Food Preparation Workers
Food Preparation & ServiceAI exposure
- Data source: BLSPublished: 2026-08
Low· 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
0.000
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.13
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 97% score at or above this value.
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.
Task-level exposure
Exposed tasks only| Task | Claude.aiRaw / share % |
|---|---|
Store food in designated containers and storage areas to prevent spoilage.35-2021 | 0.0082100.0 |
| Not observed on any surface — 29 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Portion and wrap the food, or place it directly on plates for service to patrons. | —0 |
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. | —0 |
Weigh or measure ingredients. | —0 |
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. | —0 |
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. | —0 |
Remove trash and clean kitchen garbage containers. | —0 |
Carry food supplies, equipment, and utensils to and from storage and work areas. | —0 |
Make special dressings and sauces as condiments for sandwiches. | —0 |
Use manual or electric appliances to clean, peel, slice, and trim foods. | —0 |
Stir and strain soups and sauces. | —0 |
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. | —0 |
Clean and sanitize work areas, equipment, utensils, dishes, or silverware. | —0 |
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. | —0 |
Take and record temperature of food and food storage areas, such as refrigerators and freezers. | —0 |
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. | —0 |
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. | —0 |
Package take-out foods or serve food to customers. | —0 |
Stock cupboards and refrigerators, and tend salad bars and buffet meals. | —0 |
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks. | —0 |
Scrape leftovers from dishes into garbage containers. | —0 |
Distribute food to waiters and waitresses to serve to customers. | —0 |
Keep records of the quantities of food used. | —0 |
Load dishes, glasses, and tableware into dishwashing machines. | —0 |
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. | —0 |
Cut, slice or grind meat, poultry, and seafood to prepare for cooking. | —0 |
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments. | —0 |
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients. | —0 |
Operate cash register, handle money, and give correct change. | —0 |
Vacuum dining area and sweep and mop kitchen floor. | —0 |
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 | βE1 + 0.5 × E2 |
|---|---|
Keep records of the quantities of food used.O*NET Task ID 2216 | 1.0 |
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.O*NET Task ID 18732 | 0.5 |
Store food in designated containers and storage areas to prevent spoilage.O*NET Task ID 2197 | 0.0 |
Package take-out foods or serve food to customers.O*NET Task ID 2199 | 0.0 |
Portion and wrap food, or place it directly on plates for service to patrons.O*NET Task ID 2200 | 0.0 |
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.O*NET Task ID 2201 | 0.0 |
Weigh or measure ingredients.O*NET Task ID 2203 | 0.0 |
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.O*NET Task ID 2204 | 0.0 |
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.O*NET Task ID 2206 | 0.0 |
Stock cupboards and refrigerators, and tend salad bars and buffet meals.O*NET Task ID 2207 | 0.0 |
Remove trash and clean kitchen garbage containers.O*NET Task ID 2208 | 0.0 |
Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.O*NET Task ID 2209 | 0.0 |
Carry food supplies, equipment, and utensils to and from storage and work areas.O*NET Task ID 2210 | 0.0 |
Make special dressings and sauces as condiments for sandwiches.O*NET Task ID 2211 | 0.0 |
Scrape leftovers from dishes into garbage containers.O*NET Task ID 2212 | 0.0 |
Use manual or electric appliances to clean, peel, slice, and trim foods.O*NET Task ID 2213 | 0.0 |
Stir and strain soups and sauces.O*NET Task ID 2214 | 0.0 |
Distribute food to waiters and waitresses to serve to customers.O*NET Task ID 2215 | 0.0 |
Load dishes, glasses, and tableware into dishwashing machines.O*NET Task ID 2217 | 0.0 |
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.O*NET Task ID 2218 | 0.0 |
Cut, slice or grind meat, poultry, and seafood to prepare for cooking.O*NET Task ID 2219 | 0.0 |
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.O*NET Task ID 2220 | 0.0 |
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.O*NET Task ID 2221 | 0.0 |
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.O*NET Task ID 2222 | 0.0 |
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.O*NET Task ID 18728 | 0.0 |
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.O*NET Task ID 18729 | 0.0 |
Take and record temperature of food and food storage areas, such as refrigerators and freezers.O*NET Task ID 18730 | 0.0 |
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.O*NET Task ID 18731 | 0.0 |
Operate cash register, handle money, and give correct change.O*NET Task ID 18733 | 0.0 |
Vacuum dining area and sweep and mop kitchen floor.O*NET Task ID 18734 | 0.0 |
Assemble meal trays with foods in accordance with patients' diets.O*NET Task ID 21005 | 0.0 |
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