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| Bakers mix and bake
ingredients in accordance with recipes to produce varying quantities of
breads, pastries, and |
| other baked goods.
Bakers commonly are employed in grocery stores and specialty shops and
produce small quantities |
| of breads, pastries,
and other baked goods for consumption on premises or for sale as specialty
baked goods. |
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| Bartenders fill drink
orders either taken directly from patrons at the bar or through waiters
and waitresses who |
| place drink orders for
dining room customers. Bartenders check identification of customers seated
at the bar, to |
| ensure they meet the
minimum age requirement for the purchase of alcohol and tobacco products.
They prepare mixed |
| drinks, serve bottled
or draught beer, and pour wine or other beverages. Bartenders must know a
wide range of drink |
| recipes and be able to
mix drinks accurately, quickly, and without waste. |
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| Butchers and
meatcutters separate wholesale cuts of meat into retail cuts or
individually sized servings. They cut |
| meat into steaks and
chops, shape and tie roasts, and grind beef for sale as chopped meat.
Boneless cuts are |
| prepared with the use
of knives, slicers, or power cutters, while bandsaws are required to carve
bone-in pieces. |
| Butchers and
meatcutters in retail food stores also may weigh, wrap, and label the cuts
of meat, arrange them in |
| refrigerated cases for
display, and prepare special cuts to fill unique orders. |
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| Chefs and Head Cooks
direct the preparation, seasoning, and cooking of salads, soups, fish,
meats, vegetables, |
| desserts, or other
foods. May plan and price menu items, order supplies, and keep records and
accounts. Executive |
| chefs and head cooks
coordinate the work of the kitchen staff and direct the preparation of
meals. They determine |
| serving sizes, plan
menus, order food supplies, and oversee kitchen operations to ensure
uniform quality and |
| presentation of meals.
The terms chef and cook often are used interchangeably, but generally
reflect the different |
| types of chefs and the
organizational structure of the kitchen staff. For example, an executive
chef is in charge |
| of all food service
operations and also may supervise the many kitchens of a hotel, restaurant
group, or corporate |
| dining operation. A
chef de cuisine reports to an executive chef and is responsible for the
daily operations of a |
| single kitchen. A sous
chef, or sub chef, is the second-in-command and runs the kitchen in the
absence of the chef. |
| Chefs tend to be more
highly skilled and better trained than cooks. |
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| Combined Food
Preparation and Serving Workers, Including Fast Food perform duties which
combine both food |
| preparation and food
service. |
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| Cooks Level I Fry,
boil, bake and steam foods. Prepare salads, desserts, special |
| diet food items,
individual and bulk nourishments. May prepare food for tray lines. Clean
work areas and |
| equipment according to
sanitary procedures. Prepare and set up items for the salad bar. Operate
equipment such as |
| grinder, slicer,
chopper, mixer, blender and ovens. |
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| Cooks Level II prepare
food in large quantities, including special diets according to
standardized recipes. |
| Estimate food
quantities to be prepared through customer tallies, traffic and
preferences; recommends menu |
| substitutions. Frys,
boils, bakes and steams foods. Operate and maintain food service equipment
including oven, |
| grill, deep fat fryer,
steamer and microwave. Oversees the work of other food service personnel
in preparing and |
| serving
meals. |
| Maintains cooking and
related areas in a clean and sanitary condition; cleans kitchen equipment
and utensils. |
| Receives, check and
store foods and supplies. |
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| Cooks Level III Oversee
the work of subordinate staff engaged in food preparation, cooking,
serving and cleaning; |
| provide training. The
determine quantity of food to be prepared, estimate number of persons to
be served and |
| assist in menu
planning. |
| Cooks III inspect food
preparation areas; ensure sanitary procedures, proper food preparation and
serving |
| techniques are
observed; ensure that equipment is properly maintained. They assist in
ordering, receiving, |
| checking and storing
food and supplies. Prepare records and reports. |
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| Cooks, Fast Food
prepare and cook food in a fast food restaurant with a limited menu.
