[Core] [24% incumbents] Monitor sanitation practices to ensure that employees follow standards and regulations.
  DWAs: Monitor activities of individuals to ensure safety or compliance with rules.

[Core] [24% incumbents] Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  DWAs: Train food preparation or food service personnel.

[Core] [24% incumbents] Supervise or coordinate activities of cooks or workers engaged in food preparation.
  DWAs: Coordinate activities of food service staff.

[Core] [24% incumbents] Order or requisition food or other supplies needed to ensure efficient operation.
  DWAs: Order materials, supplies, or equipment.

[Core] [24% incumbents] Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  DWAs: Inspect facilities, equipment or supplies to ensure conformance to standards.

[Core] [24% incumbents] Check the quantity and quality of received products.
  DWAs: Check quality of foods or supplies.

[Core] [24% incumbents] Check the quality of raw or cooked food products to ensure that standards are met.
  DWAs: Check quality of foods or supplies.

[Core] [24% incumbents] Estimate amounts and costs of required supplies, such as food and ingredients.
  DWAs: Estimate supplies, ingredients, or staff requirements for food preparation activities.

[Core] [24% incumbents] Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  DWAs: Manage food service operations or parts of operations.

[Core] [24% incumbents] Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  DWAs: Determine prices for menu items.

[Core] [24% incumbents] Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  DWAs: Coordinate timing of food production activities. | Manage food service operations or parts of operations.

[Core] [24% incumbents] Determine how food should be presented and create decorative food displays.
  DWAs: Create new recipes or food presentations.

[Core] [24% incumbents] Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  DWAs: Cook foods.

[Core] [24% incumbents] Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  DWAs: Coordinate timing of food production activities.

[Core] [24% incumbents] Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  DWAs: Plan special events. | Communicate with customers to resolve complaints or ensure satisfaction.

[Core] [24% incumbents] Recruit and hire staff, such as cooks and other kitchen workers.
  DWAs: Perform human resources activities.

[Core] [24% incumbents] Record production or operational data on specified forms.
  DWAs: Record operational or production data.

[Core] [24% incumbents] Meet with sales representatives to negotiate prices or order supplies.
  DWAs: Order materials, supplies, or equipment.

[Core] [24% incumbents] Arrange for equipment purchases or repairs.
  DWAs: Schedule equipment maintenance.

[Core] [24% incumbents] Demonstrate new cooking techniques or equipment to staff.
  DWAs: Train food preparation or food service personnel.

[Core] [24% incumbents] 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.
  DWAs: Plan menu options.

