Cooks, Institution and Cafeteria

Skills

• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Operations Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
• Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Service Orientation Actively looking for ways to help people.

Abilities

• Near Vision The ability to see details at close range (within a few feet of the observer).
• Oral Expression The ability to communicate information and ideas in speaking so others will understand.
• Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
• Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
• Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

Knowledge

• English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Realistic

Work involves designing, building, or repairing of equipment, materials, or structures, engaging in physical activity, or working outdoors. Realistic occupations are often associated with engineering, mechanics and electronics, construction, woodworking, transportation, machine operation, agriculture, animal services, physical or manual labor, athletics, or protective services.

Conventional

Work involves following procedures and regulations to organize information or data, typically in a business setting. Conventional occupations are often associated with office work, accounting, mathematics/statistics, information technology, finance, or human resources.