[Core] [143% incumbents] Monitor and record food temperatures to ensure food safety.
  DWAs: Monitor food services operations to ensure procedures are followed. | Inspect facilities, equipment or supplies to ensure conformance to standards. | Record operational or production data.

[Core] [142% incumbents] Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  DWAs: Cook foods.

[Core] [142% incumbents] Rotate and store food supplies.
  DWAs: Move equipment, supplies or food to required locations. | Store supplies or goods in kitchens or storage areas. | Maintain food, beverage, or equipment inventories.

[Core] [142% incumbents] Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  DWAs: Inspect facilities, equipment or supplies to ensure conformance to standards. | Clean food preparation areas, facilities, or equipment.

[Core] [141% incumbents] Wash pots, pans, dishes, utensils, or other cooking equipment.
  DWAs: Clean tableware.

[Core] [141% incumbents] Direct activities of one or more workers who assist in preparing and serving meals.
  DWAs: Coordinate activities of food service staff.

[Core] [141% incumbents] Bake breads, rolls, or other pastries.
  DWAs: Prepare breads or doughs.

[Core] [140% incumbents] Clean, cut, and cook meat, fish, or poultry.
  DWAs: Cut cooked or raw foods. | Prepare foods for cooking or serving.

[Core] [140% incumbents] Take inventory of supplies and equipment.
  DWAs: Maintain food, beverage, or equipment inventories.

[Core] [138% incumbents] Apportion and serve food to facility residents, employees, or patrons.
  DWAs: Serve food or beverages.

[Core] [138% incumbents] Train new employees.
  DWAs: Train food preparation or food service personnel.

[Supplemental] [138% incumbents] Monitor menus and spending to ensure that meals are prepared economically.
  DWAs: Monitor food services operations to ensure procedures are followed.

[Supplemental] [137% incumbents] Monitor use of government food commodities to ensure that proper procedures are followed.
  DWAs: Monitor food services operations to ensure procedures are followed.

[Supplemental] [137% incumbents] Determine meal prices, based on calculations of ingredient prices.
  DWAs: Determine prices for menu items.

[Supplemental] [136% incumbents] Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
  DWAs: Plan menu options.

[Core] [135% incumbents] Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
  DWAs: Order materials, supplies, or equipment.

[Supplemental] [132% incumbents] Compile and maintain records of food use and expenditures.
  DWAs: Record operational or production data.

