Are fast food workers cooks

Who Foodservice employees are employees of

What do food service employees do?

Food service workers can be found in restaurants, fast food outlets, or any other area of ​​the service industry where groceries are made available to guests. Their job involves more than just taking orders and serving.

Since customer service is an important part of a food service job, ideal employees have a willingness to deal with customers, even when they are difficult. Formal training is usually not required to work in the hospitality industry, although on-the-job training should be expected.

The job may require the operation of food preparation equipment such as deep fryers, ovens, mixers or choppers. In these jobs, employees also have to lift weighted objects, work in different temperature settings, stand for longer periods of time or perform repetitive movements. The catering employees are also responsible for the preparation of food, the processing of customer payments, the cleaning of the dining room and kitchen, the inventory management and the storage of food from deliveries.

Here are some more examples of the typical responsibilities and attributes that food service employees will encounter in their roles.

  • Preventive maintenance of equipment.
  • Repairs and installation of equipment, assembly and installation of components for food service equipment.
  • Have a hard-working attitude.
  • Maintain HVAC systems like walk-in coolers and freezers to keep food at the right temperature.
  • Prepare and serve food bowls.
  • General cleaning
  • Take HACCP training courses to understand how the components of the HACCP system are used in work tasks.
  • Prepare food to order.
  • Work in the main kitchen, wash dishes, and ensure proper storage
  • Prepare for annual government and secular health certifications.
Tasks and responsibilities for hospitality workers can often depend on the type of hospitality they are in. The level of their work will also be a factor. For example, senior hospitality workers have more food service management responsibilities than those who just started setting up.

Responsibilities of the: Food service employee are responsible for

  • Customer service
  • Accept orders
  • Food preparation
  • Processing of customer payments
  • To clean up
  • the
  • Warehouse management Warehousing
  • of supplies
  • What are the benefits of being a food service employee?

    It is difficult to be a food service employee. Restaurants and other sectors of the food industry employ service staff to fill both full-time and part-time positions.

    In 2011, the US food industry employed more than 2 million servers, 1 million chefs, and 700,000 supervisors, according to data from the Bureau of Labor Statistics.

    The income of the restaurant staff depends on the specific position. The average annual salary for a food service worker is $ 22,006. Top-earning food services employees make $ 12,000 more than that. The following breaks down income wages by position. server

    A 2011 report by the Bureau of Labor Statistics showed that the servers had an average annual income of $ 20,890. The report also showed that servers among the top 10 percent made nearly $ 30,000 a year. Those servers on the lower end of the spectrum made them less than $ 16,070. Fifty percent of the servers had an annual income between $ 17,160 and $ 22,070. The statistics of theCooks

    Bureau of Labor Statistics showed that restaurant kitchens averaged $ 23,410 per year in 2011. Fast food cooks made an average of $ 18,720 a year. Top 10 restaurant chefs earned more than $ 32,160. The bottom 10 made less than $ 17,000. Fast food chefs ranked differently, with their chefs earning $ 23,140 annually for the top 10 percent, with the bottom earning $ 10 a year. Cooks and chefs

    Head chefs and cooks manage other cooks and handle all food-related problems that arise in restaurants. The BLS reports chefs and chefs' income in 2011 at $ 46,600. Those in the top 10 percent made more than $ 74,060 a year, while those in the bottom 10 percent made less than $ 724. Fifty percent of the cooks and chefs earned between $ 31,600 and $ 56,940. Supervisors and managers

    Restaurant managers are responsible for servers and food preparation staff. The food services managers take care of the entire business. Supervisors overseeing the job duties of servers or food preparation employees earned an average of $ 32,020. The top 10 percent made nearly $ 50,000 a year, and the bottom end got less than $ 19,780. The managers of food services, however, condensed according to a report from 2011 52,620 US dollars. Their top tier made more than $ 81,410 a year, with the bottom 10 percent making less than $ 30,570.

    Food Service Worker Statistics:

    • Top-earning hospitality workers made $ 12,000 more than the lowest paid.

    • Servers have an annual income of between $ 17,160 and $ 22,070. This includes tips.
    • Cook in fast food restaurants made more than $ 23,140 for the top ten percent and $ 16,090 for the floor.
    • Fifty percent of the cooks and chefs earned between $ 31,600 and $ 56,940.
    • Supervisors and managers in the top 10 percentile make $ 81,410 per year, while the bottom 10 made a respectable $ 30,570.

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    Conclusion to food service workers

    • The hospitality industry employed 2 million servers, 1 million chefs, and 700,000 supervisors in the United States, according to a 2011 report by the Bureau of Labor Statistics.
    • The average grocer's salary is $ 22,000 per year, with some earning up to $ 28,000 per year.
    • Food services employees have many other job roles than just taking orders. They can be used in restaurants, fast food restaurants or in any other area of ​​the food industry in which food is made available to guests.