[Core] [60% incumbents] Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
  DWAs: Clean food preparation areas, facilities, or equipment. | Clean tableware.

[Core] [60% incumbents] Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  DWAs: Assist chefs or caterers with food or drink preparation.

[Core] [60% incumbents] Take and record temperature of food and food storage areas, such as refrigerators and freezers.
  DWAs: Assess equipment functioning.

[Core] [60% incumbents] Carry food supplies, equipment, and utensils to and from storage and work areas.
  DWAs: Move equipment, supplies or food to required locations.

[Core] [60% incumbents] Remove trash and clean kitchen garbage containers.
  DWAs: Remove trash.

[Core] [60% incumbents] Store food in designated containers and storage areas to prevent spoilage.
  DWAs: Store supplies or goods in kitchens or storage areas.

[Core] [60% incumbents] Use manual or electric appliances to clean, peel, slice, and trim foods.
  DWAs: Cut cooked or raw foods. | Prepare foods for cooking or serving.

[Supplemental] [60% incumbents] Distribute food to waiters and waitresses to serve to customers.
  DWAs: Distribute resources to patrons or employees.

[Supplemental] [60% incumbents] Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
  DWAs: Present food or beverage information or menus to customers.

[Supplemental] [60% incumbents] Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
  DWAs: Cut cooked or raw foods.

[Core] [59% incumbents] Weigh or measure ingredients.
  DWAs: Measure ingredients.

[Core] [59% incumbents] Vacuum dining area and sweep and mop kitchen floor.
  DWAs: Clean food preparation areas, facilities, or equipment. | Clean food service areas.

[Core] [59% incumbents] Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
  DWAs: Report information to managers or other personnel.

[Core] [59% incumbents] Assemble meal trays with foods in accordance with patients' diets.
  DWAs: Arrange food for serving.

[Core] [59% incumbents] Stock cupboards and refrigerators, and tend salad bars and buffet meals.
  DWAs: Store supplies or goods in kitchens or storage areas. | Stock serving stations or dining areas with food or supplies.

[Core] [59% incumbents] Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
  DWAs: Arrange food for serving. | Store supplies or goods in kitchens or storage areas.

[Core] [59% incumbents] Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
  DWAs: Serve food or beverages. | Prepare hot or cold beverages.

[Core] [59% incumbents] Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  DWAs: Mix ingredients.

[Core] [59% incumbents] Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  DWAs: Store supplies or goods in kitchens or storage areas.

[Core] [59% incumbents] Scrape leftovers from dishes into garbage containers.
  DWAs: Remove trash.

[Supplemental] [59% incumbents] Package take-out foods or serve food to customers.
  DWAs: Serve food or beverages. | Package food or supplies.

[Supplemental] [59% incumbents] Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
  DWAs: Cut cooked or raw foods.

[Supplemental] [59% incumbents] Keep records of the quantities of food used.
  DWAs: Record operational or production data.

[Core] [58% incumbents] Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
  DWAs: Prepare foods for cooking or serving.

[Core] [58% incumbents] Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
  DWAs: Cook foods.

[Core] [58% incumbents] Load dishes, glasses, and tableware into dishwashing machines.
  DWAs: Clean tableware.

[Core] [58% incumbents] Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
  DWAs: Stock serving stations or dining areas with food or supplies.

[Core] [58% incumbents] Stir and strain soups and sauces.
  DWAs: Cook foods.

[Core] [58% incumbents] Make special dressings and sauces as condiments for sandwiches.
  DWAs: Cook foods.

[Supplemental] [58% incumbents] Operate cash register, handle money, and give correct change.
  DWAs: Operate cash registers. | Process customer bills or payments.

[Core] [57% incumbents] Portion and wrap food, or place it directly on plates for service to patrons.
  DWAs: Arrange food for serving. | Package food or supplies.

[EMERGING:New] Check and log refrigerator, freezer, and cooler temperatures.

