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Directly supervise and coordinate workers engaged in food preparation and service: assign tasks, responsibilities, and workstations according to operational needs; specify food portions, serving sequences, and workstation and equipment layouts; train employees in food preparation, sanitation, and safety procedures; inspect supplies, equipment, and work areas for efficient service and compliance with standards; observe and assess employees and workflows to ensure quality and issue disciplinary records to employees; analyze operational problems such as theft and waste and establish improvement procedures; control inventories of food, equipment, tableware, and beverages and report shortages to designated personnel; forecast personnel, equipment, and supply needs from master menus; total and verify cash receipts at shift end; record production, operational, and personnel data; handle hiring, scheduling, and working-hours matters; establish departmental goals, budgets, and policies; and participate in food preparation and service as needed.
This checklist is for self-reflection only and does not constitute hiring criteria, an ability score, or a sanitation and safety assessment. This page follows U.S. O*NET-SOC 35-1012.00, First-Line Supervisors of Food Preparation and Serving Workers (the page's Chinese title is aligned with this official occupational scope; the text follows that scope). First-line food preparation and service supervisory roles vary greatly: fast food and counters, full-service and chain restaurants, hotels and banquet catering, hospital and eldercare nutrition services, school and workplace cafeterias, and institutional catering and delivery. Supervisors may lead one small shift team or manage multiple meal periods and workstations. Before comparing roles or development paths, check education and experience requirements; whether food safety management and food service training or certificates are required; food worker health certification requirements; scheduling and shift arrangements, including early and late shifts, holidays, and overtime; and whether staffing schedules, inventory, cash, and cost management are included.
The work of first-line supervisors of food preparation and serving workers follows a cycle of pre-shift preparation and checks, task and workstation assignment, on-site preparation and service oversight, sanitation, safety and inventory management, shift settlement and records, and scheduling, personnel and cost management. Before a shift, they check the day's menu, reservations, and expected customer volume; inspect ingredients, equipment, tableware, and sanitation; and provide safety briefings. They allocate tasks, responsibilities, and workstations according to operational needs and specify portions, serving sequences, and workstation and equipment layouts. During service, they inspect kitchens and dining areas, observe and assess employees and workflows to ensure quality and service, handle complaints and unexpected situations, and personally assist with food preparation and service when necessary. They oversee food preparation, sanitation, and safety procedures and check supplies, equipment, and work areas against standards. They control food, equipment, tableware, and beverage inventories, analyze operational issues such as theft and waste, establish improvement procedures, forecast personnel, equipment, and supply needs from master menus, and purchase or requisition supplies. They collect and record production, operational, and personnel data and total and verify cash receipts at shift end. They handle hiring, scheduling, working hours, discipline, and other personnel matters, establish departmental goals, budgets, and policies, and arrange equipment maintenance. Emphases vary greatly by format: fast food and counters emphasize speed and consistency; full-service and chain restaurants emphasize service quality and customer experience; hotels and banquets emphasize event schedules and staffing; medical nutrition services emphasize therapeutic diets and compliant delivery; and school and workplace cafeterias emphasize meal volume and cost control.
Accommodation and food services: urban non-private units, CNY 62,461 per year (2025)
An industry average covering multiple occupations; it cannot substitute for this occupation's wages.