--- SKILLS ---
  Monitoring (imp:4.00 lvl:4.12) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Speaking (imp:3.88 lvl:3.88) — Talking to others to convey information effectively.
  Critical Thinking (imp:3.75 lvl:3.88) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Active Listening (imp:3.62 lvl:3.50) — Giving full attention to what other people are saying, taking time to understand
  Reading Comprehension (imp:3.50 lvl:3.50) — Understanding written sentences and paragraphs in work-related documents.
  Active Learning (imp:3.38 lvl:3.75) — Understanding the implications of new information for both current and future pr
  Learning Strategies (imp:3.25 lvl:3.25) — Selecting and using training/instructional methods and procedures appropriate fo
  Writing (imp:3.12 lvl:3.12) — Communicating effectively in writing as appropriate for the needs of the audienc
  Mathematics (imp:3.00 lvl:3.00) — Using mathematics to solve problems.
  Science (imp:1.75 lvl:1.00) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Food Production (imp:4.12 lvl:4.25) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  Production and Processing (imp:4.04 lvl:4.54) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Customer and Personal Service (imp:3.92 lvl:4.50) — Knowledge of principles and processes for providing customer and personal servic
  Personnel and Human Resources (imp:3.74 lvl:4.25) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Administration and Management (imp:3.67 lvl:4.17) — Knowledge of business and management principles involved in strategic planning, 
  Mathematics (imp:3.54 lvl:3.96) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Education and Training (imp:3.50 lvl:4.54) — Knowledge of principles and methods for curriculum and training design, teaching
  English Language (imp:3.33 lvl:3.29) — Knowledge of the structure and content of the English language including the mea
  Economics and Accounting (imp:3.21 lvl:3.08) — Knowledge of economic and accounting principles and practices, the financial mar
  Administrative (imp:3.13 lvl:4.08) — Knowledge of administrative and office procedures and systems such as word proce
  Public Safety and Security (imp:2.88 lvl:3.21) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Computers and Electronics (imp:2.83 lvl:3.67) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Psychology (imp:2.79 lvl:3.58) — Knowledge of human behavior and performance; individual differences in ability, 
  Sales and Marketing (imp:2.74 lvl:3.33) — Knowledge of principles and methods for showing, promoting, and selling products
  Chemistry (imp:2.71 lvl:3.38) — Knowledge of the chemical composition, structure, and properties of substances a
  Law and Government (imp:2.52 lvl:2.42) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Communications and Media (imp:2.50 lvl:2.71) — Knowledge of media production, communication, and dissemination techniques and m
  Biology (imp:2.42 lvl:2.25) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Mechanical (imp:2.38 lvl:2.62) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Foreign Language (imp:2.38 lvl:2.29) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Design (imp:2.25 lvl:2.54) — Knowledge of design techniques, tools, and principles involved in production of 
  Therapy and Counseling (imp:2.17 lvl:2.58) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Engineering and Technology (imp:2.12 lvl:2.46) — Knowledge of the practical application of engineering science and technology. Th
  Sociology and Anthropology (imp:2.08 lvl:2.42) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Transportation (imp:2.08 lvl:2.08) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Building and Construction (imp:2.00 lvl:1.96) — Knowledge of materials, methods, and the tools involved in the construction or r
  Physics (imp:1.92 lvl:1.58) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Geography (imp:1.88 lvl:2.25) — Knowledge of principles and methods for describing the features of land, sea, an
  Telecommunications (imp:1.88 lvl:1.42) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Medicine and Dentistry (imp:1.70 lvl:1.22) — Knowledge of the information and techniques needed to diagnose and treat human i
  Philosophy and Theology (imp:1.67 lvl:1.58) — Knowledge of different philosophical systems and religions. This includes their 
  History and Archeology (imp:1.65 lvl:1.50) — Knowledge of historical events and their causes, indicators, and effects on civi
  Fine Arts (imp:1.62 lvl:1.21) — Knowledge of the theory and techniques required to compose, produce, and perform