--- SKILLS ---
  Active Listening (imp:3.00 lvl:2.38) — Giving full attention to what other people are saying, taking time to understand
  Speaking (imp:2.88 lvl:2.12) — Talking to others to convey information effectively.
  Critical Thinking (imp:2.75 lvl:2.00) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Reading Comprehension (imp:2.62 lvl:2.00) — Understanding written sentences and paragraphs in work-related documents.
  Monitoring (imp:2.50 lvl:1.88) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Mathematics (imp:2.00 lvl:1.75) — Using mathematics to solve problems.
  Active Learning (imp:2.00 lvl:1.88) — Understanding the implications of new information for both current and future pr
  Learning Strategies (imp:2.00 lvl:2.00) — Selecting and using training/instructional methods and procedures appropriate fo
  Writing (imp:1.88 lvl:1.75) — Communicating effectively in writing as appropriate for the needs of the audienc
  Science (imp:1.00) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Customer and Personal Service (imp:3.27 lvl:2.55) — Knowledge of principles and processes for providing customer and personal servic
  Food Production (imp:2.94 lvl:2.19) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  Production and Processing (imp:2.69 lvl:2.84) — Knowledge of raw materials, production processes, quality control, costs, and ot
  English Language (imp:2.44 lvl:1.92) — Knowledge of the structure and content of the English language including the mea
  Administration and Management (imp:2.34 lvl:1.68) — Knowledge of business and management principles involved in strategic planning, 
  Psychology (imp:1.81 lvl:1.53) — Knowledge of human behavior and performance; individual differences in ability, 
  Education and Training (imp:1.78 lvl:1.20) — Knowledge of principles and methods for curriculum and training design, teaching
  Public Safety and Security (imp:1.76 lvl:1.24) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Administrative (imp:1.69 lvl:1.05) — Knowledge of administrative and office procedures and systems such as word proce
  Personnel and Human Resources (imp:1.67 lvl:0.82) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Economics and Accounting (imp:1.62 lvl:0.94) — Knowledge of economic and accounting principles and practices, the financial mar
  Chemistry (imp:1.62 lvl:1.14) — Knowledge of the chemical composition, structure, and properties of substances a
  Philosophy and Theology (imp:1.62 lvl:1.26) — Knowledge of different philosophical systems and religions. This includes their 
  Communications and Media (imp:1.62 lvl:0.98) — Knowledge of media production, communication, and dissemination techniques and m
  Mathematics (imp:1.57 lvl:0.97) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Foreign Language (imp:1.57 lvl:0.78) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Physics (imp:1.53 lvl:0.88) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Transportation (imp:1.53 lvl:0.91) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Therapy and Counseling (imp:1.49 lvl:1.06) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Law and Government (imp:1.48) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Computers and Electronics (imp:1.47) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Mechanical (imp:1.46) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Sales and Marketing (imp:1.45) — Knowledge of principles and methods for showing, promoting, and selling products
  Telecommunications (imp:1.45) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Medicine and Dentistry (imp:1.43 lvl:0.77) — Knowledge of the information and techniques needed to diagnose and treat human i
  Design (imp:1.40) — Knowledge of design techniques, tools, and principles involved in production of 
  History and Archeology (imp:1.39) — Knowledge of historical events and their causes, indicators, and effects on civi
  Biology (imp:1.34) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Engineering and Technology (imp:1.33) — Knowledge of the practical application of engineering science and technology. Th
  Sociology and Anthropology (imp:1.31) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Fine Arts (imp:1.31) — Knowledge of the theory and techniques required to compose, produce, and perform
  Building and Construction (imp:1.21) — Knowledge of materials, methods, and the tools involved in the construction or r
  Geography (imp:1.17) — Knowledge of principles and methods for describing the features of land, sea, an