Health and social work: urban non-private units, CNY 146,266 per year (2025)
O*NET OnLine: First-Line Supervisors of Food Preparation and Serving Workers (35-1012.00) Occupational Profile | https://www.onetonline.org/link/summary/35-1012.00; BLS Occupational Employment and Wage Statistics (OEWS) | https://www.bls.gov/oes/; BLS Occupational Projections and Characteristics Tables | https://www.bls.gov/emp/tables/occupational-projections-and-characteristics.htm
| Entry direction | Starting tasks | Evidence to prepare | Work samples you can show without experience | Notes |
|---|---|---|---|---|
| Serving and preparation roles and crew leadership assistants | Complete pre-shift preparation, workstation coordination, and shift records under supervision | Shift and training records | Write pre-shift inspection and workstation coordination points | Training-focused; pay attention to food temperatures and sanitation checks |
| Fast food and counter crew leader | Assign work by shift, monitor preparation speed and consistency, and handle customer issues | Shift and food output records | Write peak-period assignment and preparation points | Fast-food-focused; pay attention to serving deadlines and sanitation standards |
This page follows U.S. O*NET-SOC 35-1012.00, First-Line Supervisors of Food Preparation and Serving Workers (its Chinese title is aligned with this official occupational scope): directly supervising and coordinating workers engaged in food preparation and service. Duties include assigning tasks, responsibilities, and workstations according to operational needs and specifying portions, serving sequences, and workstation and equipment layouts; training employees in food preparation, sanitation, and safety procedures; inspecting kitchens and dining areas and observing and assessing employees and workflows to ensure quality and service; handling complaints and unexpected situations and helping prepare and serve food when necessary; overseeing food hygiene and safety procedures and checking supplies, equipment, and work areas against standards; controlling food, equipment, tableware, and beverage inventories and analyzing theft, waste, and other operational issues; forecasting personnel, equipment, and supply needs from master menus and purchasing or requisitioning supplies; totaling and verifying shift cash receipts and recording production, operational, and personnel data; handling hiring, scheduling, working hours, discipline, and other personnel matters; and setting departmental goals, budgets, and policies and arranging equipment maintenance.
Responsibilities and outputs differ. This occupation is a first-line management role whose main outputs are on-site crew assignments, service and sanitation oversight, and shift settlement. Food counter workers and food preparation workers provide direct preparation and counter service without scheduling, inventory, or settlement management. Chefs and head cooks focus on dish design and kitchen output. Dining room and cafeteria attendants provide table and dining-area service support. Food service managers oversee the whole outlet's operations and business results, with a wider management scope. Dietitians and nutritionists provide nutritional assessments and therapeutic diet plans. Lodging managers oversee accommodation, guest rooms, and supporting services.
Test your interest with a tabletop exercise: given a wholly fictional food service outlet shift assignment covering business format and customer volume, the day's menu and featured dishes, available staff and workstations, inventory and ingredients nearing expiry, one customer complaint or food hygiene hazard, and required schedules, inventory records, and cash settlement, write pre-shift checks and assignments, workstation and serving sequence arrangements, sanitation and safety briefings, inventory, replenishment and near-expiry handling, complaint or hazard response and reporting routes, and end-of-shift cash and record checks. Mark which decisions must be made by the store manager or personnel qualified in food safety management.
Signals worth considering: willingness to work with customers in food service settings over the long term, maintain pace during peak periods, and manage crews and food according to sanitation and safety procedures. Signals requiring caution: unwillingness to stand for long periods and work at a fast pace, difficulty accepting early and late shifts and holiday schedules, or imagining food service management as only scheduling in an office.
This card is a career exploration reference and does not constitute a hiring decision, ability score, or sanitation or compliance conclusion.
First decide whether you are willing to make on-site food service management a long-term career: moving between food service areas, kitchens, and dining areas; arranging shifts and workstations around customer peaks; organizing service and preparation crews; and taking management responsibility for food safety and customer experience. Test this through the tabletop exercise and seven-day tasks on this page.
U.S. O*NET-SOC 35-1012.00, First-Line Supervisors of Food Preparation and Serving Workers: directly supervise and coordinate workers engaged in food preparation and service.
