First-Line Supervisors of Food Preparation and Serving Workers

• Summary

• Details

Work Activities

• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Evaluate new products for usefulness and suitability.
• Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
• Schedule parties and take reservations.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Record production, operational, and personnel data on specified forms.
• Estimate ingredients and supplies required to prepare a recipe.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Greet and seat guests, and present menus and wine lists.
• Greet and seat guests, and present menus and wine lists.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Develop equipment maintenance schedules and arrange for repairs.
• Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Supervise and participate in kitchen and dining area cleaning activities.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Present bills and accept payments.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Resolve customer complaints regarding food service.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Skills

• Management of Financial Resources
  • Making spending decisions and keeping track of what is spent.
• Management of Material Resources
  • Managing equipment and materials.
• Management of Personnel Resources
  • Selecting and managing the best workers for a job.
• Troubleshooting
  • Figuring out what is causing equipment, machines, wiring, or computer programs to not work.
• Judgment and Decision Making
  • Thinking about the pros and cons of different options and picking the best one.
• Programming
  • Writing computer programs.
• Monitoring
  • Keeping track of how well people and/or groups are doing in order to make improvements.
• Learning Strategies
  • Using the best training or teaching strategies for learning new things.
• Negotiation
  • Bringing people together to solve differences.
• Technology Design
  • Making equipment and technology useful for customers.
• Installation
  • Installing equipment, machines, wiring, or computer programs.
• Persuasion
  • Talking people into changing their minds or their behavior.
• Coordination
  • Changing what is done based on other people's actions.
• Equipment Selection
  • Deciding what kind of tools and equipment are needed to do a job.
• Operations Monitoring
  • Watching gauges, dials, or display screens to make sure a machine is working.
• Operation and Control
  • Using equipment or systems.
• Equipment Maintenance
  • Planning and doing the basic maintenance on equipment.
• Systems Analysis
  • Figuring out how a system should work and how changes in the future will affect it.
• Time Management
  • Managing your time and the time of other people.
• Speaking
  • Talking to others.
• Science
  • Using scientific rules and strategies to solve problems.
• Critical Thinking
  • Thinking about the pros and cons of different ways to solve a problem.
• Writing
  • Writing things for co-workers or customers.
• Reading Comprehension
  • Reading work-related information.
• Systems Evaluation
  • Measuring how well a system is working and how to improve it.
• Repairing
  • Repairing machines or systems using the right tools.
• Quality Control Analysis
  • Testing how well a product or service works.
• Active Listening
  • Listening to others, not interrupting, and asking good questions.
• Instructing
  • Teaching people how to do something.
• Complex Problem Solving
  • Noticing a problem and figuring out the best way to solve it.
• Operations Analysis
  • Figuring out what a product or service needs to be able to do.
• Social Perceptiveness
  • Understanding people's reactions.
• Service Orientation
  • Looking for ways to help people.
• Mathematics
  • Using math to solve problems.
• Active Learning
  • Figuring out how to use new ideas or things.