--- ABILITIES ---
  Oral Comprehension (imp:3.00 lvl:3.00) — The ability to listen to and understand information and ideas presented through 
  Trunk Strength (imp:3.00 lvl:3.00) — The ability to use your abdominal and lower back muscles to support part of the 
  Near Vision (imp:3.00 lvl:3.00) — The ability to see details at close range (within a few feet of the observer).
  Oral Expression (imp:2.88 lvl:2.38) — The ability to communicate information and ideas in speaking so others will unde
  Arm-Hand Steadiness (imp:2.88 lvl:2.75) — The ability to keep your hand and arm steady while moving your arm or while hold
  Manual Dexterity (imp:2.88 lvl:2.88) — The ability to quickly move your hand, your hand together with your arm, or your
  Finger Dexterity (imp:2.88 lvl:2.88) — The ability to make precisely coordinated movements of the fingers of one or bot
  Speech Recognition (imp:2.88 lvl:2.75) — The ability to identify and understand the speech of another person.
  Speech Clarity (imp:2.88 lvl:2.50) — The ability to speak clearly so others can understand you.
  Information Ordering (imp:2.75 lvl:2.50) — The ability to arrange things or actions in a certain order or pattern according
  Problem Sensitivity (imp:2.62 lvl:2.12) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Deductive Reasoning (imp:2.62 lvl:2.12) — The ability to apply general rules to specific problems to produce answers that 
  Category Flexibility (imp:2.62 lvl:2.62) — The ability to generate or use different sets of rules for combining or grouping
  Selective Attention (imp:2.62 lvl:2.00) — The ability to concentrate on a task over a period of time without being distrac
  Inductive Reasoning (imp:2.50 lvl:2.00) — The ability to combine pieces of information to form general rules or conclusion
  Stamina (imp:2.50 lvl:2.00) — The ability to exert yourself physically over long periods of time without getti
  Extent Flexibility (imp:2.50 lvl:2.50) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Far Vision (imp:2.38 lvl:2.25) — The ability to see details at a distance.
  Written Comprehension (imp:2.25 lvl:2.12) — The ability to read and understand information and ideas presented in writing.
  Static Strength (imp:2.25 lvl:2.00) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Visual Color Discrimination (imp:2.25 lvl:1.88) — The ability to match or detect differences between colors, including shades of c
  Time Sharing (imp:2.12 lvl:1.88) — The ability to shift back and forth between two or more activities or sources of
  Multilimb Coordination (imp:2.12 lvl:1.88) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Number Facility (imp:2.00 lvl:1.62) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Speed of Closure (imp:2.00 lvl:1.75) — The ability to quickly make sense of, combine, and organize information into mea
  Flexibility of Closure (imp:2.00 lvl:1.88) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Perceptual Speed (imp:2.00 lvl:1.88) — The ability to quickly and accurately compare similarities and differences among
  Visualization (imp:2.00 lvl:1.88) — The ability to imagine how something will look after it is moved around or when 
  Control Precision (imp:2.00 lvl:2.00) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Dynamic Strength (imp:2.00 lvl:2.00) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Gross Body Coordination (imp:2.00 lvl:1.62) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Depth Perception (imp:2.00 lvl:1.88) — The ability to judge which of several objects is closer or farther away from you
  Auditory Attention (imp:2.00 lvl:2.12) — The ability to focus on a single source of sound in the presence of other distra
  Written Expression (imp:1.88 lvl:1.75) — The ability to communicate information and ideas in writing so others will under
  Fluency of Ideas (imp:1.88 lvl:1.75) — The ability to come up with a number of ideas about a topic (the number of ideas
  Originality (imp:1.88 lvl:1.75) — The ability to come up with unusual or clever ideas about a given topic or situa
  Mathematical Reasoning (imp:1.88 lvl:1.38) — The ability to choose the right mathematical methods or formulas to solve a prob
  Memorization (imp:1.88 lvl:1.75) — The ability to remember information such as words, numbers, pictures, and proced
  Wrist-Finger Speed (imp:1.88 lvl:1.50) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Gross Body Equilibrium (imp:1.88 lvl:1.25) — The ability to keep or regain your body balance or stay upright when in an unsta
  Hearing Sensitivity (imp:1.88 lvl:1.75) — The ability to detect or tell the differences between sounds that vary in pitch 
  Spatial Orientation (imp:1.75 lvl:0.88) — The ability to know your location in relation to the environment or to know wher
  Explosive Strength (imp:1.75 lvl:1.00) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Reaction Time (imp:1.62 lvl:0.75) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Speed of Limb Movement (imp:1.50 lvl:0.62) — The ability to quickly move the arms and legs.
  Rate Control (imp:1.38 lvl:0.38) — The ability to time your movements or the movement of a piece of equipment in an
  Response Orientation (imp:1.25 lvl:0.25) — The ability to choose quickly between two or more movements in response to two o
  Dynamic Flexibility (imp:1.25 lvl:0.25) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  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:3.94 lvl:3.14) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Making Decisions and Solving Problems (imp:3.66 lvl:2.53) — Analyzing information and evaluating results to choose the best solution and sol
  Evaluating Information to Determine Compliance with Standards (imp:3.59 lvl:2.45) — Using relevant information and individual judgment to determine whether events o
  Performing General Physical Activities (imp:3.43 lvl:2.76) — Performing general physical activities includes doing activities that require co
  Establishing and Maintaining Interpersonal Relationships (imp:3.40 lvl:3.16) — Developing constructive and cooperative working relationships with others, and m
  Guiding, Directing, and Motivating Subordinates (imp:3.38 lvl:2.27) — Providing guidance and direction to subordinates, including setting performance 
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:3.37 lvl:2.58) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Communicating with Supervisors, Peers, or Subordinates (imp:3.26 lvl:2.38) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Organizing, Planning, and Prioritizing Work (imp:3.25 lvl:2.75) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Handling and Moving Objects (imp:3.24 lvl:3.30) — Using hands and arms in handling, installing, positioning, and moving materials,
  Training and Teaching Others (imp:3.20 lvl:2.02) — Identifying the educational needs of others, developing formal educational or tr
  Monitoring Processes, Materials, or Surroundings (imp:3.19 lvl:2.79) — Monitoring and reviewing information from materials, events, or the environment,
  Coaching and Developing Others (imp:3.07 lvl:2.78) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Inspecting Equipment, Structures, or Materials (imp:3.01 lvl:2.00) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Developing and Building Teams (imp:2.97 lvl:1.95) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Identifying Objects, Actions, and Events (imp:2.90 lvl:3.34) — Identifying information by categorizing, estimating, recognizing differences or 
  Coordinating the Work and Activities of Others (imp:2.81 lvl:1.90) — Getting members of a group to work together to accomplish tasks.
  Performing for or Working Directly with the Public (imp:2.63 lvl:1.98) — Performing for people or dealing directly with the public. This includes serving
  Judging the Qualities of Objects, Services, or People (imp:2.53 lvl:1.83) — Assessing the value, importance, or quality of things or people.
  Processing Information (imp:2.53 lvl:2.12) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Assisting and Caring for Others (imp:2.52 lvl:1.69) — Providing personal assistance, medical attention, emotional support, or other pe
  Updating and Using Relevant Knowledge (imp:2.43 lvl:2.06) — Keeping up-to-date technically and applying new knowledge to your job.
  Documenting/Recording Information (imp:2.43 lvl:1.45) — Entering, transcribing, recording, storing, or maintaining information in writte
  Controlling Machines and Processes (imp:2.42 lvl:1.78) — Using either control mechanisms or direct physical activity to operate machines 
  Analyzing Data or Information (imp:2.38 lvl:1.66) — Identifying the underlying principles, reasons, or facts of information by break
  Thinking Creatively (imp:2.26) — Developing, designing, or creating new applications, ideas, relationships, syste
  Providing Consultation and Advice to Others (imp:2.22 lvl:1.09) — Providing guidance and expert advice to management or other groups on technical,
  Developing Objectives and Strategies (imp:2.16 lvl:0.93) — Establishing long-range objectives and specifying the strategies and actions to 
  Scheduling Work and Activities (imp:2.16 lvl:0.93) — Scheduling events, programs, and activities, as well as the work of others.
  Monitoring and Controlling Resources (imp:2.16 lvl:2.46) — Monitoring and controlling resources and overseeing the spending of money.
  Operating Vehicles, Mechanized Devices, or Equipment (imp:2.14 lvl:1.06) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Resolving Conflicts and Negotiating with Others (imp:1.97 lvl:1.72) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Performing Administrative Activities (imp:1.93 lvl:1.28) — Performing day-to-day administrative tasks such as maintaining information files
  Working with Computers (imp:1.88 lvl:0.83) — Using computers and computer systems (including hardware and software) to progra
  Communicating with People Outside the Organization (imp:1.79 lvl:0.71) — Communicating with people outside the organization, representing the organizatio
  Selling or Influencing Others (imp:1.77) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Repairing and Maintaining Electronic Equipment (imp:1.73) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Staffing Organizational Units (imp:1.71 lvl:0.61) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:1.64) — Providing documentation, detailed instructions, drawings, or specifications to t
  Interpreting the Meaning of Information for Others (imp:1.61 lvl:0.67) — Translating or explaining what information means and how it can be used.
  Repairing and Maintaining Mechanical Equipment (imp:1.50) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an