Work context | First-line supervisors of food preparation and serving workers focus on on-site service and crew management, with workloads driven by customer peaks and opening hours. O*NET work context data show constant contact with others for 77%; weekly working hours exceed 40 for 25% and are below 40 for 37%; telephone conversations occur daily for 80% and once a week or more for 16%; accuracy is extremely important for 44%. The source separately lists important at 27%; different levels are not combined into extremely or highly important. Consequences of error are serious for 24% and fairly serious for 31%; strict deadlines occur once a month or more for 27% and never for 25%; conflicts occur once a week or more for 52%, once a month or more for 18%, and never for 19%; responsibility for others' health and safety is extremely high for 37%, high for 11%, and moderate for 52%; teamwork is extremely important for 50% and very important for 46%; coordinating or leading others is extremely important for 20%, very important for 55%, and important for 23%; dealing with unpleasant or angry people occurs once a week or more for 27% and once a year or more for 27%; work is moderately automated for 22%, slightly automated for 14%, and not automated at all for 26%; 92% work indoors in controlled environments daily; 13% experience minor burns, cuts, or bites daily; 45% wear routine protective or safety equipment daily; 55% make repetitive motions continually or almost continually; exposure to disease or infection is predominantly never (93%); exposure to contaminants, noise, extreme heat or cold, and outdoor weather is also predominantly never. Main subjects | Preparation and service crew members, customers and meal purchasers, ingredients, partially prepared foods and beverages, kitchen equipment, tableware and small utensils, dining areas and environments, and scheduling, inventory, cash and personnel records. Working relationships | Collaborate with store or restaurant managers, chefs and cooks, purchasing staff and suppliers, dishwashing and cleaning staff, banquet and event contacts, and institutional nutrition and nursing staff. Tools and materials | Stoves, ovens, steamers and fryers; cold storage, refrigeration and hot-holding equipment; POS payment and ordering systems; scheduling and attendance software; inventory and ordering software; food thermometers and sanitation testing instruments; menus and cost calculation sheets. Governing requirements | Food safety and food service hygiene requirements, food worker health and training requirements, food premises equipment and electrical/gas safety requirements, labor, employment, scheduling and working-hours rules, and cash and accounting management rules. Record requirements | Pre-shift inspection and sanitation records, retained food samples and temperature records, inventory, ordering and loss records, scheduling, attendance and working-hours records, cash settlement and accounting records, and customer complaint and hazard response records must be retained under applicable rules. Scope of practice | Food safety incident response, food worker health determinations, equipment and electrical/gas repairs, and labor, employment and tax compliance matters must follow procedures and be handled by appropriately qualified personnel, responsible authorities, or professional organizations. This page provides no specific advice on food safety regulation, equipment repair, labor law, or tax. Environment and pace | Work is primarily indoors in food service settings, with heat, cooking fumes, noise, slippery floors, and knife and equipment injury risks. Peak service and holiday shifts are concentrated, with prolonged standing and walking. Geographic scope and definitions | U.S. O*NET-SOC 35-1012.00 does not map one-to-one to mainland China's occupational classification. Mainland food business licensing, food safety manager requirements, food worker health certificates, food service safety operating standards, and scheduling and employment requirements must be verified separately against local and responsible authority rules.
Centered on on-site food service, crew assignments, and sanitation management
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. The education summary lists high school at 70%, below high school at 27%, and postsecondary certificate at 2%, ECR, Job Zone1–2, SVP <6. The main education categories are neither a complete distribution nor a uniform Chinese entry requirement.
Pre-shift preparation and checks → Task and workstation assignment → On-site preparation and service oversight → Sanitation, safety, and inventory management → Shift settlement and records → Scheduling, personnel, and cost management → Shift review and improvement → Alignment with menus and budgets
NBS industry and job-category averages cover multiple occupations. This round did not obtain national wages for an exactly corresponding Chinese occupation; this does not imply that no official sources have published them.
Pre-shift inspection and sanitation records, inventory, ordering and loss records, scheduling, attendance and working-hours records, cash settlement and accounting records
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. The education summary lists high school at 70%, below high school at 27%, and postsecondary certificate at 2%, ECR, Job Zone1–2, SVP <6. The main education categories are neither a complete distribution nor a uniform Chinese entry requirement.
Pre-shift preparation and checks → Task and workstation assignment → On-site service and sanitation oversight → Inventory and settlement → Shift records and handover → Scheduling and personnel management
This page has not checked the original texts of food safety and food service hygiene requirements, food worker health and training requirements, food premises equipment and electrical/gas safety requirements, labor, employment, scheduling and working-hours rules, or cash and accounting management rules clause by clause. Food safety incident response, food worker health determinations, equipment and electrical/gas repairs, and labor, employment and tax compliance matters must be confirmed separately against original organizational, responsible authority, and professional requirements. This page provides no specific advice on food safety regulation, equipment repair, labor law, or tax.
Retain pre-shift inspection and sanitation records, retained food sample and temperature records, inventory, ordering and loss records, scheduling, attendance and working-hours records, and cash settlement and accounting records for review, verification, and accountability.
Food service occupations are often confused. Distinguish them by responsibilities and outputs. This occupation is a first-line management role whose main outputs are on-site crew assignments, service and sanitation oversight, and shift settlement. Food counter workers and food preparation workers provide direct preparation and counter service without scheduling, inventory, or settlement management. Chefs and head cooks focus on dish design and kitchen output. Dining room and cafeteria attendants provide table and dining-area service support. Food service managers oversee the whole outlet's operations and business results, with a wider management scope. Dietitians and nutritionists provide nutritional assessments and therapeutic diet plans. Lodging managers oversee accommodation, guest rooms, and supporting services.
