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DICTIONARY OF OCCUPATIONAL TITLES (4th Ed., Rev. 1991)301.137-010 to 362.687-018 This category includes occupations concerned with performing tasks in and around private households; serving individuals in institutions and in commercial and other establishments; and protecting the public against crime, fire, accidents, and acts of war.
30 DOMESTIC SERVICE OCCUPATIONS This division includes occupations concerned with tasks in and around a private household.
301 HOUSEHOLD AND RELATED WORK This group includes occupations concerned with performing such duties in a private household as cleaning, making beds, caring for children, planning meals, marketing, and cooking. Includes workers managing private household and directing work activities of other workers performing these duties. Occupations concerned primarily with washing and ironing are included in Group 302, and preparation and cooking food in Group 305.
301.137-010 HOUSEKEEPER, HOME (domestic ser.) alternate titles: manager, household
Supervises and coordinates activities of household employees
in a private residence: Informs new employees of employer's desires and gives instructions in
work methods and routines. Assigns duties, such as cooking and serving meals, cleaning,
washing, and ironing, adjusting work activities to accommodate family members. Orders
foodstuffs and cleaning supplies. Keeps record of expenditures. May hire and discharge
employees. Works in residence employing large staff.
301.474-010 HOUSE WORKER, GENERAL (domestic ser.) alternate titles: housekeeper, home
Performs any combination of following duties to maintain
private home clean and orderly, to cook and serve meals, and to render personal services to
family members: Plans meals and purchases foodstuffs and household supplies. Prepares and
cooks vegetables, meats, and other foods according to employer's instructions or following own
methods. Serves meals and refreshments. Washes dishes and cleans silverware. Oversees
activities of children, assisting them in dressing and bathing. Cleans furnishings, floors, and
windows, using vacuum cleaner, mops, broom, cloths, and cleaning solutions. Changes linens
and makes beds. Washes linens and other garments by hand or machine, and mends and irons
clothing, linens, and other household articles, using hand iron or electric ironer. Answers
telephone and doorbell. Feeds pets.
301.677-010 CHILD MONITOR (domestic ser.) alternate titles: nurse, children's
Performs any combination of following duties to attend
children in private home: Observes and monitors play activities or amuses children by reading to
or playing games with them. Prepares and serves meals or formulas. Sterilizes bottles and other
equipment used for feeding infants. Dresses or assists children to dress and bathe. Accompanies
children on walks or other outings. Washes and irons clothing. Keeps children's quarters clean
and tidy. Cleans other parts of home. May be designated Nurse, Infants' (domestic ser.) when in
charge of infants. May be designated Baby Sitter (domestic ser.) when employed on daily or
hourly basis.
301.687-010 CARETAKER (domestic ser.) alternate titles: odd-job worker
Performs any combination of following duties in keeping
private home clean and in good condition: Cleans and dusts furnishings, hallways, and lavatories.
Beats and vacuums rugs and scrubs them with cleaning solutions. Washes windows and waxes
and polishes floors. Removes and hangs draperies. Cleans and oils furnace. Shovels coal into
furnace and removes ashes. Replaces light switches and repairs broken screens, latches, or doors.
Paints exterior structures, such as fences, garages, and sheds. May drive family car. May mow
and rake lawn. May groom and exercise pets. When duties are confined to upkeep of house, may
be designated House Worker (domestic ser.).
301.687-014 DAY WORKER (domestic ser.)
Performs any combination of following domestic duties:
Cleans and dusts furnishings, hallways, and lavatories. Changes and makes beds. Washes and
irons clothings by hand or machine. Vacuums carpets, using vacuum cleaner. May watch
children to keep them out of mischief. May wash windows and wax and polish floors.
301.687-018 YARD WORKER (domestic ser.)
Performs any combination of following duties, in accordance
with instructions of employer, to keep grounds of private residence in neat and orderly condition:
Plants, transplants, fertilizes, sprays with pesticides, prunes, cultivates, and waters flowers,
shrubbery, and trees. Seeds and mows lawns, rakes leaves, and keeps ground free of other debris.
Whitewashes or paints fences. Washes and polishes automobiles. Cleans patio furniture and
garage. Shovels snow from walks. May cultivate flowers, shrubbery, and other plants in
greenhouse. May wax floors, tend furnace, or groom and exercise pets. May divide time between
several homes, working on hourly or daily basis. When duties are confined to upkeep of grounds,
may be designated Gardener (domestic ser.).
302 LAUNDERERS, PRIVATE FAMILY This group includes occupations concerned with washing and ironing clothes and household linens for one or several private families.
302.685-010 LAUNDRY WORKER, DOMESTIC (domestic ser.)
Tends automatic washing and drying machines to clean and
dry household articles and presses household articles, using hand iron: Sorts articles by color and
fabric, and loads into automatic washing machine. Adjusts machine settings for temperature,
water level, and time duration of wash. Adds measured amounts of detergent, bluing, starches,
and fabric softener as required. Removes articles from washer and loads into dryer. Sorts, irons,
and folds dried articles. May iron only [IRONER (domestic ser.)]. May perform other housework
[HOUSE WORKER, GENERAL (domestic ser.)]. May use electric ironing machine.
302.687-010 IRONER (domestic ser.)
Dampens and irons wearing apparel, household linens, and
other household articles with hand iron. May use electric ironing machine (mangle). May be
employed on hourly basis.
305 COOKS, DOMESTIC This group includes occupations concerned with preparing and cooking food, including special diets, for private household.
305.281-010 COOK (domestic ser.)
Plans menus and cooks meals, in private home, according to
recipes or tastes of employer: Peels, washes, trims, and prepares vegetables and meats for
cooking. Cooks vegetables and bakes breads and pastries. Boils, broils, fries, and roasts meats.
Plans menus and orders foodstuffs. Cleans kitchen and cooking utensils. May serve meals. May
perform seasonal cooking duties, such as preserving and canning fruits and vegetables, and
making jellies. May prepare fancy dishes and pastries. May prepare food for special diets. May
work closely with persons performing household or nursing duties. May specialize in preparing
and serving dinner for employed, retired, or other persons and be designated Family-Dinner
Service Specialist (domestic ser.).
309 DOMESTIC SERVICE OCCUPATIONS, N.E.C. This group includes occupations, not elsewhere classified, concerned with tasks in and around a private household.
309.137-010 BUTLER (domestic ser.)
Supervises and coordinates activities of household employees
engaged in cooking, cleaning, and related domestic duties: Oversees serving of luncheon and
dinner, sets table, directs workers in serving meals, or personally serves them. Performs other
services as requested, such as mixing and serving cocktails and tea. Answers telephone and
delivers messages. Receives and announces guests. May prepare salads. May keep silver service
clean and intact. May employ and discharge other household employees.
309.354-010 HOMEMAKER (social ser.)
Advises family in private home in dealing with problems,
such as nutrition, cleanliness, and household utilities: Advises and assists family members in
planning nutritious meals, purchasing and preparing foods, and utilizing commodities from
surplus food programs. Assists head of household in training and disciplining children, assigns
and schedules housekeeping duties to children according to their capabilities, and encourages
parents to take interest in children's schoolwork and assist them in establishing good study
habits. Explains fundamental hygiene principles and renders bedside care to individuals who are
ill, and trains other family members to provide required care. Participates in evaluating needs of
individuals served, and confers with CASEWORKER (social ser.) to plan for continuing
additional services.
309.367-010 HOUSE SITTER (domestic ser.)
Occupies and oversees house to maintain order and security
of property and conduct necessary business transactions during temporary absence of owner,
renter, or other occupant: Monitors entrances to property and secures locks and other devices to
prevent access of unauthorized persons. Answers telephone and doorbell, takes messages, and
forwards information to employer as requested. Forwards or files mail. Pays current bills from
designated funds and makes deposits to accounts as required. Cleans, vacuums, and dusts house,
using vacuum cleaner and other housecleaning aids. Feeds and waters pets and takes ill pets to
veterinarian for treatment. Inspects utilities, such as plumbing and air-conditioning, to detect
problems requiring services of repairer and contacts repair establishment to arrange for necessary
repairs. May care for swimming pool or grounds or perform other related duties.
309.674-010 BUTLER, SECOND (domestic ser.)
Performs variety of manual duties in large household,
working under supervision of BUTLER (domestic ser.): Serves food and drink during meals,
cleans and polishes silver, waxes floors, washes windows and performs other duties in dining
room, living room, and other downstairs rooms. May answer telephone or doorbell and announce
guests. Performs duties of BUTLER (domestic ser.) in his or her absence. Frequently lays out
employer's clothes for wear, polishes shoes, and performs other valet duties.
309.674-014 PERSONAL ATTENDANT (domestic ser.)
Performs personal services to employer in private household:
Brushes, cleans, presses, mends employer's clothing. Lays out employer's clothing, and assists
employer to dress. Packs clothing for travel. Cleans employer's quarters. Prepares bath.
Purchases clothing and accessories. Answers telephone. Drives car to perform errands. Mixes
and serves drinks. May prepare and serve refreshments. May shampoo and groom employer's
hair, shave face, manicure nails, give body or facial massages, or apply cosmetics for employer.
May change linens, and make employer's bed.
309.677-010 COMPANION (domestic ser.)
Cares for elderly, handicapped, or convalescent persons:
Attends to employer's personal needs [PERSONAL ATTENDANT (domestic ser.)]. Transacts
social or business affairs [SOCIAL SECRETARY (clerical)]. Reads aloud, plays cards, or other
games to entertain employer. Accompanies employer on trips and outings. May prepare and
serve meals to employer.
309.677-014 FOSTER PARENT (domestic ser.)
Rears homeless or parentless children in own home as
members of family: Organizes and schedules activities, such as recreation, rest periods, and
sleeping time. Ensures child has nutritious diet. Instructs children in good personal and health
habits. Bathes, dresses, and undresses young children. Washes and irons clothing. Accompanies
children on outings and walks. Disciplines children when required. May return children to
parents' home during weekends and holidays. May work under supervision of welfare agency.
May prepare periodic reports concerning progress and behavior of children for welfare agency.
31 FOOD AND BEVERAGE PREPARATION AND SERVICE OCCUPATIONS This division includes occupations concerned with preparing food and beverages and serving them to patrons of such establishments as hotels, clubs, restaurants, and cocktail lounges.
310 HOSTS/HOSTESSES AND STEWARDS/STEWARDESSES, FOOD AND BEVERAGE SERVICE, EXCEPT SHIP STEWARDS/STEWARDESSES This group includes occupations concerned with greeting and seating customers of establishment; and supervising activities of waiters/waitresses, dining room attendants, storeroom workers, and kitchen and pantry workers, except those actually engaged in food preparation.
310.137-010 HOST/HOSTESS, RESTAURANT (hotel & rest.) alternate titles: dining-room manager; waiter/waitress, head
Supervises and coordinates activities of dining room
personnel to provide fast and courteous service to patrons: Schedules dining reservations and
arranges parties or special services for diners. Greets guests, escorts them to tables, and provides
menus. Adjusts complaints of patrons. Assigns work tasks and coordinates activities of dining
room personnel to ensure prompt and courteous service to patrons. Inspects dining room serving
stations for neatness and cleanliness, and requisitions table linens and other dining room supplies
for tables and serving stations. May interview, hire, and discharge dining room personnel. May
train dining room employees. May schedule work hours and keep time records of dining room
workers. May assist in planning menus. May prepare beverages and expedite food orders. May
total receipts, at end of shift, to verify sales and clear cash register. May collect payment from
customers [CASHIER (clerical) II 211.462-010].
