Food Preparation Workers
Medium37.56%
Found in Industries:
Salary Range
Low (10th %)$22,970
Median$32,420
High (90th %)$42,990
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Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
The occupation "Food Preparation Workers" has an automation risk of 37.6%, which closely aligns with its base risk of 37.9%. This risk reflects the moderate potential for automation in the role based on the nature of its day-to-day responsibilities. Many tasks performed by food preparation workers involve repetitive actions and activities that can be standardized and mechanized, rendering parts of the job susceptible to automation. However, the risk does not reach higher levels due to the blend of both manual dexterity tasks and situational judgment required in some aspects of the work. As automation technologies progress, certain duties within this role will become easier to automate, while others will remain challenging due to intricacies involved. The most automatable tasks within this occupation include "Clean and sanitize work areas, equipment, utensils, dishes, or silverware," "Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items," and "Take and record temperature of food and food storage areas, such as refrigerators and freezers." These tasks are highly suitable for automation because they involve routine actions with clear instructions and predictable environments. For instance, cleaning and sanitizing are already partly handled by dishwashing machines and robotic cleaners, while digital sensors can easily take and log temperatures. Automated systems can also efficiently manage simple fetching and carrying tasks, reducing the need for human labor in these specific areas. On the other hand, some key responsibilities in the occupation are more resistant to automation due to their reliance on specialized skills, judgment, and a need for adaptability. These include "Keep records of the quantities of food used," "Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving," and "Cut, slice or grind meat, poultry, and seafood to prepare for cooking." These activities require nuanced understanding of ingredients, safe food handling procedures, and adaptable decision-making that current automation struggles to replicate. The bottleneck skill for this occupation is "Originality," even though its weighted importance is quite low (1.9% and 1.8%). This suggests that while creativity is not a dominant aspect of the food preparation role, tasks requiring non-standard solutions or quick improvisation still serve as hurdles to full automation.
Filter by Automatable Status
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Non-Automatable
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Non-Automatable
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Automatable
Carry food supplies, equipment, and utensils to and from storage and work areas.
Non-Automatable
Remove trash and clean kitchen garbage containers.
Non-Automatable
Weigh or measure ingredients.
Non-Automatable
Vacuum dining area and sweep and mop kitchen floor.
Automatable
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Automatable
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Automatable
Assemble meal trays with foods in accordance with patients' diets.
Non-Automatable
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Non-Automatable
Use manual or electric appliances to clean, peel, slice, and trim foods.
Partially Automatable
Load dishes, glasses, and tableware into dishwashing machines.
Non-Automatable
Portion and wrap food, or place it directly on plates for service to patrons.
Non-Automatable
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
Partially Automatable
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Non-Automatable
Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
Partially Automatable
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Partially Automatable
Stir and strain soups and sauces.
Partially Automatable
Make special dressings and sauces as condiments for sandwiches.
Partially Automatable
Scrape leftovers from dishes into garbage containers.
Non-Automatable
Operate cash register, handle money, and give correct change.
Automatable
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Non-Automatable
Package take-out foods or serve food to customers.
Partially Automatable
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
Partially Automatable
Keep records of the quantities of food used.
Automatable
Store food in designated containers and storage areas to prevent spoilage.
Partially Automatable
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Non-Automatable
Distribute food to waiters and waitresses to serve to customers.
Non-Automatable
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Non-Automatable
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Partially Automatable
Reading ComprehensionActive ListeningWritingCritical ThinkingLearning StrategiesComplex Problem SolvingOperations MonitoringQuality Control AnalysisJudgment and Decision MakingSystems EvaluationSpeakingMathematicsScienceActive LearningMonitoringSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperation and ControlEquipment MaintenanceTroubleshootingRepairingSystems AnalysisTime ManagementManagement of Financial ResourcesManagement of Material ResourcesManagement of Personnel Resources
Arm-Hand SteadinessAuditory AttentionCategory FlexibilityControl PrecisionDeductive ReasoningDepth PerceptionDynamic FlexibilityDynamic StrengthExplosive StrengthExtent FlexibilityFar VisionFinger DexterityFlexibility of ClosureFluency of IdeasGlare SensitivityGross Body CoordinationGross Body EquilibriumHearing SensitivityInductive ReasoningInformation OrderingManual DexterityMathematical ReasoningMemorizationMultilimb CoordinationNear VisionNight VisionNumber FacilityOral ComprehensionOral ExpressionOriginalityPerceptual SpeedPeripheral VisionProblem SensitivityRate ControlReaction TimeResponse OrientationSelective AttentionSound LocalizationSpatial OrientationSpeech ClaritySpeech RecognitionSpeed of ClosureSpeed of Limb MovementStaminaStatic StrengthTime SharingTrunk StrengthVisual Color DiscriminationVisualizationWrist-Finger SpeedWritten ComprehensionWritten Expression
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Inspecting Equipment, Structures, or MaterialsMonitoring Processes, Materials, or SurroundingsEstimating the Quantifiable Characteristics of Products, Events, or InformationGetting InformationIdentifying Objects, Actions, and EventsJudging the Qualities of Objects, Services, or PeopleProcessing InformationEvaluating Information to Determine Compliance with StandardsAnalyzing Data or InformationMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgeDeveloping Objectives and StrategiesScheduling Work and ActivitiesOrganizing, Planning, and Prioritizing WorkPerforming General Physical ActivitiesHandling and Moving ObjectsControlling Machines and ProcessesDocumenting/Recording InformationDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for OthersCommunicating with Supervisors, Peers, or SubordinatesCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsAssisting and Caring for OthersSelling or Influencing OthersResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersRepairing and Maintaining Mechanical EquipmentGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Electronic Equipment
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Food Service Managers
Medium50.23%
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Chefs and Head Cooks
Medium50.31%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Medium56.86%
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Medium50.81%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Private Household
Medium35.98%
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Medium34.49%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Fast Food and Counter Workers
Medium41.33%
Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.
Baristas
Medium53.32%
Prepare or serve specialty coffee or other beverages. Serve food such as baked goods or sandwiches to patrons.
Waiters and Waitresses
Medium42.54%
Take orders and serve food and beverages to patrons at tables in dining establishment.
Food Servers, Nonrestaurant
Medium45.98%
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Dining Room and Cafeteria Attendants and Bartender Helpers
Low22.61%
Facilitate food service. Clean tables; remove dirty dishes; replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.
Dishwashers
Low20.96%
Clean dishes, kitchen, food preparation equipment, or utensils.
Graders and Sorters, Agricultural Products
High69.65%
Grade, sort, or classify unprocessed food and other agricultural products by size, weight, color, or condition.
Bakers
Medium64.40%
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Meat, Poultry, and Fish Cutters and Trimmers
Low28.87%
Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
Food Batchmakers
Medium63.36%
Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
Food Cooking Machine Operators and Tenders
High69.97%
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Bartenders
Medium41.90%
Mix and serve drinks to patrons, directly or through waitstaff.
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Medium58.98%
Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
Maids and Housekeeping Cleaners
Low14.85%
Perform any combination of light cleaning duties to maintain private households or commercial establishments, such as hotels and hospitals, in a clean and orderly manner. Duties may include making beds, replenishing linens, cleaning rooms and halls, and vacuuming.
Slaughterers and Meat Packers
Low24.83%
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.