure ingredients.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Stir and strain soups and sauces.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Store food in designated containers and storage areas to prevent spoilage.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Portion and wrap the food, or place it directly on plates for service to patrons.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
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.
Inspecting Equipment, Structures, or Material
Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Communicating with Supervisors, Peers, or Subordinates
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
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.
Monitor Processes, Materials, or Surroundings
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Organizing, Planning, and Prioritizing Work
Developing specific goals and plans to prioritize, organize, and accomplish your work.
AREAS OF KNOWLEDGE
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
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.
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.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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.
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).
The ability to identify and understand the speech of another person.
The ability to listen to and understand information and ideas presented through spoken words and sentences.
The ability to communicate information and ideas in speaking so others will understand.
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.
The ability to apply general rules to specific problems to produce answers that make sense.
The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
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.
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.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.
Managing one's own time and the time of others.
Adjusting actions in relation to others' actions.
Actively looking for ways to help people.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making
Considering the relative costs and benefits of potential actions to choose the most appropriate one.