--- SKILLS ---
  Speaking (imp:3.12 lvl:2.88) — Talking to others to convey information effectively.
  Monitoring (imp:3.12 lvl:3.00) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Active Listening (imp:3.00 lvl:3.00) — Giving full attention to what other people are saying, taking time to understand
  Critical Thinking (imp:3.00 lvl:2.88) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Reading Comprehension (imp:2.88 lvl:2.88) — Understanding written sentences and paragraphs in work-related documents.
  Mathematics (imp:2.88 lvl:2.75) — Using mathematics to solve problems.
  Active Learning (imp:2.88 lvl:2.88) — Understanding the implications of new information for both current and future pr
  Writing (imp:2.75 lvl:2.62) — Communicating effectively in writing as appropriate for the needs of the audienc
  Learning Strategies (imp:2.75 lvl:2.75) — Selecting and using training/instructional methods and procedures appropriate fo
  Science (imp:1.00) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  English Language (imp:3.60 lvl:2.97) — Knowledge of the structure and content of the English language including the mea
  Food Production (imp:3.58 lvl:3.69) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  Customer and Personal Service (imp:3.56 lvl:3.72) — Knowledge of principles and processes for providing customer and personal servic
  Mathematics (imp:3.54 lvl:3.01) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Administration and Management (imp:3.34 lvl:3.27) — Knowledge of business and management principles involved in strategic planning, 
  Production and Processing (imp:3.06 lvl:2.98) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Public Safety and Security (imp:2.99 lvl:2.74) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Education and Training (imp:2.88 lvl:3.21) — Knowledge of principles and methods for curriculum and training design, teaching
  Computers and Electronics (imp:2.68 lvl:2.37) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Personnel and Human Resources (imp:2.57 lvl:2.26) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Administrative (imp:2.56 lvl:2.23) — Knowledge of administrative and office procedures and systems such as word proce
  Law and Government (imp:2.33 lvl:1.85) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Psychology (imp:2.20 lvl:2.24) — Knowledge of human behavior and performance; individual differences in ability, 
  Chemistry (imp:2.12 lvl:2.39) — Knowledge of the chemical composition, structure, and properties of substances a
  Economics and Accounting (imp:2.05 lvl:1.32) — Knowledge of economic and accounting principles and practices, the financial mar
  Sales and Marketing (imp:2.02 lvl:1.61) — Knowledge of principles and methods for showing, promoting, and selling products
  Sociology and Anthropology (imp:2.00 lvl:1.42) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Therapy and Counseling (imp:1.95 lvl:1.47) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Foreign Language (imp:1.84 lvl:1.15) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Physics (imp:1.83 lvl:1.25) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Engineering and Technology (imp:1.74 lvl:1.36) — Knowledge of the practical application of engineering science and technology. Th
  Telecommunications (imp:1.74 lvl:0.84) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Communications and Media (imp:1.73 lvl:1.40) — Knowledge of media production, communication, and dissemination techniques and m
  Philosophy and Theology (imp:1.72 lvl:1.60) — Knowledge of different philosophical systems and religions. This includes their 
  Mechanical (imp:1.71 lvl:1.27) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Design (imp:1.69 lvl:1.05) — Knowledge of design techniques, tools, and principles involved in production of 
  Medicine and Dentistry (imp:1.69 lvl:0.85) — Knowledge of the information and techniques needed to diagnose and treat human i
  Biology (imp:1.53 lvl:1.03) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Transportation (imp:1.37 lvl:0.82) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Geography (imp:1.35 lvl:0.73) — Knowledge of principles and methods for describing the features of land, sea, an
  Building and Construction (imp:1.28 lvl:0.55) — Knowledge of materials, methods, and the tools involved in the construction or r
  History and Archeology (imp:1.27 lvl:0.46) — Knowledge of historical events and their causes, indicators, and effects on civi
  Fine Arts (imp:1.10) — Knowledge of the theory and techniques required to compose, produce, and perform