--- ABILITIES ---
  Oral Expression (imp:4.12 lvl:4.00) — The ability to communicate information and ideas in speaking so others will unde
  Problem Sensitivity (imp:4.12 lvl:4.12) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Oral Comprehension (imp:4.00 lvl:4.00) — The ability to listen to and understand information and ideas presented through 
  Information Ordering (imp:4.00 lvl:3.75) — The ability to arrange things or actions in a certain order or pattern according
  Deductive Reasoning (imp:3.88 lvl:4.12) — The ability to apply general rules to specific problems to produce answers that 
  Speech Clarity (imp:3.88 lvl:3.62) — The ability to speak clearly so others can understand you.
  Inductive Reasoning (imp:3.75 lvl:3.38) — The ability to combine pieces of information to form general rules or conclusion
  Near Vision (imp:3.75 lvl:3.50) — The ability to see details at close range (within a few feet of the observer).
  Speech Recognition (imp:3.75 lvl:3.38) — The ability to identify and understand the speech of another person.
  Written Comprehension (imp:3.50 lvl:3.25) — The ability to read and understand information and ideas presented in writing.
  Originality (imp:3.38 lvl:3.88) — The ability to come up with unusual or clever ideas about a given topic or situa
  Selective Attention (imp:3.38 lvl:3.25) — The ability to concentrate on a task over a period of time without being distrac
  Fluency of Ideas (imp:3.25 lvl:3.75) — The ability to come up with a number of ideas about a topic (the number of ideas
  Category Flexibility (imp:3.25 lvl:3.25) — The ability to generate or use different sets of rules for combining or grouping
  Visualization (imp:3.25 lvl:3.12) — The ability to imagine how something will look after it is moved around or when 
  Time Sharing (imp:3.25 lvl:3.25) — The ability to shift back and forth between two or more activities or sources of
  Written Expression (imp:3.12 lvl:3.38) — The ability to communicate information and ideas in writing so others will under
  Number Facility (imp:3.12 lvl:3.00) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Arm-Hand Steadiness (imp:3.12 lvl:3.00) — The ability to keep your hand and arm steady while moving your arm or while hold
  Manual Dexterity (imp:3.12 lvl:3.12) — The ability to quickly move your hand, your hand together with your arm, or your
  Finger Dexterity (imp:3.12 lvl:3.00) — The ability to make precisely coordinated movements of the fingers of one or bot
  Trunk Strength (imp:3.12 lvl:3.00) — The ability to use your abdominal and lower back muscles to support part of the 
  Mathematical Reasoning (imp:3.00 lvl:3.00) — The ability to choose the right mathematical methods or formulas to solve a prob
  Memorization (imp:3.00 lvl:3.00) — The ability to remember information such as words, numbers, pictures, and proced
  Perceptual Speed (imp:3.00 lvl:3.25) — The ability to quickly and accurately compare similarities and differences among
  Extent Flexibility (imp:3.00 lvl:3.00) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Far Vision (imp:3.00 lvl:2.62) — The ability to see details at a distance.
  Visual Color Discrimination (imp:3.00 lvl:3.12) — The ability to match or detect differences between colors, including shades of c
  Flexibility of Closure (imp:2.88 lvl:2.88) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Multilimb Coordination (imp:2.75 lvl:2.25) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Control Precision (imp:2.62 lvl:2.62) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Auditory Attention (imp:2.50 lvl:2.50) — The ability to focus on a single source of sound in the presence of other distra
  Wrist-Finger Speed (imp:2.38 lvl:2.62) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Dynamic Strength (imp:2.38 lvl:2.25) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Stamina (imp:2.38 lvl:2.12) — The ability to exert yourself physically over long periods of time without getti
  Speed of Closure (imp:2.25 lvl:2.25) — The ability to quickly make sense of, combine, and organize information into mea
  Reaction Time (imp:2.12 lvl:2.38) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Static Strength (imp:2.12 lvl:2.12) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Response Orientation (imp:2.00 lvl:2.00) — The ability to choose quickly between two or more movements in response to two o
  Rate Control (imp:2.00 lvl:1.62) — The ability to time your movements or the movement of a piece of equipment in an
  Speed of Limb Movement (imp:2.00 lvl:1.75) — The ability to quickly move the arms and legs.
  Gross Body Coordination (imp:2.00 lvl:1.88) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Gross Body Equilibrium (imp:2.00 lvl:1.50) — The ability to keep or regain your body balance or stay upright when in an unsta
  Depth Perception (imp:2.00 lvl:2.00) — The ability to judge which of several objects is closer or farther away from you
  Hearing Sensitivity (imp:2.00 lvl:2.00) — The ability to detect or tell the differences between sounds that vary in pitch 
  Glare Sensitivity (imp:1.88 lvl:0.88) — The ability to see objects in the presence of a glare or bright lighting.
  Spatial Orientation (imp:1.75 lvl:0.75) — The ability to know your location in relation to the environment or to know wher
  Explosive Strength (imp:1.75 lvl:0.88) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Peripheral Vision (imp:1.75 lvl:0.88) — The ability to see objects or movement of objects to one's side when the eyes ar
  Sound Localization (imp:1.75 lvl:0.75) — The ability to tell the direction from which a sound originated.
  Dynamic Flexibility (imp:1.62 lvl:0.75) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Night Vision (imp:1.50 lvl:0.62) — The ability to see under low-light conditions.

