[Core] [56% incumbents] Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.
  DWAs: Cook foods.

[Core] [56% incumbents] Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
  DWAs: Cook foods.

[Core] [56% incumbents] Wash, cut, and prepare foods designated for cooking.
  DWAs: Prepare foods for cooking or serving.

[Core] [56% incumbents] Clean food preparation areas, cooking surfaces, and utensils.
  DWAs: Clean food preparation areas, facilities, or equipment.

[Core] [56% incumbents] Clean, stock, and restock workstations and display cases.
  DWAs: Stock serving stations or dining areas with food or supplies.

[Core] [56% incumbents] Maintain sanitation, health, and safety standards in work areas.
  DWAs: Clean food preparation areas, facilities, or equipment.

[Core] [56% incumbents] Cook and package batches of food, such as hamburgers or fried chicken, prepared to order or kept warm until sold.
  DWAs: Cook foods.

[Core] [56% incumbents] Pre-cook items, such as bacon, to prepare them for later use.
  DWAs: Cook foods.

[Core] [56% incumbents] Measure ingredients required for specific food items.
  DWAs: Measure ingredients.

[Core] [55% incumbents] Order and take delivery of supplies.
  DWAs: Order materials, supplies, or equipment.

[Core] [55% incumbents] Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
  DWAs: Cook foods.

[Core] [55% incumbents] Serve orders to customers at windows, counters, or tables.
  DWAs: Serve food or beverages.

[Core] [55% incumbents] Take food and drink orders and receive payment from customers.
  DWAs: Process customer bills or payments. | Take customer orders.

[Core] [55% incumbents] Verify that prepared food meets requirements for quality and quantity.
  DWAs: Check quality of foods or supplies.

[Core] [54% incumbents] Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  DWAs: Cook foods.

[Core] [54% incumbents] Prepare and serve beverages, such as coffee or fountain drinks.
  DWAs: Serve food or beverages. | Prepare hot or cold beverages.

[Core] [54% incumbents] Prepare dough, following recipe.
  DWAs: Prepare breads or doughs.

[Core] [54% incumbents] Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
  DWAs: Coordinate timing of food production activities.

[Core] [53% incumbents] Mix ingredients, such as pancake or waffle batters.
  DWAs: Mix ingredients.

[EMERGING:New] Take out garbage.

--- SKILLS ---
  Active Listening (imp:3.00 lvl:2.38) — Giving full attention to what other people are saying, taking time to understand
  Speaking (imp:2.75 lvl:2.12) — Talking to others to convey information effectively.
  Reading Comprehension (imp:2.62 lvl:2.62) — Understanding written sentences and paragraphs in work-related documents.
  Critical Thinking (imp:2.62 lvl:2.38) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Monitoring (imp:2.62 lvl:2.25) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Active Learning (imp:2.38 lvl:2.25) — Understanding the implications of new information for both current and future pr
  Writing (imp:2.00 lvl:2.00) — Communicating effectively in writing as appropriate for the needs of the audienc
  Mathematics (imp:2.00 lvl:1.62) — Using mathematics to solve problems.
  Learning Strategies (imp:2.00 lvl:1.62) — Selecting and using training/instructional methods and procedures appropriate fo
  Science (imp:1.00) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Administration and Management (imp:3.34 lvl:3.62) — Knowledge of business and management principles involved in strategic planning, 
  Transportation (imp:3.26 lvl:3.68) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Communications and Media (imp:3.20 lvl:4.01) — Knowledge of media production, communication, and dissemination techniques and m
  Customer and Personal Service (imp:3.13 lvl:2.92) — Knowledge of principles and processes for providing customer and personal servic
  Public Safety and Security (imp:3.13 lvl:3.41) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  English Language (imp:3.08 lvl:3.30) — Knowledge of the structure and content of the English language including the mea
  Economics and Accounting (imp:2.69 lvl:1.69) — Knowledge of economic and accounting principles and practices, the financial mar
  Sales and Marketing (imp:2.48 lvl:1.52) — Knowledge of principles and methods for showing, promoting, and selling products
  Production and Processing (imp:2.31 lvl:1.71) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Computers and Electronics (imp:2.30 lvl:1.37) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Administrative (imp:2.25 lvl:2.29) — Knowledge of administrative and office procedures and systems such as word proce
  Food Production (imp:2.11 lvl:1.80) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  Personnel and Human Resources (imp:1.99 lvl:1.52) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Education and Training (imp:1.93 lvl:1.53) — Knowledge of principles and methods for curriculum and training design, teaching
  Mathematics (imp:1.68 lvl:1.46) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Law and Government (imp:1.60 lvl:1.16) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Psychology (imp:1.56) — Knowledge of human behavior and performance; individual differences in ability, 
  Mechanical (imp:1.31) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Telecommunications (imp:1.28) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Engineering and Technology (imp:1.25) — Knowledge of the practical application of engineering science and technology. Th
  Medicine and Dentistry (imp:1.23) — Knowledge of the information and techniques needed to diagnose and treat human i
  Sociology and Anthropology (imp:1.21) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Therapy and Counseling (imp:1.21) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Design (imp:1.10) — Knowledge of design techniques, tools, and principles involved in production of 
  Building and Construction (imp:1.10) — Knowledge of materials, methods, and the tools involved in the construction or r
  Chemistry (imp:1.07) — Knowledge of the chemical composition, structure, and properties of substances a
  Foreign Language (imp:1.07) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Physics (imp:1.06) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Biology (imp:1.05) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Geography (imp:1.05) — Knowledge of principles and methods for describing the features of land, sea, an
  Fine Arts (imp:1.03) — Knowledge of the theory and techniques required to compose, produce, and perform
  History and Archeology (imp:1.03) — Knowledge of historical events and their causes, indicators, and effects on civi
  Philosophy and Theology (imp:1.03) — Knowledge of different philosophical systems and religions. This includes their 