--- ABILITIES ---
  Oral Expression (imp:3.25 lvl:3.38) — The ability to communicate information and ideas in speaking so others will unde
  Near Vision (imp:3.25 lvl:3.00) — The ability to see details at close range (within a few feet of the observer).
  Oral Comprehension (imp:3.12 lvl:3.50) — The ability to listen to and understand information and ideas presented through 
  Problem Sensitivity (imp:3.12 lvl:3.12) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Deductive Reasoning (imp:3.12 lvl:3.00) — The ability to apply general rules to specific problems to produce answers that 
  Information Ordering (imp:3.12 lvl:3.12) — The ability to arrange things or actions in a certain order or pattern according
  Category Flexibility (imp:3.12 lvl:3.00) — The ability to generate or use different sets of rules for combining or grouping
  Speech Clarity (imp:3.12 lvl:2.88) — The ability to speak clearly so others can understand you.
  Written Comprehension (imp:3.00 lvl:3.00) — The ability to read and understand information and ideas presented in writing.
  Inductive Reasoning (imp:3.00 lvl:3.00) — The ability to combine pieces of information to form general rules or conclusion
  Visualization (imp:3.00 lvl:2.75) — The ability to imagine how something will look after it is moved around or when 
  Selective Attention (imp:3.00 lvl:3.00) — The ability to concentrate on a task over a period of time without being distrac
  Time Sharing (imp:3.00 lvl:3.00) — The ability to shift back and forth between two or more activities or sources of
  Arm-Hand Steadiness (imp:3.00 lvl:3.00) — The ability to keep your hand and arm steady while moving your arm or while hold
  Manual Dexterity (imp:3.00 lvl:3.00) — The ability to quickly move your hand, your hand together with your arm, or your
  Finger Dexterity (imp:3.00 lvl:3.00) — The ability to make precisely coordinated movements of the fingers of one or bot
  Trunk Strength (imp:3.00 lvl:3.00) — The ability to use your abdominal and lower back muscles to support part of the 
  Speech Recognition (imp:3.00 lvl:2.88) — The ability to identify and understand the speech of another person.
  Written Expression (imp:2.88 lvl:2.62) — The ability to communicate information and ideas in writing so others will under
  Control Precision (imp:2.88 lvl:2.25) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Mathematical Reasoning (imp:2.75 lvl:2.12) — The ability to choose the right mathematical methods or formulas to solve a prob
  Perceptual Speed (imp:2.75 lvl:2.50) — The ability to quickly and accurately compare similarities and differences among
  Multilimb Coordination (imp:2.75 lvl:2.25) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Stamina (imp:2.75 lvl:2.00) — The ability to exert yourself physically over long periods of time without getti
  Far Vision (imp:2.75 lvl:2.62) — The ability to see details at a distance.
  Visual Color Discrimination (imp:2.75 lvl:2.62) — The ability to match or detect differences between colors, including shades of c
  Originality (imp:2.62 lvl:2.50) — The ability to come up with unusual or clever ideas about a given topic or situa
  Number Facility (imp:2.62 lvl:2.75) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Fluency of Ideas (imp:2.50 lvl:2.38) — The ability to come up with a number of ideas about a topic (the number of ideas
  Hearing Sensitivity (imp:2.50 lvl:1.88) — The ability to detect or tell the differences between sounds that vary in pitch 
  Auditory Attention (imp:2.50 lvl:2.12) — The ability to focus on a single source of sound in the presence of other distra
  Extent Flexibility (imp:2.38 lvl:2.12) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Flexibility of Closure (imp:2.25 lvl:2.00) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Wrist-Finger Speed (imp:2.25 lvl:2.25) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Memorization (imp:2.12 lvl:2.12) — The ability to remember information such as words, numbers, pictures, and proced
  Static Strength (imp:2.12 lvl:2.25) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Dynamic Strength (imp:2.12 lvl:2.00) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Depth Perception (imp:2.12 lvl:2.00) — The ability to judge which of several objects is closer or farther away from you
  Speed of Closure (imp:2.00 lvl:1.88) — The ability to quickly make sense of, combine, and organize information into mea
  Reaction Time (imp:2.00 lvl:1.88) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Gross Body Coordination (imp:2.00 lvl:2.00) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Response Orientation (imp:1.88 lvl:1.38) — The ability to choose quickly between two or more movements in response to two o
  Rate Control (imp:1.88 lvl:1.62) — The ability to time your movements or the movement of a piece of equipment in an
  Speed of Limb Movement (imp:1.88 lvl:1.50) — The ability to quickly move the arms and legs.
  Gross Body Equilibrium (imp:1.88 lvl:1.50) — The ability to keep or regain your body balance or stay upright when in an unsta
  Dynamic Flexibility (imp:1.38 lvl:0.50) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Explosive Strength (imp:1.25 lvl:0.25) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Spatial Orientation (imp:1.12 lvl:0.12) — The ability to know your location in relation to the environment or to know wher
  Peripheral Vision (imp:1.12 lvl:0.12) — The ability to see objects or movement of objects to one's side when the eyes ar
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  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:3.98 lvl:3.90) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Inspecting Equipment, Structures, or Materials (imp:3.85 lvl:2.33) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Communicating with Supervisors, Peers, or Subordinates (imp:3.82 lvl:3.67) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Monitoring Processes, Materials, or Surroundings (imp:3.80 lvl:3.05) — Monitoring and reviewing information from materials, events, or the environment,
  Identifying Objects, Actions, and Events (imp:3.76 lvl:4.06) — Identifying information by categorizing, estimating, recognizing differences or 
  Organizing, Planning, and Prioritizing Work (imp:3.76 lvl:3.72) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Assisting and Caring for Others (imp:3.68 lvl:3.14) — Providing personal assistance, medical attention, emotional support, or other pe
  Evaluating Information to Determine Compliance with Standards (imp:3.65 lvl:3.05) — Using relevant information and individual judgment to determine whether events o
  Establishing and Maintaining Interpersonal Relationships (imp:3.65 lvl:4.30) — Developing constructive and cooperative working relationships with others, and m
  Making Decisions and Solving Problems (imp:3.56 lvl:2.74) — Analyzing information and evaluating results to choose the best solution and sol
  Performing General Physical Activities (imp:3.53 lvl:2.92) — Performing general physical activities includes doing activities that require co
  Processing Information (imp:3.39 lvl:2.57) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Judging the Qualities of Objects, Services, or People (imp:3.38 lvl:3.04) — Assessing the value, importance, or quality of things or people.
  Handling and Moving Objects (imp:3.36 lvl:3.69) — Using hands and arms in handling, installing, positioning, and moving materials,
  Training and Teaching Others (imp:3.34 lvl:2.93) — Identifying the educational needs of others, developing formal educational or tr
  Coordinating the Work and Activities of Others (imp:3.29 lvl:2.75) — Getting members of a group to work together to accomplish tasks.
  Analyzing Data or Information (imp:3.21 lvl:2.33) — Identifying the underlying principles, reasons, or facts of information by break
  Updating and Using Relevant Knowledge (imp:3.20 lvl:2.84) — Keeping up-to-date technically and applying new knowledge to your job.
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:3.16 lvl:2.44) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Documenting/Recording Information (imp:3.16 lvl:2.23) — Entering, transcribing, recording, storing, or maintaining information in writte
  Scheduling Work and Activities (imp:3.10 lvl:2.27) — Scheduling events, programs, and activities, as well as the work of others.
  Controlling Machines and Processes (imp:3.09 lvl:2.41) — Using either control mechanisms or direct physical activity to operate machines 
  Interpreting the Meaning of Information for Others (imp:3.07 lvl:2.43) — Translating or explaining what information means and how it can be used.
  Resolving Conflicts and Negotiating with Others (imp:3.02 lvl:3.26) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Guiding, Directing, and Motivating Subordinates (imp:3.00 lvl:2.66) — Providing guidance and direction to subordinates, including setting performance 
  Providing Consultation and Advice to Others (imp:2.95 lvl:2.21) — Providing guidance and expert advice to management or other groups on technical,
  Coaching and Developing Others (imp:2.94 lvl:3.11) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Developing and Building Teams (imp:2.85 lvl:2.23) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Developing Objectives and Strategies (imp:2.79 lvl:2.14) — Establishing long-range objectives and specifying the strategies and actions to 
  Thinking Creatively (imp:2.73 lvl:2.12) — Developing, designing, or creating new applications, ideas, relationships, syste
  Communicating with People Outside the Organization (imp:2.73 lvl:1.91) — Communicating with people outside the organization, representing the organizatio
  Performing for or Working Directly with the Public (imp:2.72 lvl:2.43) — Performing for people or dealing directly with the public. This includes serving
  Monitoring and Controlling Resources (imp:2.65 lvl:2.61) — Monitoring and controlling resources and overseeing the spending of money.
  Staffing Organizational Units (imp:2.28 lvl:1.61) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Performing Administrative Activities (imp:2.20 lvl:1.73) — Performing day-to-day administrative tasks such as maintaining information files
  Selling or Influencing Others (imp:2.14 lvl:1.49) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Working with Computers (imp:2.02 lvl:1.42) — Using computers and computer systems (including hardware and software) to progra
  Operating Vehicles, Mechanized Devices, or Equipment (imp:1.97 lvl:1.61) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Repairing and Maintaining Mechanical Equipment (imp:1.90 lvl:1.24) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Repairing and Maintaining Electronic Equipment (imp:1.34 lvl:0.50) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:1.30) — Providing documentation, detailed instructions, drawings, or specifications to t

