A Michigan Jobs & Career Portal service.

Food Preparation Workers prepare food and beverages; clean dishes, silverware, and cooking utensils; and maintain orderly kitchen work areas in restaurants, hotels, hospitals, and other establishments.

NATURE OF THE OCCUPATION

Cook Helpers may:

Wash , peel, cut, and seed vegetables and fruits

Clean, cut, and grind meats, poultry and seafood

Weigh and measure ingredients

Clean work areas, equipment, and utensils

Salad Makers may:

Clean vegetables and fruits

Mix ingredients for green salads; molded fruit, or vegetable salads; and pasta salad

Prepare relish plates and salad dressings

Requisition supplies

Dishwashers may:

Scrape leftovers from dishes into garbage containers

Load dishes, glasses, and tableware into a dishwashing machine

Scrub, wash, rinse, and sanitize large pots and pans by hand

Clean refrigerators and other kitchen equipment

Polish silver, using burnishing-machine tumblers, chemical dips, buffing wheels, and hand cloths

Sweep, mop floors, and clean dish room area

Carry out trash and clean trash cans

Tools and equipment used may include:

OCCUPATIONAL SPECIALTIES

Food Preparation Workers may specialize in these areas:

317.687-010 COOK HELPERS assist workers who prepare food for establishments such as hotels, restaurants, and institutions.

317.384-010 SALAD MAKERS prepare salads, fruits, and gelatin desserts.

COFFEE MAKERS brew coffee, tea, and chocolate, using coffee urns, drip or vacuum coffee makers, teapots, drink mixers, and other kitchen equipment.

PANTRY GOODS MAKERS prepare salads, appetizers, sandwich fillings, and other cold dishes.

317.664-010 SANDWICH MAKERS prepare sandwiches according to customers' orders.

319.484-010 KITCHEN FOOD ASSEMBLERS prepare meal trays in commissary kitchens for in-flight service of airlines; multiunit restaurant chains; industrial caterers; or schools, hospitals, and similar institutions.

COUNTER-SUPPLY WORKERS replenish food and equipment at hot and cold tables and serving lines of cafeterias.

318.687-010 DISHWASHERS rinse and wash dishes, tableware and cooking utensils, and cookware.

318.687-010 KITCHEN HELPERS may in addition to performing a dishwasher's duties, transfer supplies and equipment between storage and work areas. They may also set up banquet tables or perform routine food preparation tasks such as cleaning and chopping vegetables.

In addition to learning about these specialties, you may also find it helpful to explore the following CEScripts:

WORKING CONDITIONS AND REQUIREMENTS

Food Preparation Workers usually work with or around others. They may be supervised by owners, managers, or cooks. Depending on the particular job, public contact may be involved. They must work quickly and effectively under pressure during "rush hours".

Most work areas are clean and well lighted, although working conditions vary widely by establishment. Dishwashers are likely to work in hot and steamy areas. Job hazards include the possibility of minor injuries from handling hot utensils or grease, broken glass, slipping on wet floors, and using cutting tools.

Working hours may vary from less than 30 hours to 48 hours per week. The work schedule often includes weekends and holidays with days off during the week. Some also work nights or split shifts, working during the busiest meal periods with time off between these periods. This variety in hours allows students and other part-time workers to fit working hours into their schedules. Workers employed in schools might work only during the school year.

Kitchen workers wear white clothing and hairnets. Dining room workers wear uniforms or other types of special clothing. These uniforms are often supplied and cleaned by the employer. Some workers are members of unions, such as The Hotel Employees and Restaurant Employees International Union. Union members must pay dues.

You Should Prefer:

• Activities of a routine, definite, organized nature

• Activities that involve special processes/machines/techniques

You Should Be Able To:

• Work easily and skillfully with your hands

• Follow instructions/reading/adjusting recipes to needed yields

• Repeat activities/tasks according to a routine procedure or sequence

• Work rapidly within precise limits or standards of accuracy

Math Problem You Should Be Able to Solve:

If a cookie recipe calls for 2 cups of flour per dozen cookies and you want to bake 6 dozen cookies, how much flour do you need?

Reading Example You Should Be Able to Read and Comprehend:

Soluble fibers dissolve in water and become sticky in consistency. Insoluble fiber passes through the digestive tract largely unchanged except for being broken into smaller pieces by chewing.

Writing Example You Should Be Able to Produce:

You should be able to write a descriptive recipe explaining how to bake a cake that you have created.

Thinking Skill You Should Be Able to Demonstrate:

You should be able to decide the best substitutes for ingredients that are called for in a recipe and you do not have.

Food Preparation Workers may have to obtain health certificates from local units of government or county health departments to certify that they are free from contagious diseases.

EDUCATION AND PREPARATION OPPORTUNITIES

NOTE: On-The-Job training provided by the employer and a High School Diploma with specific Vocational Education classes may qualify a person for this occupation.

