In a typical work setting, food preparation workers:
Interpersonal Relationships
- Have a medium level of social contact. They work with customers and other staff, but also spend time alone preparing food.
- Communicate daily with supervisors and coworkers in person. Communicate less often by telephone, usually a few times per week.
- Are responsible for the health and safety of customers.
- Are somewhat responsible for the work of other workers.
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- May occasionally deal with angry or discourteous customers.
- Almost always work in a group or as part of a team.
Physical Work Conditions
- Nearly always work indoors.
- Wear protective gear, such as gloves and hair nets, on a weekly basis.
- Work within a few feet of other workers. They usually share the same kitchen or prep room.
- Occasionally experience minor cuts or scrapes.
Work Performance
- Must be very exact in their work to prevent safety hazards.
- Repeat the same motions.
- Make most decisions without consulting a supervisor. This is because tasks vary little from day to day.
- Can set some of their tasks and goals for the day, but usually receive instructions from a supervisor first. Menus often change, so workers must prep different food items.
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- Abide by deadlines on a daily basis.
Hours/Travel
- Usually work about 40 hours per week. Some work part time.
- Hours may include early mornings, late evenings, holidays, and weekends.
- Generally work a set schedule.