--- WORK STYLES ---
  Dependability (imp:2.65) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:2.08) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Dependability (imp:2.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Cooperation (imp:1.57) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Cautiousness (imp:1.50) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Stress Tolerance (imp:1.49) — A tendency to cope and function effectively in stressful situations at work.
  Self-Control (imp:1.40) — A tendency to remain calm and composed and to manage emotions effectively in res
  Integrity (imp:1.37) — A tendency to be honest and ethical at work.
  Attention to Detail (imp:1.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Optimism (imp:0.98) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Perseverance (imp:0.90) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Achievement Orientation (imp:0.87) — A tendency to establish and maintain personally challenging work-related goals, 
  Leadership Orientation (imp:0.83) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Adaptability (imp:0.76) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Initiative (imp:0.72) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Humility (imp:0.56) — A tendency to be modest and humble when interacting with others at work.
  Self-Confidence (imp:0.52) — A tendency to believe in one's work-related capabilities and ability to control 
  Social Orientation (imp:0.45) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Sincerity (imp:0.44) — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy (imp:0.37) — A tendency to show concern for others and be sensitive to others' needs and feel
  Intellectual Curiosity (imp:0.22) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  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
  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
  Innovation (imp:-0.06) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Tolerance for Ambiguity (imp:-0.34) — A tendency to be comfortable with ambiguity and uncertainty at work.