--- ABILITIES ---
  Oral Comprehension (imp:3.62 lvl:3.00) — The ability to listen to and understand information and ideas presented through 
  Information Ordering (imp:3.12 lvl:2.88) — The ability to arrange things or actions in a certain order or pattern according
  Near Vision (imp:3.12 lvl:3.00) — The ability to see details at close range (within a few feet of the observer).
  Speech Recognition (imp:3.00 lvl:2.88) — The ability to identify and understand the speech of another person.
  Written Comprehension (imp:2.88 lvl:2.75) — The ability to read and understand information and ideas presented in writing.
  Oral Expression (imp:2.88 lvl:2.75) — The ability to communicate information and ideas in speaking so others will unde
  Problem Sensitivity (imp:2.88 lvl:2.62) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Deductive Reasoning (imp:2.88 lvl:2.75) — The ability to apply general rules to specific problems to produce answers that 
  Selective Attention (imp:2.88 lvl:2.62) — The ability to concentrate on a task over a period of time without being distrac
  Manual Dexterity (imp:2.88 lvl:2.50) — The ability to quickly move your hand, your hand together with your arm, or your
  Trunk Strength (imp:2.88 lvl:2.62) — The ability to use your abdominal and lower back muscles to support part of the 
  Speech Clarity (imp:2.88 lvl:2.62) — The ability to speak clearly so others can understand you.
  Time Sharing (imp:2.62 lvl:2.50) — The ability to shift back and forth between two or more activities or sources of
  Arm-Hand Steadiness (imp:2.62 lvl:2.50) — The ability to keep your hand and arm steady while moving your arm or while hold
  Stamina (imp:2.50 lvl:1.88) — The ability to exert yourself physically over long periods of time without getti
  Written Expression (imp:2.38 lvl:1.88) — The ability to communicate information and ideas in writing so others will under
  Inductive Reasoning (imp:2.38 lvl:2.25) — The ability to combine pieces of information to form general rules or conclusion
  Static Strength (imp:2.25 lvl:2.25) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Category Flexibility (imp:2.12 lvl:2.25) — The ability to generate or use different sets of rules for combining or grouping
  Speed of Closure (imp:2.12 lvl:1.75) — The ability to quickly make sense of, combine, and organize information into mea
  Perceptual Speed (imp:2.12 lvl:1.88) — The ability to quickly and accurately compare similarities and differences among
  Finger Dexterity (imp:2.12 lvl:2.00) — The ability to make precisely coordinated movements of the fingers of one or bot
  Multilimb Coordination (imp:2.12 lvl:2.00) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Dynamic Strength (imp:2.12 lvl:1.88) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Extent Flexibility (imp:2.12 lvl:2.00) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Visual Color Discrimination (imp:2.12 lvl:2.00) — The ability to match or detect differences between colors, including shades of c
  Fluency of Ideas (imp:2.00 lvl:2.00) — The ability to come up with a number of ideas about a topic (the number of ideas
  Originality (imp:2.00 lvl:2.00) — The ability to come up with unusual or clever ideas about a given topic or situa
  Mathematical Reasoning (imp:2.00 lvl:1.12) — The ability to choose the right mathematical methods or formulas to solve a prob
  Number Facility (imp:2.00 lvl:1.62) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Memorization (imp:2.00 lvl:2.00) — The ability to remember information such as words, numbers, pictures, and proced
  Flexibility of Closure (imp:2.00 lvl:1.38) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Visualization (imp:2.00 lvl:1.50) — The ability to imagine how something will look after it is moved around or when 
  Explosive Strength (imp:2.00 lvl:1.38) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Gross Body Coordination (imp:2.00 lvl:1.62) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Gross Body Equilibrium (imp:2.00 lvl:1.25) — The ability to keep or regain your body balance or stay upright when in an unsta
  Far Vision (imp:2.00 lvl:2.00) — The ability to see details at a distance.
  Auditory Attention (imp:2.00 lvl:1.25) — The ability to focus on a single source of sound in the presence of other distra
  Wrist-Finger Speed (imp:1.88 lvl:1.25) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Control Precision (imp:1.75 lvl:1.25) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Hearing Sensitivity (imp:1.75 lvl:0.88) — The ability to detect or tell the differences between sounds that vary in pitch 
  Response Orientation (imp:1.62 lvl:0.75) — The ability to choose quickly between two or more movements in response to two o
  Reaction Time (imp:1.62 lvl:1.12) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Speed of Limb Movement (imp:1.62 lvl:1.12) — The ability to quickly move the arms and legs.
  Rate Control (imp:1.50 lvl:0.50) — The ability to time your movements or the movement of a piece of equipment in an
  Depth Perception (imp:1.25 lvl:0.25) — The ability to judge which of several objects is closer or farther away from you
  Spatial Orientation (imp:1.00) — The ability to know your location in relation to the environment or to know wher
  Dynamic Flexibility (imp:1.00) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  Peripheral Vision (imp:1.00) — The ability to see objects or movement of objects to one's side when the eyes ar
  Glare Sensitivity (imp:1.00) — The ability to see objects in the presence of a glare or bright lighting.
  Sound Localization (imp:1.00) — The ability to tell the direction from which a sound originated.