Duties of the cooks are |
| limited to preparation
of a few basic items and normally involve operating large-volume
single-purpose cooking |
| equipment. |
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| Institution and
cafeteria cooks work in the kitchens of schools, cafeterias, businesses,
hospitals, and other |
| institutions. For each
meal, they prepare a large quantity of a limited number of entrees,
vegetables, and |
| desserts. |
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| Cooks, Restaurant
prepare, season, and cook soups, meats, vegetables, desserts, or other
foodstuffs in restaurants. |
| May order supplies,
keep records and accounts, price items on menu, or plan menu. |
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| Cooks, Short Order
prepare and cook to order a variety of foods that require only a short
preparation time. May |
| take orders from
customers and serve patrons at counters or tables. Short-order cooks
prepare foods in restaurants |
| and coffee shops that
emphasize fast service and quick food preparation. They grill and garnish
hamburgers, prepare |
| sandwiches, fry eggs,
and cook French fries, often working on several orders at the same
time |
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| Counter attendants take
orders and serve food in cafeterias, coffee shops, and carryout eateries.
In cafeterias, |
| they serve food
displayed on steam tables, carve meat, dish out vegetables, ladle sauces
and soups, and fill |
| beverage glasses. In
lunchrooms and coffee shops, counter attendants take orders from customers
seated at the |
| counter, transmit
orders to the kitchen, and pick up and serve food. |
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| Dining room and
cafeteria attendants and bartender helpers assist waiters, waitresses, and
bartenders by cleaning |
| tables, removing dirty
dishes, and keeping serving areas stocked with supplies. Sometimes called
backwaiters or |
| runners, they bring
meals out of the kitchen and assist waiters and waitresses by distributing
dishes to individual |
| diners. They also
replenish the supply of clean linens, dishes, silverware, and glasses in
the dining room and keep |
| the bar stocked with
glasses, liquor, ice, and drink garnishes. |
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| Dishwashers clean
dishes, cutlery, and kitchen utensils and equipment. |
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| First-Line
Supervisors/Managers of Food Preparation and Serving Workers supervise
workers engaged in preparing and |
| serving
food. |
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| Food preparation
workers perform routine, repetitive tasks such as readying ingredients for
complex dishes, slicing |
| and dicing vegetables,
and composing salads and cold items, under the direction of chefs and
cooks. They weigh and |
| measure ingredients, go
after pots and pans, and stir and strain soups and sauces. Food
preparation workers may cut |
| and grind meats,
poultry, and seafood in preparation for cooking. Their responsibilities
also include cleaning work |
| areas, equipment,
utensils, dishes, and silverware. |
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| Food Servers,
Nonrestaurant serve food to patrons outside of a restaurant environment,
such as in hotels, hospital |
| rooms, or
cars. |
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| Hosts and hostesses
welcome guests and maintain reservation or waiting lists. They may direct
patrons to coatrooms, |
| restrooms, or to a
place to wait until their table is ready. Hosts and hostesses assign
guests to tables suitable |
| for the size of their
group, escort patrons to their seats, and provide menus. They also
schedule dining |
| reservations, arrange
parties, and organize any special services that are required. In some
restaurants, they act |
| as
cashiers. |
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| Poultry cutters and
trimmers slaughter and cut up chickens, turkeys, and other types of
poultry. Although the |
| poultry-processing
industry is becoming increasingly automated, many jobs, such as trimming,
packing, and deboning, |
| are still done
manually. As in the animal slaughtering and processing industry, most
poultry cutters and trimmers |
| perform routine cuts on
poultry as it moves along production lines. Meat, poultry, and fish
cutters and trimmers |
| also prepare
ready-to-heat foods. This often entails filleting meat or fish or cutting
it into bite-sized pieces, |
| preparing and adding
vegetables, or applying sauces, marinades, or breading. |
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| Slaughterers and
meatpackers slaughter cattle, hogs, goats, and sheep and cut the carcasses
into large wholesale |
| cuts, such as rounds,
loins, ribs, and chucks, to facilitate the handling, distribution, and
marketing of meat. In |
| some of these plants,
slaughterers and meatpackers also further process the large parts into
cuts that are ready |
| for retail use. These
workers also produce hamburger meat and meat trimmings, which are used to
prepare sausages, |
| luncheon meats, and
other fabricated meat products. Slaughterers and meatpackers usually work
on assembly lines, |
| with each individual
responsible for only a few of the many cuts needed to process a carcass.