--- TRANSFERABLE SKILLS ---
  Service Orientation (imp:3.12 lvl:3.00) — Actively looking for ways to help people.
  Operations Monitoring (imp:3.12 lvl:2.38) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Quality Control Analysis (imp:3.12 lvl:2.50) — Conducting tests and inspections of products, services, or processes to evaluate
  Judgment and Decision Making (imp:3.12 lvl:2.88) — Considering the relative costs and benefits of potential actions to choose the m
  Coordination (imp:3.00 lvl:3.12) — Adjusting actions in relation to others' actions.
  Complex Problem Solving (imp:3.00 lvl:2.88) — Identifying complex problems and reviewing related information to develop and ev
  Time Management (imp:3.00 lvl:3.00) — Managing one's own time and the time of others.
  Management of Personnel Resources (imp:3.00 lvl:3.00) — Motivating, developing, and directing people as they work, identifying the best 
  Social Perceptiveness (imp:2.88 lvl:2.88) — Being aware of others' reactions and understanding why they react as they do.
  Operation and Control (imp:2.88 lvl:2.00) — Controlling operations of equipment or systems.
  Instructing (imp:2.75 lvl:2.75) — Teaching others how to do something.
  Persuasion (imp:2.62 lvl:2.50) — Persuading others to change their minds or behavior.
  Management of Material Resources (imp:2.62 lvl:2.62) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Negotiation (imp:2.50 lvl:2.00) — Bringing others together and trying to reconcile differences.
  Systems Analysis (imp:2.50 lvl:2.00) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:2.38 lvl:2.12) — Identifying measures or indicators of system performance and the actions needed 
  Management of Financial Resources (imp:2.25 lvl:1.88) — Determining how money will be spent to get the work done, and accounting for the
  Troubleshooting (imp:2.00 lvl:1.12) — Determining causes of operating errors and deciding what to do about it.
  Operations Analysis (imp:1.88 lvl:1.62) — Analyzing needs and product requirements to create a design.
  Technology Design (imp:1.62 lvl:0.75) — Generating or adapting equipment and technology to serve user needs.
  Equipment Selection (imp:1.50 lvl:0.62) — Determining the kind of tools and equipment needed to do a job.
  Equipment Maintenance (imp:1.25 lvl:0.25) — Performing routine maintenance on equipment and determining when and what kind o
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.
  Programming (imp:1.00) — Writing computer programs for various purposes.
  Repairing (imp:1.00) — Repairing machines or systems using the needed tools.

--- NATIONAL WAGES ---
  total_employment : 441,050
  annual_median    : $37,450
  annual_pct10     : $28,480
  annual_pct25     : $32,440
  annual_pct75     : $44,800
  annual_pct90     : $49,670
  annual_mean      : $38,810
  hourly_median    : $18.01

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Washington ($49,670)
  lowest_state     : Louisiana ($25,490)
  dispersion_ratio : 1.949x

--- TOP STATES BY WAGE (54 total) ---
  Health Care and Social Assistance        emp:  176,100  median: $  38,120
  Educational Services                     emp:  136,650  median: $  35,810
  Accommodation and Food Services          emp:   85,500  median: $  38,550
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:   16,530  median: $  41,450
  Administrative and Support and Waste Management and Remediation Services emp:    9,150  median: $  35,360
  Arts, Entertainment, and Recreation      emp:    3,940  median: $  37,070
  Other Services (except Public Administration) emp:    3,440  median: $  37,510
  Retail Trade                             emp:    3,280  median: $  33,200
  Real Estate and Rental and Leasing       emp:    1,770  median: $  39,010
  Transportation and Warehousing           emp:      920  median: $  43,680