310.137-018 STEWARD/STEWARDESS (hotel & rest.) alternate titles: chief steward/stewardess; executive steward/stewardess; house steward/stewardess
Supervises and coordinates activities of pantry, storeroom,
and noncooking kitchen workers, and purchases or requisitions foodstuffs, kitchen supplies, and
equipment: Inspects kitchens and storerooms to ensure that premises and equipment are clean
and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service.
Examines incoming purchases for quality and to ensure that purchases are as specified in order.
Approves invoices or bills for payment. Coordinates work of noncooking kitchen and storeroom
workers engaged in activities, such as dishwashing, silver cleaning, and storage and distribution
of foodstuffs and supplies. Establishes controls to guard against theft and wastage. Confers with
EXECUTIVE CHEF (hotel & rest.) or MANAGER, CATERING (hotel & rest.) concerning
banquet arrangements for food service, equipment, and extra employees. May plan and price
menus, keep cost records, and establish budget controls to ensure profitable food service
operation. May perform duties for recreational or business clubs. This job occurs in hotels as
opposed to KITCHEN SUPERVISOR (hotel & rest.) which occurs in restaurants and cafeterias.
310.137-022 STEWARD/STEWARDESS, BANQUET (hotel & rest.)
Supervises and coordinates activities of kitchen and
dining-room workers during banquets to ensure that food is served promptly: Consults with
MANAGER, CATERING (hotel & rest.) or EXECUTIVE CHEF (hotel & rest.) on such items as
serving arrangements and additional employees and equipment needed. Hires and supervises
temporary banquet employees. Requisitions table linen, china, glassware, and silverware. Orders
preparation of salads and coffee. Observes food being served to ensure that food is correctly
garnished and arranged on plates.
310.137-026 STEWARD/STEWARDESS, RAILROAD DINING CAR (r.r. trans.)
Supervises and coordinates activities of workers engaged in
preparing, cooking, and serving food to passengers on railroad dining car: Requisitions food
supplies necessary to fill menu and prepares requisitions for linen, crockery, and silverware from
commissary. Examines supplies for quality and completeness of orders. Supervises workers
engaged in storing food in car. Receives bills and money from WAITER/WAITRESS, DINING
CAR (r.r. trans.) and makes change. Maintains record of all cash received during each day.
Informs COOK, RAILROAD (r.r. trans.) of approximate number of persons expected to board
train. Assigns work stations to WAITERS/WAITRESSES DINING CAR (r.r. trans.). May
coordinate sale and serving of beverages in lounge car and be designated Steward/Stewardess,
Club Car (r.r. trans.).
310.267-010 ANALYST, FOOD AND BEVERAGE (hotel & rest.) alternate titles: research worker, kitchen
Examines food samples and food service records and other
data to determine sales appeal and cost of preparing and serving meals and beverages in
establishments, such as restaurants and cafeterias or for chain of food establishments: Tastes food
samples to determine palatability and customer appeal. Estimates number of servings obtainable
from standard and original recipes and unit cost of preparation. Converts recipes for use in
quantity preparation. Studies reservation lists and previous records and forecasts customer traffic
and number of servings required for specified period of time. May investigate complaints relative
to faulty cooking or quality of ingredients. May plan menus. May specialize in
industrial-employee food service or cafeteria food service. May supervise
FOOD-AND-BEVERAGE CONTROLLER (hotel & rest.) and kitchen employees.
310.357-010 WINE STEWARD/STEWARDESS (hotel & rest.) alternate titles: sommelier
Selects, requisitions, stores, sells, and serves wines in
restaurant: Keeps inventory and orders wine to replenish stock. Stores wines on racks or shelves.
Discusses wines with patrons and assists patrons to make wine selection, applying knowledge of
wines. Tastes wines prior to serving and serves wines to patrons.
311 WAITERS/WAITRESSES, AND RELATED FOOD SERVICE OCCUPATIONS This group includes occupations concerned with setting places at dining tables or counters, taking orders for and serving food and drink, answering inquiries relative to items on the menu, and otherwise attending to the wishes of customers.
311.137-010 COUNTER SUPERVISOR (hotel & rest.)
Supervises and coordinates activities of workers engaged in
serving food from cafeteria counter: Directs workers engaged in stocking and arranging of food,
dishes, silverware, and other supplies at steamtables, ice counters, and serving stations. Inspects
serving operations to ensure that supplies are adequate and that food portioning meets prescribed
standards. Assigns duties to counter workers. Directs workers engaged in removing food after
meals and cleaning counters and work areas. May assist workers in serving customers or in
performing other duties.
311.137-014 WAITER/WAITRESS, BANQUET, HEAD (hotel & rest.)
Plans details for banquets, receptions, and other social
functions. Hires extra help, directs setting up of tables and decorations, and supervises
WAITER/WAITRESS, FORMAL (hotel & rest.).
311.137-018 WAITER/WAITRESS, CAPTAIN (hotel & rest.) alternate titles: captain
Supervises activities of workers in section of dining room:
Receives guests and conducts them to tables. Describes or suggests food courses and appropriate
wines. When serving banquets, may be designated Banquet Captain (hotel & rest.).
311.137-022 WAITER/WAITRESS, HEAD (hotel & rest.)
Supervises and coordinates activities of dining-room
employees engaged in providing courteous and rapid service to diners: Greets guests and escorts
them to tables. Schedules dining reservations. Arranges parties for patrons. Adjusts complaints
regarding food or service. Hires and trains dining-room employees. Notifies payroll department
regarding work schedules and time records. May assist in preparing menus. May plan and
execute details for banquets [STEWARD/STEWARDESS, BANQUET (hotel & rest.);
MANAGER, CATERING (hotel & rest.)]. May supervise WAITERS/WAITRESSES, ROOM
SERVICE (hotel & rest.) and be designated Captain, Room Service (hotel & rest.).
311.472-010 FAST-FOODS WORKER (hotel & rest.) alternate titles: cashier, fast foods restaurant
Serves customer of fast food restaurant: Requests customer
order and depresses keys of multicounting machine to simultaneously record order and compute
bill. Selects requested food items from serving or storage areas and assembles items on serving
tray or in takeout bag. Notifies kitchen personnel of shortages or special orders. Serves cold
drinks, using drink-dispensing machine, or frozen milk drinks or desserts, using milkshake or
frozen custard machine. Makes and serves hot beverages, using automatic water heater or
coffeemaker. Presses lids onto beverages and places beverages on serving tray or in takeout
container. Receives payment. May cook or apportion french fries or perform other minor duties
to prepare food, serve customers, or maintain orderly eating or serving areas.
311.477-010 CAR HOP (hotel & rest.) alternate titles: drive-in waiter/waitress
Serves food and refreshments to patrons in cars: Takes order
and relays order to kitchen or serving counter to be filled. Places filled order on tray and fastens
tray to car door. Totals and presents check to customer and accepts payment for service.
Removes tray and stacks dishes for return to kitchen. Sweeps service area with broom. May
prepare fountain drinks, such as sodas, milkshakes, and malted milks. May restock service
counter with items, such as ice, napkins, and straws.
311.477-014 COUNTER ATTENDANT, LUNCHROOM OR COFFEE SHOP (hotel & rest.) alternate titles: waiter/waitress, counter
Serves food or beverages to customers seated at counter:
Calls order to kitchen and picks up and serves order when it is ready. Itemizes and totals check
for service or totals takeout transaction on cash register and accepts payment. May prepare
sandwiches, salads, and other short order items [COOK, SHORT ORDER (hotel & rest.)
313.374-014]. May perform other duties, such as cleaning counters, washing dishes, and selling
cigars and cigarettes.
311.477-018 WAITER/WAITRESS, BAR (hotel & rest.) alternate titles: waiter/waitress, cocktail lounge
Serves beverages to patrons seated at tables in bar or cocktail
lounge. Computes bill and accepts payment. May take orders for and serve light meals and hors
d'oeuvres. May request identification from customers when legal age is questioned. When
working in establishment serving only beer and wine, is designated Waiter/Waitress, Tavern
(hotel & rest.).
311.477-022 WAITER/WAITRESS, DINING CAR (r.r. trans.)
Serves passengers in railroad dining car: Presents menu to
patrons, makes suggestions, and answers questions regarding food and service. Takes order from
patron and presents it to COOK, RAILROAD (r.r. trans.). Serves food to passenger. Computes
cost of meal. Accepts money from patron and returns change. Removes dishes from table and
carries them to kitchen. Places clean linen, silverware, and glassware on table according to rules
of etiquette. Washes glassware and silverware. May prepare salads, appetizers, and cold dishes.
May receive and store linen supplies. May prepare and serve mixed drinks. May be designated
according to specialty as Bar Attendant (r.r. trans.); Pantry Attendant (r.r. trans.).
311.477-026 WAITER/WAITRESS, FORMAL (hotel & rest.) alternate titles: server
Serves meals to patrons according to established rules of
etiquette, working in formal setting: Presents menu to diner, suggesting dinner courses,
appropriate wines, and answering questions regarding food preparation. Writes order on check or
memorizes it. Relays order to kitchen and serves courses from kitchen and service bars.
Garnishes and decorates dishes preparatory to serving. Serves patrons from chafing dish at table.
Observes diners to respond to any additional requests and to determine when meal has been
completed. Totals bill and accepts payment or refers patron to CASHIER (clerical) II
211.462-010. May carve meats, bone fish and fowl, and prepare flaming dishes and desserts at
patron's table. May be designated Waiter/Waitress, Banquet (hotel & rest.) when serving at
banquets.
311.477-030 WAITER/WAITRESS, INFORMAL (hotel & rest.) alternate titles: server
Serves food to patrons at counters and tables of coffeeshops,
lunchrooms, and other dining establishments where food service is informal: Presents menu,
answers questions, and makes suggestions regarding food and service. Writes order on check or
memorizes it. Relays order to kitchen and serves courses from kitchen and service bars. Observes
guests to respond to additional requests and to determine when meal has been completed. Totals
bill and accepts payment or refers patron to CASHIER (clerical) II 211.462-010. May ladle soup,
toss salads, portion pies and desserts, brew coffee, and perform other services as determined by
establishment's size and practices. May clear and reset counters or tables at conclusion of each
course [DINING ROOM ATTENDANT (hotel & rest.) 311.677-018].
311.477-034 WAITER/WAITRESS, ROOM SERVICE (hotel & rest.)
Serves meals to guests in their rooms. Carries silverware,
linen, and food on tray or uses cart. Sets up table and serves food from cart. Removes equipment
from rooms.
311.477-038 WAITER/WAITRESS, TAKE OUT (hotel & rest.)