--- WORK ACTIVITIES ---
  Getting Information (imp:3.00 lvl:2.52) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Communicating with Supervisors, Peers, or Subordinates (imp:3.00 lvl:2.97) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Performing General Physical Activities (imp:2.99 lvl:2.96) — Performing general physical activities includes doing activities that require co
  Handling and Moving Objects (imp:2.99 lvl:3.77) — Using hands and arms in handling, installing, positioning, and moving materials,
  Processing Information (imp:2.88) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Identifying Objects, Actions, and Events (imp:2.86 lvl:2.75) — Identifying information by categorizing, estimating, recognizing differences or 
  Monitoring Processes, Materials, or Surroundings (imp:2.84 lvl:1.89) — Monitoring and reviewing information from materials, events, or the environment,
  Making Decisions and Solving Problems (imp:2.83 lvl:2.34) — Analyzing information and evaluating results to choose the best solution and sol
  Updating and Using Relevant Knowledge (imp:2.80 lvl:3.07) — Keeping up-to-date technically and applying new knowledge to your job.
  Thinking Creatively (imp:2.79 lvl:2.16) — Developing, designing, or creating new applications, ideas, relationships, syste
  Training and Teaching Others (imp:2.74 lvl:2.82) — Identifying the educational needs of others, developing formal educational or tr
  Performing for or Working Directly with the Public (imp:2.64 lvl:2.52) — Performing for people or dealing directly with the public. This includes serving
  Organizing, Planning, and Prioritizing Work (imp:2.54 lvl:3.20) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Coaching and Developing Others (imp:2.53 lvl:2.80) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Resolving Conflicts and Negotiating with Others (imp:2.52 lvl:2.79) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Coordinating the Work and Activities of Others (imp:2.52 lvl:2.61) — Getting members of a group to work together to accomplish tasks.
  Developing and Building Teams (imp:2.49 lvl:2.58) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Judging the Qualities of Objects, Services, or People (imp:2.48 lvl:1.83) — Assessing the value, importance, or quality of things or people.
  Communicating with People Outside the Organization (imp:2.47) — Communicating with people outside the organization, representing the organizatio
  Controlling Machines and Processes (imp:2.40 lvl:2.73) — Using either control mechanisms or direct physical activity to operate machines 
  Guiding, Directing, and Motivating Subordinates (imp:2.39 lvl:2.19) — Providing guidance and direction to subordinates, including setting performance 
  Selling or Influencing Others (imp:2.35 lvl:2.16) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Interpreting the Meaning of Information for Others (imp:2.34 lvl:1.80) — Translating or explaining what information means and how it can be used.
  Developing Objectives and Strategies (imp:2.33 lvl:1.80) — Establishing long-range objectives and specifying the strategies and actions to 
  Documenting/Recording Information (imp:2.33 lvl:1.58) — Entering, transcribing, recording, storing, or maintaining information in writte
  Providing Consultation and Advice to Others (imp:2.30 lvl:2.54) — Providing guidance and expert advice to management or other groups on technical,
  Monitoring and Controlling Resources (imp:2.27 lvl:2.08) — Monitoring and controlling resources and overseeing the spending of money.
  Establishing and Maintaining Interpersonal Relationships (imp:2.23 lvl:2.85) — Developing constructive and cooperative working relationships with others, and m
  Analyzing Data or Information (imp:2.22 lvl:1.49) — Identifying the underlying principles, reasons, or facts of information by break
  Scheduling Work and Activities (imp:2.20) — Scheduling events, programs, and activities, as well as the work of others.
  Working with Computers (imp:2.14 lvl:2.12) — Using computers and computer systems (including hardware and software) to progra
  Inspecting Equipment, Structures, or Materials (imp:2.11 lvl:1.55) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Evaluating Information to Determine Compliance with Standards (imp:2.04 lvl:1.37) — Using relevant information and individual judgment to determine whether events o
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:2.03 lvl:1.02) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Assisting and Caring for Others (imp:2.02 lvl:1.84) — Providing personal assistance, medical attention, emotional support, or other pe
  Repairing and Maintaining Mechanical Equipment (imp:1.97 lvl:1.92) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Performing Administrative Activities (imp:1.73) — Performing day-to-day administrative tasks such as maintaining information files
  Repairing and Maintaining Electronic Equipment (imp:1.71) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Staffing Organizational Units (imp:1.67) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Operating Vehicles, Mechanized Devices, or Equipment (imp:1.66) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:1.66) — Providing documentation, detailed instructions, drawings, or specifications to t