--- TOP INDUSTRIES BY EMPLOYMENT (17 total) ---
  Health Care and Social Assistance        emp:  176,100  median: $  38,120
  Educational Services                     emp:  136,650  median: $  35,810
  Accommodation and Food Services          emp:   85,500  median: $  38,550
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:   16,530  median: $  41,450
  Administrative and Support and Waste Management and Remediation Services emp:    9,150  median: $  35,360
  Arts, Entertainment, and Recreation      emp:    3,940  median: $  37,070
  Other Services (except Public Administration) emp:    3,440  median: $  37,510
  Retail Trade                             emp:    3,280  median: $  33,200
  Real Estate and Rental and Leasing       emp:    1,770  median: $  39,010
  Transportation and Warehousing           emp:      920  median: $  43,680

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         : 2026-06-02T22:02:56.895577Z

--- SEMANTIC NEIGHBORS (5) ---

  Title: Cafeteria (similarity: 0.4390)
  URL: https://en.wikipedia.org/wiki/Cafeteria
  QID: Q8463304
  Extract: A cafeteria, called canteen outside North America, is a type of food service location in which there is no waiting staff table service. Cafeterias are different from coffeehouses, although the English term came from the Spanish term cafetería, which carries the same meaning.

  Title: Cooking (similarity: 0.3077)
  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: Boiled dressing (similarity: 0.1702)
  URL: https://en.wikipedia.org/wiki/Boiled_dressing
  QID: Q107241926
  Extract: Boiled dressing is a type of creamy salad dressing of English and German origin that was especially popular in the 19th century and early 20th century as an alternative to mayonnaise, which is of French origin. Boiled dressing is easier for less skilled cooks to make from scratch, and liquid food oi

  Title: Prison (similarity: 0.1579)
  URL: https://en.wikipedia.org/wiki/Prison
  QID: Q40357
  Extract: A prison, also known as a jail, gaol, penitentiary, detention center, correction center, correctional facility, or remand center, is a facility where people are imprisoned under the authority of the state, usually as punishment for various crimes. They may also be used to house those awaiting trial.

  Title: Restaurant (similarity: 0.2857)
  URL: https://en.wikipedia.org/wiki/Restaurant
  QID: Q11707
  Extract: A restaurant is a business that prepares and serves food and beverages to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, featuring a wide variety of cuisines a

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong O*NET data with detailed tasks, clear wage data, and comprehensive skills profile provide high confidence in occupation intelligence.
inferred_at          : 2026-06-03T20:52:13.443973+00:00
tokens_input         : 4,528
tokens_output        : 4,034
cost_usd             : $0.043197
wikipedia_used       : False
wikipedia_title      : None
wikipedia_note       : No exact Wikipedia match found, with 'Cafeteria' being the closest semantic neighbor providing context about institutional food service environments where these cooks work.

--- PROSE FIELDS ---

ROLE SUMMARY:
Institution and cafeteria cooks prepare and cook large quantities of food for schools, hospitals, corporate cafeterias, and other institutional settings. They operate high-volume commercial kitchen equipment, follow standardized recipes to feed hundreds of people daily, and maintain strict food safety protocols. These professionals combine culinary skills with production efficiency to deliver nutritious meals at institutional scale.

DAY IN THE LIFE:
Institution cooks begin their day by inspecting kitchen equipment and monitoring food temperatures to ensure safety compliance. They prepare large batches of menu items according to standardized recipes, dietary restrictions, and portion requirements for their facility. Throughout service periods, they coordinate with team members to apportion and serve meals to residents, employees, or students. They maintain detailed inventory records of supplies and equipment, rotate food stocks to ensure freshness, and clean commercial kitchen equipment between meal preparations. The role involves constant monitoring of cooking processes and food quality while adhering to health department regulations.

