What it pays
Government survey numbers — not estimates, not ads.
Half of all First-Line Supervisors of Food Preparation and Serving Workers in the U.S. earn more than $44,080 a year — the middle 80% land between $29,940 and $65,570. About 1.2 million people in the U.S. do this work. Figures are for the U.S. occupation group “First-Line Supervisors of Food Preparation and Serving Workers”. (U.S. Bureau of Labor Statistics survey, published 2025.) In India, Service and sales workers earn about ₹15,575 a month on average — around ₹1.9 lakh a year (government PLFS survey via ILOSTAT, occupation-family figure).
$44,080typical pay / year
1.2 millionpeople in this work
$65,570+top 10% earn
₹1.9 lakha year in India (family avg)
Think you get this job?Six quick questions on how it really works — with a hint and the reason behind every answer.
Test yourself →The work, task by task
These are the real jobs-to-be-done, not a wish list. Each task shows where we found it, and the prompt underneath is written for that exact task.
Sending & sharing3
Manage inventory and order supplies
+Run a two-week inventory forecast, list low-stock staples and hygiene supplies, place orders to our main…
Manage inventory and order supplies
+Run a two-week inventory forecast, list low-stock staples and hygiene supplies, place orders to our main vendor for milk, bread and sanitiser to arrive by Wednesday, and flag any single-supplier items for backup sourcing.
The tools that do the workCBORD Foodservicejob descriptionsO*NET
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Perform cash handling and deposit activities
+Count the day’s cash, reconcile takings against the tills and POS summary, prepare the deposit slip for…
Perform cash handling and deposit activities
+Count the day’s cash, reconcile takings against the tills and POS summary, prepare the deposit slip for $1,860, have Manager Lisa sign the cash report, and drop the deposit at the bank before 2pm.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Present bills and accept payments
+Collect today's unpaid student meal bills, present the itemized charge sheet and cash tally to the cafeteria…
Present bills and accept payments
+Collect today's unpaid student meal bills, present the itemized charge sheet and cash tally to the cafeteria parent liaison, accept card or cash payments, issue receipts, and update the daily sales log before the 4pm deposit run.
The tools that do the workCompeat Restaurant Accountingjob descriptionsO*NET
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Care2
Oversee sanitation and safety procedures
+Walk the kitchen and dining areas, check cleaning logs, verify sanitizer concentrations and temperature…
Oversee sanitation and safety procedures
+Walk the kitchen and dining areas, check cleaning logs, verify sanitizer concentrations and temperature records, retrain the morning prep team on handwashing and cross-contamination steps, and file the completed sanitation checklist before closing today.
The tools that do the workMicrosoft Exceljob descriptionsO*NET
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Manage staff schedules and work assignments
+Build next week’s rota covering breakfast and lunch stations, allocate two floaters for peak service, swap…
Manage staff schedules and work assignments
+Build next week’s rota covering breakfast and lunch stations, allocate two floaters for peak service, swap Mark’s shift with Ana on Thursday, and notify the team of their confirmed schedules by Friday morning.
The tools that do the workADP Workforce Nowjob descriptionsO*NET
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Keeping the record1
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on training for the morning prep team on portioning, handwashing, cross-contamination…
Train workers in food prep, safety, and sanitation
+Run a two-hour hands-on training for the morning prep team on portioning, handwashing, cross-contamination controls, and dishline flow; use the updated procedure checklist, demonstrate each station, sign attendance, and schedule follow-up competency checks next Tuesday.
The tools that do the workMicrosoft PowerPointMicrosoft Wordjob descriptionsO*NET
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The daily work16
Resolve customer complaints about food or service
+Handle the complaint from Ms. Alvarez about the cold casserole and slow checkout: review yesterday's…
Resolve customer complaints about food or service
+Handle the complaint from Ms. Alvarez about the cold casserole and slow checkout: review yesterday's production log and staff roster, inspect the remaining batch, offer a refund or replacement, log corrective steps, and email outcomes to dining services by close of day Friday.
The tools that do the workCBORD FoodserviceMicrosoft Outlookjob descriptionsO*NET
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Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft recommended changes after this week's shift reviews to reduce errors and injuries: shorten prep…
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
+Draft recommended changes after this week's shift reviews to reduce errors and injuries: shorten prep batches, add one noon prep person, standardise portion checklists, require monthly safety huddles, and circulate the plan to supervisors for feedback by Tuesday.
The tools that do the workMicrosoft WordO*NET
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate recurring inventory losses: reconcile last 30 days of deliveries to usage reports, interview…
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
+Investigate recurring inventory losses: reconcile last 30 days of deliveries to usage reports, interview evening cooks about access and handling, set sealed storage checks at each shift change, and issue a theft-and-waste procedure to all staff by end of week.
The tools that do the workCompeat Restaurant AccountingO*NET
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Schedule parties and take reservations.
+Take the Smith College reunion booking: confirm party of 48 for June 12, reserve the private dining area,…
Schedule parties and take reservations.
+Take the Smith College reunion booking: confirm party of 48 for June 12, reserve the private dining area, note two vegetarians and one gluten-free request, confirm menu choices and deposit due in two weeks, and send the reservation confirmation to Mr. Carter today.