--- WORK STYLES ---
  Dependability (imp:2.06) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:1.38) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Stress Tolerance (imp:1.29) — A tendency to cope and function effectively in stressful situations at work.
  Cooperation (imp:1.14) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Self-Control (imp:1.05) — A tendency to remain calm and composed and to manage emotions effectively in res
  Dependability (imp:1.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Optimism (imp:0.98) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Perseverance (imp:0.77) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Integrity (imp:0.70) — A tendency to be honest and ethical at work.
  Cautiousness (imp:0.55) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Achievement Orientation (imp:0.54) — A tendency to establish and maintain personally challenging work-related goals, 
  Adaptability (imp:0.48) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Social Orientation (imp:0.36) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Self-Confidence (imp:0.30) — A tendency to believe in one's work-related capabilities and ability to control 
  Initiative (imp:0.16) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Sincerity (imp:0.16) — A tendency to be genuine and sincere in interactions with others at work, withou
  Humility (imp:0.12) — A tendency to be modest and humble when interacting with others at work.
  Empathy (imp:0.05) — A tendency to show concern for others and be sensitive to others' needs and feel
  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 
  Leadership Orientation () — A tendency to lead, take charge, offer opinions, and provide direction at work.
  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
  Attention to Detail () — A tendency to be detail-oriented, organized, and thorough in completing work.
  Integrity () — A tendency to be honest and ethical at work.
  Stress Tolerance () — A tendency to cope and function effectively in stressful situations at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res
  Intellectual Curiosity (imp:-0.20) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Innovation (imp:-0.68) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Leadership Orientation (imp:-0.71) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Tolerance for Ambiguity (imp:-0.75) — A tendency to be comfortable with ambiguity and uncertainty at work.

--- TRANSFERABLE SKILLS ---
  Service Orientation (imp:3.00 lvl:2.12) — Actively looking for ways to help people.
  Social Perceptiveness (imp:2.75 lvl:2.62) — Being aware of others' reactions and understanding why they react as they do.
  Coordination (imp:2.75 lvl:2.12) — Adjusting actions in relation to others' actions.
  Time Management (imp:2.50 lvl:2.12) — Managing one's own time and the time of others.
  Judgment and Decision Making (imp:2.38 lvl:2.12) — Considering the relative costs and benefits of potential actions to choose the m
  Persuasion (imp:2.25 lvl:2.12) — Persuading others to change their minds or behavior.
  Negotiation (imp:2.12 lvl:2.12) — Bringing others together and trying to reconcile differences.
  Instructing (imp:2.12 lvl:2.00) — Teaching others how to do something.
  Operations Monitoring (imp:2.12 lvl:1.75) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Complex Problem Solving (imp:2.00 lvl:2.12) — Identifying complex problems and reviewing related information to develop and ev
  Systems Analysis (imp:2.00 lvl:1.25) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:2.00 lvl:1.12) — Identifying measures or indicators of system performance and the actions needed 
  Management of Personnel Resources (imp:2.00 lvl:1.50) — Motivating, developing, and directing people as they work, identifying the best 
  Operation and Control (imp:1.75 lvl:1.50) — Controlling operations of equipment or systems.
  Quality Control Analysis (imp:1.75 lvl:1.25) — Conducting tests and inspections of products, services, or processes to evaluate
  Management of Financial Resources (imp:1.62 lvl:0.62) — Determining how money will be spent to get the work done, and accounting for the
  Management of Material Resources (imp:1.50 lvl:0.38) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Operations Analysis (imp:1.25 lvl:0.38) — Analyzing needs and product requirements to create a design.
  Technology Design (imp:1.25 lvl:0.25) — Generating or adapting equipment and technology to serve user needs.
  Equipment Selection (imp:1.00) — Determining the kind of tools and equipment needed to do a job.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.
  Programming (imp:1.00) — Writing computer programs for various purposes.
  Equipment Maintenance (imp:1.00) — Performing routine maintenance on equipment and determining when and what kind o
  Troubleshooting (imp:1.00) — Determining causes of operating errors and deciding what to do about it.
  Repairing (imp:1.00) — Repairing machines or systems using the needed tools.