Arrange assignments, on-site oversight, and settlement records by shift
Directly supervise and coordinate workers engaged in food preparation and service.
Subjects include preparation and service crews, ingredients and beverages, kitchen equipment, tableware and dining areas; governing references include food safety and hygiene requirements, scheduling and working-hours rules, and inventory and cash management policies
Subjects include preparation and service crew members, customers and meal purchasers, ingredients, partially prepared foods and beverages, kitchen equipment, tableware and small utensils, dining areas and environments, and scheduling, inventory, cash and personnel records. Governing references include food safety and food service hygiene requirements, food worker health and training requirements, food premises equipment and electrical/gas safety requirements, labor, employment, scheduling and working-hours rules, and cash and accounting management rules.
Occupational boundaries: This page follows U.S. O*NET-SOC 35-1012.00, First-Line Supervisors of Food Preparation and Serving Workers, meaning first-line supervisors who directly supervise and coordinate food preparation and service staff. It excludes food counter workers and food preparation workers primarily performing direct preparation and counter service; chefs and head cooks primarily designing dishes and managing kitchen output; dining room and cafeteria attendants primarily providing table and dining-area service support; food service managers primarily responsible for outlet operations and business results; dietitians and nutritionists primarily providing nutritional assessments and therapeutic diets; and lodging managers primarily managing accommodation. It provides no specific advice on food safety regulation, equipment repair, labor law, or tax.
Centered on on-site food service and crew management, with sanitation, safety, inventory, settlement, and scheduling management
Pre-shift preparation and checks → Task and workstation assignment → On-site service and sanitation oversight → Inventory and settlement → Scheduling and personnel management
Pre-shift inspection and sanitation records, inventory, ordering and loss records, scheduling, attendance and working-hours records, cash settlement and accounting records
You bear management responsibility for on-site service and food safety during your shift
You bear management responsibility for on-site service and food safety during your shift. Food safety incident response, food worker health determinations, equipment and electrical/gas repairs, and labor, employment and tax compliance matters must follow procedures and be handled by appropriately qualified personnel, responsible authorities, or professional organizations. Pre-shift checks, inventory, and cash must be recorded under applicable rules.
Stop and seek confirmation from the store manager or personnel qualified in food safety management when food has unusual odors or appearance or uncontrolled temperatures, workers show suspected infectious symptoms, equipment or electrical/gas systems pose hazards, or customers show suspected foodborne illness
When ingredients or finished foods spoil or lose temperature control, workers show suspected infectious symptoms, equipment leaks electricity or gas, or customers show suspected foodborne illness, stop the relevant work and report through procedures to the store manager and food safety manager, equipment maintenance providers, or responsible authorities.
Workload depends on customer volume and opening hours, holidays and banquet schedules, menu and preparation complexity, staffing attendance, and equipment availability
One shift or one day's revenue is not a final judgment of an individual's management ability
Before entering this occupation, check each of the following: required education and experience; whether food safety management and food service training or certificates are required; food worker health certification requirements; scheduling and shifts, including early and late shifts, holidays, and overtime; and pay, tip distribution, performance pay, and allowances.
Check education and experience requirements
Confirm how education requirements—high school or above for most roles, associate degree for some—relate to relevant food service and crew leadership experience
Check food safety training requirements
Confirm food safety management and food service training or certificates and refresher requirements
Check health certification requirements
Confirm food worker health certificates and health examination requirements
Check scheduling and shift arrangements
Confirm early and late shift and holiday hours, overtime, and compensatory time arrangements
Check inventory, cash, and record requirements
Confirm retention requirements for inventory, ordering, loss, cash settlement, and accounting records
Check pay and performance assessment components
Confirm base pay, tip distribution, performance pay, and allowances; this page provides no legal or compensation advice
All these paths relate to food preparation and service, but their primary tasks and outputs differ. First consider four areas: whether the main output is on-site crew assignments and service and sanitation oversight, direct preparation and counter service, dish design and kitchen output, outlet operations and business results, or nutritional assessments and diet plans.
