• Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Check the quantity and quality of received products.
  • Determine how food should be presented and create decorative food displays.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Demonstrate new cooking techniques or equipment to staff.
  • Arrange for equipment purchases or repairs.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Record production or operational data on specified forms.

  • Basic Skills

  • Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
  • 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.
  • Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Mathematics Using mathematics to solve problems.
  • Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Reading Comprehension Understanding written sentences and paragraphs in work related documents.
  • Science Using scientific rules and methods to solve problems.
  • Speaking Talking to others to convey information effectively.
  • Writing Communicating effectively in writing as appropriate for the needs of the audience.

  • Social Skills

  • Coordination Adjusting actions in relation to others' actions.
  • Instructing Teaching others how to do something.
  • Negotiation Bringing others together and trying to reconcile differences.
  • Persuasion Persuading others to change their minds or behavior.
  • Service Orientation Actively looking for ways to help people.
  • Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.

  • Complex Problem Solving Skills

  • Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

  • Technical Skills

  • Equipment Maintenance Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Equipment Selection Determining the kind of tools and equipment needed to do a job.
  • Installation Installing equipment, machines, wiring, or programs to meet specifications.
  • Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
  • Operation and Control Controlling operations of equipment or systems.
  • Operations Analysis Analyzing needs and product requirements to create a design.
  • Programming Writing computer programs for various purposes.
  • Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Repairing Repairing machines or systems using the needed tools.
  • Technology Design Generating or adapting equipment and technology to serve user needs.
  • Troubleshooting Determining causes of operating errors and deciding what to do about it.

  • Knowledge 

    Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
    Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
    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.
    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.
    Mathematics - 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.
    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.
    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.