Serves customers at take out counter of restaurant or
lunchroom: Writes items ordered on order tickets, totals orders, passes orders to cook, and gives
ticket stubs to customers to identify filled orders. Wraps menu items, such as sandwiches, hot
entrees, and desserts. Fills containers with requested beverages, such as coffee, tea, or carbonated
drink. Receives payment for orders and makes change. May prepare fountain drinks, such as
sodas and milkshakes. May record orders and compute bill simultaneously, using cash register.
311.674-010 CANTEEN OPERATOR (any industry)
Serves sandwiches, salads, beverages, desserts, candies, and
tobacco to employees in industrial establishment. May collect money for purchases. May order
items to replace stocks. May serve hot dishes, such as soups. May serve employees from mobile
canteen.
311.674-014 RAW SHELLFISH PREPARER (hotel & rest.)
Cleans and prepares shellfish for serving to customers:
Washes shellfish in water. Inserts blunt-edge knife between halves to open bivalves and cuts out
inedible parts. Returns oysters and clams to half shell and arranges them on ice filled dishes or
places them in cold storage. Removes shells from shrimp and meat from crab and lobster shells,
and arranges meat in special glasses for serving as cocktails. Mixes meat with other ingredients
and arranges mixture on plates for salads. Serves customers at bar. May place silverware,
napkins, potato chips, and condiments on bar. May mix ketchup, horseradish, lemon juice, and
other ingredients to make cocktail sauces. May prepare only oysters for use as food and be
designated Oyster Preparer (hotel & rest.).
311.674-018 WAITER/WAITRESS, BUFFET (hotel & rest.)
Serves or assists diners to serve themselves at buffet or
smorgasbord table. Replenishes supplies of food and tableware. May carry trays of food to
individual tables for diners.
311.677-010 CAFETERIA ATTENDANT (hotel & rest.) alternate titles: dining-room attendant, cafeteria; service attendant, cafeteria; table attendant, cafeteria; waiter/waitress, cafeteria
Carries trays from food counters to tables for cafeteria
patrons. Carries dirty dishes to kitchen. Wipes tables and seats with dampened cloth. Sets tables
with clean linens, sugar bowls, and condiments. May wrap clean silver in napkins. May circulate
among diners and serve coffee and be designated Coffee Server, Cafeteria Or Restaurant (hotel &
rest.).
311.677-014 COUNTER ATTENDANT, CAFETERIA (hotel & rest.) alternate titles: server; steamtable attendant
Serves food from counters and steamtables to cafeteria
patrons: Serves salads, vegetables, meat, breads, and cocktails, ladles soups and sauces, portions
desserts, and fills beverage cups and glasses as indicated by customer. Adds relishes and
garnishes according to instructions from COUNTER SUPERVISOR (hotel & rest.) 311.137-010.
Scrubs and polishes counters, steamtables, and other equipment. May replenish foods at serving
stations. May brew coffee and tea. May carve meat. May accept payment for food, using cash
register or adding machine to total check. May prepare and serve salads and be known as Salad
Counter Attendant (hotel & rest.). May serve food to passenger from steamtable on railroad
dining car and be known as Steamtable Attendant, Railroad (r.r. trans.).
311.677-018 DINING ROOM ATTENDANT (hotel & rest.) alternate titles: bus person
Performs any combination of following duties to facilitate
food service: Carries dirty dishes from dining room to kitchen. Wipes table tops and chairs, using
damp cloth. Replaces soiled table linens and sets tables with silverware and glassware.
Replenishes supply of clean linens, silverware, glassware, and dishes in dining room. Supplies
service bar with food, such as soups, salads, and desserts. Serves ice water and butter to patrons.
Cleans and polishes glass shelves and doors of service bars and equipment, such as coffee urns
and cream and milk dispensers. Makes coffee and fills fruit juice dispensers. May sweep and
mop floors. May transfer food and dishes between floors of establishment, using dumbwaiter,
and be designated Dumbwaiter Operator (hotel & rest.). May run errands and deliver food orders
to offices and be designated Runner (hotel & rest.). May be designated according to type of
activity or area of work as Clean-Up Helper, Banquet (hotel & rest.); Counter Dish Carrier (hotel
& rest.); Dish Carrier (hotel & rest.); Glass Washer And Carrier (hotel & rest.); Room Service
Assistant (hotel & rest.); Steamtable Worker (hotel & rest.); Table Setter (hotel & rest.); Water
Server (hotel & rest.).
312 BARTENDERS This group includes occupations concerned with mixing and dispensing alcoholic drinks.
312.474-010 BARTENDER (hotel & rest.) alternate titles: bar attendant; barkeeper
Mixes and serves alcoholic and nonalcoholic drinks to
patrons of bar, following standard recipes: Mixes ingredients, such as liquor, soda, water, sugar,
and bitters, to prepare cocktails and other drinks. Serves wine and draught or bottled beer.
Collects money for drinks served. Orders or requisitions liquors and supplies. Arranges bottles
and glasses to make attractive display. May slice and pit fruit for garnishing drinks. May prepare
appetizers, such as pickles, cheese, and cold meats. May tend service bar and be designated
Service Bartender (hotel & rest.).
312.477-010 BAR ATTENDANT (hotel & rest.)
Serves alcoholic drinks to patrons in taverns or combination
bar and package-goods store: Takes orders from customers. Serves shots (jiggers) for
consumption within establishment. Serves bottled beer or draws draught beer from kegs. Sells
unopened bottles of alcoholic and nonalcoholic beverages to be taken from premises when
licensed for sale of packaged goods. Receives payment for amount of sale and makes change.
Usually does not serve mixed drinks.
312.677-010 TAPROOM ATTENDANT (amuse. & rec.)
Fills glasses with beer drawn from tap and hands filled
glasses to patron or to worker who serves patrons. Inserts hose couplings into fittings on barrel to
connect beer tap and CO2 automatic pressure regulator to beer barrel. Twists valve control lever
to pressurize beer barrel. Pulls tap control handle to pour beer. Wipes bar and equipment with
cloth to clean. May wash and sterilize glasses. May order and inventory supplies. May wax bar.
312.687-010 BARTENDER HELPER (hotel & rest.) alternate titles: bar porter; bar runner
Cleans bar and equipment, and replenishes bar supplies, such
as liquor, fruit, ice, and dishes: Stocks refrigerating units with wines and bottled beer. Replaces
empty beer kegs with full ones. Slices and pits fruit used to garnish drinks. Washes glasses, bar,
and equipment, and polishes bar fixtures. Mops floors. Removes empty bottles and trash. May
mix and prepare flavors for mixed drinks.
313 CHEFS AND COOKS, HOTELS AND RESTAURANTS This group includes occupations concerned with planning menus, estimating consumption, and cooking food in hotels or restaurants. Workers usually specialize in a particular area.
313.131-010 BAKER, HEAD (hotel & rest.) alternate titles: baker, bread, chief; baker chef
Supervises and coordinates activities of personnel in
bread-baking department: Plans production according to daily requirements. Requisitions
supplies and equipment. Maintains production records.
313.131-014 CHEF (hotel & rest.) alternate titles: cook, chief; kitchen chef
Supervises, coordinates, and participates in activities of cooks
and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant,
cafeteria, or other establishment: Estimates food consumption, and requisitions or purchases
foodstuffs. Receives and examines foodstuffs and supplies to ensure quality and quantity meet
established standards and specifications. Selects and develops recipes based on type of food to be
prepared and applying personal knowledge and experience in food preparation. Supervises
personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other
foods. Cooks or otherwise prepares food according to recipe [COOK (hotel & rest.)
313.361-014]. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or
gives instructions to workers as to size of portions and methods of garnishing. Carves meats.
May employ, train, and discharge workers. May maintain time and payroll records. May plan
menus. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook
foods [EXECUTIVE CHEF (hotel & rest.) 187.167-010]. May be designated according to
cuisine specialty as Chef, French (hotel & rest.); Chef, German (hotel & rest.); Chef, Italian
(hotel & rest.); or according to food specialty as Chef, Broiler Or Fry (hotel & rest.); Chef,
Saucier (hotel & rest.). May supervise worker preparing food for banquet and be designated
Banquet Chef (hotel & rest.).
313.131-018 COOK, HEAD, SCHOOL CAFETERIA (hotel & rest.) alternate titles: food service coordinator; head cook, school; preparation center coordinator
Supervises and coordinates activities of workers engaged in
preparing, cooking, and serving food in school cafeteria, cafeterias, or central school district
kitchen: Plans varied menus to ensure that food is appetizing and nutritionally suitable for
children. Estimates daily or weekly needs and orders food supplies and equipment. Supervises
and coordinates activities of workers who prepare, cook, serve food, clean premises, and wash
dishware. Keeps daily record of meals served and takes inventory of supplies and equipment.
Trains new employees. Participates in preparing and cooking meals. May direct activities of
students engaged in washing dishes and utensils.
313.131-022 PASTRY CHEF (hotel & rest.)
Supervises and coordinates activities of COOKS (hotel &
rest.) engaged in preparation of desserts, pastries, confections, and ice cream: Plans production
for pastry department, according to menu or special requirements. Supplies recipes for, and
suggests methods and procedures to pastry workers. Fashions table and pastry decorations, such
as statuaries and ornaments, from sugar paste and icings, using cream bag, spatula, and various
decorating tools. Requisitions supplies and equipment. Maintains production records. May
participate in preparing desserts.
313.131-026 SOUS CHEF (hotel & rest.) alternate titles: chef assistant; chef, under; executive-chef assistant; supervising-chef assistant
Supervises and coordinates activities of COOKS (hotel &
rest.) and other workers engaged in preparing and cooking foodstuffs: Observes workers engaged
in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing
and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of
cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and
for banquets and other social functions. Assumes responsibility for kitchen in absence of
EXECUTIVE CHEF (hotel & rest.). In establishments not employing EXECUTIVE CHEF
(hotel & rest.), may be designated Supervising Chef (hotel & rest.).
313.281-010 CHEF DE FROID (hotel & rest.)
Designs and prepares decorated foods and artistic food
arrangements for buffets in formal restaurants: Confers with EXECUTIVE CHEF (hotel & rest.)
and SOUS CHEF (hotel & rest.) and reviews advance menus to determine amount and type of
food to be served and decor to be carried out. Prepares foods, such as hors d'oeuvres, cold whole
salmon, roast suckling pig, casseroles, and fancy aspics, according to recipe, and decorates them
following customer's specifications, designated color scheme, or theme, using colorful fruit,
vegetables, and relishes. Molds butter into artistic forms, such as dancing girls or animals.
Sculptures blocks of ice, using chisels and ice picks. Carves meats in patron's presence,
employing showmanship. May prepare cold meats, casseroles, and other foods during slack
periods [GARDE MANGER (hotel & rest.)].
313.361-010 BAKER, SECOND (hotel & rest.)
Prepares bread, rolls, muffins, and biscuits in establishments
where baking of various breads, cakes, and pastries is divided among several workers, and
supervises other BAKERS (hotel & rest.) in absence of BAKER, HEAD (hotel & rest.).
