First-Line Supervisors of Food Preparation and Serving Workers

• Summary

• Details

Work Activities

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

Skills

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

Abilities

• Multilimb Coordination
  • Using your arms and/or legs together while sitting, standing, or lying down.
• Explosive Strength
  • Jumping, sprinting, or throwing something.
• 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.
• Written Comprehension
  • Reading and understanding what is written.
• 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.
• Written Expression
  • Communicating by writing.
• Night Vision
  • Seeing at night or under low light.
• Depth Perception
  • Deciding which thing is closer or farther away from you, or deciding how far away it is from you.
• Category Flexibility
  • Grouping things in different ways.
• Spatial Orientation
  • Knowing where things are around you.
• Problem Sensitivity
  • Noticing when problems happen.
• Control Precision
  • Quickly changing the controls of a machine, car, truck or boat.
• Gross Body Coordination
  • Moving your arms, legs, and mid-section together while your whole body is moving.
• Oral Expression
  • Communicating by speaking.
• Speech Clarity
  • Speaking clearly.
• Oral Comprehension
  • Listening and understanding what people say.
• Visualization
  • Imagining how something will look after it is moved around or changed.
• Arm-Hand Steadiness
  • Keeping your arm or hand steady.
• Fluency of Ideas
  • Coming up with lots of ideas.
• 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.
• Information Ordering
  • Ordering or arranging things.
• 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.
• Manual Dexterity
  • Holding or moving items with your hands.
• Wrist-Finger Speed
  • Making fast, simple, repeated movements of your fingers, hands, and wrists.
• 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.
• Auditory Attention
  • Paying attention to one sound while there are other distracting sounds.
• Mathematical Reasoning
  • Choosing the right type of math to solve a problem.
• Static Strength
  • Lifting, pushing, pulling, or carrying.
• Deductive Reasoning
  • Using rules to solve problems.
• Hearing Sensitivity
  • Telling the difference between sounds.
• Speech Recognition
  • Recognizing spoken words.
• Glare Sensitivity
  • Seeing something even if there is a glare or very bright light.
• Finger Dexterity
  • Putting together small parts with your fingers.
• Memorization
  • Remembering words, numbers, pictures, or steps.
• Time Sharing
  • Doing two or more things at the same time.
• Rate Control
  • Changing when and how fast you move based on how something else is moving.
• Trunk Strength
  • Using your lower back and stomach.
• Originality
  • Creating new and original ideas.
• Gross Body Equilibrium
  • Keeping your balance or staying upright.
• Inductive Reasoning
  • Making general rules or coming up with answers from lots of detailed information.
• Peripheral Vision
  • Seeing something to your side when your are looking ahead.

Knowledge

• Food Production
  • Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Telecommunications
  • Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
• 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.
• 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.
• Transportation
  • Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
• 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.
• Law and Government
  • Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
• Biology
  • Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
• 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.
• 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.
• Computers and Electronics
  • Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
• Production and Processing
  • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Economics and Accounting
  • Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.
• 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.
• 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.
• History and Archeology
  • Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
• 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.
• 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.
• 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.
• Fine Arts
  • Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
• 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.
• Mechanical
  • Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
• 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.
• Mathematics
  • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Sociology and Anthropology
  • Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.

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
  Certificates of at least 12 weeks but less than 1 year
  Award Level
  Certificates of at least 12 weeks but less than 1 year, Associate's degree
  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
  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

  ---

• 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
  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

  ---

• 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, Award of at least 1 but less than 2 academic years, Certificates of at least 12 weeks but less than 1 year
  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, Award of at least 1 but less than 2 academic years, Associate's degree
  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, Certificates of less than 12 weeks, Associate's degree
  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, Award of at least 1 but less than 2 academic years, Associate's degree
  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:

• Cooperation
• Stress Tolerance
• Social Orientation
• Self Control
• Dependability
• Adaptability/Flexibility

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