--- WORK ACTIVITIES ---
  Training and Teaching Others (imp:4.13 lvl:4.30) — Identifying the educational needs of others, developing formal educational or tr
  Coordinating the Work and Activities of Others (imp:4.08 lvl:4.54) — Getting members of a group to work together to accomplish tasks.
  Developing and Building Teams (imp:4.04 lvl:3.96) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Organizing, Planning, and Prioritizing Work (imp:3.92 lvl:5.12) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Getting Information (imp:3.91 lvl:4.04) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Coaching and Developing Others (imp:3.91 lvl:5.13) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Making Decisions and Solving Problems (imp:3.88 lvl:3.79) — Analyzing information and evaluating results to choose the best solution and sol
  Guiding, Directing, and Motivating Subordinates (imp:3.88 lvl:5.04) — Providing guidance and direction to subordinates, including setting performance 
  Communicating with Supervisors, Peers, or Subordinates (imp:3.79 lvl:4.33) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Establishing and Maintaining Interpersonal Relationships (imp:3.79 lvl:4.67) — Developing constructive and cooperative working relationships with others, and m
  Scheduling Work and Activities (imp:3.78 lvl:4.17) — Scheduling events, programs, and activities, as well as the work of others.
  Identifying Objects, Actions, and Events (imp:3.71 lvl:4.33) — Identifying information by categorizing, estimating, recognizing differences or 
  Thinking Creatively (imp:3.71 lvl:3.88) — Developing, designing, or creating new applications, ideas, relationships, syste
  Resolving Conflicts and Negotiating with Others (imp:3.71 lvl:4.54) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Monitoring and Controlling Resources (imp:3.71 lvl:4.61) — Monitoring and controlling resources and overseeing the spending of money.
  Performing General Physical Activities (imp:3.67 lvl:4.38) — Performing general physical activities includes doing activities that require co
  Monitoring Processes, Materials, or Surroundings (imp:3.61 lvl:3.21) — Monitoring and reviewing information from materials, events, or the environment,
  Evaluating Information to Determine Compliance with Standards (imp:3.46 lvl:3.17) — Using relevant information and individual judgment to determine whether events o
  Handling and Moving Objects (imp:3.43 lvl:5.17) — Using hands and arms in handling, installing, positioning, and moving materials,
  Inspecting Equipment, Structures, or Materials (imp:3.38 lvl:2.96) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Performing for or Working Directly with the Public (imp:3.38 lvl:3.91) — Performing for people or dealing directly with the public. This includes serving
  Staffing Organizational Units (imp:3.38 lvl:4.17) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Judging the Qualities of Objects, Services, or People (imp:3.25 lvl:3.17) — Assessing the value, importance, or quality of things or people.
  Updating and Using Relevant Knowledge (imp:3.25 lvl:3.58) — Keeping up-to-date technically and applying new knowledge to your job.
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:3.21 lvl:2.58) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Working with Computers (imp:3.21 lvl:3.25) — Using computers and computer systems (including hardware and software) to progra
  Documenting/Recording Information (imp:3.17 lvl:2.71) — Entering, transcribing, recording, storing, or maintaining information in writte
  Providing Consultation and Advice to Others (imp:3.17 lvl:4.21) — Providing guidance and expert advice to management or other groups on technical,
  Developing Objectives and Strategies (imp:3.12 lvl:3.00) — Establishing long-range objectives and specifying the strategies and actions to 
  Analyzing Data or Information (imp:3.08 lvl:3.21) — Identifying the underlying principles, reasons, or facts of information by break
  Controlling Machines and Processes (imp:3.08 lvl:3.17) — Using either control mechanisms or direct physical activity to operate machines 
  Processing Information (imp:3.00 lvl:3.38) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Communicating with People Outside the Organization (imp:3.00 lvl:3.79) — Communicating with people outside the organization, representing the organizatio
  Performing Administrative Activities (imp:3.00 lvl:3.36) — Performing day-to-day administrative tasks such as maintaining information files
  Assisting and Caring for Others (imp:2.96 lvl:3.17) — Providing personal assistance, medical attention, emotional support, or other pe
  Interpreting the Meaning of Information for Others (imp:2.71 lvl:2.17) — Translating or explaining what information means and how it can be used.
  Repairing and Maintaining Mechanical Equipment (imp:2.67 lvl:2.79) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Operating Vehicles, Mechanized Devices, or Equipment (imp:2.54 lvl:1.96) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Selling or Influencing Others (imp:2.52 lvl:2.48) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:2.21 lvl:2.33) — Providing documentation, detailed instructions, drawings, or specifications to t
  Repairing and Maintaining Electronic Equipment (imp:2.00 lvl:1.62) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,

--- WORK STYLES ---
  Dependability (imp:4.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:3.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Dependability (imp:2.65) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Leadership Orientation (imp:2.58) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Attention to Detail (imp:2.50) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Stress Tolerance (imp:2.13) — A tendency to cope and function effectively in stressful situations at work.
  Stress Tolerance (imp:2.00) — A tendency to cope and function effectively in stressful situations at work.
  Innovation (imp:1.97) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Achievement Orientation (imp:1.95) — A tendency to establish and maintain personally challenging work-related goals, 
  Self-Control (imp:1.95) — A tendency to remain calm and composed and to manage emotions effectively in res
  Initiative (imp:1.89) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Cooperation (imp:1.88) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Adaptability (imp:1.86) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Integrity (imp:1.82) — A tendency to be honest and ethical at work.
  Self-Confidence (imp:1.80) — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance (imp:1.70) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Social Orientation (imp:1.70) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Cautiousness (imp:1.47) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Intellectual Curiosity (imp:1.35) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Tolerance for Ambiguity (imp:1.26) — A tendency to be comfortable with ambiguity and uncertainty at work.
  Optimism (imp:1.26) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Leadership Orientation (imp:1.00) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Sincerity (imp:0.76) — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy (imp:0.67) — A tendency to show concern for others and be sensitive to others' needs and feel
  Humility (imp:0.29) — A tendency to be modest and humble when interacting with others at work.
  Innovation () — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Achievement Orientation () — A tendency to establish and maintain personally challenging work-related goals, 
  Intellectual Curiosity () — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Tolerance for Ambiguity () — A tendency to be comfortable with ambiguity and uncertainty at work.
  Initiative () — A tendency to be proactive and take on extra responsibilities and tasks that may
  Adaptability () — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Self-Confidence () — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance () — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Humility () — A tendency to be modest and humble when interacting with others at work.
  Sincerity () — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy () — A tendency to show concern for others and be sensitive to others' needs and feel
  Cooperation () — A tendency to be pleasant, helpful, and willing to assist others at work.
  Optimism () — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Social Orientation () — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Cautiousness () — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Integrity () — A tendency to be honest and ethical at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res