313.361-014 COOK (hotel & rest.) alternate titles: cook, restaurant
Prepares, seasons, and cooks soups, meats, vegetables,
desserts, and other foodstuffs for consumption in eating establishments: Reads menu to estimate
food requirements and orders food from supplier or procures food from storage. Adjusts
thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Measures and mixes ingredients according to recipe, using variety of kitchen utensils and
equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads,
gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables,
and other foods. Adds seasoning to foods during mixing or cooking, according to personal
judgment and experience. Observes and tests foods being cooked by tasting, smelling, and
piercing with fork to determine that it is cooked. Carves meats, portions food on serving plates,
adds gravies and sauces, and garnishes servings to fill orders. May supervise other cooks and
kitchen employees. May wash, peel, cut, and shred vegetables and fruits to prepare them for use.
May butcher chickens, fish, and shellfish. May cut, trim, and bone meat prior to cooking. May
bake bread, rolls, cakes, and pastry [BAKER (hotel & rest.) 313.381-010]. May price items on
menu. May be designated according to meal cooked or shift worked as Cook, Dinner (hotel &
rest.); Cook, Morning (hotel & rest.); or according to food item prepared as Cook, Roast (hotel &
rest.); or according to method of cooking as Cook, Broiler (hotel & rest.). May substitute for and
relieve or assist other cooks during emergencies or rush periods and be designated Cook, Relief
(hotel & rest.). May prepare and cook meals for institutionalized patients requiring special diets
and be designated Food-Service Worker (hotel & rest.). May be designated: Cook, Dessert (hotel
& rest.); Cook, Fry (hotel & rest.); Cook, Night (hotel & rest.); Cook, Sauce (hotel & rest.);
Cook, Soup (hotel & rest.); Cook, Special Diet (hotel & rest.); Cook, Vegetable (hotel & rest.).
May oversee work of patients assigned to kitchen for work therapy purposes when working in
psychiatric hospital.
313.361-018 COOK APPRENTICE (hotel & rest.)
Performs duties as described under APPRENTICE (any
industry) Master Title.
313.361-026 COOK, SPECIALTY (hotel & rest.)
Prepares specialty foods, such as fish and chips, tacos, and
pasties (Cornish meat pies) according to recipe and specific methods applicable to type of
cookery. May serve orders to customers at window or counter. May prepare and serve beverages,
such as coffee, clam nectar, and fountain drinks. May be required to exercise showmanship in
preparation of food, such as flipping pancakes in air to turn or tossing pizza dough in air to
lighten texture. May be designated according to food item prepared as Cook, Fish And Chips
(hotel & rest.).
313.361-030 COOK, SPECIALTY, FOREIGN FOOD (hotel & rest.)
Plans menus and cooks foreign-style dishes, dinners, desserts,
and other foods, according to recipes: Prepares meats, soups, sauces, vegetables, and other foods
prior to cooking. Seasons and cooks food according to prescribed method. Portions and garnishes
food. Serves food to waiters on order. Estimates food consumption and requisitions or purchases
supplies. Usually employed in restaurant specializing in foreign cuisine, such as French,
Scandinavian, German, Swiss, Italian, Spanish, Hungarian, and Cantonese. May be designated
according to type of food specialty prepared as Cook, Chinese-Style Food (hotel & rest.); Cook,
Italian-Style Food (hotel & rest.); Cook, Kosher-Style Food (hotel & rest.); Cook, Spanish-Style
Food (hotel & rest.).
313.361-034 GARDE MANGER (hotel & rest.) alternate titles: cold-meat chef; cook, cold meat
Prepares such dishes as meat loaves and salads, utilizing
leftover meats, seafoods, and poultry: Consults with supervisory staff to determine dishes that
will use greatest amount of leftovers. Prepares appetizers, relishes, and hors d'oeuvres. Chops,
dices, and grinds meats and vegetables. Slices cold meats and cheese. Arranges and garnishes
cold meat dishes. Prepares cold meat sandwiches. Mixes and prepares cold sauces, meat glazes,
jellies, salad dressings, and stuffings. May supervise pantry workers. May follow recipes to
prepare foods.
313.361-038 PIE MAKER (hotel & rest.) alternate titles: baker, pie; cook, pastry; cook, pie; pie chef
Mixes ingredients and bakes pies, tarts, and cobblers,
according to recipes: Weighs and measures ingredients, using measuring cup and spoons. Mixes
ingredients by hand or with electric mixer to form piecrust dough. Rolls and shapes dough, using
rolling pin. Places portions of rolled dough in piepans and trims overlapping edges with knife.
Cuts, peels, and prepares fruit for pie fillings. Mixes and cooks ingredients for fillings, such as
creams and custards. Pours fillings into pie shells. Covers filling with top crust or spreads
topping, such as cream or meringue, over filling. Places pie in oven to bake. Adjusts drafts or
thermostatic controls to regulate oven temperatures. Usually found in restaurant or cafeteria
where no COOK, PASTRY (hotel & rest.) is employed and need not be able to bake other
desserts or pastries as opposed to COOK, PASTRY (hotel & rest.).
313.374-010 COOK, FAST FOOD (hotel & rest.)
Prepares and cooks to order foods requiring short preparation
time: Reads food order slip or receives verbal instructions as to food required by patron, and
prepares and cooks food according to instructions. Prepares sandwiches [SANDWICH MAKER
(hotel & rest.) 317.664-010]. Prepares salads and slices meats and cheese, using slicing machine,
[PANTRY GOODS MAKER (hotel & rest.) 317.684-014]. Cleans work area and food
preparation equipment. May prepare beverages [COFFEE MAKER (hotel & rest.) 317.684-010].
May serve meals to patrons over counter.
313.374-014 COOK, SHORT ORDER (hotel & rest.)
Prepares food and serves restaurant patrons at counters or
tables: Takes order from customer and cooks foods requiring short preparation time, according to
customer requirements. Completes order from steamtable and serves customer at table or
counter. Accepts payment and makes change, or writes charge slip. Carves meats, makes
sandwiches, and brews coffee. May clean food preparation equipment and work area. May clean
counter or tables.
313.381-010 BAKER (hotel & rest.) alternate titles: baker, bread; bread maker; oven tender
Prepares bread, rolls, muffins, and biscuits according to
recipe: Checks production schedule to determine variety and quantity of goods to bake. Measures
ingredients, using measuring cups and spoons. Mixes ingredients to form dough or batter by
hand or using electric mixer. Cuts dough into uniform portions with knife or divider. Molds
dough into loaves or desired shapes. Places shaped dough in greased or floured pans. Spreads or
sprinkles topping, such as jelly, cinnamon, and poppy seeds on specialties. Places pans of dough
in proof box to rise. Inserts pans of raised dough in oven to bake, using peel. Adjusts drafts or
thermostatic controls to regulate oven temperature. Removes baked goods from oven and places
goods on cooling rack. May bake pies, cakes, cookies, and other pastries [COOK, PASTRY
(hotel & rest.)]. May be designated according to specialty baked as Baker, Biscuit (hotel & rest.);
Hot-Bread Baker (hotel & rest.); Rolls Baker (hotel & rest.); or according to shift worked as
Night Baker (hotel & rest.).
313.381-014 BAKER, PIZZA (hotel & rest.)
Prepares and bakes pizza pies: Measures ingredients, such as
flour, water, and yeast, using measuring cup, spoon, and scale. Dumps specified ingredients into
pan or bowl of mixing machine preparatory to mixing. Starts machine and observes operation
until ingredients are mixed to desired consistency. Stops machine and dumps dough into proof
box to allow dough to rise. Kneads fermented dough. Cuts out and weighs amount of dough
required to produce pizza pies of desired thickness. Shapes dough sections into balls or mounds
and sprinkles each section with flour to prevent crust forming until used. Greases pan. Stretches
or spreads dough mixture to size of pan. Places dough in pan and adds olive oil and tomato
puree, tomato sauce, mozzarella cheese, meat, or other garnish on surface of dough, according to
kind of pizza ordered. Sets thermostatic controls and inserts pizza into heated oven to bake for
specified time. Removes product from oven and observes color to determine when pizza is done.
313.381-018 COOK APPRENTICE, PASTRY (hotel & rest.) alternate titles: baker apprentice, pastry
Performs duties as described under APPRENTICE (any
industry) Master Title.
313.381-022 COOK, BARBECUE (hotel & rest.)
Prepares, seasons, and barbecues pork, beef, chicken, and
other types of meat: Builds fire in pit below spit, using hickory wood or other fuel to obtain bed
of live coals, or regulates gas or electric heat. Secures meat on spit which is slowly turned by
hand or electric motor to cook meat uniformly. Seasons meat and bastes it frequently during
roasting. May kill and dress animals or fowls or purchase meat from vendors. When cooking
whole pigs, may be designated Cook, Roast Pig (hotel & rest.).
313.381-026 COOK, PASTRY (hotel & rest.) alternate titles: baker, cake; baker, pastry; cake maker
Prepares and bakes cakes, cookies, pies, puddings, or
desserts, according to recipe: Measures ingredients, using measuring cups and spoons. Mixes
ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand.
Shapes dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or
by hand. Places shaped dough portions in greased or floured pans and inserts them in oven, using
long-handled paddle (peel). Adjusts drafts or thermostatic controls to regulate oven temperatures.
Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts. Pours filling
into pie shells and tops filling with meringue or cream. Mixes ingredients to make icings.
Decorates cakes and pastries [CAKE DECORATOR (bakery products) 524.381-010]. Blends
colors for icings and for shaped sugar ornaments and statuaries. May specialize in preparing one
or more types of pastry or dessert when employed in large establishment. May oversee work of
patients assigned to kitchen for work therapy purposes when working in psychiatric hospital.
313.381-030 COOK, SCHOOL CAFETERIA (hotel & rest.)
Prepares soups, meats, vegetables, salads, dressings, and
desserts for consumption in school cafeteria, utilizing cafeteria equipment and cooking
experience. Specializes in providing lightly seasoned, nutritionally adequate, and varied diet.
Inspects equipment for cleanliness and functional operation. Work is usually performed with
other workers. May plan menus, order food supplies, and receive supplies delivered.
313.381-034 ICE-CREAM CHEF (hotel & rest.) alternate titles: cook, frozen dessert; cook, ice cream
Mixes, cooks, and freezes ingredients to make frozen
desserts, such as sherbets, ice cream, and custards: Measures and cooks ingredients for frozen
desserts, according to recipes. Pours mixed ingredients into freezing machine reservoir, and starts
machine to churn and freeze ingredients. Removes frozen dessert mixture from machine. Stores
frozen desserts in refrigerated room or refrigerator. Molds ice cream or sherbet into various
shapes, such as flowers or emblems, using paddle and mold forms. Tints and decorates molded
figures with icing, using cream bag and tubes. Mixes and cooks sauces and syrups for use with
frozen desserts. May portion frozen desserts for waiters. May carve decorations out of ice.
313.684-010 BAKER HELPER (hotel & rest.)
Assists BAKER (hotel & rest.) by performing any
combination of following duties in bread-baking department: Carries and distributes supplies,
such as flour, shortening, and baking pans. Mixes, kneads, or shapes dough for bread, rolls,
muffins, or biscuits. Cuts dough into uniform portions. Greases pans used to mold or bake breads
and lines pans with waxed paper. Places pans of dough into oven to bake. Removes baked
products from oven. Cleans bakery utensils, equipment, and work area. Performs other duties as
described under HELPER (any industry) Master Title.