The comparison draws on official O*NET profiles for 35-1012.00 and related occupations, covering tasks, work activities, and preparation levels, and BLS occupational and wage statistics. These sources describe occupational scope; they do not establish whether an individual can transition, obtain food safety management or food service training or certificates, or meet a particular role's health certification and scheduling requirements. Required training, qualifications, and experience must be checked individually against the target role and local rules.
The following occupations share the food service chain but have different responsibilities. Use them to identify directions, not as interchangeable roles.
Outputs are outlet operations and business results; this occupation's outputs are frontline crew assignments and on-site service management
Choose management if you prefer business coordination, costs, and targets; choose this occupation if you prefer on-site assignments and shift management
Coordinate outlet operating plans and manage costs, sales, and personnel
Food Service Managers
Outputs are dish design and kitchen output; this occupation's output is on-site management of service and kitchen crews
Choose head chef roles if you prefer dish development and kitchen output; choose this occupation if you prefer managing front- and back-of-house crews
Design dishes and manage kitchen output and teams
Chefs and Head Cooks
Outputs are direct preparation and counter service; this occupation's outputs are crew assignments and service oversight
Choose that path if you prefer direct preparation and counter service; choose this occupation if you prefer assignments, sanitation, and settlement management
Prepare food to standards and provide counter service
Food Counter Workers
Outputs are table and dining-area service support; this occupation's output is whole-shift service and sanitation management
Choose that path if you prefer table and dining-area service; choose this occupation if you prefer managing crews across roles and handling settlement
Clear tables and dining areas and provide service support
Dining Room and Cafeteria Attendants
Outputs are nutritional assessments and therapeutic diet plans; this occupation's output is on-site food service management
Choose that path if you prefer nutritional assessments and diet plans; choose this occupation if you prefer on-site service and crew management
Assess nutritional needs and develop therapeutic diet plans
Dietitians and Nutritionists
Output is retail floor crew management; this occupation's output is on-site food preparation and service management
Choose that path if you prefer retail floor operations; choose this occupation if you prefer food service settings and food safety management
Organize retail floor crew operations and customer service
First-Line Supervisors of Retail Sales Workers
Compare whether the primary output is on-site food service crew assignments and service and sanitation oversight, direct preparation and counter service, dish design and kitchen output, outlet operations and business results, or nutritional assessments and diet plans. Then consider your acceptance of peak service pace and shifts, standing and walking demands, and food safety training and health certification requirements to determine which path suits you better.
Service workers preparing to enter on-site food service management
First build solid food preparation, sanitation, and customer service skills. Learn pre-shift checks, scheduling, inventory, and settlement requirements and take on small-team coordination under supervision.
Trainee supervisors newly assigned to crew leadership
Make pre-shift checks, food temperature records, and retained sample records routine. Ask the store manager or food safety manager first about food abnormalities or equipment hazards.
Current crew leaders and on-site supervisors
Use tools for scheduling and attendance, inventory, ordering and loss records, and organizing transaction, cost and cash data, while retaining responsibility for service quality judgments, sanitation oversight, and personnel management.
Outlet, food service, and institutional catering managers
First clarify boundaries concerning food safety, service quality, and costs. Then decide where ordering, scheduling, and inventory systems can be introduced, retaining human review and sanitation confirmation.
You may trial authorized document, record, and scheduling assistance for tasks on this page, testing accuracy and rework. The sources reviewed do not establish widespread adoption, significant efficiency gains, inevitable augmentation, or immunity from replacement for this occupation as a whole.
Official occupational profile: occupational scope, tasks, work activities, preparation level, and interest codes
O*NET Detailed Tasks and Work Context
Verify actual tasks and context, not wages
Verify employee wages, not tasks or education
BLS Employment Projections
Verify employment and annual openings by projection period
ILO2023 Working Paper 96
Does not establish adoption or effects in this occupation
Does not establish specialist qualifications or legal authority
BLS OEWS Methodology
Verify specific pay components and coverage
The following are editorial trial candidates based on real tasks, not evidence of adoption or measured effects. Validate digital monitoring, conventional automation, and generative AI separately; check organizational permission and quality separately.
Editorial trial candidate: test assistance in organizing scheduling and attendance statistics, inventory and ordering registers, and cost and cash data summaries. Verify actual capability, permission, and quality separately.