--- NATIONAL WAGES ---
  total_employment : 641,070
  annual_median    : $30,890
  annual_pct10     : $22,580
  annual_pct25     : $27,260
  annual_pct75     : $37,260
  annual_pct90     : $42,910
  annual_mean      : $32,390
  hourly_median    : $14.85

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Hawaii ($48,120)
  lowest_state     : Guam ($21,690)
  dispersion_ratio : 2.219x

--- TOP STATES BY WAGE (53 total) ---
  Accommodation and Food Services          emp:  620,980  median: $  30,830
  Retail Trade                             emp:   15,060  median: $  32,700
  Arts, Entertainment, and Recreation      emp:    2,100  median: $  36,130
  Administrative and Support and Waste Management and Remediation Services emp:      840  median: $  34,290
  Manufacturing                            emp:      820  median: $  36,190
  Wholesale Trade                          emp:      330  median: $  38,520
  Other Services (except Public Administration) emp:      190  median: $  35,250
  Information                              emp:      180  median: $  34,000
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      160  median: $  31,840
  Educational Services                     emp:      140  median: $  37,720

--- TOP INDUSTRIES BY EMPLOYMENT (11 total) ---
  Accommodation and Food Services          emp:  620,980  median: $  30,830
  Retail Trade                             emp:   15,060  median: $  32,700
  Arts, Entertainment, and Recreation      emp:    2,100  median: $  36,130
  Administrative and Support and Waste Management and Remediation Services emp:      840  median: $  34,290
  Manufacturing                            emp:      820  median: $  36,190
  Wholesale Trade                          emp:      330  median: $  38,520
  Other Services (except Public Administration) emp:      190  median: $  35,250
  Information                              emp:      180  median: $  34,000
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      160  median: $  31,840
  Educational Services                     emp:      140  median: $  37,720

exact_match_status : found
matched_title      : Fast food
match_score        : 0.7200
wikidata_qid       : Q81799
word_count         : 3,978
wikipedia_url      : https://en.wikipedia.org/wiki/Fast_food
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T22:02:43.185832Z

--- WIKIPEDIA FULL TEXT ---
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast-food industry was worth an estimated $570 billion globally.
The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast-food outlets, primarily hamburger outlets such as McDonald's and Burger King, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are pre-washed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order".
Fast-food restaurants are traditionally distinguished by the drive-through. Outlets may be stands or kiosks, which may provide no shelter or seating, or fast-food restaurants (also known as quick-service restaurants). Franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.
Many fast foods tend to be high in saturated fat, sugar, salt and calories. Fast-food consumption has been linked to increased risk of cardiovascular disease, colorectal cancer, obesity, high cholesterol, insulin resistance conditions and depression. These correlations remain strong even when controlling for confounding lifestyle variables, suggesting a strong association between fast-food consumption and increased risk of disease and early mortality.


== History ==

The concept of ready-cooked food for sale is closely connected with urban developments. Homes in emerging cities often lacked adequate space or proper food preparation accoutrements. Additionally, procuring cooking fuel could cost as much as purchased produce. Frying foods in vats of searing oil proved as dangerous as it was expensive. Homeowners feared that a rogue cooking fire "might easily conflagrate an entire neighborhood".
Thus, urbanites were encouraged to purchase pre-prepared meats or starches, such as bread or noodles, whenever possible. This also ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional "sit down" restaurant). In Ancient Rome, cities had street stands—a large counter with a receptacle in the middle from which food or drink would have been served.
It was during post-WWII American economic boom that Americans began to spend more and buy more as the economy boomed and a culture of consumerism bloomed. As a result of this new desire to have it all, coupled with the strides made by women while the men were away, both members of the household began to work outside the home. Eating out, which had previously been considered a luxury, became a common occurrence, and then a necessity. Workers, and working families, needed quick service and inexpensive food for both lunch and dinner. The traditional family dinner is increasingly being replaced by the consumption of takeaway fast food. As a result, the time invested on food preparation is getting lower, with an average woman in the United States spending 47 minutes per day preparing food and the average man spending 19 minutes per day in 2013.


