First-Line Supervisors of Food Preparation and Serving Workers
Food Preparation and Serving Related Occupations- O*NET-SOC code
- 35-1012.00
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
- Data source: BLSPublished: 2026-08
High· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.056
0.000Range of values carried here0.745Scale, basis and source
Observed exposure index, 0–1 as published
Mapped onto O*NET tasks
Published per SOC 2018 occupation; every O*NET occupation with the same SOC 2018 code carries this value
- Data source: ILOPublished: 2025
0.18–0.25· 2 ISCO-08 groups
Scale, basis and source
Generative AI exposure index, 0–1 as published
Published per ISCO-08 unit group. Linked to this occupation, wholly or in part, by applying U.S. Bureau of Labor Statistics crosswalks (ISCO-08 to 2010 SOC, 2010 SOC to 2018 SOC) as published
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
ILO value for each linked ISCO-08 group
- ISCO-08 3434Chefs0.25
- ISCO-08 5120Cooks0.18
Task-level exposure
Show 24 hidden tasks26 rated tasks · 21 tasks with β ≥ 0.5 (80.8%)
β = direct exposure (E1) + 0.5 × exposure when tools are available (E2), per the source repository's definition.
- Source unit: O*NET 27.2 tasks → O*NET 31.0 occupation code
- All rated tasks are in the O*NET 31.0 task list.
- Source
- OpenAI "GPTs are GPTs" exposure rubric
- Release
- gh-main-0471612
- License
- MIT License, Copyright (c) 2024 OpenAI
| Task (O*NET 20.1) | Claude.aiRaw / share % |
|---|---|
Train workers in food preparation, and in service, sanitation, and safety procedures.35-1012.00 | 0.004456.7 |
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.35-1012.00 | 0.003443.3 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task (O*NET 27.2) | βE1 + 0.5 × E2 |
|---|---|
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.O*NET Task ID 2150 | 1.0 |
Estimate ingredients and supplies required to prepare a recipe.O*NET Task ID 2151 | 1.0 |
Perform various financial activities, such as cash handling, deposit preparation, and payroll.O*NET Task ID 18714 | 1.0 |
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.O*NET Task ID 18716 | 1.0 |
Record production, operational, and personnel data on specified forms.O*NET Task ID 18719 | 1.0 |
Compile and balance cash receipts at the end of the day or shift.O*NET Task ID 2144 | 0.5 |
Resolve customer complaints regarding food service.O*NET Task ID 2145 | 0.5 |
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.O*NET Task ID 2148 | 0.5 |
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.O*NET Task ID 2153 | 0.5 |
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.O*NET Task ID 2154 | 0.5 |
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.O*NET Task ID 2155 | 0.5 |
Present bills and accept payments.O*NET Task ID 2157 | 0.5 |
Forecast staff, equipment, and supply requirements, based on a master menu.O*NET Task ID 2158 | 0.5 |
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.O*NET Task ID 2161 | 0.5 |
Schedule parties and take reservations.O*NET Task ID 2164 | 0.5 |
Develop departmental objectives, budgets, policies, procedures, and strategies.O*NET Task ID 2165 | 0.5 |
Develop equipment maintenance schedules and arrange for repairs.O*NET Task ID 2166 | 0.5 |
Evaluate new products for usefulness and suitability.O*NET Task ID 2167 | 0.5 |
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.O*NET Task ID 18717 | 0.5 |
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.O*NET Task ID 18720 | 0.5 |
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.O*NET Task ID 18721 | 0.5 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page
All O*NET 31.0 task statements (26)
All O*NET 31.0 task statements for this occupation (English, as published; task type core or supplemental). Exposure values are not listed here; they are in the table above, next to each task statement as worded in the O*NET version each source used.
| Task (O*NET 31.0) | Type |
|---|---|
| Resolve customer complaints regarding food service. | Core |
| Train workers in food preparation, and in service, sanitation, and safety procedures. | Core |
| Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. | Core |
| Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. | Core |
| Assign duties, responsibilities, and work stations to employees in accordance with work requirements. | Core |
| Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. | Core |
| Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. | Core |
| Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. | Core |
| Greet and seat guests, and present menus and wine lists. | Core |
| Present bills and accept payments. | Core |
| Evaluate new products for usefulness and suitability. | Core |
| Perform various financial activities, such as cash handling, deposit preparation, and payroll. | Core |
| Supervise and participate in kitchen and dining area cleaning activities. | Core |
| Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. | Core |
| Compile and balance cash receipts at the end of the day or shift. | Supplemental |
| Estimate ingredients and supplies required to prepare a recipe. | Supplemental |
| Forecast staff, equipment, and supply requirements, based on a master menu. | Supplemental |
| Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. | Supplemental |
| Schedule parties and take reservations. | Supplemental |
| Develop departmental objectives, budgets, policies, procedures, and strategies. | Supplemental |
| Develop equipment maintenance schedules and arrange for repairs. | Supplemental |
| Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. | Supplemental |
| Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. | Supplemental |
| Record production, operational, and personnel data on specified forms. | Supplemental |
| Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. | Supplemental |
| Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients. | Supplemental |
0.35/ 3· Robot exposure index
Scale, basis and source
Each physical task is graded 0–3 by the setting in which robots that have been deployed, sold or demonstrated could do it (0 none · 1 purpose-built robot settings such as a fenced machine cell or a bottling line · 2 structured facilities such as a hospital pharmacy or a container port · 3 unstructured settings such as a private home or a construction site), and the grades are averaged by share of working time
Physical tasks among this occupation's O*NET 29.3 tasks
Anthropic estimated the grades and time shares with Claude Opus 5 using web search, as of 2026.