--- TRANSFERABLE SKILLS ---
  Coordination (imp:4.12 lvl:4.12) — Adjusting actions in relation to others' actions.
  Social Perceptiveness (imp:3.88 lvl:3.75) — Being aware of others' reactions and understanding why they react as they do.
  Time Management (imp:3.88 lvl:3.88) — Managing one's own time and the time of others.
  Management of Personnel Resources (imp:3.88 lvl:3.88) — Motivating, developing, and directing people as they work, identifying the best 
  Service Orientation (imp:3.75 lvl:3.38) — Actively looking for ways to help people.
  Instructing (imp:3.62 lvl:3.50) — Teaching others how to do something.
  Judgment and Decision Making (imp:3.62 lvl:3.12) — Considering the relative costs and benefits of potential actions to choose the m
  Complex Problem Solving (imp:3.25 lvl:3.50) — Identifying complex problems and reviewing related information to develop and ev
  Quality Control Analysis (imp:3.25 lvl:3.12) — Conducting tests and inspections of products, services, or processes to evaluate
  Management of Material Resources (imp:3.25 lvl:3.38) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Negotiation (imp:3.12 lvl:3.75) — Bringing others together and trying to reconcile differences.
  Management of Financial Resources (imp:3.12 lvl:3.25) — Determining how money will be spent to get the work done, and accounting for the
  Persuasion (imp:3.00 lvl:3.62) — Persuading others to change their minds or behavior.
  Systems Analysis (imp:3.00 lvl:3.00) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:3.00 lvl:3.12) — Identifying measures or indicators of system performance and the actions needed 
  Operations Monitoring (imp:2.88 lvl:2.62) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Operations Analysis (imp:2.62 lvl:2.62) — Analyzing needs and product requirements to create a design.
  Operation and Control (imp:2.50 lvl:2.38) — Controlling operations of equipment or systems.
  Equipment Selection (imp:2.12 lvl:1.88) — Determining the kind of tools and equipment needed to do a job.
  Troubleshooting (imp:2.12 lvl:1.75) — Determining causes of operating errors and deciding what to do about it.
  Equipment Maintenance (imp:2.00 lvl:1.12) — Performing routine maintenance on equipment and determining when and what kind o
  Repairing (imp:2.00 lvl:1.00) — Repairing machines or systems using the needed tools.
  Technology Design (imp:1.62 lvl:0.75) — Generating or adapting equipment and technology to serve user needs.
  Programming (imp:1.50 lvl:0.50) — Writing computer programs for various purposes.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.

--- NATIONAL WAGES ---
  total_employment : 200,040
  annual_median    : $62,470
  annual_pct10     : $37,900
  annual_pct25     : $48,440
  annual_pct75     : $78,750
  annual_pct90     : $98,560
  annual_mean      : $66,700
  hourly_median    : $30.03

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Rhode Island ($79,930)
  lowest_state     : Puerto Rico ($30,800)
  dispersion_ratio : 2.595x

--- TOP STATES BY WAGE (53 total) ---
  Accommodation and Food Services          emp:  160,460  median: $  61,650
  Arts, Entertainment, and Recreation      emp:   12,640  median: $  72,480
  Health Care and Social Assistance        emp:    9,240  median: $  59,550
  Retail Trade                             emp:    2,880  median: $  53,600
  Educational Services                     emp:    2,540  median: $  60,990
  Other Services (except Public Administration) emp:    2,490  median: $  67,670
  Manufacturing                            emp:    1,970  median: $  61,930
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    1,930  median: $  86,300
  Administrative and Support and Waste Management and Remediation Services emp:    1,710  median: $  74,130
  Management of Companies and Enterprises  emp:    1,660  median: $  81,640