=== Pre-industrial Old World ===
In the cities of Roman antiquity, much of the urban population living in insulae, multi-story apartment blocks, depended on food vendors for many of their meals; the Forum itself served as a marketplace where Romans could purchase baked goods and cured meats. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in popina, a simple type of eating establishment. In Asia, 12th-century Chinese ate fried dough, soups and stuffed buns, all of which still exist as contemporary snack food. Their Baghdadi contemporaries supplemented home-cooked meals with processed legumes, purchased starches, and even ready-to-eat meats. During the Middle Ages, large towns and major urban areas such as London and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancakes and cooked meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travelers such as pilgrims en route to a holy site, were among the customers.


=== United Kingdom ===

In areas with access to coastal or tidal waters, 'fast food' frequently included local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood was cooked directly on the quay or close by. The development of trawler fishing in the mid-nineteenth century led to the development of a British favourite, fish and chips, and the first shop in 1860.

A blue plaque at Oldham's Tommyfield Market marks the origin of the fish and chip shop and fast food industries. As a cheap fast food served in a wrapper, fish and chips became a stock meal among the Victorian working classes. Via the Industrial Revolution, the fish and chip business expanded rapidly in Britain during the 19th century to satisfy the needs of the growing industrial population. By 1910, there were more than 25,000 fish and chip shops across the UK, and in the 1920s there were more than 35,000 shops. Harry Ramsden's fast food restaurant chain opened its first fish and chip shop in Guiseley, West Yorkshire in 1928. On a single day in 1952, the shop served 10,000 portions of fish and chips, earning a place in the Guinness Book of Records.
British fast food had considerable regional variation. Sometimes the regionality of a dish became part of the culture of its respective area, such as the Cornish pasty and deep-fried Mars bar. The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used. Since the Second World War, turkey has been used more frequently in fast food. The UK has adopted fast food from other cultures as well, such as pizza, doner kebab, and curry. More recently, healthier alternatives to conventional fast food have also emerged.


=== United States ===

As automobiles became popular and more affordable following World War I, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the first fast food outlet and first hamburger chain, selling hamburgers for five cents each. Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high-volume, low-cost, high-speed hamburger restaurant. Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors.
Franchising was introduced in 1921 by A&W Root Beer, which franchised its distinctive syrup. Howard Johnson's first franchised the restaurant concept in the mid-1930s, formally standardizing menus, signage and advertising.
Curb service was introduced in the late 1920s and was mobilized in the 1940s when carhops strapped on roller skates.
The United States has the largest fast food industry in the world, and American fast food restaurants are located in over 100 countries. Approximately 5.4 million U.S. workers are employed in the areas of food preparation and food servicing, including fast food in the US as of 2018. Worries of an obesity epidemic and its related illnesses have inspired m

--- SEMANTIC NEIGHBORS (5) ---

  Title: Fast-food restaurant (similarity: 0.4444)
  URL: https://en.wikipedia.org/wiki/Fast-food_restaurant
  QID: Q1751429
  Extract: A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, co

  Title: Cook Out (restaurant) (similarity: 0.3784)
  URL: https://en.wikipedia.org/wiki/Cook_Out_(restaurant)
  QID: Q5166992
  Extract: Cook Out is a privately owned American fast-food restaurant chain operating in North Carolina, South Carolina, Alabama, Florida, Georgia, Kentucky, Maryland, Mississippi, Tennessee, Virginia, and West Virginia. Founded in Greensboro, North Carolina, in 1989, the chain has since expanded and now has 

  Title: Anne Burrell (similarity: 0.0714)
  URL: https://en.wikipedia.org/wiki/Anne_Burrell
  QID: Q4768197
  Extract: Anne W. Burrell was an American chef, television personality, and instructor at the Institute of Culinary Education. She hosted the Food Network show Secrets of a Restaurant Chef and was co-host of Worst Cooks in America. She was also one of Mario Batali's sous chefs in the Iron Chef America series 

  Title: Cooking (similarity: 0.3478)
  URL: https://en.wikipedia.org/wiki/Cooking
  QID: Q38695
  Extract: Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling an

  Title: Cook (similarity: 0.4000)
  URL: https://en.wikipedia.org/wiki/Cook
  QID: Q225337
  Extract: Cook or The Cook may refer to:

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong data confidence due to detailed O*NET work activities, clear job zone classification, substantial employment figures (641,070), and well-defined role boundaries within fast food establishments.
inferred_at          : 2026-06-03T20:51:22.550034+00:00
tokens_input         : 4,474
tokens_output        : 4,178
cost_usd             : $0.045173
wikipedia_used       : True
wikipedia_title      : Fast food
wikipedia_note       : Wikipedia's fast food entry provides relevant context about the commercial food service environment where these cooks work, emphasizing speed of service and standardized preparation methods that define the role.