313.687-010 COOK HELPER, PASTRY (hotel & rest.) alternate titles: bakeshop cleaner; pastry helper
Assists pastry shop workers, performing any combination of
following duties: Carries and distributes supplies and equipment. Mixes, kneads, and shapes
dough or batter to make pies, cakes, cookies, and other pastries. Washes and cuts up fruits for
desserts and pies. Greases baking tins or lines them with waxed paper. Inserts cakes, pies, and
cookies into oven, and removes baked products. Portions pastries, desserts, and ice cream.
Washes and scours pots, pans, and other equipment. Performs other duties as described under
HELPER (any industry) Master Title.
315 MISCELLANEOUS COOKS, EXCEPT DOMESTIC This group includes service occupations concerned with preparing and cooking food in places other than private houses, hotels, or restaurants.
315.131-010 COOK, CHIEF (water trans.)
Supervises and coordinates activities of kitchen personnel and
participates in preparation of meals aboard cargo ship: Collaborates with
STEWARD/STEWARDESS, CHIEF, CARGO VESSEL (water trans.) to plan menus.
Determines time and sequence of cooking operations to meet meal-serving hours. Directs
COOK, THIRD (water trans.); SECOND COOK AND BAKER (water trans.); and SCULLION
(water trans.) in preparation of foods. Inspects galley and galley equipment, such as pots, ovens,
and cutlery, for cleanliness. Butchers and prepares meat, fowl, and fish, and participates in
cooking of meats and sauces. May requisition supplies.
315.131-014 PASTRY CHEF (water trans.)
Supervises and coordinates activities of workers in pastry
shop aboard passenger ship to produce puddings, icings, and fancy pastries, and creates new
recipes: Receives orders from CHEF, PASSENGER VESSEL (water trans.) to prepare
confections. Assigns specific baking tasks and directs workers in task performance. Measures
and mixes ingredients, such as flour, flavoring, and fruit, to form concoctions. Kneads dough into
desired shape and places dough in oven. Turns oven controls to regulate temperatures and to set
time cycle for baking products. Decorates products with icing designs, using spatula and cream
bag. Creates new designs and recipes. Inspects pastry shop, baking equipment, and workers for
cleanliness. Requisitions supplies and equipment.
315.137-010 CHEF, PASSENGER VESSEL (water trans.)
Supervises and coordinates activities of kitchen workers to
prepare and cook food aboard passenger ship: Collaborates with STEWARD/STEWARDESS,
CHIEF, PASSENGER SHIP (water trans.) to plan menus. Determines time and sequence of
cooking operations to meet meal-serving hours. Delegates to SOUS CHEF (water trans.)
responsibility for preparation of food. Directs cooks, bakers, butchers, and other kitchen
personnel engaged in preparing, cooking, and serving food. Inspects galleys, bakery, and butcher
shop for cleanliness. Requisitions food and galley supplies. Estimates cost of food consumed and
compiles cost control records. Authorizes personnel to work overtime.
315.137-014 SOUS CHEF (water trans.)
Supervises and coordinates activities of kitchen workers to
prepare and cook food aboard passenger ship: Receives menus planned by CHEF, PASSENGER
VESSEL (water trans.) and STEWARD/STEWARDESS, CHIEF, PASSENGER SHIP (water
trans.). Determines kinds and amounts of foodstuffs necessary to prepare items listed on menus.
Plans sequence and time of cooking operations to meet meal-serving hours. Assigns specific
tasks to cooks of several galleys. Directs cooks performing tasks. Determines size of food
portions and observes workers serving food. Evaluates and solves problems encountered, such as
substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
Inspects galleys, pantries, serving stations, and butchering and baking shops for cleanliness. May
assist in cooking tasks and in preparing hot and cold canapes and hors d'oeuvres for banquets,
cocktail parties, and other social functions.
315.361-010 COOK (any industry) alternate titles: cook, mess
Prepares and cooks family-style meals for crews or residents
and employees of institutions: Cooks foodstuffs in quantities according to menu and number of
persons to be served. Washes dishes. Bakes breads and pastry [BAKER (hotel & rest.)]. Cuts
meat [BUTCHER, MEAT (hotel & rest.)]. Plans menu taking advantage of foods in season and
local availability. May serve meals. May order supplies and keep records and accounts. May
direct activities of one or more workers who assist in preparing and serving meals. May be
designated according to work location as Cook, Camp (any industry); Cook, Institution (any
industry); Cook, Ranch (agriculture); Cook, Ship (water trans.).
315.361-022 COOK, STATION (water trans.)
Prepares, seasons, and cooks food on menu from station
aboard passenger vessel: Prepares sauces, dressings, puddings, or relishes to be served with dish.
Gives directions for setting up station so that food, garnishes, and service equipment are arranged
in serving order. Portions and places food on plate, and arranges garnishes on plate. Must be
certified as Food Handler and as Cook by U.S. Coast Guard. May be required to hold Life
Boatman certificate. May be designated according to station as Cook, Station, Grill (water
trans.); according to meal prepared as Cook, Station, Breakfast (water trans.); or according to
food prepared as Cook, Station, Roast (water trans.); Cook, Station, Soup And Fish (water
trans.).
315.371-010 COOK, MESS (water trans.) alternate titles: cook, boat; cook, ship
Cooks and serves meals to crew on passenger ship: Cleans,
cuts, and cooks meat, fish, and poultry. Serves food to crewmembers. Washes dishes and cleans
galley and galley equipment. Requisitions supplies. Compiles cost records of food used.
315.381-010 COOK (fishing & hunt.) alternate titles: cook, fishing vessel
Prepares meals for crew and officers on board fishing vessel
or in shore fishery establishment. May assist in actual fishing. May purchase food supplies.
315.381-014 COOK, LARDER (water trans.) alternate titles: garde manger
Prepares cold plate entrees, appetizers, and cocktails for lunch
and dinner service, and makes canapes, hors d'oeuvres, and sandwiches for buffets: Slices roast,
such as beef, veal, pork, and lamb, for cold plates or sandwiches. Cuts luncheon meats, such as
head cheese, pork loaf, veal loaf, and ham. Mixes gelatins, grinds up leftover meats, and prepares
hot and cold canapes, hors d'oeuvres, and goose liver pate to be served as appetizers. Prepares
sandwiches for pantry service outside of meal hours. May prepare food showpieces. Mixes
sauces and various seafoods, such as crab, lobster, and shrimp, to prepare cocktails.
315.381-018 COOK, RAILROAD (r.r. trans.) alternate titles: chef
Prepares, seasons, and cooks food in railroad dining car,
following recipes for preplanned menus: Broils steaks, chops, fish, and poultry. Toasts bread and
prepares waffles and pancakes, using prepared mixes. Mixes ingredients for cooked and
uncooked desserts, such as pudding, custard, gelatin, and fruit desserts. Washes, peels, cuts,
seeds, and cooks vegetables. May inventory supplies of food and prepare requisitions. May carve
meats. May supervise other kitchen workers. May be designated according to specialties
prepared as Cook, Fry (r.r. trans.). When preparing and serving food to passengers in Pullman
Lounge (combination sleeping and dining car) may be designated Pullman Attendant (r.r. trans.).
315.381-022 COOK, THIRD (water trans.)
Prepares and cooks food aboard cargo vessel: Cleans, cuts,
and cooks meat, fish, and poultry as directed by COOK, CHIEF (water trans.). Apportions food
for servings. Cleans pots, pans, ranges, and other cooking equipment.
315.381-026 SECOND COOK AND BAKER (water trans.)
Prepares food aboard cargo vessel, as directed by COOK,
CHIEF (water trans.): Bakes bread, rolls, and pastries. Cooks vegetables and prepares desserts.
Cleans baking area. May apportion cooked foods on plates.
316 MEATCUTTERS, EXCEPT IN SLAUGHTERING AND PACKING HOUSES This group includes occupations concerned with cutting and otherwise preparing meat for cooking in hotels and restaurants, or for sale in wholesale or retail trade. Meatcutter occupations in slaughtering and packing houses or centralized meat processing plants are included in Group 525.
316.661-010 CARVER (hotel & rest.) alternate titles: display carver; exhibition carver; meat carver
Carves individual portions from roasts and poultry to obtain
maximum number of meat portions, using carving knives and meat-slicing machines: Disjoints
roasts and poultry. Slices uniform portions of meat and places sliced meat in steamtable
container, or arranges individual portions on plate. Ladles gravy over food and garnishes plate.
Removes shells from seafood and bones fish, using forks. May weigh sliced meat to ensure that
portions are uniform. May serve food from steamtable. May serve customers
[WAITER/WAITRESS, FORMAL (hotel & rest.)].
316.681-010 BUTCHER, MEAT (hotel & rest.) alternate titles: butcher; meat cutter
Cuts, trims, bones, ties, and grinds meats, using butcher's
cutlery and powered equipment, such as electric grinder and bandsaw, to portion and prepare
meat in cooking form: Cuts, trims, and bones carcass sections or prime cuts, using knives, meat
saw, cleaver, and bandsaw, to reduce to cooking cuts, such as roasts, steaks, chops, stew cubes,
and grinding meat. Cuts and weighs steaks and chops for individual servings. Tends electric
grinder to grind meat. Shapes and ties roasts. May estimate requirements and requisition or order
meat supply. May receive, inspect, and store meat upon delivery. May record quantity of meat
received and issued to cooks. May clean fowl and fish [BUTCHER, CHICKEN AND FISH
(hotel & rest.)]. May oversee other butchers and be designated Butcher, Head (hotel & rest.).
316.684-010 BUTCHER, CHICKEN AND FISH (hotel & rest.) alternate titles: chicken-and-fish cleaner; poultry-and-fish butcher
Butchers and cleans fowl, fish, and shellfish preparatory to
cooking: Cleans and prepares fowl, fish, and shellfish, using knife and fork. Discards inedible
parts. Cuts up fowl, using knife and cleaver or bandsaw. Bones game fowl and fish, using boning
knife. Reshapes boned fowl into natural form for cooking and serving. Cuts fillets and steaks
from fish. May butcher poultry in retail establishment and be designated Sales Clerk, Fresh
Poultry (retail trade).
316.684-014 DELI CUTTER-SLICER (retail trade)
Cuts delicatessen meats and cheeses, using slicing machine,
knives, or other cutters: Places meat or cheese on cutting board and cuts slices to designated
thickness, using knives or other hand cutters. Positions and clamps meat or cheese on carriage of
slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor
that moves carriage past rotary blade that slices meats and cheeses. Stacks cut pieces on tray or
platter, separating portions with paper. May weigh and wrap sliced foods and affix sticker
showing price and weight.
316.684-018 MEAT CUTTER (retail trade; wholesale tr.) alternate titles: butcher; salesperson, meats
Cuts and trims meat to size for display or as ordered by
customer, using handtools and power equipment, such as grinder, cubing machine, and power
saw. Cleans and cuts fish and poultry. May shape, lace, and tie meat cuts by hand, using boning
knife, skewer, and twine to form roasts. May place meat in containers to be wrapped by other
workers. May place meat on trays in display counter. May clean work area. May unload meat
from delivery truck and store meat into refrigerator. May wrap and weigh meat for customers and
collect money for sales. May inspect and grade meats and be designated Meat Inspector (retail
trade; wholesale tr.).
