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Food Preparation Workers

Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

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    Work Activities

    Work Activities

    • Portion and wrap food, or place it directly on plates for service to patrons.
    • Portion and wrap food, or place it directly on plates for service to patrons.
    • Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
    • Package take-out foods or serve food to customers.
    • Scrape leftovers from dishes into garbage containers.
    • Remove trash and clean kitchen garbage containers.
    • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
    • Carry food supplies, equipment, and utensils to and from storage and work areas.
    • Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
    • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
    • Assemble meal trays with foods in accordance with patients' diets.
    • Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
    • Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
    • Take and record temperature of food and food storage areas, such as refrigerators and freezers.
    • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
    • Stir and strain soups and sauces.
    • Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
    • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
    • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
    • Weigh or measure ingredients.
    • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
    • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
    • Use manual or electric appliances to clean, peel, slice, and trim foods.
    • Vacuum dining area and sweep and mop kitchen floor.
    • Store food in designated containers and storage areas to prevent spoilage.
    • Distribute food to waiters and waitresses to serve to customers.
    • Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
    • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
    • Stock cupboards and refrigerators, and tend salad bars and buffet meals.
    • Load dishes, glasses, and tableware into dishwashing machines.
    • Vacuum dining area and sweep and mop kitchen floor.
    • Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
    • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
    • Use manual or electric appliances to clean, peel, slice, and trim foods.
    • Keep records of the quantities of food used.
    • Operate cash register, handle money, and give correct change.
    • Operate cash register, handle money, and give correct change.
    • Stock cupboards and refrigerators, and tend salad bars and buffet meals.
    • Package take-out foods or serve food to customers.
    • Make special dressings and sauces as condiments for sandwiches.

    Skills

    • Negotiation

      Bringing people together to solve differences.

    • Instructing

      Teaching people how to do something.

    • Reading Comprehension

      Reading work-related information.

    • Critical Thinking

      Thinking about the pros and cons of different ways to solve a problem.

    • Equipment Selection

      Deciding what kind of tools and equipment are needed to do a job.

    • Programming

      Writing computer programs.

    • Operations Monitoring

      Watching gauges, dials, or display screens to make sure a machine is working.

    • Systems Evaluation

      Measuring how well a system is working and how to improve it.

    • Time Management

      Managing your time and the time of other people.

    • Repairing

      Repairing machines or systems using the right tools.

    • Judgment and Decision Making

      Thinking about the pros and cons of different options and picking the best one.

    • Management of Financial Resources

      Making spending decisions and keeping track of what is spent.

    • Management of Personnel Resources

      Selecting and managing the best workers for a job.

    • Equipment Maintenance

      Planning and doing the basic maintenance on equipment.

    • Speaking

      Talking to others.

    • Persuasion

      Talking people into changing their minds or their behavior.

    • Service Orientation

      Looking for ways to help people.

    • Complex Problem Solving

      Noticing a problem and figuring out the best way to solve it.

    • Operations Analysis

      Figuring out what a product or service needs to be able to do.

    • Technology Design

      Making equipment and technology useful for customers.

    • Installation

      Installing equipment, machines, wiring, or computer programs.

    • Active Learning

      Figuring out how to use new ideas or things.

    • Writing

      Writing things for co-workers or customers.

    • Monitoring

      Keeping track of how well people and/or groups are doing in order to make improvements.

    • Social Perceptiveness

      Understanding people's reactions.

    • Coordination

      Changing what is done based on other people's actions.

    • Mathematics

      Using math to solve problems.

    • Science

      Using scientific rules and strategies to solve problems.

    • Active Listening

      Listening to others, not interrupting, and asking good questions.

    • Learning Strategies

      Using the best training or teaching strategies for learning new things.

    • Systems Analysis

      Figuring out how a system should work and how changes in the future will affect it.

    • Management of Material Resources

      Managing equipment and materials.

    • Operation and Control

      Using equipment or systems.

    • Troubleshooting

      Figuring out what is causing equipment, machines, wiring, or computer programs to not work.

    • Quality Control Analysis

      Testing how well a product or service works.

    WorkKeys®

    Applied Math
    3
    Workplace Documents
    3
    Graphic Literacy
    3

    Abilities

    • Fluency of Ideas

      Coming up with lots of ideas.

    • Perceptual Speed

      Quickly comparing groups of letters, numbers, pictures, or other things.

    • Originality

      Creating new and original ideas.

    • Speed of Closure

      Quickly knowing what you are looking at.

    • Visualization

      Imagining how something will look after it is moved around or changed.

    • Manual Dexterity

      Holding or moving items with your hands.

    • Control Precision

      Quickly changing the controls of a machine, car, truck or boat.

    • Rate Control

      Changing when and how fast you move based on how something else is moving.

    • Auditory Attention

      Paying attention to one sound while there are other distracting sounds.

    • Stamina

      Exercising for a long time without getting out of breath.

    • Night Vision

      Seeing at night or under low light.

    • Speech Clarity

      Speaking clearly.

    • Reaction Time

      Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.

    • Dynamic Flexibility

      Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.

    • Sound Localization

      Noticing the direction that a sound came from.

    • Trunk Strength

      Using your lower back and stomach.