WHO THRIVES:
Successful institution cooks possess strong attention to detail and dependability, as they must consistently follow food safety protocols and prepare meals for vulnerable populations. They excel at working in team environments, coordinating with kitchen staff and communicating effectively with supervisors about production needs. These professionals demonstrate cautiousness in handling large-scale food preparation and have the physical stamina for extended periods of standing, lifting, and working in hot kitchen environments. They are realistic and conventional personalities who find satisfaction in systematic food production processes and serving their communities.

CAREER ENTRY:
Most institution and cafeteria cooks enter the field with a high school diploma or equivalent, which represents 71.1% of workers according to O*NET data. Some pursue post-secondary certificates in culinary services or food preparation, comprising 14.2% of the workforce. Entry-level positions often provide on-the-job training in institutional cooking techniques, food safety protocols, and commercial kitchen equipment operation.

CAREER TRAJECTORY:
Institution cooks can advance to head cook positions, food service supervisors, or dietary managers within their facilities. Some transition to restaurant cooking for different environments or pursue specialized roles in healthcare nutrition or school food service administration. The experience in large-scale food production also opens pathways to food service management or catering operations for institutional clients.

MARKET INTELLIGENCE:
Institution and cafeteria cooks earn a median annual wage of $37,450 according to BLS OEWS May 2025 data, with employment of 441,050 workers nationally. Wages range from $28,480 at the 10th percentile to $49,670 at the 90th percentile, with significant geographic variation from Louisiana ($25,490) to Washington ($49,670). The largest employment sectors are Health Care and Social Assistance (176,100 workers), Educational Services (136,650 workers), and Accommodation and Food Services (85,500 workers). Demand remains stable due to consistent need for institutional food service in schools, hospitals, and care facilities.

AUTOMATION OUTLOOK:
Institution cooking faces moderate automation risk as robotic food preparation systems advance, but human oversight remains essential for quality control and food safety compliance. The role's emphasis on monitoring food temperatures, inspecting equipment, and coordinating with staff provides protection against full automation in the near term.

--- REASONED EDGES ---
  [skill_overlap] Cooks, Restaurant (35-2014.00) — confidence:high
    reasoning: Both roles share core cooking skills, food preparation knowledge (importance 3.6), and similar RIASEC profiles emphasizing realistic work preferences.
    data: Food Production knowledge 3.6 importance
    data: RIASEC realistic orientation 5.90
    data: Cooking activities overlap
  [career_pathway] Chefs and Head Cooks (35-1011.00) — confidence:high
    reasoning: Institution cooks commonly advance to head cook positions, sharing food production knowledge and leadership activities like directing kitchen workers.
    data: Direct activities of workers task
    data: Food Production knowledge 3.6
    data: Administration and Management knowledge 3.3
  [task_similarity] Food Preparation Workers (35-2021.00) — confidence:high
    reasoning: Both roles involve food preparation, cleaning kitchen equipment, and maintaining inventory with similar job zone 2 preparation requirements.
    data: Clean and inspect equipment tasks
    data: Take inventory tasks
    data: Job Zone 2 classification
  [career_pathway] Food Service Managers (11-9051.00) — confidence:medium
    reasoning: Institution cooks with administration and management knowledge (3.3 importance) can advance to food service management roles in institutional settings.
    data: Administration and Management knowledge 3.3
    data: Organizing, Planning work activities 3.8
    data: Same institutional environment
  [career_pathway] First-Line Supervisors of Food Preparation and Serving Workers (35-1012.00) — confidence:medium
    reasoning: Institution cooks who demonstrate coordination skills (3.1 importance) and worker direction capabilities can advance to supervisory positions.
    data: Coordination skills 3.1 importance
    data: Direct activities of workers task
    data: Leadership potential in team environment