316.684-022 MEAT-CUTTER APPRENTICE (retail trade; wholesale tr.) alternate titles: butcher apprentice; salesperson apprentice, meats
Performs duties as described under APPRENTICE (any
industry) Master Title.
317 MISCELLANEOUS FOOD AND BEVERAGE PREPARATION OCCUPATIONS This group includes occupations concerned with preparing food and beverages.
317.384-010 SALAD MAKER (water trans.)
Prepares salads, fruits, melons, and gelatin desserts: Cleans
vegetables, fruits, and berries for salads, relishes, and gelatin desserts. Mixes ingredients for
green salads, fruit salads, and potato salad. Prepares relish plates of green onions, celery,
radishes, and olives. Prepares dressings, such as Thousand Island, French, and Roquefort, to be
served on green salads. Peels, cleans, and cuts fruits, to be served for breakfast or compotes.
Prepares cold sandwiches and cheeses. Requisitions supplies daily.
317.664-010 SANDWICH MAKER (hotel & rest.) alternate titles: sandwich-counter attendant
Prepares sandwiches to individual order of customers:
Receives sandwich orders from customers. Slices cold meats and cheese by hand or machine.
Selects and cuts bread, such as white, whole wheat, or rye, and toasts or grills bread, according to
order. Places meat or filling and garnish, such as chopped or sliced onion and lettuce, between
bread slices. Prepares garnishes for sandwiches, such as sliced tomatoes and pickles. May cook,
mix, and season ingredients to make dressings, fillings, and spreads. May fry hamburgers, bacon,
steaks, and eggs for hot sandwiches. May butter bread slices, using knife.
317.684-010 COFFEE MAKER (hotel & rest.) alternate titles: coffee-urn attendant
Brews coffee, tea, and chocolate, using coffee urns, drip or
vacuum coffee makers, teapots, drink mixers, and other kitchen equipment. Performs various
duties to assist in filling customers' orders, such as cooking hot cakes and waffles, boiling eggs,
and making toast [PANTRY GOODS MAKER (hotel & rest.)]. Cleans and polishes utensils and
equipment used in food and beverage preparation. May serve coffee. May prepare and issue iced
beverages, such as coffee, tea, and fountain or bottled drinks, to be served by COUNTER
ATTENDANT, LUNCHROOM OR COFFEE SHOP (hotel & rest.).
317.684-014 PANTRY GOODS MAKER (hotel & rest.)
Prepares salads, appetizers, sandwich fillings, and other cold
dishes: Washes, peels, slices, and mixes vegetables, fruits, or other ingredients for salads, cold
plates, and garnishes. Carves and slices meats and cheese. Portions and arranges food on serving
dishes. Prepares fruit or seafood cocktails and hors d'oeuvres. Measures and mixes ingredients to
make salad dressings, cocktail sauces, gelatin salads, cold desserts, and waffles, following
recipes. Makes sandwiches to order [SANDWICH MAKER (hotel & rest.) 317.664-010]. Brews
tea and coffee [COFFEE MAKER (hotel & rest.) 317.684-010]. Prepares breakfast and dessert
fruits, such as melons, grapefruit, and bananas. Portions fruit sauces and juices. Distributes food
to waiters/waitresses to serve to customers. May serve food to customers. May be designated
Salad Maker (hotel & rest.) when specializing in making salads.
317.687-010 COOK HELPER (hotel & rest.)
Assists workers engaged in preparing foods for hotels,
restaurants, or ready-to-serve packages by performing any combination of following duties:
Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and
seafood. Dips food items in crumbs, flour, and batter to bread them. Stirs and strains soups and
sauces. Weighs and measures designated ingredients. Carries pans, kettles, and trays of food to
and from work stations, stove, and refrigerator. Stores foods in designated areas, utilizing
knowledge of temperature requirements and food spoilage. Cleans work areas, equipment and
utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers
[KITCHEN HELPER (hotel & rest.) 318.687-010]. Distributes supplies, utensils, and portable
equipment, using handtruck. May be designated according to worker assisted as Cook Helper,
Broiler or Fry (hotel & rest.); Cook Helper, Dessert (hotel & rest.); Cook Helper, Vegetable
(hotel & rest.); Pantry Goods Maker Helper (hotel & rest.). Performs other duties as described
under HELPER (any industry) Master Title.
318 KITCHEN WORKERS, N.E.C. This group includes occupations, not elsewhere classified, concerned with performing such duties as washing and drying dishes; polishing silverware; and disposing of garbage and trash.
318.137-010 KITCHEN STEWARD/STEWARDESS (hotel & rest.)
Supervises kitchen employees not actively engaged in
cooking to ensure clean, efficient, and economical food service: Assigns KITCHEN HELPER
(hotel & rest.) and other noncooking employees to such activities as dishwashing and silver
cleaning. Inspects kitchens, workrooms, and equipment for cleanliness and order. Hires and
discharges employees, and posts time and production records. Observes and evaluates
employees' performance to devise methods for improving efficiency and guard against theft and
wastage. Takes inventories of china, silverware, and glassware. Reports shortages and
requisitions replacement of equipment from STEWARD/STEWARDESS (hotel & rest.) or
PURCHASING AGENT (profess. & kin.). May be working supervisor in establishments
employing an EXECUTIVE CHEF (hotel & rest.), who devotes full time to supervising kitchen
employees. May be designated according to area of work as Pantry Steward/Stewardess (hotel &
rest.).
318.687-010 KITCHEN HELPER (hotel & rest.) alternate titles: cookee; cook helper; kitchen hand; kitchen porter; kitchen runner
Performs any combination of following duties to maintain
kitchen work areas and restaurant equipment and utensils in clean and orderly condition: Sweeps
and mops floors. Washes worktables, walls, refrigerators, and meat blocks. Segregates and
removes trash and garbage and places it in designated containers. Steam-cleans or hoses-out
garbage cans. Sorts bottles, and breaks disposable ones in bottle-crushing machine. Washes pots,
pans, and trays by hand. Scrapes food from dirty dishes and washes them by hand or places them
in racks or on conveyor to dishwashing machine. Polishes silver, using burnishing-machine
tumbler, chemical dip, buffing wheel, and hand cloth. Holds inverted glasses over revolving
brushes to clean inside surfaces. Transfers supplies and equipment between storage and work
areas by hand or by use of handtruck. Sets up banquet tables. Washes and peels vegetables, using
knife or peeling machine. Loads or unloads trucks picking up or delivering supplies and food.
318.687-014 SCULLION (water trans.)
Performs any combination of tasks involved in cleaning ship's
galleys, bakery, and butcher shop: Cleans pots and pans, dishes, chopping blocks, and service
stations, by hand or using dishwashing machine. Polishes silver chafing dishes and coffee pots.
Places washed glasses in rack to prevent breakage. Defrosts and cleans reefers and iceboxes.
Cleans and culls vegetables and fruits. Dumps garbage and cleans can. Swabs deck of assigned
area. Carries supplies from reefers and storerooms to galleys, pantries, bakery, and butcher shop.
Stocks serving stations with dishes and stores. May be designated according to type of work
performed as Baker Scullion (water trans.); Butcher Scullion (water trans.); Glass Scullion (water
trans.); Silverware Washer (water trans.); Vegetable Scullion (water trans.); or according to area
to which assigned as Main-Galley Scullion (water trans.). May give directions to workers and be
designated Scullion Chief (water trans.). When work is performed on cargo ship, is usually
known as Utility Hand (water trans.).
318.687-018 SILVER WRAPPER (hotel & rest.)
Spreads silverware on absorbent cloth to remove moisture.
Wraps individual place settings in napkins or inserts them with prescribed accessory condiments
in plastic bag and closes bag with electric sealer. May immerse silverware in cleaning solution to
remove soap stains before wrapping. May place tarnished and bent eating utensils aside.
319 FOOD AND BEVERAGE PREPARATION AND SERVICE OCCUPATIONS, N.E.C. This group includes occupations, not elsewhere classified, concerned with food and beverage preparation and service.
319.137-010 FOOD-SERVICE SUPERVISOR (hotel & rest.)
Supervises employees engaged in serving food in hospital,
nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas
and equipment: Trains workers in performance of duties. Assigns and coordinates work of
employees to promote efficiency of operations. Supervises serving of meals. Inspects kitchen and
dining areas and kitchen utensils and equipment to ensure sanitary standards are met. Keeps
records, such as amount and cost of meals served and hours worked by employees. Requisitions
and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of
quality are met. Prepares work schedules and evaluates work performance of employees. May
direct preparation of foods and beverages. May assist DIETITIAN, CLINICAL (profess. & kin.)
077.127-014 in planning menus. May interview, select, or hire new employees. When
supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor (medical
ser.).
319.137-014 MANAGER, FLIGHT KITCHEN (hotel & rest.)
Supervises and coordinates activities of kitchen employees
engaged in purchasing and preparing food and supplies for food service department of airline:
Reviews reservations and flight information to ascertain and compute types and quantities of
food needed. Orders and schedules delivery of food and supplies from local vendors. Prepares
work schedules for kitchen personnel to ensure presence of requisite labor force on each shift.
Oversees and coordinates work of cooks and other kitchen employees engaged in preparing
meals to ensure adherence to recipes and quality standards. Controls alcoholic beverage supply
by perpetual inventory and prepares government forms as prescribed by law to account for
consumption of taxable and nontaxable beverages. Inspects kitchen for conformance to
government and company safety and sanitation requirements. Participates in collective
bargaining and settling of union grievances involving department employees.
319.137-018 MANAGER, INDUSTRIAL CAFETERIA (hotel & rest.) alternate titles: dining-service supervisor
Supervises and coordinates activities of workers engaged in
preparing and serving balanced meals to employees of industrial plant: Plans daily menus to
accommodate employees of all shifts, keeping expenses within budget. Purchases and keeps
adequate supply of food and oversees storage and issuance of supplies. Supervises subordinates
and coordinates activities of workers engaged in preparing food, serving meals, and cleaning
kitchen and dining room. Keeps records and makes reports of expenditures. Cooperates with
medical personnel in providing special diets for employees requiring individual attention. May
distribute pamphlets on food and health habits to employees. May balance receipts and prepare
bank deposit slip. May interview and hire new workers.
319.137-022 SUPERVISOR, COMMISSARY PRODUCTION (hotel & rest.) alternate titles: cooked foods supervisor
Supervises and coordinates activities of commissary workers
engaged in preparing, assembling, packaging, and shipping ready-to-eat food items: Checks
inventories and orders foodstuffs and supplies. Prescribes quantities, production sequence, and
time for items to be prepared, cooked, assembled, and packaged to meet production schedule.
Specifies arrangement of equipment, work stations, and staffing to prepare for production.
Explains and demonstrates work methods to train employees and establish size of food portions.
Performs other duties as described under SUPERVISOR (any industry) Master Title.
