{"schemaVersion":"1.0","exportedAt":"2026-05-15T12:39:48.980Z","occupation":{"soc":"35-2021.00","title":"Food Preparation Workers","group":"Food Preparation & Serving Related","sector":"72","jobZone":2,"jobZoneInferred":false},"framework":{"version":"v.26.05","description":"","contextCovered":"This framework covers food preparation work in commercial kitchen environments including restaurants, cafeterias, and food service facilities, from entry-level cleaning and portioning tasks through team leadership and operational management.","levels":{"emerging":{"label":"Emerging","statements":["Work area surfaces and equipment — clean and sanitize under direct supervision following posted protocols in a commercial kitchen.","Kitchen utensils, dishes, and silverware — wash and sort according to step-by-step instructions provided by a lead cook.","Food and storage area temperatures — take and record using a thermometer under supervisor guidance in a refrigerated storage unit.","Food supplies and equipment — carry to and from designated storage areas following safe lifting instructions on a busy kitchen floor.","Kitchen garbage containers — empty and reline under direction, following the facility's waste disposal schedule.","Food items — place in labeled containers and designated storage areas as instructed to prevent spoilage in a prep kitchen.","Basic ingredients — weigh or measure using standard scales and measuring cups under close supervision during routine prep tasks.","Kitchen floors and dining areas — sweep, mop, and vacuum following a posted cleaning checklist at the start and end of a shift.","Cook requests and verbal instructions — listen attentively and respond promptly to support kitchen staff during service periods.","Assigned prep tasks — complete in the order directed by a supervisor, demonstrating basic time awareness during a shift."]},"developing":{"label":"Developing","statements":["Work surfaces, utensils, and equipment — clean and sanitize routinely between tasks using approved solutions without requiring direct prompting in a high-volume kitchen.","Cooks and kitchen staff — assist efficiently by anticipating common needs and restocking prep items before being asked during a meal service.","Food and refrigerator temperature logs — take, record, and flag out-of-range readings to a supervisor as part of a daily food safety routine.","Supply deliveries and equipment — transport safely to correct storage areas, applying proper load management techniques in a storeroom environment.","Kitchen waste and recycling — sort, remove, and dispose of according to facility guidelines, maintaining a clean prep area throughout a shift.","Perishable and non-perishable foods — store in correctly labeled containers using FIFO rotation in a walk-in cooler or dry goods area.","Recipe ingredients — weigh and measure accurately using digital scales and volume measures, adjusting quantities for standard batch sizes in a prep kitchen.","Kitchen floors, mats, and dining areas — sweep, mop, and vacuum on schedule, identifying hazards such as spills and addressing them promptly.","Multiple concurrent prep tasks — manage time across simultaneous assignments to meet production deadlines during a busy lunch or dinner service.","Team communication — exchange information clearly with coworkers and supervisors using active listening to reduce errors during handoffs between shifts."]},"proficient":{"label":"Proficient","statements":["Full-kitchen sanitation program — execute independently across all surfaces, equipment, and utensils, adapting methods to varying soil levels and health code requirements.","Cook and kitchen team support — coordinate proactively across all prep stations, managing the flow of needed items to maintain uninterrupted service in a full-service restaurant.","Food safety temperature monitoring system — maintain accurately across all storage zones, interpreting logs over time to identify recurring compliance issues before they escalate.","Kitchen supply chain — manage the movement of food and equipment between receiving, storage, and prep areas, minimizing disruption during peak service periods.","Waste management procedures — oversee removal, container cleaning, and recycling sorting with full compliance to local health and environmental regulations.","Food storage and rotation practices — apply FIFO and proper labeling standards across all product categories, reducing spoilage and ensuring ingredient quality during high-volume operations.","Ingredient measurement and scaling — perform precisely for complex recipes and large batch production, catching and correcting discrepancies before they affect final dishes.","Facility cleaning schedule — lead systematic cleaning of all kitchen and dining areas, adjusting frequency and methods in response to inspection findings or unusual conditions.","Workload prioritization — independently organize daily prep tasks in response to changing menus, staff absences, or unexpected rushes in a fast-paced kitchen environment.","Cross-functional kitchen collaboration — build cooperative working relationships with cooks, servers, and management, modeling dependability and attention to detail for peers."]},"advanced":{"label":"Advanced","statements":["Kitchen sanitation standards — develop and implement facility-wide cleaning protocols aligned with health department requirements, training all prep staff on correct procedures.","Kitchen prep workforce — mentor and evaluate team members, providing structured on-the-job learning to accelerate skill development across all food preparation tasks.","Food safety monitoring systems — design temperature logging procedures and corrective action plans, ensuring consistent compliance across multiple storage areas and shifts.","Supply and inventory workflow — establish efficient systems for receiving, storing, and distributing food and equipment, reducing waste and improving operational throughput.","Waste reduction program — lead initiatives to improve sorting, disposal, and recycling practices, tracking metrics and reporting outcomes to kitchen management.","Food storage and spoilage control strategy — set organizational standards for labeling, rotation, and container use, achieving measurable reductions in food loss across the operation.","Batch production accuracy — establish measurement standards and quality checkpoints for ingredient preparation, ensuring consistency across all cooks and prep workers.","Facility cleanliness performance — oversee scheduling and quality verification of all cleaning tasks for kitchen and dining areas, maintaining superior scores during health inspections.","Operational planning under pressure — lead prep team through high-volume events, catering shifts, or understaffed periods, maintaining service quality and staff composure.","Kitchen culture of cooperation and accountability — model and reinforce professional work styles including stress tolerance, self-control, and cautiousness across all levels of the prep team."]}}},"sources":{"onet":"v30.2 (CC BY 4.0)","crosswalk":"https://skillscrosswalk.com","generator":"LER.me"},"attribution":"© EBSCOed"}