--- WORK STYLES ---
  Dependability (imp:2.14) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:1.84) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Cautiousness (imp:1.20) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Cooperation (imp:1.00) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Dependability (imp:1.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Stress Tolerance (imp:0.97) — A tendency to cope and function effectively in stressful situations at work.
  Self-Control (imp:0.87) — A tendency to remain calm and composed and to manage emotions effectively in res
  Integrity (imp:0.74) — A tendency to be honest and ethical at work.
  Perseverance (imp:0.59) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Humility (imp:0.56) — A tendency to be modest and humble when interacting with others at work.
  Optimism (imp:0.56) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Adaptability (imp:0.53) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Achievement Orientation (imp:0.49) — A tendency to establish and maintain personally challenging work-related goals, 
  Initiative (imp:0.38) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Sincerity (imp:0.29) — A tendency to be genuine and sincere in interactions with others at work, withou
  Social Orientation (imp:0.13) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Self-Confidence (imp:0.07) — A tendency to believe in one's work-related capabilities and ability to control 
  Empathy (imp:0.02) — 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:-0.36) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Innovation (imp:-0.43) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Tolerance for Ambiguity (imp:-0.46) — A tendency to be comfortable with ambiguity and uncertainty at work.
  Leadership Orientation (imp:-0.52) — A tendency to lead, take charge, offer opinions, and provide direction at work.

