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U.S. Department of Labor
Domeniu: Government; Labor
Number of terms: 77176
Number of blossaries: 0
Company Profile:
A professional who prepares sandwiches to individual order of customers. Respnsibilities include: * 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.
Industry:Professional careers
A professional who 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. * 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.
Industry:Professional careers
A professional who 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. * 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.
Industry:Professional careers
A professional who prepares salads, appetizers, sandwich fillings, and other cold dishes. Respnsibilities include: * 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. * Brews tea and coffee. * 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 when specializing in making salads.
Industry:Professional careers
A professional who assists workers engaged in preparing foods for hotels, restaurants, or ready-to-serve packages by performing any combination of following duties. Respnsibilities include: * 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. * Distributes supplies, utensils, and portable equipment, using handtruck. * May be designated according to worker assisted as Cook Helper, Broiler or Fry; Cook Helper, Dessert; Cook Helper, Vegetable; Pantry Goods Maker Helper. * Performs other duties as described under helper master title.
Industry:Professional careers
A professional who supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service. Respnsibilities include: * Assigns kitchen helper 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 or purchasing agent. * May be working supervisor in establishments employing an executive chef, who devotes full time to supervising kitchen employees. * May be designated according to area of work as Pantry Steward/Stewardess.
Industry:Professional careers
A professional who performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Respnsibilities include: * 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.
Industry:Professional careers
A professional who performs any combination of tasks involved in cleaning ship's galleys, bakery, and butcher shop. Respnsibilities include: * 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; Butcher Scullion; Glass Scullion; Silverware Washer; Vegetable Scullion; or according to area to which assigned as Main-Galley Scullion. * May give directions to workers and be designated Scullion Chief. * When work is performed on cargo ship, is usually known as Utility Hand.
Industry:Professional careers
A professional who 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.
Industry:Professional careers
A professional who supervises employees engaged in serving food in hospital, nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas and equipment. Respnsibilities include: * 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 clinical dietitian in planning menus. * May interview, select, or hire new employees. * When supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor.
Industry:Professional careers