Sample 1 - State of California

Occupation Profile


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Food Preparation and Serving Workers Supervisors
(SOC Code : 35-1012)
in California

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Employers are usually looking for candidates with Work experience in a related occupation .

Occupational Wages[Top]
AreaYearPeriodHourly MeanHourly by Percentile
25thMedian75th
California 20141st Qtr$15.66$11.20$14.14$18.75

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Occupational Projections of Employment (also called "Outlook" or "Demand")[Top]
 AreaEstimated Year-Projected YearEmploymentEmployment ChangeAnnual Avg Openings
EstimatedProjectedNumberPercent
California 2010 - 202090,800114,10023,30025.74,260

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Job Openings from JobCentral National Labor Exchange[Top]
 
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Within  miles of Zip Code.


Industries Employing This Occupation (click on Industry Title to View Employers List)[Top]
Industry Title
Number of Employers in State of California
Percent of Total
Employment for Occupation in State of California
Grocery Stores 16,1113.7%
Accommodation 11,6113.0%
Special Food Services 3,5861.9%
Drinking Places (Alcoholic Beverages) 3,5881.4%

About Staffing Patterns
 

Training Programs (click on title for more information)[Top]
Program Title
Cooking and Related Culinary Arts, General
Culinary Arts/Chef Training
Food Service, Waiter/Waitress, & Dining Room Management/Mana
Foodservice Systems Administration/Management
Restaurant, Culinary, and Catering Management/Manager

About Training & Apprenticeships
 

About This Occupation (from O*NET - The Occupation Information Network)[Top]
Top Tasks (Specific duties and responsibilities of this job.)
Train workers in food preparation, and in service, sanitation, and safety procedures.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Estimate ingredients and supplies required to prepare a recipe.
Resolve customer complaints regarding food service.
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

More Tasks for First-Line Supervisors/Managers of Food Preparation and Serving Workers


Top Skills used in this Job
Speaking - Talking to others to convey information effectively.
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.
Coordination - Adjusting actions in relation to others` actions.
Service Orientation - Actively looking for ways to help people.
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Instructing - Teaching others how to do something.
Social Perceptiveness - Being aware of others` reactions and understanding why they react as they do.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

More Skills for First-Line Supervisors/Managers of Food Preparation and Serving Workers


Top Abilities (Attributes of the person that influence performance in this job.)
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
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.

More Abilities for First-Line Supervisors/Managers of Food Preparation and Serving Workers


Top Work Values (Aspects of this job that create satisfaction.)
Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment.
Support - Occupations that satisfy this work value offer supportive management that stands behind employees.

More Work Values for First-Line Supervisors/Managers of Food Preparation and Serving Workers


Top Interests (The types of activities someone in this job would like.)
Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

More Interests for First-Line Supervisors/Managers of Food Preparation and Serving Workers


Alternate Titles
Dietary Supervisors; Food Service Supervisors; Kitchen Managers; Food Service Managers; Cafeteria Supervisors; Caterers; and Supervisors of Food and Nutrition Services.
 
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