Depending on the type |
| of cut, they use
knives, cleavers, meat saws, bandsaws, or other, often dangerous,
equipment. |
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| Waiters and waitresses
sometimes perform the duties of other food and beverage service workers.
These tasks may |
| include escorting
guests to tables, serving customers seated at counters, clearing and
setting up tables, or |
| operating a cash
register. However, full-service restaurants frequently hire other staff,
such as hosts and |
| hostesses, cashiers, or
dining room attendants, to perform these duties. |
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| Gaming Cage Workers in
a gaming establishment, conduct financial transactions for patrons. May
reconcile daily |
| summaries of
transactions to balance books. Accept patron's credit application and
verify credit references to |
| provide check-cashing
authorization or to establish house credit accounts. May sell gambling
chips, tokens, or |
| tickets to patrons, or
to other workers for resale to patrons. May convert gaming chips, tokens,
or tickets to |
| currency upon patron's
request. May use a cash register or computer to record
transaction. |
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| Gaming Change Persons
and Booth Cashiers exchange coins and tokens for patrons' money. May issue
payoffs and obtain |
| customer's signature on
receipt when winnings exceed the amount held in the slot machine. May
operate a booth in |
| the slot machine area
and furnish change persons with money bank at the start of the shift, or
count and audit |
| money in
drawers. |
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| Gaming Dealers operate
table games. Stand or sit behind table and operate games of chance by
dispensing the |
| appropriate number of
cards or blocks to players, or operating other gaming equipment. Compare
the house's hand |
| against players' hands
and payoff or collect players' money or chips. |
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| Gaming Managers plan,
organize, direct, control, or coordinate gaming operations |
| in a casino. Formulate
gaming policies for their area of responsibility. |
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| Gaming Supervisors
supervise gaming operations and personnel in an assigned area. Circulate
among tables and |
| observe operations.
Ensure that stations and games are covered for each shift. May explain and
interpret operating |
| rules of house to
patrons. May plan and organize activities and create friendly atmosphere
for guests in |
| hotels/casinos. May
adjust service complaints. |
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| Gaming surveillance
officers and gaming investigators act as security agents for |
| casino managers and
patrons. They observe casino operations for irregular activities, such as
cheating or theft, by |
| either employees or
patrons. To do this, surveillance officers and investigators often monitor
activities from a |
| catwalk over one-way
mirrors located above the casino floor. Many casinos use audio and video
equipment, allowing |
| surveillance officers
and investigators to observe these same areas via monitors. Recordings are
kept as a record |
| and are sometimes used
as evidence against alleged criminals in police
investigations. |
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| Gaming and Sports Book
Writers and Runners assist in the operation of games such |
| as keno and bingo. Scan
winning tickets presented by patrons, calculate amount of winnings and pay
patrons. May |
| operate keno and bingo
equipment. May start gaming equipment that randomly selects numbers. May
announce number |
| selected until total
numbers specified for each game are selected. May pick up tickets from
players, collect bets, |
| receive, verify and
record patrons' cash wagers. |
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| Slot Key Persons
coordinate/supervise functions of slot department workers to provide
service to patrons. Handle |
| and settle complaints
of players. Verify and payoff jackpots. Reset slot machines after payoffs.
Make minor repairs |
| or adjustments to slot
machines. Recommend removal of slot machines for repair. Report hazards
and enforces safety |
| rules. |
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| Baggage Porters and
Bellhops handle baggage for travelers at transportation terminals or for
guests at hotels or |
| similar
establishments. |
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| Concierges assist
patrons at hotel, apartment or office building with personal services. May
take messages, arrange |
| or give advice on
transportation, business services or entertainment, or monitor guest
requests for housekeeping |
| and
maintenance. |
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| Hotel, motel, and
resort desk clerks perform a variety of services for guests
of |
| hotels, motels, and
other lodging establishments. Regardless of the type of accommodation,
most desk clerks have |
| similar
responsibilities. Primarily, they register arriving guests, assign rooms,
and check out guests at the end |
| of their stay. They
also keep records of room assignments and other registration-related
information on computers. |
| When guests check out,
desk clerks prepare and explain the charges, as well as process
payments. |
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| Maids and Housekeeping
Cleaners perform any combination of light cleaning duties |
| to maintain private
households or commercial establishments, such as hotels, restaurants, and
hospitals, in a clean |
| and orderly manner.
