Food Preparation Workers

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Also known as:
Deli Clerk, Deli Slicer, Food Preparer, Fruit and Vegetable Parer, Salad Maker, Sandwich Maker

ABOUT FOOD PREPARATION WORKER CAREERS
Video transcript

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 work 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.

SNAPSHOT
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Leadership
HIGH
Critical decision making
HIGH
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
HIGH
Dealing and handling conflict
LOW
Competition for this position
LOW
Communication with others
LOW
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
LOW
Exposure to job hazards
LOW
Physical demands
LOW
Daily tasks

Make special dressings and sauces as condiments for sandwiches.

Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

Remove trash and clean kitchen garbage containers.

Distribute food to waiters and waitresses to serve to customers.

Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

Package take-out foods or serve food to customers.

Cut, slice or grind meat, poultry, and seafood to prepare for cooking.

Use manual or electric appliances to clean, peel, slice, and trim foods.

Weigh or measure ingredients.

Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

MAIN ACTIVITIES
Judging the Qualities of Things, Services, or People Assessing the value, importance, or quality of things or people.
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.
Inspecting Equipment, Structures, or Material Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Establishing and Maintaining Interpersonal Relationships Developing constructive and cooperative working relationships with others, and maintaining them over time.
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.
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.
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
AREAS OF KNOWLEDGE
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.
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.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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.
TOP SKILLS
Time Management Managing one's own time and the time of others.
Coordination Adjusting actions in relation to others' actions.
Speaking Talking to others to convey information effectively.
Service Orientation Actively looking for ways to help people.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
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.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.