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Food Preparation Workers

SOC 35-2021.00Job Zone 2 · Some Preparationv.26.05

Context coveredThis 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.

Sources:O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.SkillsCrosswalkSkillsCrosswalk — O*NET enrichment + adjacency index. Opens in new tab.
Emerging
Entry / Apprentice
  1. Work area surfaces and equipment — clean and sanitize under direct supervision following posted protocols in a commercial kitchen.
  2. Kitchen utensils, dishes, and silverware — wash and sort according to step-by-step instructions provided by a lead cook.
  3. Food and storage area temperatures — take and record using a thermometer under supervisor guidance in a refrigerated storage unit.
  4. Food supplies and equipment — carry to and from designated storage areas following safe lifting instructions on a busy kitchen floor.
  5. Kitchen garbage containers — empty and reline under direction, following the facility's waste disposal schedule.
  6. Food items — place in labeled containers and designated storage areas as instructed to prevent spoilage in a prep kitchen.
  7. Basic ingredients — weigh or measure using standard scales and measuring cups under close supervision during routine prep tasks.
  8. Kitchen floors and dining areas — sweep, mop, and vacuum following a posted cleaning checklist at the start and end of a shift.
  9. Cook requests and verbal instructions — listen attentively and respond promptly to support kitchen staff during service periods.
  10. Assigned prep tasks — complete in the order directed by a supervisor, demonstrating basic time awareness during a shift.
Developing
Mid-level / Established
  1. Work surfaces, utensils, and equipment — clean and sanitize routinely between tasks using approved solutions without requiring direct prompting in a high-volume kitchen.
  2. Cooks and kitchen staff — assist efficiently by anticipating common needs and restocking prep items before being asked during a meal service.
  3. Food and refrigerator temperature logs — take, record, and flag out-of-range readings to a supervisor as part of a daily food safety routine.
  4. Supply deliveries and equipment — transport safely to correct storage areas, applying proper load management techniques in a storeroom environment.
  5. Kitchen waste and recycling — sort, remove, and dispose of according to facility guidelines, maintaining a clean prep area throughout a shift.
  6. Perishable and non-perishable foods — store in correctly labeled containers using FIFO rotation in a walk-in cooler or dry goods area.
  7. Recipe ingredients — weigh and measure accurately using digital scales and volume measures, adjusting quantities for standard batch sizes in a prep kitchen.
  8. Kitchen floors, mats, and dining areas — sweep, mop, and vacuum on schedule, identifying hazards such as spills and addressing them promptly.
  9. Multiple concurrent prep tasks — manage time across simultaneous assignments to meet production deadlines during a busy lunch or dinner service.
  10. Team communication — exchange information clearly with coworkers and supervisors using active listening to reduce errors during handoffs between shifts.
Proficient
Senior / Expert IC
  1. Full-kitchen sanitation program — execute independently across all surfaces, equipment, and utensils, adapting methods to varying soil levels and health code requirements.
  2. 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.
  3. Food safety temperature monitoring system — maintain accurately across all storage zones, interpreting logs over time to identify recurring compliance issues before they escalate.
  4. Kitchen supply chain — manage the movement of food and equipment between receiving, storage, and prep areas, minimizing disruption during peak service periods.
  5. Waste management procedures — oversee removal, container cleaning, and recycling sorting with full compliance to local health and environmental regulations.
  6. 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.
  7. Ingredient measurement and scaling — perform precisely for complex recipes and large batch production, catching and correcting discrepancies before they affect final dishes.
  8. Facility cleaning schedule — lead systematic cleaning of all kitchen and dining areas, adjusting frequency and methods in response to inspection findings or unusual conditions.
  9. Workload prioritization — independently organize daily prep tasks in response to changing menus, staff absences, or unexpected rushes in a fast-paced kitchen environment.
  10. Cross-functional kitchen collaboration — build cooperative working relationships with cooks, servers, and management, modeling dependability and attention to detail for peers.
Advanced
Lead / Principal / Executive
  1. Kitchen sanitation standards — develop and implement facility-wide cleaning protocols aligned with health department requirements, training all prep staff on correct procedures.
  2. Kitchen prep workforce — mentor and evaluate team members, providing structured on-the-job learning to accelerate skill development across all food preparation tasks.
  3. Food safety monitoring systems — design temperature logging procedures and corrective action plans, ensuring consistent compliance across multiple storage areas and shifts.
  4. Supply and inventory workflow — establish efficient systems for receiving, storing, and distributing food and equipment, reducing waste and improving operational throughput.
  5. Waste reduction program — lead initiatives to improve sorting, disposal, and recycling practices, tracking metrics and reporting outcomes to kitchen management.
  6. Food storage and spoilage control strategy — set organizational standards for labeling, rotation, and container use, achieving measurable reductions in food loss across the operation.
  7. Batch production accuracy — establish measurement standards and quality checkpoints for ingredient preparation, ensuring consistency across all cooks and prep workers.
  8. Facility cleanliness performance — oversee scheduling and quality verification of all cleaning tasks for kitchen and dining areas, maintaining superior scores during health inspections.
  9. Operational planning under pressure — lead prep team through high-volume events, catering shifts, or understaffed periods, maintaining service quality and staff composure.
  10. 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.

AI-at-Work Competency Framework

Sources:Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab.Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab.WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab.

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Sources:Pathsmith™ Durable SkillsPathsmith™ Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
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Show O*NET source anchors26 anchors · skillscrosswalk.com

O*NET enrichment · skillscrosswalk.com

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Source anchors that ground each statement

Related titles
Back of House Team Member (BOH Team Member) · Cafeteria Aide · Carver · Caterer · Caterer Helper · Catering Assistant · Chicken and Fish Butcher · Coffee Brewer · Coffee Maker · Cold Meat Cook · Cook · Cook Aide
RAPIDS apprenticeships
—
O*NET skills
Active ListeningService OrientationTime Management
Knowledge domains
Customer and Personal Service
Abilities
Oral ComprehensionTrunk StrengthNear Vision
Work styles
DependabilityAttention to DetailCautiousnessCooperationStress ToleranceSelf-Control
Technology
Data base user interface and query softwareSpreadsheet softwareOffice suite softwareComputer based training softwareVideo creation and editing software
Tasks · seed anchors for statements
  1. Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
  2. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  3. Take and record temperature of food and food storage areas, such as refrigerators and freezers.
  4. Carry food supplies, equipment, and utensils to and from storage and work areas.
  5. Remove trash and clean kitchen garbage containers.
  6. Store food in designated containers and storage areas to prevent spoilage.
  7. Weigh or measure ingredients.
  8. Vacuum dining area and sweep and mop kitchen floor.
CIP education codes
12.050012.050112.050312.050412.050912.0507

Sources: O*NET v30.2 (CC BY 4.0), SkillsCrosswalk.com, LER.me®, Anthropic Economic Index, SAFI (Jadhav & Danve, 2026), WEF Skills Taxonomy 2021, Pathsmith™ Durable Skills Framework. © 2026 EBSCOed.