--- NORMALIZER SIGNALS ---
  match_keywords   : ['institution', 'cafeteria', 'institutional', 'large quantity', 'commercial kitchen', 'food safety', 'meal preparation', 'batch cooking']
  exclude_keywords : ['restaurant', 'fine dining', 'short order', 'fast food', 'private household']
  title_patterns   : ['institutional cook', 'cafeteria cook', 'food service specialist', 'dietary cook', 'kitchen cook']
  common_variations: ['institutional cook', 'school cook', 'hospital cook', 'cafeteria food service worker', 'institutional chef', 'dietary aide cook', 'mess hall cook', 'facility cook']

total_terms    : 40
top_words      : ['food', 'tendency', 'equipment', 'others', 'principles', 'production', 'techniques', 'service', 'services', 'control', 'procedures', 'includes', 'objects', 'activities', 'monitoring', 'materials', 'ideas', 'needs', 'standards', 'operations']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                       47  0.01738  inference            inference:43%  dwas:23%  onet_tasks:15%
tendency                   42  0.01553  onet_dimensions      onet_dimensions:100%
equipment                  40  0.01479  onet_dimensions      onet_dimensions:57%  dwas:18%  inference:15%
others                     38  0.01405  onet_dimensions      onet_dimensions:100%
principles                 16  0.00592  onet_dimensions      onet_dimensions:100%
production                 14  0.00518  onet_dimensions      onet_dimensions:57%  inference:29%  dwas:14%
techniques                 13  0.00481  onet_dimensions      onet_dimensions:77%  wikipedia:15%  inference:8%
service                    13  0.00481  inference            inference:46%  wikipedia:23%  onet_dimensions:15%
services                   13  0.00481  onet_dimensions      onet_dimensions:46%  dwas:23%  inference:23%
control                    13  0.00481  onet_dimensions      onet_dimensions:92%  inference:8%
procedures                 12  0.00444  onet_dimensions      onet_dimensions:67%  dwas:25%  onet_tasks:8%
includes                   12  0.00444  onet_dimensions      onet_dimensions:100%
objects                    12  0.00444  onet_dimensions      onet_dimensions:100%
activities                 11  0.00407  onet_dimensions      onet_dimensions:82%  onet_tasks:9%  dwas:9%
monitoring                 11  0.00407  onet_dimensions      onet_dimensions:73%  inference:27%
materials                  11  0.00407  onet_dimensions      onet_dimensions:91%  dwas:9%
ideas                      11  0.00407  onet_dimensions      onet_dimensions:100%
needs                      10  0.00370  onet_dimensions      onet_dimensions:80%  onet_tasks:10%  inference:10%
standards                  10  0.00370  onet_dimensions      onet_dimensions:80%  dwas:20%
operations                 10  0.00370  onet_dimensions      onet_dimensions:60%  dwas:30%  inference:10%
body                       10  0.00370  onet_dimensions      onet_dimensions:100%
supplies                    9  0.00333  dwas                 dwas:56%  onet_tasks:33%  inference:11%
cooking                     9  0.00333  inference            inference:44%  wikipedia:33%  onet_tasks:11%
problems                    9  0.00333  onet_dimensions      onet_dimensions:100%
human                       9  0.00333  onet_dimensions      onet_dimensions:78%  wikipedia:11%  inference:11%
resources                   9  0.00333  onet_dimensions      onet_dimensions:100%
quickly                     9  0.00333  onet_dimensions      onet_dimensions:100%
orientation                 9  0.00333  onet_dimensions      onet_dimensions:100%
kitchen                     8  0.00296  inference            inference:75%  onet_tasks:25%
rules                       8  0.00296  onet_dimensions      onet_dimensions:100%
providing                   8  0.00296  onet_dimensions      onet_dimensions:88%  inference:12%
quality                     8  0.00296  onet_dimensions      onet_dimensions:75%  inference:25%
management                  8  0.00296  onet_dimensions      onet_dimensions:88%  inference:12%
needed                      8  0.00296  onet_dimensions      onet_dimensions:88%  wikipedia:12%
events                      8  0.00296  onet_dimensions      onet_dimensions:100%
actions                     8  0.00296  onet_dimensions      onet_dimensions:100%
performing                  8  0.00296  onet_dimensions      onet_dimensions:100%
identifying                 8  0.00296  onet_dimensions      onet_dimensions:100%
developing                  8  0.00296  onet_dimensions      onet_dimensions:100%
cooks                       8  0.00296  inference            inference:88%  wikipedia:12%