Food Service Supervisors
Food Preparation & ServiceAI exposure
- 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
- Data source: ILOPublished: 2025
0.25
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, 77% 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 % | APIRaw / share % |
|---|---|---|
Train workers in food preparation, and in service, sanitation, and safety procedures.35-1012 | 0.020677.1 | 0.0029100.0 |
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.35-1012 | 0.004516.7 | —0 |
Develop departmental objectives, budgets, policies, procedures, and strategies.35-1012 | 0.00176.2 | —0 |
| Not observed on any surface — 23 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. | ||
Compile and balance cash receipts at the end of the day or shift. | —0 | —0 |
Resolve customer complaints regarding food service. | —0 | —0 |
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. | —0 | —0 |
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. | —0 | —0 |
Assign duties, responsibilities, and work stations to employees in accordance with work requirements. | —0 | —0 |
Estimate ingredients and supplies required to prepare a recipe. | —0 | —0 |
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. | —0 | —0 |
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. | —0 | —0 |
Forecast staff, equipment, and supply requirements, based on a master menu. | —0 | —0 |
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. | —0 | —0 |
Develop equipment maintenance schedules and arrange for repairs. | —0 | —0 |
Evaluate new products for usefulness and suitability. | —0 | —0 |
Perform various financial activities, such as cash handling, deposit preparation, and payroll. | —0 | —0 |
Supervise and participate in kitchen and dining area cleaning activities. | —0 | —0 |
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. | —0 | —0 |
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. | —0 | —0 |
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. | —0 | —0 |
Record production, operational, and personnel data on specified forms. | —0 | —0 |
Greet and seat guests, and present menus and wine lists. | —0 | —0 |
Present bills and accept payments. | —0 | —0 |
Schedule parties and take reservations. | —0 | —0 |
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. | —0 | —0 |
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. | —0 | —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 |
|---|---|
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 |
Train workers in food preparation, and in service, sanitation, and safety procedures.O*NET Task ID 2146 | 0.0 |
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.O*NET Task ID 2147 | 0.0 |
Greet and seat guests, and present menus and wine lists.O*NET Task ID 2156 | 0.0 |
Supervise and participate in kitchen and dining area cleaning activities.O*NET Task ID 18715 | 0.0 |
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.O*NET Task ID 18718 | 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