319.137-026 SUPERVISOR, KOSHER DIETARY SERVICE (hotel & rest.) alternate titles: moshgiach; overseer, kosher kitchen; supervisor, kashruth
Supervises workers engaged in storing, preparing, and
cooking meats, poultry, and other foods in restaurants, catering halls, hospitals, or other
establishments to ensure observance of Hebrew dietary laws and customs: Examines incoming
purchases of meat and fowl to ensure that slaughtering and selection of meat cuts have been
performed according to dietary law. Inspects equipment, utensils, and food supplies to ascertain
that separation of dairy and meat products is maintained and that kosher foods and supplies are
kept separate from nonkosher foods. Ensures that silverware, dishes, and utensils are sent to
prescribed meat kitchen or dairy kitchen for washing. Washes and salts meat and fowl in
accordance with Hebrew ritual. Directs kitchen staff in methods of complying with dietary laws.
319.137-030 KITCHEN SUPERVISOR (hotel & rest.) alternate titles: dietary assistant; manager, kitchen
Supervises and coordinates activities of food preparation,
kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen
supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing
food surpluses and leftovers. Specifies number of servings to be made from any vegetable, meat,
beverage, and dessert to control portion costs. Supervises noncooking personnel, such as
KITCHEN HELPER (hotel & rest.) 318.687-010, to ensure cleanliness of kitchen and
equipment. Supervises COOK (hotel & rest.) 313.361-014 and tastes, smells, and observes food
to ensure conformance with recipes and appearance standards. Supervises workers engaged in
inventory, storage, and distribution of foodstuffs and supplies. Purchases foodstuffs, kitchen
supplies, and equipment, or requisitions them from PURCHASING AGENT (profess. & kin.)
162.157-038. Hires and discharges employees. Trains new workers. Performs other duties as
described under SUPERVISOR (any industry) Master Title. May set prices to be charged for
food items. May meet with professional staff, customers, or client group to resolve menu
inconsistencies or to plan menus for special occasions. May assist dietitian to plan, change, test,
and standardize recipes to increase number of servings prepared. This job occurs typically in
restaurants, cafeterias, and institutions as opposed to STEWARD/STEWARDESS (hotel & rest.)
310.137-018 which occurs typically in hotels.
319.464-010 AUTOMAT-CAR ATTENDANT (r.r. trans.)
Stocks automatic food dispensing machines on railroad
passenger car, makes change, and answers passengers' queries regarding food selections: Places
portions of specified foods, beverages, and desserts on shelves in machine. Inserts labels below
windows of machines to indicate type of food or drink on shelf and available for dispensing.
Makes change for passengers and answers questions concerning selections. Observes gauges
registering temperature in machine to ensure that food and drink is kept cool or warm. Corrects
jamming and common malfunctions of machines. Prepares requisition for food and drink
supplies. Cleans interior and exterior of machines, using damp cloth. Removes refuse from tables
and wipes them clean.
319.464-014 VENDING-MACHINE ATTENDANT (hotel & rest.)
Stocks machines and assists customers in facility where food
is dispensed from coin-operated machines: Places food or drink items on shelves of vending
machines and changes shelf labels as required to indicate selections. Makes change for customers
and answers questions regarding selections. Adjusts temperature gauges to maintain food items
at specified temperatures. Performs minor repairs or adjustments on machines to correct jams or
similar malfunctions, using handtools. Prepares requisitions for food and drink supplies. Cleans
interior and exterior of machines, using damp cloth. Maintains eating area in orderly condition.
May sell precooked foods from hot table. May remove money from vending machines and keep
records of receipts.
319.467-010 FOOD ORDER EXPEDITER (hotel & rest.)
Calls out and verifies food orders in drive-in restaurant or
restaurant specializing in fast service: Removes order placed on device, such as wheel or nail
board, at kitchen service counter. Calls out food orders to cooks and pantry and fountain workers.
Examines portioning and garnishing of completed food order. Reviews order for accuracy and
tabulates check. Notifies serving personnel when order is ready. May record count of items, such
as entrees drawn from supply or entrees served, to accumulate food control data. May prepare
and cook foods that can be completed in short time [COOK, FAST FOOD (hotel & rest.)
313.374-010].
319.474-010 FOUNTAIN SERVER (hotel & rest.) alternate titles: fountain dispenser; ice cream dispenser; soda clerk; soda dispenser; soda jerker
Prepares and serves soft drinks and ice cream dishes, such as
ice cream sundaes, malted milks, sodas, and fruitades, using memorized formulas and methods or
following directions. Cleans glasses, dishes, and fountain equipment and polishes metalwork on
fountain. May prepare and serve sandwiches [SANDWICH MAKER (hotel & rest.)
317.664-010] or other foods [COUNTER ATTENDANT, LUNCHROOM OR COFFEE SHOP
(hotel & rest.) 311.477-014]. May verify and total customer's bill, accept cash, and make change.
319.484-010 FOOD ASSEMBLER, KITCHEN (hotel & rest.) alternate titles: dining-service worker; food assembler, commissary kitchen; food-tray assembler; supply service worker; tray setter
Prepares meal trays in commissary kitchen for inflight service
of airlines, multiunit restaurant chains, industrial caterers, or educational, and similar institutions,
performing any combination of following duties: Reads charts to determine amount and kind of
foods and supplies to be packaged. Fills individual serving cartons with portions of various foods
and condiments, such as cream, jams, and sauces, by hand or using automatic filling machine.
Portions and garnishes hot cooked foods, such as meat and vegetables, into individual serving
dishes. Stores dishes of hot food on shelves of portable electric warming cabinet or food cart for
stowing aboard airplane or transfer to restaurant or cafeteria dining unit. Removes pans of
portioned salads, desserts, rolls, cream, and other cold food items from refrigerator or pantry, and
places at appropriate stations of tray assembly counter to facilitate loading meal trays. Places
food items, silverware, and dishes in depression of compartmented food tray passing on
conveyor belt. Examines filled tray for completeness and appearance, and stores completed trays
in refrigerated storage cabinets to be transported to airplane, dining room, or cafeteria. May be
designated according to type of food assembled as Appetizer Packer (hotel & rest.); Casserole
Preparer (hotel & rest.); Cold-Food Packer (hotel & rest.); Hot-Food Packer (hotel & rest.).
319.677-010 CATERER HELPER (personal ser.)
Prepares and serves food and refreshments at social affairs,
under supervision of CATERER (personal ser.): Arranges tables and decorations. Prepares hors
d'oeuvres, fancy and plain sandwiches, and salads. Serves foods and beverages to guests. Washes
and packs dishes and utensils for removal to catering establishment.
319.677-014 FOOD-SERVICE WORKER, HOSPITAL (medical ser.) alternate titles: dietary aide; tray worker
Prepares and delivers food trays to hospital patients,
performing any combination of following duties on tray line: Reads production orders on
color-coded menu cards on trays to determine items to place on tray. Places items, such as eating
utensils, napkins, and condiments on trays. Prepares food items, such as sandwiches, salads,
soups, and beverages. Places servings in blender to make foods for soft or liquid diets.
Apportions and places food servings on plates and trays according to diet list on menu card.
Examines filled tray for completeness and places on cart, dumbwaiter, or conveyor belt. Pushes
carts to halls or ward kitchen. Serves trays to patients. Collects and stacks dirty dishes on cart
and returns cart to kitchen. Washes dishes and cleans work area, tables, cabinets, and ovens.
Collects and places garbage and trash in designated containers. May record amount and types of
special food items served to patients. May assemble and serve food items to hospital staff in
cafeteria.
319.687-010 COUNTER-SUPPLY WORKER (hotel & rest.)
Replenishes food and equipment at steamtables and serving
counters of cafeteria to facilitate service to patrons: Carries food, dishes, trays, and silverware
from kitchen and supply departments to serving counters. Garnishes foods and positions them on
table to ensure their visibility to patrons and convenience in serving. Keeps assigned area and
equipment free of spilled foods. Keeps shelves of vending machines stocked with food when
working in automat.
32 LODGING AND RELATED SERVICE OCCUPATIONS This division includes occupations concerned with providing accommodations to guests in boarding houses or lodging houses.
320 BOARDING-HOUSE AND LODGING-HOUSE KEEPERS This group includes occupations concerned with managing boarding or rooming houses to provide accommodations for transients and permanent guests.
320.137-010 MANAGER, BOARDING HOUSE (hotel & rest.) alternate titles: manager, guest house
Supervises and coordinates activities of workers in boarding
house engaged in providing meals and lodging accommodations for transients and permanent
guests: Advertises vacancies and shows and rents rooms. Supervises household employees
engaged in such tasks as cleaning rooms, issuing linens, and cooking and serving meals. Plans
menus and purchases supplies. Collects rents, pays bills, and posts information in records.
Resolves complaints regarding food, accommodations, or service. May participate in cleaning
and cooking activities. May make minor repairs to building and furnishings. When meal service
is not provided, is designated Manager, Rooming House (hotel & rest.).
320.137-014 MANAGER, LODGING FACILITIES (hotel & rest.)
Manages and maintains temporary or permanent lodging
facilities, such as small apartment houses, motels, small hotels, trailer parks, and boat marinas:
Shows and rents or assigns accommodations. Registers guests. Collects rents and records data
pertaining to rent funds and expenditures. Resolves occupants' complaints. Purchases supplies
and arranges for outside services, such as fuel delivery, laundry, maintenance and repair, and
trash collection. Provides telephone answering service for tenants, delivers mail and packages,
and answers inquiries concerning travel routes, recreational facilities, scenic attractions, and
eating establishments. Cleans public areas, such as entrances, halls, and laundry rooms, and fires
boilers. Makes minor electrical, plumbing, and structural repairs. Mows and waters lawns, and
cultivates flower beds and shrubbery. Cleans accommodations after guests' departure. Provides
daily maid service in overnight accommodations. May rent equipment, such as rowboats, water
skis, and fishing tackle. May coordinate intramural activities of patrons of park. May arrange for
medical aid for park patron. May sell light lunches, candy, tobacco, and other sundry items. May
be designated according to type of establishment managed as Manager, Apartment House (hotel
& rest.); Manager, Hotel (hotel & rest.); Manager, Marina (hotel & rest.); Manager, Motel (hotel
& rest.); Manager, Tourist Camp (hotel & rest.); Manager, Trailer Park (hotel & rest.).
321 HOUSEKEEPERS, HOTELS AND INSTITUTIONS This group includes occupations concerned with supervising workers in maintaining cleanliness and orderliness in hotels or institutions. Some housekeepers purchase housekeeping supplies and equipment and take periodic inventories.
321.137-010 HOUSEKEEPER (hotel & rest.; medical ser.; real estate) alternate titles: floor housekeeper
Supervises work activities of cleaning personnel to ensure
clean, orderly attractive rooms in hotels, hospitals, and similar establishments: Obtains list of
vacant rooms which need to be cleaned immediately and list of prospective check-outs or
discharges in order to prepare work assignments. Assigns workers their duties, and inspects work
for conformance to prescribed standards of cleanliness. Advises manager, desk clerk, or
admitting personnel of rooms ready for occupancy. Inventories stock to ensure adequate supplies.