On-site supervisors and store managers remain responsible for service quality judgments, sanitation oversight, and food abnormality response
Editorial trial candidate: test assisted consolidation and checking of inventory, loss, and temperature records. Verify actual capability, permission, and quality separately.
People retain responsibility for food abnormality and foodborne illness response judgments and record retention
Editorial trial candidate: test assisted filing and summarization of transaction and cost reports. Verify actual capability, permission, and quality separately.
People must still confirm food and service quality and personnel assessments
The following evidence cards cover international organizations' task exposure research, official occupational information, employment and wage statistics, and governance frameworks. Read each according to its subjects and limitations rather than merging them into a single conclusion.
Based on task classification methods, not actual company adoption or job change data
ILO Working Paper 96 (2023)
Assessment of generative AI exposure at global employment and task levels
ILO2023 discusses potential global task exposure; it is not evidence of adoption rates, efficiency gains, legal authority, or employment causation for this exact occupation. Assistance opportunities on this page are editorial analysis.
Describes occupational scope; does not predict job numbers
O*NET OnLine（35-1012.00）
Official occupational tasks and work activities
O*NET tasks include assignments and training, complaint handling, food hygiene inspections, and inventory, cash, and working-hours records. Tool trials are editorial analysis, not measured effects for this occupation or a basis for Chinese qualifications.
Projections rest on assumptions and are not actual outcomes
Current BLS2025–2035 projections (through O*NET)
Employment and openings projections for the exact occupation
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. Projections are neither AI causal outcomes nor an individual's probability of being hired.
OEWS employee wages cover full-time and part-time workers and include tips, commissions, piece rates, and production bonuses within its definitions. They exclude overtime premiums, nonproduction bonuses, self-employment, and other excluded items; they do not categorically exclude all allowances.
BLS OEWS（May 2025）
Wage distribution for the exact occupation
This occupation's median 2025 hourly wage was USD 21.19 and annual wage USD 44,080. The 10th and 90th percentiles were approximately USD 29,940 and USD 65,570 per year respectively (May 2025 OEWS, presented through O*NET). These figures illustrate scale and statistical scope only; tips, location, business format, and shifts can substantially affect individual income.
Governance framework without occupational or employment data
NIST AI RMF 1.0 (voluntary AI risk management framework)
AI system risk governance framework (voluntary adoption)
NIST AI RMF1.0 is a voluntary framework. This page draws on it to recommend review and documentation; it does not establish occupation-specific legal authority, qualification requirements, or employment effects.
Whether a model can complete a type of task
Whether organizational rules, costs, and risk appetite permit it
Whether job numbers and responsibility structures change
This page provides no replacement rate. Authorized record, document, and scheduling assistance can be trialed, but adoption, efficiency, and responsibility outcomes for this exact occupation have not been verified. Global exposure cannot establish inevitable augmentation or immunity from replacement for the occupation as a whole.
ILO Working Paper 96 (2023); O*NET 35-1012.00 Task Information
Learn according to the target employer's actual systems and skill requirements. O*NET software task lists do not establish widespread adoption or efficiency, nor uniform qualifications for every role.
O*NET 35-1012.00 Task Information; ILO Working Paper 96
This page suggests first testing authorized document organization, record, and scheduling assistance and comparing quality and rework. This is an editorial candidate, not a ranking of measured impacts.
ILO Working Paper 96 (2023); O*NET Task Information
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. Projections are not actual outcomes and do not establish AI causation.
Current BLS2025–2035 projections presented by O*NET
Tool output does not establish authority to make professional decisions or take response actions. Verify the target role's actual authority, rules, and procedures separately. NIST provides only general voluntary governance methods.
NIST AI Risk Management Framework; food safety and sanitation management policy requirements
The reviewed projections and ILO research on potential global exposure do not support a year in which this occupation will disappear. Opportunities for record assistance do not establish adoption or job reductions.
BLS Employment Projections (2024–2034); ILO Working Paper 96
The editorial recommendation is to first verify the target role's appointment, training, and authorization requirements, then observe recordkeeping, communication, and review performance in real tasks. Preparation advice on this page does not establish competence or hiring.
O*NET 35-1012.00; BLS Employment and Wage Statistics
Before using AI to assist with this occupation's work, clarify responsibilities and authorization boundaries:
First clarify boundaries concerning food safety, service quality, and costs. Determine which stages may use tools and which decisions must be made by the on-site supervisor or store manager.