The robot exposure index is a different measure from the AI exposure figures on this site and cannot be added to or compared with them. It does not measure actual adoption or cost, and 0 also covers occupations with no physical tasks.
Tier of each physical task
Robot environment tiers (E0–E3)
E0 noneDetails
Rated not doable by robots that have been deployed, sold or demonstrated, even in a purpose-built setting
E1 purpose-built robot settingsDetails
Rated doable in a setting built around the machine, such as a fenced machine cell or a bottling line
E2 structured facilitiesDetails
Rated doable in a human work facility that an institution keeps to a working standard, such as a hospital pharmacy or a container port
E3 unstructured settingsDetails
Rated doable in a setting that no institution keeps to a working standard, such as a private home or a construction site
Only tasks classified as physical are listed; other tasks have no tier in the source.
| Task (O*NET 29.3) | Robot environment tier |
|---|---|
| Compile and balance cash receipts at the end of the day or shift. | E2 structured facilities |
| Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. | E0 none |
| Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. | E1 purpose-built robot settings |
| Present bills and accept payments. | E2 structured facilities |
| Perform various financial activities, such as cash handling, deposit preparation, and payroll. | E1 purpose-built robot settings |
| Supervise and participate in kitchen and dining area cleaning activities. | E0 none |
| Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. | E1 purpose-built robot settings |
| Evaluate new products for usefulness and suitability. | E0 none |
Occupation information
Employment outlook (BLS)
- Employment, 2025
- 1.2M
- Projected employment, 2035
- 1.3M
- Change (2025–35)
- +5.4%
- Median annual wage, 2025
- $44,080
- Typical education needed for entry
- High school diploma or equivalent
Korea classification links (KSCO)
Links from the current release of the Korea Occupation Direct Crosswalk v1.1, made by AI Changing Work. Relation values are read from the O*NET-SOC occupation side.
| KSCO code | KSCO title | Relation | Status |
|---|---|---|---|
| 15220 | 음식 서비스 관련 관리자 | Overlapping, not the same | confirmed |
Relation and status definitions(kr-direct v1.1)
ILO occupational description
AI Changing Work links the ISCO-08 unit groups below to this occupation by applying the U.S. Bureau of Labor Statistics crosswalks (2018 SOC to 2010 SOC, 2010 SOC to ISCO-08) as published, without case-by-case selection; each link may be whole or partial.
- ISCO-08 3434Chefs
- ISCO-08 5120Cooks
Sources: ILO ISCO-08 — details: Credits
ESCO occupational vocabulary
Each entry below is matched to this occupation in the published ESCO-O*NET Crosswalk (version 1, 2022). The match types are that crosswalk's; the wording is AI Changing Work's.
- head sommelierESCO 5131.2.2.2This occupation is broader
Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
- quick service restaurant team leaderESCO 5246.2Overlapping, not the same
Quick service restaurant team leaders manage operations in a quick service restaurant.
- restaurant managerESCO 1412.1Overlapping, not the same
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Source: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
License: CC BY 4.0 (EU Reuse Notice)
ESCO reuse terms and the modification notice are in Credits.
France classification links (ROME)
AI Changing Work's links between this occupation and ROME 4.0 job profiles, judged with AI models. Relations are read from this occupation's side. Links marked “provisional” were adopted on the judgments of two judges from the same model family (Claude) alone, or by an operator rule applied to their judgments, so they rest on weaker evidence than confirmed links.
| ROME code | ROME title (French) | Relation |
|---|---|---|
| G1802 | Maître / Maîtresse d'hôtel | This occupation is broaderprovisional |
| G1404 | Responsable d'établissement de restauration collective | Overlapping, not the sameprovisional |
| G1409 | Manager en restauration rapide | Overlapping, not the sameprovisional |
| G1806 | Chef sommelier / Cheffe sommelière | Related, not a match |
Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.
ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.
(AI Changing Work link release: fr-direct v1)
Spain classification links (CNO-11)
AI Changing Work's links between this occupation and CNO-11 occupations, judged with AI models. Relations are read from this occupation's side.
| CNO-11 code | CNO-11 title (Spanish) | Relation |
|---|---|---|
| 1429 | Directores y gerentes de empresas de catering y otras empresas de restauración | Related, not a matchprovisional |
| 3734 | Chefs | Related, not a matchprovisional |
| 5120 | Camareros asalariados | Related, not a matchprovisional |
Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.
(AI Changing Work link release: es-direct v1)
Germany classification links (KldB)
AI Changing Work's links between this occupation and KldB occupations, judged with AI models. Relations are read from this occupation's side.
| KldB code | KldB title (German) | Relation |
|---|---|---|
| 63393 | Aufsichtskräfte - Gastronomie und Systemgastronomie | This occupation is broader |
| 29393 | Aufsichtskräfte - Speisenzubereitung | Related, not a match |
| 63313 | Berufe in der Systemgastronomie - komplexe Spezialistentätigkeiten | Related, not a match |
| 63382 | Berufe in der Gastronomie (sonstige spezifische Tätigkeitsangabe) - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.
(AI Changing Work link release: de-direct v1)
Japan classification links (JSCO)
AI Changing Work's links between this occupation and JSCO occupations, judged with AI models. Relations are read from this occupation's side.
| JSCO code | JSCO title (Japanese) | Relation |
|---|---|---|
| 391 | 調理人 | Related, not a match |
| 401 | 飲食店主・店長 | Related, not a match |
| 403 | 飲食物給仕従事者 | Related, not a match |
Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.
(AI Changing Work link release: jp-direct v1)
Sources, licenses and AI Changing Work's modification and translation notices for this page: Credits & sources