--- TOP INDUSTRIES BY EMPLOYMENT (17 total) ---
  Accommodation and Food Services          emp:  160,460  median: $  61,650
  Arts, Entertainment, and Recreation      emp:   12,640  median: $  72,480
  Health Care and Social Assistance        emp:    9,240  median: $  59,550
  Retail Trade                             emp:    2,880  median: $  53,600
  Educational Services                     emp:    2,540  median: $  60,990
  Other Services (except Public Administration) emp:    2,490  median: $  67,670
  Manufacturing                            emp:    1,970  median: $  61,930
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    1,930  median: $  86,300
  Administrative and Support and Waste Management and Remediation Services emp:    1,710  median: $  74,130
  Management of Companies and Enterprises  emp:    1,660  median: $  81,640

exact_match_status : no_exact_match
matched_title      : N/A
match_score        : 0.0000
wikidata_qid       : N/A
word_count         : 0
wikipedia_url      : N/A
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T22:02:14.349026Z

--- SEMANTIC NEIGHBORS (5) ---

  Title: Chef de cuisine (similarity: 0.5714)
  URL: https://en.wikipedia.org/wiki/Chef_de_cuisine
  QID: Q10514696
  Extract: A chef de cuisine, also called CDC or head chef, is a chef who leads a kitchen and its cooks. A chef patron or executive chef is a chef that manages multiple kitchens and their staff.

  Title: Chef (similarity: 0.3333)
  URL: https://en.wikipedia.org/wiki/Chef
  QID: Q3499072
  Extract: A chef is a professional cook and tradesperson who is proficient in many aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as

  Title: Sous-chef (similarity: 0.2759)
  URL: https://en.wikipedia.org/wiki/Sous-chef
  QID: Q3352171
  Extract: A sous chef is a chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be p

  Title: Next Level Chef (American TV series) season 5 (similarity: 0.3385)
  URL: https://en.wikipedia.org/wiki/Next_Level_Chef_(American_TV_series)_season_5
  QID: Q139856273
  Extract: The fifth season of the American competitive reality television series Next Level Chef premiered on January 29, 2026, and concluded on May 21, 2026. Gordon Ramsay returned as host and mentor, and Nyesha Arrington and Richard Blais returned as mentors.

  Title: Top Chef (similarity: 0.2857)
  URL: https://en.wikipedia.org/wiki/Top_Chef
  QID: Q2298323
  Extract: Top Chef is an American reality competition television series which premiered on Bravo in March 2006. The show features chefs competing against each other in culinary challenges. The contestants are judged by a panel of professional chefs and other notables from the food and wine industry, with one 

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong confidence based on comprehensive O*NET data including detailed work activities, skills, and knowledge areas. Wage data from BLS OEWS May 2025 provides reliable market intelligence.
inferred_at          : 2026-06-03T20:49:30.523788+00:00
tokens_input         : 4,582
tokens_output        : 4,375
cost_usd             : $0.048428
wikipedia_used       : False
wikipedia_title      : None
wikipedia_note       : No exact Wikipedia match found, though 'Chef de cuisine' shows highest similarity (0.571) as a closely related leadership role in professional kitchens.

--- PROSE FIELDS ---

ROLE SUMMARY:
Chefs and Head Cooks lead kitchen operations by directing food preparation, supervising culinary staff, and managing restaurant operations. They combine culinary expertise with leadership skills to ensure food quality, safety standards, and efficient kitchen workflow. These professionals typically oversee menu development, cost control, and staff training while maintaining high standards for food production and presentation.

DAY IN THE LIFE:
A typical day begins with inspecting supplies and equipment to ensure quality standards are met, followed by coordinating the activities of cooks and food preparation staff. They instruct team members on proper preparation, cooking, and presentation techniques while monitoring sanitation practices to ensure compliance with health regulations. Throughout service periods, they supervise food production, check the quality of raw and cooked products, and make real-time decisions to maintain kitchen efficiency. Administrative duties include ordering supplies, analyzing recipes for cost control, estimating ingredient requirements, and managing budgets for food operations.

WHO THRIVES:
Successful chefs possess strong leadership orientation and dependability, excelling in high-pressure environments that demand quick decision-making and problem-solving abilities. They demonstrate exceptional oral communication skills and social perceptiveness to effectively train, coach, and motivate kitchen staff while maintaining team cohesion. Individuals who thrive in this role exhibit strong attention to detail for food quality and safety standards, combined with the organizational skills needed to coordinate multiple tasks simultaneously. The role attracts those who are enterprising and realistic in nature, enjoying both hands-on food preparation and the challenge of managing complex kitchen operations.