--- TRANSFERABLE SKILLS ---
  Service Orientation (imp:3.00 lvl:2.00) — Actively looking for ways to help people.
  Time Management (imp:3.00 lvl:2.12) — Managing one's own time and the time of others.
  Coordination (imp:2.88 lvl:2.12) — Adjusting actions in relation to others' actions.
  Social Perceptiveness (imp:2.62 lvl:2.12) — Being aware of others' reactions and understanding why they react as they do.
  Judgment and Decision Making (imp:2.38 lvl:2.00) — Considering the relative costs and benefits of potential actions to choose the m
  Quality Control Analysis (imp:2.12 lvl:1.75) — Conducting tests and inspections of products, services, or processes to evaluate
  Persuasion (imp:2.00 lvl:1.75) — Persuading others to change their minds or behavior.
  Instructing (imp:2.00 lvl:2.00) — Teaching others how to do something.
  Complex Problem Solving (imp:2.00 lvl:2.00) — Identifying complex problems and reviewing related information to develop and ev
  Operations Monitoring (imp:2.00 lvl:1.88) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Systems Analysis (imp:2.00 lvl:1.50) — Determining how a system should work and how changes in conditions, operations, 
  Management of Personnel Resources (imp:2.00 lvl:1.50) — Motivating, developing, and directing people as they work, identifying the best 
  Negotiation (imp:1.88 lvl:1.62) — Bringing others together and trying to reconcile differences.
  Troubleshooting (imp:1.88 lvl:1.00) — Determining causes of operating errors and deciding what to do about it.
  Systems Evaluation (imp:1.88 lvl:1.38) — Identifying measures or indicators of system performance and the actions needed 
  Operation and Control (imp:1.75 lvl:0.88) — Controlling operations of equipment or systems.
  Management of Financial Resources (imp:1.50 lvl:0.50) — Determining how money will be spent to get the work done, and accounting for the
  Management of Material Resources (imp:1.50 lvl:0.50) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Equipment Selection (imp:1.12 lvl:0.12) — Determining the kind of tools and equipment needed to do a job.
  Operations Analysis (imp:1.00) — Analyzing needs and product requirements to create a design.
  Technology Design (imp:1.00) — Generating or adapting equipment and technology to serve user needs.
  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
  Repairing (imp:1.00) — Repairing machines or systems using the needed tools.

--- NATIONAL WAGES ---
  total_employment : 893,600
  annual_median    : $35,320
  annual_pct10     : $25,810
  annual_pct25     : $29,950
  annual_pct75     : $38,550
  annual_pct90     : $45,340
  annual_mean      : $35,290
  hourly_median    : $16.98

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Washington ($40,910)
  lowest_state     : Guam ($21,820)
  dispersion_ratio : 1.875x

--- TOP STATES BY WAGE (54 total) ---
  Accommodation and Food Services          emp:  519,550  median: $  34,730
  Retail Trade                             emp:  236,130  median: $  35,960
  Health Care and Social Assistance        emp:   52,300  median: $  34,570
  Educational Services                     emp:   34,520  median: $  37,210
  Manufacturing                            emp:   16,590  median: $  35,690
  Arts, Entertainment, and Recreation      emp:    9,770  median: $  35,590
  Administrative and Support and Waste Management and Remediation Services emp:    8,630  median: $  35,250
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    6,340  median: $  37,350
  Other Services (except Public Administration) emp:    3,290  median: $  35,160
  Wholesale Trade                          emp:    2,080  median: $  34,930