The following education and preparation opportunities are helpful in preparing for occupations in the CEScript:

***SCHOOL SUBJECTS***

0700 CAREERS , 0900 COMMUNICATIONS , 1500 FOODS & NUTRITION , 2200 MATH

***VOCATIONAL EDUCATION***

024 HOSPITALITY & FOOD SERVICE

Approved vocational education programs in Hospitality & Food Service prepare students to work in institutional, commercial, or self-owned food establishments or other food industry occupations. Instruction is given in planning, selecting, storing, purchasing, preparing, and serving quality food products. Special emphasis is placed on instruction in nutrition, safety and sanitation, special diets, and the use and care of food preparation equipment.

High school students should consult their guidance office for more information about the specific requirements of this program at their school or area vocational education center.

***POSTSECONDARY PROGRAMS***

There are no Postsecondary Programs related to this CEScript. 

Search for a College and/or Instructional Program   

***APPRENTICESHIP OPPORTUNITIES***

There are no Apprenticeships related to this CEScript.

***MILITARY TRAINING PROGRAMS***

There are no Military Programs related to this CEScript. 

E-Learning Courses and Programs    

OPPORTUNITIES FOR EXPERIENCE AND METHODS OF ENTRY

Summer work in tourist or resort areas or part-time work in restaurants are ways to gain experience. Work/study or co-op programs in hospitality and food service at high schools or secondary area vocational centers may offer experience also.

             School-to-Work opportunities include:

informal apprenticeships

mentorships

job shadowing experiences

touring a local Food Preparation Worker employer

internships

volunteer work with a Food Preparation Worker employer

community service work with an agency

Most Food Preparation Workers acquire their jobs through direct application to local eating places. Openings may be found by way of your high school placement office, cooperative education classes, local union, or a local office of Michigan Works!. Newspaper want ads also list openings. In addition, you should access and search the Internet's on-line employment services sites such as:

You should also enter an electronic resume on these on-line services.

EARNINGS AND ADVANCEMENT

Hourly earnings of Food Preparation Workers vary by geographic area, size of establishment, and union affiliation. Hotels pay the highest wages and small restaurants the lowest in this occupation.

Nationally, the median weekly wage earned by Food Preparation Workers was $321 or $8.03 per hour in 2004. In the 2003-04 school year, the average hourly wage rate paid cafeteria workers in public schools was $10.18; the average of the lowest rates was $8.48; and the average of the highest rates was $12.98.  The median hourly earnings of "all" workers in the U.S. were $15.95 in 2004.

In Michigan , Cafeteria workers in public schools in early 2003 received the following hourly wages:

Hourly rates for unionized Food Preparation Workers employed in some Hotels and private clubs in the Detroit area generally ranged from $10.32 (training wage) to $10.89 per hour in mid 2004. Unionized Food Service Workers employed in one Detroit area stadium earned between $8.00 (inexperienced) and $8.50 (experienced) per hour.  Culinary Utility workers employed at one Detroit area casino earned between $9.96 (inexperienced) and $12.45 (experienced) per hour.  Food service aides in Michigan hospitals had average earnings between $9.37 and $11.35 per hour in 2004.

In 2004, the 2003 graduates of high school vocational education programs in Michigan who were working in jobs related to this occupation earned a beginning average of $7.72 per hour.

Bonuses and profit sharing plans are offered by some operations to their staff.

Food Preparation Workers may receive meals free of charge or at reduced rates. Employees may also receive paid vacations, sick leave, and life and medical insurance. Food Preparation Workers may be included in employer or union sponsored pension plans.

Food Preparation Workers have varied opportunities for advancement based on both individual initiative and skills, as well as size of the food service operation. Generally, larger establishments provide greater opportunities. Promotion often depends on experience and ability to supervise. Many large companies, such as nationwide carryout chains, operate formal management training programs. Food Preparation Workers who show leadership abilities may qualify for these programs.

EMPLOYMENT AND OUTLOOK

Nationally, about 845,400 Food Preparation Workers were employed in 2002. Employment of Food Preparation Workers is expected to grow about as fast as the average for all occupations through the year 2012. The industry distribution for Food Preparation Workers looked like this:

Population growth and increased spending for food and beverages outside the home will increase the demand for workers to staff new food and beverage serving establishments.

There were about 21,850 Food Preparation Workers employed in Michigan . Most Food Preparation Workers worked in or near metropolitan areas and large cities. Nearly half of them were employed in restaurants and other dining establishments, including department store restaurants and cafeterias. Many others worked in hospitals, nursing homes, schools and colleges, and hotels. Most of the rest worked for government or service organizations.

The employment of Food Preparation Workers in Michigan is projected to grow about as fast as the average for all occupations through the year 2010. An average of 1,040 annual openings is expected, with 200 due to growth and 840 due to replacement of workers who retire, die, or leave the labor force for other reasons. Additional openings will occur as workers change jobs or occupations.

Factors contributing to growth in this occupation include higher average incomes, more leisure time, population growth, and increasing numbers of working women, all of which lead to more meals eaten outside of the home. Because of a high turnover rate in this occupation, jobs should remain relatively easy to find. However, as the popularity of fast food restaurants increases, opportunities may decline in small restaurants.

MICHIGAN 'S EMPLOYMENT OUTLOOK TO 2010

SOURCES OF ADDITIONAL INFORMATION

Printed Occupational information is available upon written request from the sources below.

Copyright © 2005 Michigan Department of Labor & Economic Growth