Duties include making beds, replenishing linens, cleaning rooms and halls,
and vacuuming. |
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| Locker Room, Coatroom,
and Dressing Room Attendants provide personal items to patrons or
customers in locker rooms, |
| dressing rooms, or
coatrooms. |
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| Athletes and sports
competitors compete in organized, officiated sports events to entertain
spectators. When |
| playing a game,
athletes are required to understand the strategies of their game while
obeying the rules and |
| regulations of the
sport. The events in which they compete include both team sportsùsuch as
baseball, basketball, |
| football, hockey, and
soccerùand individual sportsùsuch as golf, tennis, and bowling. As the
type of sport varies, |
| so does the level of
play, ranging from unpaid high school athletics to professional sports, in
which the best from |
| around the world
compete before international television audiences. |
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| Coaches organize,
instruct, and teach amateur and professional athletes in fundamentals of
individual and team |
| sports. In individual
sports, instructors may sometimes fill this role. Coaches train athletes
for competition by |
| holding practice
sessions to perform drills and improve the athleteÆs skills and stamina.
Using their expertise in |
| the sport, coaches
instruct the athlete on proper form and technique in beginning and, later,
in advanced exercises |
| attempting to maximize
the playersÆ physical potential. Along with overseeing athletes as they
refine their |
| individual skills,
coaches also are responsible for managing the team during both practice
sessions and |
| competitions, and for
instilling good sportsmanship, a competitive spirit, and
teamwork. |
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| Umpires, referees, and
other sports officials officiate at competitive athletic and sporting
events. They observe |
| the play, detect
infractions of rules, and impose penalties established by the sportsÆ
rules and regulations. |
| Umpires, referees, and
sports officials anticipate play and position themselves to best see the
action, assess the |
| situation, and
determine any violations. Some sports officials, such as boxing referees,
may work independently, |
| while others such as
umpiresùthe sports officials of baseballùwork in groups. Regardless of the
sport, the job is |
| highly stressful
because officials are often required to make a decision in a matter of a
split second, sometimes |
| resulting in strong
disagreement among competitors, coaches, or spectators. |
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| Lodging managers are
responsible for keeping their establishments efficient and profitable. In
a small |
| establishment with a
limited staff, the manager may oversee all aspects of operations. However,
large hotels may |
| employ hundreds of
workers, and the general manager usually is aided by a number of assistant
managers assigned to |
| the various departments
of the operation. In hotels of every size, managerial duties vary
significantly by job |
| title. |
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| Reservation agents help
people to plan trips and make reservations. They usually |
| work in large
reservation centers, answering telephone or e-mail inquiries and offering
suggestions and information |
| about travel
arrangements, such as routes, schedules, rates, and types of
accommodation. Reservation agents quote |
| fares and room rates,
provide travel information, and make and confirm transportation and hotel
reservations. |
| Transportation ticket
agents are sometimes known as passenger service agents, passenger booking
clerks, reservation |
| clerks, airport service
agents, ticket clerks, or ticket sellers. They work in airports, train,
and bus stations, |
| selling tickets,
assigning seats to passengers, and checking baggage. In addition, they may
answer inquiries and |
| give directions,
examine passports and visas, or check in pets. Other ticket agents, more
commonly known as gate or |
| station agents, work in
airport terminals, assisting passengers boarding airplanes. Travel clerks,
often working |
| for travel clubs, plan
trips, calculate mileage, and offer travel suggestions, such as the best
route from the |
| point of origin to the
destination, to club members Passenger rate clerks generally work for bus
companies. They |
| sell tickets for
regular bus routes and arrange nonscheduled or chartered
trips. |
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| Tour Guides and Escorts
escort individuals or groups on sightseeing tours or through places of
interest, such as |
| industrial
establishments, public buildings, and art galleries. |
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| Travel Guides plan,
organize, and conduct long distance cruises, tours, and expeditions for
individuals and groups. |
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