Issues supplies and equipment to workers. Investigates complaints regarding housekeeping
service and equipment, and takes corrective action. Examines rooms, halls, and lobbies to
determine need for repairs or replacement of furniture or equipment, and makes
recommendations to management. Screens job applicants, hires new employees, and
recommends promotions, transfers, or dismissals. Conducts orientation training of new
employees and in-service training of other employees to explain company policies, housekeeping
work procedures, and to demonstrate use and maintenance of equipment. Attends training
seminars to perfect housekeeping techniques and procedures, and enhance supervisory skills.
Records data concerning work assignments, personnel actions, and time cards, and prepares
periodic reports. Attends periodic staff meetings with other department heads to discuss company
policies and patrons' complaints, and to make recommendations to improve service and ensure
more efficient operation. May prepare reports concerning room occupancy, payroll expenses, and
department expenses.
321.137-014 INSPECTOR (hotel & rest.)
Supervises cleaning personnel and inspects hotel guestrooms,
bathrooms, corridors, and lobbies: Assigns work to cleaning personnel and trains personnel in
housekeeping duties. Posts room occupancy records. Adjusts guests' complaints regarding
housekeeping service or equipment. Writes requisitions for room supplies and furniture
renovation or replacements. Reports need for room redecoration to HOUSEKEEPER (hotel &
rest.; medical ser.; real estate). Examines carpets, drapes and furniture for stains, damage, or
wear. Checks and counts linens and supplies. Records inspection results and notifies cleaning
personnel of inadequacies. May perform cleaning duties. May be designated according to area
supervised as Floor Supervisor (hotel & rest.).
323 HOUSECLEANERS, HOTELS, RESTAURANTS, AND RELATED ESTABLISHMENTS This group includes occupations concerned with general cleaning and upkeep in hotels, restaurants, hospitals, and other institutions. Includes heavy duties, such as laying carpets and rugs and arranging furniture, and light duties, such as making beds, dusting furniture and fixtures, and replenishing linens. Includes performing minor personal services for guests.
323.137-010 SUPERVISOR, HOUSECLEANER (hotel & rest.)
Supervises and coordinates activities of personnel engaged in
preparing establishment's facilities for banquets and conventions: Assigns duties and instructs
workers in collection, assembly, and arrangement of articles for convention or banquet hall and
conference rooms, such as furnishings, decorations, displays, microphones, and tableware.
Inspects facilities for completeness of arrangements and instructs personnel to correct errors.
Prepares daily work assignments roster and maintains work performance records. May perform
cleaning duties for banquets and conventions and may interview and hire [HOUSECLEANER
(hotel & rest.)].
323.687-010 CLEANER, HOSPITAL (medical ser.) alternate titles: housekeeper, hospital
Cleans hospital patient rooms, baths, laboratories, offices,
halls, and other areas: Washes beds and mattresses, and remakes beds after dismissal of patients.
Keeps utility and storage rooms in clean and orderly condition. Distributes laundered articles and
linens. Replaces soiled drapes and cubicle curtains. Performs other duties as described under
CLEANER (any industry) I Master Title. May disinfect and sterilize equipment and supplies,
using germicides and sterilizing equipment.
323.687-014 CLEANER, HOUSEKEEPING (any industry) alternate titles: maid
Cleans rooms and halls in commercial establishments, such as
hotels, restaurants, clubs, beauty parlors, and dormitories, performing any combination of
following duties: Sorts, counts, folds, marks, or carries linens. Makes beds. Replenishes supplies,
such as drinking glasses and writing supplies. Checks wraps and renders personal assistance to
patrons. Moves furniture, hangs drapes, and rolls carpets. Performs other duties as described
under CLEANER (any industry) I Master Title. May be designated according to type of
establishment cleaned as Beauty Parlor Cleaner (personal ser.); Motel Cleaner (hotel & rest.); or
according to area cleaned as Sleeping Room Cleaner (hotel & rest.).
323.687-018 HOUSECLEANER (hotel & rest.) alternate titles: hall cleaner; mover; night cleaner
Performs any combination of following duties to maintain
hotel premises in clean and orderly manner: Moves and arranges furniture. Turns mattresses.
Hangs draperies. Dusts venetian blinds. Polishes metalwork. Prepares sample rooms for sales
meetings. Arranges decorations, apparatus, or furniture for banquets and social functions.
Collects soiled linens for laundering, and receives and stores linen supplies in linen closet.
Performs other duties as described under CLEANER (any industry) I Master Title. May deliver
television sets, ironing boards, baby cribs, and rollaway beds to guests rooms. May clean
swimming pool with vacuum. May clean and remove debris from driveway and garage areas.
May be designated according to specialization as Curtain Cleaner (hotel & rest.); Housecleaner,
Floor (hotel & rest.); Linen-Room Worker (hotel & rest.); Porter, Lobby (hotel & rest.); Vacuum
Worker (hotel & rest.).
324 BELLHOPS AND RELATED OCCUPATIONS This group includes occupations concerned with catering to wants of guests at a hotel or related establishment, and performing general services, such as escorting guests to rooms, carrying luggage, running errands, delivering ice, beverages, and packages, and paging guests.
324.137-010 BAGGAGE PORTER, HEAD (hotel & rest.)
Supervises and directs activities of PORTERS, BAGGAGE
(hotel & rest.) engaged in handling baggage and related work for hotel patrons: Adjusts work
schedules according to work load and makes individual task assignments. Advises PORTERS,
BAGGAGE (hotel & rest.) of action to be taken in response to unusual requests. Resolves guests'
complaints pertaining to conduct of PORTERS, BAGGAGE (hotel & rest.) and lost or
mishandled baggage. May perform personnel duties, such as screening, hiring, giving directions
to new workers, and maintaining time records. May give travel information. May act as agent for
transportation company. May participate in baggage handling activities and setting up sample
rooms.
324.137-014 BELL CAPTAIN (hotel & rest.)
Supervises BELLHOPS (hotel & rest.) engaged in duties,
such as paging, running errands, and giving information. Calls BELLHOPS (hotel & rest.) to
escort guests to rooms or perform related services. Determines work schedules and keeps time
records. Inspects workers for neatness and uniform dress. Instructs workers in procedures
regarding requests from guests, utilizing knowledge of hotel facilities and local merchants and
attractions. Furnishes information, makes reservations, and obtains tickets for guests to social
and recreational events or for travel. May report suspicious behavior of patrons to hotel security
personnel. May pick up and bundle guests' laundry for outside cleaning service. May perform
duties of subordinates.
324.477-010 PORTER, BAGGAGE (hotel & rest.) alternate titles: porter, luggage
Delivers luggage to and from hotel rooms, sets up sample
rooms for sales personnel and performs related services as requested by guest or BAGGAGE
PORTER, HEAD (hotel & rest.). Transfers trunks, packages, and other baggage to room or
loading area, using handtruck. Arranges for outgoing freight, express or mail shipments,
computes charges, tags article, and records information, such as addressee, addressor, carrier, and
charges, on specified forms. Sets up display tables, racks, or shelves and assists sales personnel
in unpacking and arranging merchandise display. May supply guests with travel information,
such as transportation rates, routes, and schedules. May escort incoming guest to room
[BELLHOP (hotel & rest.)]. May arrange for cleaning, laundering, and repair of guests' clothing
and other items. May compute charge slips for services rendered guests and forwards slips to
bookkeeping department.
324.577-010 ROOM-SERVICE CLERK (hotel & rest.) alternate titles: delivery-room clerk; package clerk; receiving-room clerk; runner
Performs any combination of following tasks related to
serving guests in apartment hotels: Delivers and removes packages, laundry, clothes, groceries,
and other articles to and from guests rooms or servidors (cabinets built into doors of hotel
rooms). Collects supply orders from various departments and delivers to PURCHASING
AGENT (profess. & kin.). Delivers mail to various departments and guests. Records information
pertaining to services rendered. May arrange for pressing clothes and shining shoes, sending and
receiving packages, and in maintaining valet service. May press clothes and shine shoes [SHOE
SHINER (personal ser.)]. May supervise activities of workers engaged in delivering packages to
hotel guests.
324.677-010 BELLHOP (hotel & rest.)
Performs any combination of following duties to serve hotel
guests: Escorts incoming hotel guests to rooms, assists with hand luggage, and offers information
pertaining to available services and facilities of hotel, points of interest, and entertainment
attractions. Inspects guest's room to ensure furnishings are in order and supplies are adequate.
Explains features of room, such as operation of radio, television, and night-lock, and how to
place telephone calls. Pages guests in lobby, dining room, or other parts of hotel. Delivers
messages and runs errands. Delivers room service orders. Picks up articles for laundry and valet
service. Calls taxi for guests. Transports guests about premises or local areas in car or motorized
cart. Keeps record of calls for service. Delivers packages, suitcases, and trunks, and sets up
sample rooms [PORTER, BAGGAGE (hotel & rest.) 324.477-010]. Tidies lobby
[HOUSECLEANER (hotel & rest.) 323.687-018]. Operates elevator [ELEVATOR OPERATOR
(any industry) 388.663-010]. May be known as Page (hotel & rest.) when paging guests.
324.677-014 DOORKEEPER (any industry)
Serves residents, guests, or patrons of hotel, store, apartment
building, hospital, or similar establishment by opening doors, hailing taxicabs, answering
inquiries, assisting elderly or infirm persons into automobiles, and performing related services.
Prevents entrance of unauthorized or undesirable persons. May forcibly eject inebriated or rowdy
persons from premises. May notify guests by telephone of delivery of automobiles, packages, or
arrival of visitors. May carry baggage.
329 LODGING AND RELATED SERVICE OCCUPATIONS, N.E.C. This group includes occupations, not elsewhere classified, concerned with providing accommodations to guests in boarding houses, marinas, or lodging houses.
329.137-010 SUPERINTENDENT, SERVICE (hotel & rest.) alternate titles: manager, service; service supervisor; superintendent, house
Supervises and coordinates activities of workers engaged in
handling baggage, operating elevators, and cleaning public areas of hotel: Hires workers and
makes assignments. Adjusts guests' complaints regarding service personnel. Conducts
investigations for lost baggage. May arrange for services, such as stenographic, notary public or
baby sitting. May perform tasks of subordinates.
329.161-010 MANAGER, CAMP (amuse. & rec.)
Directs operation of recreation camp and coordinates
activities of staff: Inspects camp facilities prior to campers' arrival for condition of pool,
buildings, and recreation equipment. Assigns staff to camp maintenance duties in area, such as
painting, plumbing, and carpentry; and inspects completed work, utilizing experience and
knowledge. Inspects facilities prior to campers' departure to determine damage assessments.
Registers and informs campers about camp accommodations and regulations. Prepares and
collects fees, and issues receipts.
329.467-010 ATTENDANT, LODGING FACILITIES (hotel & rest.) alternate titles: auto-camp attendant; caretaker, resort; tourist-camp attendant
Performs various clerical, housekeeping, and maintenance
duties at tourist camp, motel, trailer park, vacation resort, or lodge: Informs guests concerning
services and facilities available. Registers guests, assigns cabins, rooms, or trailer spaces, and
collects rents. Issues soap, towels, and other supplies to guests. Sweeps and mops floors, mows
lawn, maintains outside recreational areas, and performs other general cleaning and maintenance
duties. May service tourists' cars with gasoline, oil, and water. May collect resort admission fees
and direct parking of cars.
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