--- PROSE FIELDS ---

ROLE SUMMARY:
Fast food cooks prepare and cook food in limited-menu restaurants, operating high-volume cooking equipment like grills and fryers to produce standardized menu items quickly and consistently. They work in fast-paced environments with emphasis on speed, food safety, and following specific preparation methods for items like burgers, fries, and specialty foods. This entry-level food service role requires minimal formal training but demands reliability, attention to detail, and ability to work under pressure.

DAY IN THE LIFE:
Fast food cooks begin shifts by cleaning and stocking workstations, then operate large-volume equipment like grills, deep-fat fryers, and griddles to prepare menu items following standardized recipes. They wash, cut, and measure ingredients for items like hamburgers, fries, pizzas, and sandwiches, often pre-cooking components like bacon for later assembly. Throughout their shift, they monitor cooking processes, package prepared food for orders, and maintain strict sanitation standards by cleaning preparation areas and equipment. They coordinate with front-of-house staff, restock supplies, and ensure food safety protocols are followed while working at the fast pace required in quick-service environments.

WHO THRIVES:
Individuals who excel as fast food cooks are highly reliable and detail-oriented, able to follow standardized procedures consistently while working under time pressure. They possess strong stress tolerance and self-control to maintain composure during rush periods, along with good coordination skills for operating multiple pieces of equipment simultaneously. Successful fast food cooks have solid oral comprehension and information ordering abilities to understand instructions and organize workflow efficiently. They demonstrate service orientation and social perceptiveness to work effectively with team members and respond to customer needs through quality food preparation.

CAREER ENTRY:
Most fast food cooks enter with a high school diploma (58%) or less formal education (42%), as employers typically provide on-the-job training for cooking procedures and equipment operation. No prior cooking experience is usually required, though food safety certification may be beneficial. The role serves as an entry point into the food service industry, with employers focusing on reliability, willingness to learn, and ability to work in team environments.

CAREER TRAJECTORY:
Fast food cooks can advance to shift supervisors, assistant managers, or general managers within fast food operations, or transition to short-order cook, restaurant cook, or food preparation roles in other dining establishments. Some may pursue culinary education to become professional chefs or open their own food service businesses. The transferable skills in food safety, time management, and service orientation provide pathways into broader hospitality industry roles.

MARKET INTELLIGENCE:
Fast food cooks represent a large employment category with 641,070 positions nationwide, earning a median annual wage of $30,890 according to BLS OEWS May 2025, with wages ranging from $22,580 to $42,910. Geographic variation is significant, from Hawaii's $48,120 median to Guam's $21,690, reflecting cost of living differences. The vast majority of positions (620,980) are in accommodation and food services, with steady demand driven by consumer preferences for convenient dining. Employment opportunities are widely distributed across urban and suburban areas where fast food establishments operate.

AUTOMATION OUTLOOK:
Fast food cooking faces moderate automation pressure as technology advances in food preparation equipment and robotic cooking systems. However, the role's emphasis on handling varied food items, monitoring multiple cooking processes simultaneously, and maintaining food safety standards provides some protection against full automation. The coordination required between cooking, packaging, and customer service tasks suggests human workers will remain important in the near term.

--- REASONED EDGES ---
  [skill_overlap] Cooks, Short Order (35-2015.00) — confidence:high
    reasoning: Both roles share high importance ratings for active listening, speaking, and food preparation activities with similar cooking equipment operation requirements.
    data: Active Listening imp:3.0
    data: Handling and Moving Objects imp:3.0
    data: Cook foods DWA
  [career_pathway] Cooks, Restaurant (35-2014.00) — confidence:high
    reasoning: Restaurant cooks represent a natural progression requiring similar cooking skills but with expanded menu complexity and higher skill requirements.
    data: Job Zone 2 progression pathway
    data: Cook foods DWA
    data: Food preparation knowledge
  [task_similarity] Food Preparation Workers (35-2021.00) — confidence:high
    reasoning: Shared tasks include washing and cutting foods, cleaning preparation areas, and stocking workstations with similar physical work requirements.
    data: Prepare foods for cooking DWA
    data: Clean food preparation areas DWA
    data: Performing General Physical Activities imp:3.0
  [riasec_cluster] Fast Food and Counter Workers (35-3023.00) — confidence:medium
    reasoning: Both roles show similar RIASEC profiles with high Realistic orientation (R:6.33 vs similar service-oriented realistic work) and customer service components.
    data: RIASEC R:6.33
    data: Customer and Personal Service knowledge imp:3.1
    data: Service Orientation skill imp:3.0
  [knowledge_overlap] Cooks, Institution and Cafeteria (35-2012.00) — confidence:medium
    reasoning: Institutional cooks share similar food safety, customer service, and administration knowledge requirements with comparable importance levels.
    data: Customer and Personal Service imp:3.1
    data: Administration and Management imp:3.3
    data: Public Safety and Security imp:3.1