Abilities

• Category Flexibility
  • Grouping things in different ways.
• Spatial Orientation
  • Knowing where things are around you.
• Speed of Closure
  • Quickly knowing what you are looking at.
• Reaction Time
  • Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.
• Stamina
  • Exercising for a long time without getting out of breath.
• Multilimb Coordination
  • Using your arms and/or legs together while sitting, standing, or lying down.
• Explosive Strength
  • Jumping, sprinting, or throwing something.
• Written Comprehension
  • Reading and understanding what is written.
• Written Expression
  • Communicating by writing.
• Problem Sensitivity
  • Noticing when problems happen.
• Depth Perception
  • Deciding which thing is closer or farther away from you, or deciding how far away it is from you.
• Number Facility
  • Adding, subtracting, multiplying, or dividing.
• Flexibility of Closure
  • Seeing hidden patterns.
• Extent Flexibility
  • Bending, stretching, twisting, or reaching with your body, arms, and/or legs.
• Night Vision
  • Seeing at night or under low light.
• Selective Attention
  • Paying attention to something without being distracted.
• Response Orientation
  • Quickly deciding if you should move your hand, foot, or other body part.
• Dynamic Strength
  • Exercising for a long time without your muscles getting tired.
• Arm-Hand Steadiness
  • Keeping your arm or hand steady.
• Information Ordering
  • Ordering or arranging things.
• Perceptual Speed
  • Quickly comparing groups of letters, numbers, pictures, or other things.
• Speed of Limb Movement
  • Quickly moving your arms and legs.
• Dynamic Flexibility
  • Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.
• Visualization
  • Imagining how something will look after it is moved around or changed.
• Gross Body Coordination
  • Moving your arms, legs, and mid-section together while your whole body is moving.
• Oral Expression
  • Communicating by speaking.
• Manual Dexterity
  • Holding or moving items with your hands.
• Wrist-Finger Speed
  • Making fast, simple, repeated movements of your fingers, hands, and wrists.
• Fluency of Ideas
  • Coming up with lots of ideas.
• Oral Comprehension
  • Listening and understanding what people say.
• Near Vision
  • Seeing details up close.
• Far Vision
  • Seeing details that are far away.
• Visual Color Discrimination
  • Noticing the difference between colors, including shades and brightness.
• Sound Localization
  • Noticing the direction that a sound came from.
• Speech Clarity
  • Speaking clearly.
• Auditory Attention
  • Paying attention to one sound while there are other distracting sounds.
• Control Precision
  • Quickly changing the controls of a machine, car, truck or boat.
• Finger Dexterity
  • Putting together small parts with your fingers.
• Inductive Reasoning
  • Making general rules or coming up with answers from lots of detailed information.
• Speech Recognition
  • Recognizing spoken words.
• Rate Control
  • Changing when and how fast you move based on how something else is moving.
• Trunk Strength
  • Using your lower back and stomach.
• Static Strength
  • Lifting, pushing, pulling, or carrying.
• Mathematical Reasoning
  • Choosing the right type of math to solve a problem.
• Memorization
  • Remembering words, numbers, pictures, or steps.
• Time Sharing
  • Doing two or more things at the same time.
• Originality
  • Creating new and original ideas.
• Deductive Reasoning
  • Using rules to solve problems.
• Gross Body Equilibrium
  • Keeping your balance or staying upright.
• Peripheral Vision
  • Seeing something to your side when your are looking ahead.
• Hearing Sensitivity
  • Telling the difference between sounds.
• Glare Sensitivity
  • Seeing something even if there is a glare or very bright light.

Knowledge

• Building and Construction
  • Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
• Food Production
  • Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Psychology
  • Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
• Engineering and Technology
  • Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
• Customer and Personal Service
  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Geography
  • Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
• Computers and Electronics
  • Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
• Chemistry
  • Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
• Foreign Language
  • Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
• Personnel and Human Resources
  • Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Design
  • Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
• Telecommunications
  • Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
• English Language
  • Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
• Communications and Media
  • Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
• Transportation
  • Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
• Philosophy and Theology
  • Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
• Law and Government
  • Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
• Public Safety and Security
  • Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
• Biology
  • Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
• Production and Processing
  • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Administrative
  • Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
• Economics and Accounting
  • Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.
• Fine Arts
  • Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
• Sociology and Anthropology
  • Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.
• Mechanical
  • Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
• Physics
  • Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.
• Sales and Marketing
  • Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
• Administration and Management
  • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Education and Training
  • Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Therapy and Counseling
  • Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
• Medicine and Dentistry
  • Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
• History and Archeology
  • Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
• Mathematics
  • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Education

Education

High school diploma or equivalent

Work Experience

Less than 5 years work experience

Training

No on-the-job training

Education and Training Opportunities

×

Education and Training Opportunities

• Bates Technical College
  1101 S Yakima Ave, Tacoma WA 98405
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 253-680-7000
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://www.batestech.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree, Award of at least 1 but less than 2 academic years, Certificates of at least 12 weeks but less than 1 year
  Save

  ---

• Bellingham Technical College
  3028 Lindbergh Ave, Bellingham WA 98225-1599
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 360-752-7000
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://www.btc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree, Award of at least 1 but less than 2 academic years
  Save

  ---

• Clark College
  1933 Fort Vancouver Way, Vancouver WA 98663-3598
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 360-992-2000
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://www.clark.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree, Certificates of at least 12 weeks but less than 1 year
  Save

  ---

• Clover Park Technical College
  4500 Steilacoom Blvd SW, Lakewood WA 98499-4004
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 253-589-5800
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.cptc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Award of at least 2 but less than 4 academic years, Associate's degree, Certificates of at least 12 weeks but less than 1 year
  Save

  ---

• Edmonds College
  20000 68th Ave W, Lynnwood WA 98036
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 425-640-1459
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.edmonds.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Certificates of at least 12 weeks but less than 1 year, Associate's degree
  Save

  ---

• Grays Harbor College
  1620 Edward P Smith Drive, Aberdeen WA 98520-7599
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 360-532-9020
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.ghc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years
  Save

