CompGeo Food Preparation Workers Salary Survey Benchmark Job Description and Competencies - Travel/Entrtnmt/Lodging/Restaurant Occupation Group

CompGeo Salary Survey Benchmark Job Summary and Competencies

Food Preparation Workers

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.

CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant

Job Family: Food Service

Benchmark Title: Food Preparation Workers

Summary Job Description

Tasks

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

Store food in designated containers and storage areas to prevent spoilage.

Package take-out foods or serve food to customers.

Portion and wrap the food, or place it directly on plates for service to patrons.

Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

Weigh or measure ingredients.

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

Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

Stock cupboards and refrigerators, and tend salad bars and buffet meals.

Remove trash and clean kitchen garbage containers.

Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.

Carry food supplies, equipment, and utensils to and from storage and work areas.

Make special dressings and sauces as condiments for sandwiches.

Scrape leftovers from dishes into garbage containers.

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

Stir and strain soups and sauces.

Distribute food to waiters and waitresses to serve to customers.

Keep records of the quantities of food used.

Load dishes, glasses, and tableware into dishwashing machines.

Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

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

Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.

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

Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.

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.

Take and record temperature of food and food storage areas such as refrigerators and freezers.

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

Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

Operate cash register, handle money, and give correct change.

Vacuum dining area and sweep and mop kitchen floor.

CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant

Job Family: Food Service

Benchmark Title: Food Preparation Workers

Important Knowledge Competencies

Competency Description

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.

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.

Mathematics

Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant

Job Family: Food Service

Benchmark Title: Food Preparation Workers

Important Skill Competencies

Competency Description

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.

Speaking

Talking to others to convey information effectively.

Coordination

Adjusting actions in relation to others' actions.

Time Management

Managing one's own time and the time of others.

CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant

Job Family: Food Service

Benchmark Title: Food Preparation Workers

Important Ability Competencies

Competency Description

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).

Speech Recognition

The ability to identify and understand the speech of another person.

Oral Comprehension

The ability to listen to and understand information and ideas presented through spoken words and sentences.

Oral Expression

The ability to communicate information and ideas in speaking so others will understand.

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.

Deductive Reasoning

The ability to apply general rules to specific problems to produce answers that make sense.

Arm-Hand Steadiness

The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

Trunk Strength

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.

Near Vision

The ability to see details at close range (within a few feet of the observer).

Manual Dexterity

The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

Finger Dexterity

The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.

Stamina

The ability to exert yourself physically over long periods of time without getting winded or out of breath.

Speech Clarity

The ability to speak clearly so others can understand you.

CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant

Job Family: Food Service

Benchmark Title: Food Preparation Workers

Tools/Technology Example

Product Category

Barrington Software CookenPro Commercial