--- TOP INDUSTRIES BY EMPLOYMENT (16 total) ---
  Accommodation and Food Services          emp:  519,550  median: $  34,730
  Retail Trade                             emp:  236,130  median: $  35,960
  Health Care and Social Assistance        emp:   52,300  median: $  34,570
  Educational Services                     emp:   34,520  median: $  37,210
  Manufacturing                            emp:   16,590  median: $  35,690
  Arts, Entertainment, and Recreation      emp:    9,770  median: $  35,590
  Administrative and Support and Waste Management and Remediation Services emp:    8,630  median: $  35,250
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:    6,340  median: $  37,350
  Other Services (except Public Administration) emp:    3,290  median: $  35,160
  Wholesale Trade                          emp:    2,080  median: $  34,930

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         : 2026-06-02T22:04:07.337834Z

--- SEMANTIC NEIGHBORS (5) ---

  Title: Adhesive bandage (similarity: 0.1500)
  URL: https://en.wikipedia.org/wiki/Adhesive_bandage
  QID: Q216054
  Extract: An adhesive bandage, also called a sticking plaster, sticky plaster, medical plaster, or simply plaster in British English, is a small medical dressing used for injuries not serious enough to require a full-size bandage. They are also known by the genericized trademarks of Band-Aid or Elastoplast.

  Title: One Big Beautiful Bill Act (similarity: 0.2800)
  URL: https://en.wikipedia.org/wiki/One_Big_Beautiful_Bill_Act
  QID: Q134500668
  Extract: The One Big Beautiful Bill Act (OBBBA) or the Big Beautiful Bill, is a U.S. federal statute passed by the 119th United States Congress containing tax and spending policies that form the core of President Donald Trump's second-term agenda. The bill was signed into law by Trump on July 4, 2025. Althou

  Title: Illegal immigration to New York City (similarity: 0.4000)
  URL: https://en.wikipedia.org/wiki/Illegal_immigration_to_New_York_City
  QID: Q16996635
  Extract: Illegal immigrants residing in New York City come from many parts of the world, especially Latin America, Asia, Eastern Europe, and the Caribbean. About 70% of them have paid work, in catering, construction, retail, driving, cleaning, and many other trades; at least in catering, their wages tend to 

  Title: Cook (profession) (similarity: 0.4390)
  URL: https://en.wikipedia.org/wiki/Cook_(profession)
  QID: Q156839
  Extract: A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, manag

  Title: Convenience food (similarity: 0.2000)
  URL: https://en.wikipedia.org/wiki/Convenience_food
  QID: Q13030962
  Extract: Convenience food is food that is commercially prepared for ease of consumption, and is usually ready to eat with little to no preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Convenience foods include ready-to-eat dry products, fr

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong confidence based on comprehensive O*NET data including detailed tasks, work activities, and clear industry employment statistics. The occupation has well-defined boundaries and extensive wage data from BLS OEWS May 2025.
inferred_at          : 2026-06-03T20:56:41.829443+00:00
tokens_input         : 4,570
tokens_output        : 4,625
cost_usd             : $0.049082
wikipedia_used       : False
wikipedia_title      : None
wikipedia_note       : No exact Wikipedia match found for Food Preparation Workers. The closest semantic match was 'Cook (profession)' with 0.439 similarity, indicating this is a distinct occupation category focused on preparation support rather than actual cooking.

--- PROSE FIELDS ---

ROLE SUMMARY:
Food Preparation Workers perform essential support duties in commercial kitchens and food service establishments, handling tasks like cleaning, sanitizing, basic food prep, and assisting cooks. They serve as the backbone of food service operations, ensuring proper food safety protocols while preparing ingredients and maintaining clean work environments. These workers typically require minimal formal training but must demonstrate reliability, attention to detail, and ability to work in fast-paced environments.

DAY IN THE LIFE:
Food preparation workers start their shifts by cleaning and sanitizing work areas, equipment, and utensils to meet health standards. They assist cooks by carrying supplies between storage and work areas, using manual or electric appliances to clean, peel, slice, and trim various foods. Throughout their shift, they monitor and record temperatures of refrigerators, freezers, and food storage areas to ensure compliance with safety regulations. They distribute prepared food to servers, remove trash from kitchen areas, and store food items in designated containers to prevent spoilage. Workers also help with cutting meat, poultry, and seafood, while maintaining constant communication with kitchen staff to ensure smooth operations.