    • Gross Body Coordination

      Moving your arms, legs, and mid-section together while your whole body is moving.

    • Visual Color Discrimination

      Noticing the difference between colors, including shades and brightness.

    • Inductive Reasoning

      Making general rules or coming up with answers from lots of detailed information.

    • Finger Dexterity

      Putting together small parts with your fingers.

    • Speed of Limb Movement

      Quickly moving your arms and legs.

    • Speech Recognition

      Recognizing spoken words.

    • Spatial Orientation

      Knowing where things are around you.

    • Category Flexibility

      Grouping things in different ways.

    • Deductive Reasoning

      Using rules to solve problems.

    • Problem Sensitivity

      Noticing when problems happen.

    • Number Facility

      Adding, subtracting, multiplying, or dividing.

    • Oral Comprehension

      Listening and understanding what people say.

    • Written Comprehension

      Reading and understanding what is written.

    • Response Orientation

      Quickly deciding if you should move your hand, foot, or other body part.

    • Wrist-Finger Speed

      Making fast, simple, repeated movements of your fingers, hands, and wrists.

    • Extent Flexibility

      Bending, stretching, twisting, or reaching with your body, arms, and/or legs.

    • Near Vision

      Seeing details up close.

    • Depth Perception

      Deciding which thing is closer or farther away from you, or deciding how far away it is from you.

    • Glare Sensitivity

      Seeing something even if there is a glare or very bright light.

    • Gross Body Equilibrium

      Keeping your balance or staying upright.

    • Hearing Sensitivity

      Telling the difference between sounds.

    • Far Vision

      Seeing details that are far away.

    • Written Expression

      Communicating by writing.

    • Information Ordering

      Ordering or arranging things.

    • Flexibility of Closure

      Seeing hidden patterns.

    • Memorization

      Remembering words, numbers, pictures, or steps.

    • Oral Expression

      Communicating by speaking.

    • Selective Attention

      Paying attention to something without being distracted.

    • Arm-Hand Steadiness

      Keeping your arm or hand steady.

    • Time Sharing

      Doing two or more things at the same time.

    • Multilimb Coordination

      Using your arms and/or legs together while sitting, standing, or lying down.

    • Explosive Strength

      Jumping, sprinting, or throwing something.

    • Peripheral Vision

      Seeing something to your side when your are looking ahead.

    • Static Strength

      Lifting, pushing, pulling, or carrying.

    • Dynamic Strength

      Exercising for a long time without your muscles getting tired.

    • Mathematical Reasoning

      Choosing the right type of math to solve a problem.

    Knowledge

    • 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.

    • 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.

    • 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.

    • History and Archeology

      Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.

    • Law and Government

      Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.

    • Production and Processing

      Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

    • 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.

    • 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.

    • Biology

      Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

    • 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.

    • 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.

    • English Language

      Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

    • Fine Arts

      Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.

    • 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.

    • 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.

    • Computers and Electronics

      Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.

    • Design

      Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.

    • 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.

    • 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.

    • 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.

    • 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.

    • Telecommunications

      Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications 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.

    • Administrative

      Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.

    • Economics and Accounting

      Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

    • 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.

    • Mechanical

      Knowledge of machines and tools, including their designs, uses, repair, and maintenance.

    • 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.

    • 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.

    • Sociology and Anthropology

      Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.

    • 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.

    • Transportation

      Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.

    Career Video

    Additional videos and more information available on CareerOneStop

    Pay

    • Ohio Annual Salary 26320/yr
    • Typical Salary
    • Ohio Hourly Wage 12.65/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 26,460
    • Yearly Projected Openings 4520

    Typical Education

    Personality

    Realistic: People interested in this work like activities that include practical, hands-on problems and solutions.They do well at jobs that need:
    • Self Control
    • Cooperation
    • Integrity
    • Social Orientation
    • Attention to Detail
    • Dependability

    Tools

    • Belt conveyors
    • Cappuccino or espresso machines
    • Carbonated beverage dispenser
    • Commercial use blenders
    • Commercial use broilers
    • Commercial use coffee grinders
    • Commercial use coffee or iced tea makers
    • Commercial use cotton candy machines or accessories
    • Commercial use cutlery
    • Commercial use deep fryers
    • Commercial use dishwashers
    • Commercial use dough machines
    • Commercial use food choppers or cubers or dicers
    • Commercial use food grinders
    • Commercial use food processors
    • Commercial use food slicers
    • Commercial use food warmers
    • Commercial use griddles
    • Commercial use grills
    • Commercial use measuring cups
    • Commercial use microwave ovens
    • Commercial use mixers
    • Commercial use ovens
    • Commercial use pizza ovens
    • Commercial use popcorn machines
    • Commercial use ranges
    • Commercial use rotisseries
    • Commercial use scales
    • Commercial use steamers
    • Commercial use toasters
    • Commercial use woks
    • Ice dispensers
    • Ice shaver machines or accessories
    • Milkshake machines
    • Non carbonated beverage dispenser
    • Personal computers
    • Point of sale POS terminal
    • Roasting machinery
    • Slush machines
    • Soft serve machines

    Technology

    • Computer based training software
    • Data base user interface and query software
    • Office suite software
    • Spreadsheet software
    • Video creation and editing software
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