CAREER ENTRY:
Entry into this profession typically requires an associate's degree or post-secondary certificate in culinary arts, with 54.2% holding associate degrees and 16.7% having specialized culinary certificates. Many professionals begin as line cooks or kitchen assistants, gaining hands-on experience in food preparation and kitchen operations before advancing to supervisory roles. Culinary school programs provide essential knowledge in food production, safety protocols, and kitchen management, while apprenticeships and on-the-job training develop practical skills in high-volume food service environments.

CAREER TRAJECTORY:
Head cooks and chefs can advance to executive chef positions in upscale restaurants, hotels, or resort properties, with opportunities to oversee multiple kitchen operations or restaurant concepts. Some professionals transition into food service management roles, becoming restaurant managers or opening their own culinary establishments. Career growth may also lead to specialized positions such as catering directors, culinary consultants, or food and beverage directors in hospitality organizations, with earning potential reaching $98,560 annually for experienced professionals.

MARKET INTELLIGENCE:
The profession employs 200,040 workers nationally with a median annual wage of $62,470 according to BLS OEWS May 2025 data, ranging from $37,900 to $98,560 for the 10th to 90th percentiles. Geographic variation is significant, with Rhode Island offering the highest median wages at $79,930 compared to Puerto Rico at $30,800, representing a 2.60x ratio difference. The accommodation and food services industry dominates employment with 160,460 positions, followed by arts and entertainment (12,640) and healthcare sectors (9,240). Demand remains steady as dining establishments, hotels, and institutional food services require skilled culinary leadership to maintain operational standards and customer satisfaction.

AUTOMATION OUTLOOK:
Kitchen leadership roles show moderate resistance to automation as they require complex human judgment for quality assessment, staff management, and creative menu development. While food preparation equipment continues advancing, the core activities of training staff, coordinating kitchen operations, and making nuanced decisions about food quality and presentation remain distinctly human capabilities that technology cannot readily replicate.

--- REASONED EDGES ---
  [career_pathway] First-Line Supervisors of Food Preparation and Serving Workers (35-1012.00) — confidence:high
    reasoning: Both roles involve supervising food service staff with shared high importance in coordinating work activities (4.1) and training others (4.1).
    data: Coordinating the Work and Activities of Others (imp:4.1)
    data: Training and Teaching Others (imp:4.1)
  [career_pathway] Food Service Managers (11-9051.00) — confidence:high
    reasoning: Natural advancement path with overlapping administration and management knowledge (imp:3.7) and personnel management skills.
    data: Administration and Management (imp:3.7)
    data: Management of Personnel Resources (imp:3.9)
  [skill_overlap] Cooks, Restaurant (35-2014.00) — confidence:high
    reasoning: Shared core food production knowledge (imp:4.1) and production processing expertise form foundation for advancement.
    data: Food Production (imp:4.1)
    data: Production and Processing (imp:4.0)
  [task_similarity] Bakers (51-3011.00) — confidence:medium
    reasoning: Both roles require checking quality of food products and coordinating food preparation activities with similar attention to detail.
    data: Check quality of foods or supplies
    data: Attention to Detail work style
  [riasec_cluster] Cooks, Institution and Cafeteria (35-2012.00) — confidence:high
    reasoning: Both roles show high enterprising (E:5.13) and realistic (R:4.84) orientations reflecting leadership in practical food service environments.
    data: RIASEC E:5.13
    data: RIASEC R:4.84
  [knowledge_overlap] Dietetic Technicians (29-2051.00) — confidence:medium
    reasoning: Shared food production knowledge and understanding of nutrition principles in institutional food service settings.
    data: Food Production knowledge
    data: Institution and cafeteria cooking experience
  [transferable_skill] Waiters and Waitresses (35-3031.00) — confidence:medium
    reasoning: Common customer service orientation (imp:3.8) and social perceptiveness (imp:3.9) essential for front-of-house coordination.
    data: Service Orientation (imp:3.8)
    data: Social Perceptiveness (imp:3.9)

