DETAILED OCCUPATION DATA
35-1012 First-Line Supervisors of Food Preparation and Serving Workers
Occupational Description:
Directly supervise and coordinate activities of workers engaged in preparing and serving food.| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 5 - North Central | 140 | 18 | $17.65/hr | $0.63/hr | $13.20/hr | $14.51/hr | $16.68/hr | $19.41/hr | $24.65/hr |
| Minnesota | 17,270 | 846 | $19.03/hr | $0.21/hr | $13.30/hr | $15.12/hr | $17.98/hr | $22.44/hr | $27.73/hr |
| U S | 1,011,100 | 6,067 | $18.09/hr | $0.05/hr | $10.97/hr | $13.02/hr | $16.35/hr | $21.98/hr | $28.38/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Recreation Workers | 300 | $10.45/hr | N/A |
| First-Line Supervisors/Managers of Housekeeping and Janitorial Workers | 60 | $23.62/hr | N/A |
| First-Line Supervisors/Managers of Landscaping, Lawn Service, and Groundskeeping Workers | 40 | $23.63/hr | N/A |
| Chefs and Head Cooks | 40 | $18.05/hr | N/A |
| Food Service Managers | 30 | $23.15/hr | N/A |
| Dietitians and Nutritionists | 20 | $29.06/hr | N/A |
| Farm and Home Management Advisors | N/A | N/A | N/A |
| Dietetic Technicians | N/A | N/A | N/A |
| First-Line Supervisors/Managers of Farming, Fishing, and Forestry Workers | N/A | N/A | N/A |
Tasks for First-Line Supervisors of Food Preparation and Serving Workers
- Supervises and coordinates activities of workers engaged in preparing and serving food and other related duties.
- Observes and evaluates workers and work procedures to ensure quality standards and service.
- Assigns duties, responsibilities, and work stations to employees, following work requirements.
- Collaborates with specified personnel to plan menus, serving arrangements, and other related details.
- Inspects supplies, equipment, and work areas, to ensure efficient service and conformance to standards.
- Specifies food portions and courses, production and time sequences, and work station and equipment arrangements.
- Schedules parties and reservations, and greets and escorts guests to seating arrangements.
- Analyzes operational problems, such as theft and wastage, and establishes controls.
- Receives, issues, and takes inventory of supplies and equipment, and reports shortages to designated personnel.
- Initiates personnel actions, such as hires and discharges, to ensure proper staffing.
- Resolves customer complaints regarding food service.
- Purchases or requisitions supplies and equipment to ensure quality and timely delivery of services.
- Records production and operational data on specified forms.
- Recommends measures to improve work procedures and worker performance to increase quality of services and job safety.
- Trains workers in proper food preparation and service procedures.