WHO THRIVES:
Individuals who excel in this role demonstrate strong dependability and attention to detail, as evidenced by the emphasis on these work styles in the occupation profile. They possess good physical stamina and manual dexterity, with abilities like trunk strength, arm-hand steadiness, and finger dexterity being crucial for handling equipment and food items safely. Successful food prep workers have a realistic work orientation (RIASEC R:6.40) and conventional tendencies (C:4.18), thriving in structured environments with clear procedures. They communicate effectively with team members, show service orientation, and can work efficiently under time pressure while maintaining food safety standards.

CAREER ENTRY:
Most food preparation workers enter with a high school diploma or equivalent (69.5% of workers), with some having completed additional college courses (22.4%). No formal culinary training is typically required, as employers provide on-the-job training covering food safety protocols, equipment operation, and workplace procedures. Entry-level candidates benefit from demonstrating reliability, basic math skills for measuring ingredients, and willingness to work in physically demanding environments with exposure to heat, cold, and standing for extended periods.

CAREER TRAJECTORY:
Food preparation workers can advance to cooking positions such as short order cooks, restaurant cooks, or institutional cooks through gaining experience and additional culinary skills. Some may specialize in particular areas like meat cutting (butchers) or baking, while others progress into supervisory roles within food service operations. The role serves as an entry point into the broader food service industry, with potential pathways into food service management, catering, or specialized culinary positions requiring additional training or certification.

MARKET INTELLIGENCE:
Food preparation workers represent a large employment sector with 893,600 positions nationally, earning a median annual wage of $35,320 according to BLS OEWS May 2025 data. Wages range from $25,810 at the 10th percentile to $45,340 at the 90th percentile, with geographic variation from $21,820 in Guam to $40,910 in Washington state. The largest employment concentration is in Accommodation and Food Services (519,550 workers), followed by Retail Trade (236,130), reflecting the widespread need for food prep support across various industries. Job Zone 2 classification indicates this occupation requires minimal preparation, making it accessible to entry-level workers while providing stable employment opportunities in the growing food service sector.

AUTOMATION OUTLOOK:
Food preparation work involves significant manual dexterity, physical handling of varied food items, and real-time decision-making about food quality and safety, creating moderate resistance to automation. While some routine tasks like temperature monitoring may become more automated, the hands-on nature of food handling, cleaning, and assisting kitchen staff requires human judgment and adaptability that current technology cannot fully replicate.

--- REASONED EDGES ---
  [career_pathway] Cooks, Restaurant (35-2014.00) — confidence:high
    reasoning: Food preparation workers commonly advance to restaurant cooking positions through experience gained in food handling, kitchen operations, and food safety protocols.
    data: Related occupations primary-short connection
    data: Shared food production knowledge
    data: Same job zone progression
  [skill_overlap] Cooks, Short Order (35-2015.00) — confidence:high
    reasoning: Both roles require food production knowledge, manual dexterity for food handling, and ability to work in fast-paced kitchen environments.
    data: Food production knowledge overlap
    data: Manual dexterity abilities
    data: Kitchen environment work activities
  [riasec_cluster] Fast Food and Counter Workers (35-3023.00) — confidence:high
    reasoning: Both roles share realistic and conventional work orientations with emphasis on following procedures, customer service, and structured work environments.
    data: RIASEC realistic orientation
    data: Customer service knowledge
    data: Service orientation skills
  [task_similarity] Butchers and Meat Cutters (51-3021.00) — confidence:medium
    reasoning: Food prep workers perform cutting, slicing, and grinding of meat, poultry, and seafood, directly overlapping with core butcher tasks.
    data: Cut meat/poultry/seafood task
    data: Manual dexterity requirements
    data: Food handling knowledge
  [knowledge_overlap] Cooks, Institution and Cafeteria (35-2012.00) — confidence:high
    reasoning: Both roles require food production knowledge, understanding of food safety protocols, and ability to work in institutional food service settings.
    data: Food production knowledge
    data: Institution employment in health care
    data: Temperature monitoring tasks
  [transferable_skill] Dining Room and Cafeteria Attendants and Bartender Helpers (35-9011.00) — confidence:medium
    reasoning: Both roles emphasize service orientation, coordination with kitchen staff, and maintaining clean work environments in food service operations.
    data: Service orientation skills
    data: Cleaning and sanitizing tasks
    data: Food service industry context