--- NORMALIZER SIGNALS ---
  match_keywords   : ['chef', 'head cook', 'executive chef', 'kitchen supervisor', 'culinary manager', 'food service leader', 'kitchen director', 'chef de cuisine']
  exclude_keywords : ['line cook', 'prep cook', 'dishwasher', 'food server', 'busser']
  title_patterns   : ['*chef*', '*head cook*', '*executive chef*', '*kitchen manager*', '*culinary director*']
  common_variations: ['executive chef', 'head chef', 'chef de cuisine', 'kitchen manager', 'culinary supervisor', 'food service supervisor', 'banquet chef', 'certified executive chef']

total_terms    : 40
top_words      : ['food', 'tendency', 'others', 'equipment', 'activities', 'operations', 'chef', 'standards', 'kitchen', 'quality', 'production', 'principles', 'control', 'preparation', 'supplies', 'staff', 'techniques', 'materials', 'includes', 'objects']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                       42  0.01523  inference            inference:40%  dwas:26%  onet_tasks:24%
tendency                   42  0.01523  onet_dimensions      onet_dimensions:100%
others                     38  0.01378  onet_dimensions      onet_dimensions:100%
equipment                  32  0.01160  onet_dimensions      onet_dimensions:72%  dwas:12%  onet_tasks:9%
activities                 19  0.00689  onet_dimensions      onet_dimensions:47%  dwas:32%  onet_tasks:11%
operations                 18  0.00653  inference            inference:39%  onet_dimensions:33%  dwas:22%
chef                       18  0.00653  wikipedia            wikipedia:89%  inference:11%
standards                  17  0.00616  onet_dimensions      onet_dimensions:47%  inference:29%  onet_tasks:18%
kitchen                    17  0.00616  inference            inference:65%  wikipedia:29%  onet_tasks:6%
quality                    16  0.00580  onet_dimensions      onet_dimensions:38%  inference:38%  onet_tasks:12%
production                 16  0.00580  onet_dimensions      onet_dimensions:50%  dwas:19%  inference:19%
principles                 16  0.00580  onet_dimensions      onet_dimensions:100%
control                    14  0.00508  onet_dimensions      onet_dimensions:86%  inference:14%
preparation                13  0.00471  inference            inference:46%  onet_tasks:23%  dwas:23%
supplies                   12  0.00435  dwas                 dwas:50%  onet_tasks:33%  inference:17%
staff                      12  0.00435  inference            inference:50%  onet_tasks:25%  dwas:17%
techniques                 12  0.00435  onet_dimensions      onet_dimensions:83%  onet_tasks:8%  inference:8%
materials                  12  0.00435  onet_dimensions      onet_dimensions:83%  dwas:17%
includes                   12  0.00435  onet_dimensions      onet_dimensions:100%
objects                    12  0.00435  onet_dimensions      onet_dimensions:100%
ideas                      11  0.00399  onet_dimensions      onet_dimensions:100%
service                    10  0.00363  dwas                 dwas:50%  inference:30%  onet_dimensions:20%
human                      10  0.00363  onet_dimensions      onet_dimensions:70%  inference:20%  dwas:10%
resources                  10  0.00363  onet_dimensions      onet_dimensions:90%  dwas:10%
management                 10  0.00363  onet_dimensions      onet_dimensions:70%  inference:30%
body                       10  0.00363  onet_dimensions      onet_dimensions:100%
orientation                10  0.00363  onet_dimensions      onet_dimensions:90%  inference:10%
needed                      9  0.00326  onet_dimensions      onet_dimensions:78%  onet_tasks:11%  inference:11%
services                    9  0.00326  onet_dimensions      onet_dimensions:67%  inference:22%  onet_tasks:11%
monitoring                  9  0.00326  onet_dimensions      onet_dimensions:89%  inference:11%
problems                    9  0.00326  onet_dimensions      onet_dimensions:100%
rules                       9  0.00326  onet_dimensions      onet_dimensions:89%  dwas:11%
events                      9  0.00326  onet_dimensions      onet_dimensions:89%  dwas:11%
quickly                     9  0.00326  onet_dimensions      onet_dimensions:100%
developing                  9  0.00326  onet_dimensions      onet_dimensions:89%  wikipedia:11%
culinary                    9  0.00326  inference            inference:89%  wikipedia:11%
cooks                       8  0.00290  inference            inference:50%  onet_tasks:38%  wikipedia:12%
products                    8  0.00290  onet_dimensions      onet_dimensions:62%  onet_tasks:25%  inference:12%
problem                     8  0.00290  onet_dimensions      onet_dimensions:88%  inference:12%
procedures                  8  0.00290  onet_dimensions      onet_dimensions:100%