The tools that do the workMicrosoft OutlookO*NET
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Evaluate new products for usefulness and suitability.
+Pilot-test the new vegan entrée for next Tuesday lunch: order three cases, run a prep trial with two cooks on…
Evaluate new products for usefulness and suitability.
+Pilot-test the new vegan entrée for next Tuesday lunch: order three cases, run a prep trial with two cooks on Monday, record yield, taste scores, prep time, and customer feedback, then decide whether to add it to the weeknight menu by Thursday.
The tools that do the workCBORD Group Menu ManagementO*NET
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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.
+Create next week's patient diet plan: review dietician notes for 12 patients, assign appropriate regular or…
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.
+Create next week's patient diet plan: review dietician notes for 12 patients, assign appropriate regular or therapeutic menus, prepare assembly checklist for tray line, schedule trolley delivery rounds at 1100 and 1700, and confirm with nursing by 0900 tomorrow.
The tools that do the workCBORD FoodserviceO*NET
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Monitor portion sizes and food presentation
+Check the lunch line every service for portion sizes and plate appearance, remove any trays that deviate from…
Monitor portion sizes and food presentation
+Check the lunch line every service for portion sizes and plate appearance, remove any trays that deviate from standards, note the cook and station, correct the portion immediately, and log deviations in the quality book by end of shift today.
The tools that do the workCBORD Foodservicejob descriptions
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Plan production activities
+Create the next two weeks' production schedule to meet expected tray counts, allocate prep tasks and cook…
Plan production activities
+Create the next two weeks' production schedule to meet expected tray counts, allocate prep tasks and cook stations, flag specials and high-volume days, and circulate the schedule to the team by Monday morning for sign-off.
The tools that do the workMicrosoft ProjectMicrosoft ExcelESCO
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Review production orders
+Review today's production orders against forecasted tray counts, confirm quantities for protein, sides and…
Review production orders
+Review today's production orders against forecasted tray counts, confirm quantities for protein, sides and allergens, adjust order quantities for the afternoon service, and escalate any shortages to purchasing before noon.
The tools that do the workCaterProESCO
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Record production, operational, and personnel data on specified forms.
+Complete today's production log, enter quantities produced, waste, staff hours and equipment downtime onto…
Record production, operational, and personnel data on specified forms.
+Complete today's production log, enter quantities produced, waste, staff hours and equipment downtime onto the daily recording forms, then save and circulate the completed forms to facilities and nutrition director before 3pm.
The tools that do the workCBORD FoodserviceO*NET
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Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient and supply needs for Tuesday's chicken alfredo service for 200 covers, convert portion…
Estimate ingredients and supplies required to prepare a recipe.
+Calculate ingredient and supply needs for Tuesday's chicken alfredo service for 200 covers, convert portion sizes to total weights, factor 10% yield loss, and produce a shopping list with pack sizes and par levels for buyer by end of day Monday.
The tools that do the workMicrosoft ExcelO*NET
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Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Prepare purchase requisitions for week two staples—rice, frozen vegetables, dairy—and an equipment request…
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
+Prepare purchase requisitions for week two staples—rice, frozen vegetables, dairy—and an equipment request for replacing the broken walk-in door gasket, include preferred vendors, desired delivery dates, and submit to procurement and finance by Thursday noon.
The tools that do the workCompeat Restaurant AccountingO*NET
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Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the departmental objectives and next fiscal year's budget showing labor, food cost, and capital…
Develop departmental objectives, budgets, policies, procedures, and strategies.
+Draft the departmental objectives and next fiscal year's budget showing labor, food cost, and capital requests, attach current year variances and proposed policies for portion control and overtime, then send to operations director for review by Friday.
The tools that do the workMicrosoft ExcelMicrosoft WordO*NET
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Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly equipment maintenance schedule listing daily, weekly and monthly tasks, note the ovens…
Develop equipment maintenance schedules and arrange for repairs.
+Create the quarterly equipment maintenance schedule listing daily, weekly and monthly tasks, note the ovens and walk-in cooler service due dates, arrange vendor repairs for the defrosting cooler and notify facilities and lead cook by Wednesday.
The tools that do the workMicrosoft OutlookO*NET
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Ensure compliance with health and safety standards
+Audit the kitchen for HACCP critical limits, record temperature logs, sanitation checks and staff training…
Ensure compliance with health and safety standards
+Audit the kitchen for HACCP critical limits, record temperature logs, sanitation checks and staff training status on the compliance form, correct any failures immediately and submit the completed report to safety officer within 24 hours.
The tools that do the workCBORD Foodservicejob descriptions
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Group menu
+Build next month's lunch rotation and update the group menu with daily entrees, dietary notes, portion…
Group menu
+Build next month's lunch rotation and update the group menu with daily entrees, dietary notes, portion counts, supplier changes, and cost per serving so the budget team can approve before the first of the month.
The tools that do the workCBORD Group Menu ManagementMicrosoft ExcelO*NET
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Says who?
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Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses
Built on public evidence: O*NET®, ESCO, Wikipedia, U.S. Bureau of Labor Statistics, ILOSTAT. All sources & licenses