--- NORMALIZER SIGNALS ---
  match_keywords   : ['fast food cook', 'fry cook', 'grill cook', 'line cook', 'quick service', 'fryer operator', 'food service cook', 'kitchen team member']
  exclude_keywords : ['restaurant cook', 'chef', 'sous chef', 'prep cook', 'catering']
  title_patterns   : ['*fast food*cook*', '*fry*cook*', '*grill*cook*', '*quick*service*', '*fryer*']
  common_variations: ['fast food worker', 'fryline attendant', 'grill line cook', 'deep fat fryer operator', 'food service team member', 'kitchen crew', 'quick service cook', 'QSR cook']

total_terms    : 40
top_words      : ['food', 'fast', 'tendency', 'others', 'equipment', 'restaurants', 'foods', 'restaurant', 'cooking', 'service', 'cook', 'principles', 'includes', 'served', 'united', 'preparation', 'customers', 'fish', 'control', 'states']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                      177  0.03603  wikipedia            wikipedia:76%  inference:15%  onet_tasks:5%
fast                      110  0.02239  wikipedia            wikipedia:87%  inference:12%  onet_dimensions:1%
tendency                   42  0.00855  onet_dimensions      onet_dimensions:100%
others                     40  0.00814  onet_dimensions      onet_dimensions:95%  wikipedia:5%
equipment                  35  0.00713  onet_dimensions      onet_dimensions:66%  inference:17%  dwas:9%
restaurants                29  0.00590  wikipedia            wikipedia:93%  onet_dimensions:3%  inference:3%
foods                      22  0.00448  wikipedia            wikipedia:50%  dwas:36%  onet_tasks:9%
restaurant                 22  0.00448  wikipedia            wikipedia:95%  inference:5%
cooking                    21  0.00428  inference            inference:43%  wikipedia:33%  onet_tasks:19%
service                    21  0.00428  wikipedia            wikipedia:48%  inference:43%  onet_dimensions:10%
cook                       18  0.00366  dwas                 dwas:33%  wikipedia:28%  onet_tasks:22%
principles                 16  0.00326  onet_dimensions      onet_dimensions:100%
includes                   15  0.00305  onet_dimensions      onet_dimensions:80%  wikipedia:20%
served                     15  0.00305  wikipedia            wikipedia:100%
united                     15  0.00305  wikipedia            wikipedia:100%
preparation                14  0.00285  inference            inference:43%  wikipedia:29%  onet_tasks:14%
customers                  14  0.00285  wikipedia            wikipedia:64%  onet_dimensions:21%  onet_tasks:14%
fish                       13  0.00265  wikipedia            wikipedia:92%  onet_tasks:8%
control                    13  0.00265  onet_dimensions      onet_dimensions:92%  inference:8%
states                     13  0.00265  wikipedia            wikipedia:100%
deep                       12  0.00244  wikipedia            wikipedia:67%  onet_dimensions:17%  onet_tasks:8%
ingredients                12  0.00244  wikipedia            wikipedia:58%  onet_tasks:17%  dwas:17%
customer                   12  0.00244  onet_dimensions      onet_dimensions:33%  wikipedia:25%  dwas:17%
techniques                 12  0.00244  onet_dimensions      onet_dimensions:83%  wikipedia:17%
quickly                    12  0.00244  onet_dimensions      onet_dimensions:75%  wikipedia:17%  inference:8%
objects                    12  0.00244  onet_dimensions      onet_dimensions:100%
mcdonald                   12  0.00244  wikipedia            wikipedia:100%
world                      12  0.00244  wikipedia            wikipedia:100%
standards                  11  0.00224  onet_dimensions      onet_dimensions:73%  inference:18%  onet_tasks:9%
fried                      11  0.00224  wikipedia            wikipedia:91%  onet_tasks:9%
activities                 11  0.00224  onet_dimensions      onet_dimensions:82%  onet_tasks:9%  dwas:9%
materials                  11  0.00224  onet_dimensions      onet_dimensions:91%  dwas:9%
ideas                      11  0.00224  onet_dimensions      onet_dimensions:100%
orientation                11  0.00224  onet_dimensions      onet_dimensions:82%  inference:18%
meat                       11  0.00224  wikipedia            wikipedia:100%
quality                    10  0.00204  onet_dimensions      onet_dimensions:60%  onet_tasks:10%  dwas:10%
needs                      10  0.00204  onet_dimensions      onet_dimensions:80%  wikipedia:10%  inference:10%
procedures                 10  0.00204  onet_dimensions      onet_dimensions:80%  inference:20%
management                 10  0.00204  onet_dimensions      onet_dimensions:70%  wikipedia:20%  inference:10%
human                      10  0.00204  onet_dimensions      onet_dimensions:70%  wikipedia:20%  inference:10%