--- NORMALIZER SIGNALS ---
  match_keywords   : ['food preparation', 'food prep', 'kitchen assistant', 'prep cook', 'food service worker', 'cafeteria aide', 'culinary worker', 'prep worker']
  exclude_keywords : ['chef', 'head cook', 'sous chef', 'line cook', 'baker']
  title_patterns   : ['Prep', 'Food Preparation', 'Kitchen', 'Cafeteria', 'Culinary']
  common_variations: ['Food Prep Worker', 'Kitchen Prep', 'Prep Assistant', 'Food Service Aide', 'Cafeteria Worker', 'Kitchen Helper', 'Prep Team Member', 'BOH Team Member']

total_terms    : 40
top_words      : ['food', 'tendency', 'others', 'equipment', 'foods', 'principles', 'cooks', 'supplies', 'preparation', 'storage', 'service', 'includes', 'control', 'objects', 'clean', 'procedures', 'ideas', 'orientation', 'needed', 'serving']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                       67  0.02270  inference            inference:40%  dwas:22%  onet_tasks:21%
tendency                   42  0.01423  onet_dimensions      onet_dimensions:100%
others                     39  0.01322  onet_dimensions      onet_dimensions:97%  inference:3%
equipment                  34  0.01152  onet_dimensions      onet_dimensions:68%  onet_tasks:12%  dwas:12%
foods                      16  0.00542  dwas                 dwas:50%  onet_tasks:31%  wikipedia:12%
principles                 16  0.00542  onet_dimensions      onet_dimensions:100%
cooks                      13  0.00441  wikipedia            wikipedia:46%  inference:38%  onet_tasks:15%
supplies                   13  0.00441  dwas                 dwas:69%  onet_tasks:23%  inference:8%
preparation                13  0.00441  inference            inference:69%  dwas:23%  wikipedia:8%
storage                    12  0.00407  onet_tasks           onet_tasks:42%  dwas:33%  inference:17%
service                    12  0.00407  inference            inference:58%  onet_tasks:17%  onet_dimensions:17%
includes                   12  0.00407  onet_dimensions      onet_dimensions:100%
control                    12  0.00407  onet_dimensions      onet_dimensions:100%
objects                    12  0.00407  onet_dimensions      onet_dimensions:100%
clean                      11  0.00373  dwas                 dwas:45%  onet_tasks:36%  inference:18%
procedures                 11  0.00373  onet_dimensions      onet_dimensions:73%  inference:18%  onet_tasks:9%
ideas                      11  0.00373  onet_dimensions      onet_dimensions:100%
orientation                11  0.00373  onet_dimensions      onet_dimensions:82%  inference:18%
needed                     10  0.00339  onet_dimensions      onet_dimensions:70%  onet_tasks:30%
serving                    10  0.00339  dwas                 dwas:70%  onet_tasks:20%  onet_dimensions:10%
standards                  10  0.00339  onet_dimensions      onet_dimensions:80%  inference:20%
techniques                 10  0.00339  onet_dimensions      onet_dimensions:100%
materials                  10  0.00339  onet_dimensions      onet_dimensions:100%
resources                  10  0.00339  onet_dimensions      onet_dimensions:90%  dwas:10%
body                       10  0.00339  onet_dimensions      onet_dimensions:100%
problems                    9  0.00305  onet_dimensions      onet_dimensions:100%
monitoring                  9  0.00305  onet_dimensions      onet_dimensions:89%  inference:11%
production                  9  0.00305  onet_dimensions      onet_dimensions:89%  dwas:11%
handling                    9  0.00305  onet_dimensions      onet_dimensions:56%  inference:44%
operations                  9  0.00305  onet_dimensions      onet_dimensions:67%  inference:33%
quickly                     9  0.00305  onet_dimensions      onet_dimensions:100%
activities                  9  0.00305  onet_dimensions      onet_dimensions:100%
maintaining                 9  0.00305  onet_dimensions      onet_dimensions:67%  inference:33%
store                       8  0.00271  dwas                 dwas:50%  onet_tasks:38%  inference:12%
machines                    8  0.00271  onet_dimensions      onet_dimensions:88%  onet_tasks:12%
attention                   8  0.00271  onet_dimensions      onet_dimensions:75%  inference:25%
needs                       8  0.00271  onet_dimensions      onet_dimensions:100%
rules                       8  0.00271  onet_dimensions      onet_dimensions:100%
providing                   8  0.00271  onet_dimensions      onet_dimensions:88%  inference:12%
goods                       8  0.00271  onet_dimensions      onet_dimensions:50%  dwas:50%