  ---

• Highline College
  2400 S 240th St, Des Moines WA 98198-9800
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 206-878-3710
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.highline.edu/
  Program Name
  Restaurant, Culinary, and Catering Management/Manager
  Length
  Certificates of less than 12 weeks
  Award Level
  Certificates of less than 12 weeks, Certificates of at least 12 weeks but less than 1 year
  Save

  ---

• Lake Washington Institute of Technology
  11605 132nd Ave NE, Kirkland WA 98034-8506
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 425-739-8100
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://www.lwtech.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Associate's degree, Certificates of at least 12 weeks but less than 1 year
  Save

  ---

• Olympic College
  1600 Chester Ave, Bremerton WA 98337-1699
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 360-792-6050
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.olympic.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree, Certificates of at least 12 weeks but less than 1 year, Award of at least 1 but less than 2 academic years
  Save

  ---

• Peninsula College
  1502 E Lauridsen Blvd, Port Angeles WA 98362
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 360-452-9277
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.pencol.edu/
  Program Name
  Restaurant, Culinary, and Catering Management/Manager
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years
  Save

  ---

• Renton Technical College
  3000 NE Fourth St, Renton WA 98056-4123
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 425-235-2352
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.rtc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least two but less than four years
  Award Level
  Award of at least 2 but less than 4 academic years, Associate's degree, Award of at least 1 but less than 2 academic years
  Save

  ---

• Seattle Central College
  1701 Broadway Avenue, Seattle WA 98122
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 206-934-3800
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://seattlecentral.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree, Award of at least 2 but less than 4 academic years
  Save

  ---

• Skagit Valley College
  2405 E. College Way, Mount Vernon WA 98273
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 360-416-7600
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.skagit.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Associate's degree, Certificates of less than 12 weeks
  Save

  ---

• South Puget Sound Community College
  2011 Mottman Rd SW, Olympia WA 98512-6292
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 360-596-5200
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://www.spscc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Associate's degree
  Save

  ---

• South Seattle College
  6000 16th Ave SW, Seattle WA 98106-1499
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 206-934-5300
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  http://southseattle.edu/
  Program Name
  Restaurant, Culinary, and Catering Management/Manager
  Length
  At least two but less than four years
  Award Level
  Award of at least 2 but less than 4 academic years, Associate's degree, Award of at least 1 but less than 2 academic years
  Save
  Program Name
  Culinary Arts/Chef Training
  Length
  At least two but less than four years
  Award Level
  Award of at least 2 but less than 4 academic years, Associate's degree, Award of at least 1 but less than 2 academic years
  Save

  ---

• Spokane Community College
  1810 North Greene Street, Spokane WA 99217-5399
  School Type

  Public, 4-year or above

  Admissions
  School Size

  5,000 - 9,999

  Financial Aid 509-533-8400
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://scc.spokane.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  2 years
  Award Level
  Associate's degree
  Save

  ---

• Walla Walla Community College
  500 Tausick Way, Walla Walla WA 99362-9267
  School Type

  Public, 4-year or above

  Admissions
  School Size

  1,000 - 4,999

  Financial Aid 509-522-2500
  Other Degrees Offered

  Undergraduate degree or certificate offering,No graduate offering
  Website

  https://www.wwcc.edu/
  Program Name
  Culinary Arts/Chef Training
  Length
  At least one but less than two years
  Award Level
  Award of at least 1 but less than 2 academic years, Associate's degree
  Save

  ---

Close

Pay

Washington Annual Salary

49850/yr

Washington Hourly Wage

23.97/hr

Washington Employment Trends

Currently Employed

29,490

Yearly Projected Openings

5050

Personality

Enterprising: People interested in this work like activities that include leading, making decisions, and business. They do well at jobs that need:

• Leadership Orientation
• Social Orientation
• Cooperation
• Dependability
• Attention to Detail
• Stress Tolerance

Tools

• Bar code reader equipment
• Cash registers
• Desktop computers
• Magnetic stripe readers and encoders
• Notebook computers
• Paging controllers
• Point of sale POS receipt printers
• Point of sale POS terminal
• Point of sale payment terminal

Technology

• Accounting software
• Calendar and scheduling software
• Communications server software
• Computer based training software
• Data base user interface and query software
• Desktop publishing software
• Electronic mail software
• Enterprise resource planning ERP software
• Financial analysis software
• Human resources software
• Inventory management software
• Office suite software
• Point of sale POS software
• Presentation software
• Procurement software
• Project management software
• Spreadsheet software
• Word processing software