Limit tools to permitted stages, such as scheduling and attendance statistics, inventory, ordering and loss registers, organizing transaction, cost and cash data, and drafting records and reports. Do not have them directly produce sanitation determinations or food safety conclusions.
Trained, authorized personnel should check tool outputs against actual outlet and kitchen conditions, review discrepancies, document reasons for human judgments, and handle and report exceptions through established procedures.
Record pre-shift checks, food temperatures and retained samples, inventory, orders and losses, cash settlement, and personnel processes under applicable rules to maintain traceability. Transfer employee personal information according to requirements.
On-site supervisors and store managers bear responsibility for on-site service and food safety management. Tool outputs do not constitute sanitation conclusions or food safety advice.
Failure to control food temperatures or prevent cross-contamination according to procedures may cause foodborne illness and customer harm.
Follow and record temperature, retained-sample, and raw/cooked food separation requirements. Stop relevant work and report when requirements are not met.
Ignoring equipment and electrical/gas hazards, slippery floors, or knife risks may cause fires and injuries.
Use pre-shift checklists to address equipment and premises hazards. Request authorized repairs or report abnormalities to the store manager.
Employee, customer, and business data are sensitive; disclosure may harm affected parties' rights.
Handle employee, business, and customer information according to minimum-necessary principles and organizational rules. Do not submit it to unrelated parties or external tools.
Peak-period shift work can provide context for observing fatigue and stress; causation of occupational strain was not verified in this round.
Rotate and rest according to shifts, report physical discomfort truthfully, and adjust workstations and shifts appropriately.
Handling food safety incidents or equipment and electrical/gas repairs beyond one's qualifications may worsen incidents and lead to legal consequences.
Clarify your qualifications and authorization scope. Have qualified personnel handle food safety incidents and equipment repairs under applicable rules.
Complete and record pre-shift checks and sanitation briefings under applicable rules
Check menus, customer volume, ingredients, equipment, and sanitation and complete briefings
Pre-shift preparation and checks
Editorial assistance opportunity: checklists and temperature records may assist checking, but people retain responsibility for confirming sanitation conditions and providing safety briefings. Verify actual adoption, accuracy, and rework separately.
Allocate tasks and workstations according to shift needs and specify preparation sequences
Assign tasks, responsibilities, and workstations according to operational needs and specify portions and serving sequences
Task and workstation assignment
Editorial assistance opportunity: scheduling tools may help arrangements, but people remain responsible for staffing and preparation sequence decisions. Verify actual adoption, accuracy, and rework separately.
Inspect the site and observe and assess employees and workflows
Inspect kitchens and dining areas and observe and assess employees and workflows to ensure quality and service
On-site preparation and service oversight
Editorial assistance opportunity: monitoring data may assist judgment, but people remain responsible for service quality judgments and complaint handling. Verify actual adoption, accuracy, and rework separately.
Oversee sanitation and safety inspections and promote corrective action under applicable rules
Oversee food hygiene and safety procedures and check supplies, equipment, and work areas against standards
Sanitation, safety, and inventory management
Editorial assistance opportunity: inspection records and reminders may help identify hazards, but people remain responsible for compliance determinations and corrective-action decisions. Verify actual adoption, accuracy, and rework separately.
Total cash and record production, operational, and personnel data
Total and verify shift cash receipts and record production, operational, and personnel data
Shift settlement and records
Editorial assistance opportunity: accounting and reporting assistance can be trialed, but people retain responsibility for data authenticity and accountability. Verify actual adoption, accuracy, and rework separately.
Handle scheduling and personnel matters and contribute to budgets and policies
Handle hiring, scheduling, working hours, and discipline and contribute to departmental goals, budgets, and policies
Scheduling, personnel, and cost management
Editorial assistance opportunity: scheduling and budget tools may assist consolidation, but people remain responsible for staffing and cost decisions. Verify actual adoption, accuracy, and rework separately.
Transfer shift information, inventory, and risks through handover procedures
Coordinate with the store manager and adjacent shifts and hand over unfinished matters and risks
Shift coordination and handover
Editorial assistance opportunity: communication and record tools may help consolidate information, but people remain responsible for on-site coordination and handover. Verify actual adoption, accuracy, and rework separately.
These are task-level judgments and evidence boundaries, not definite predictions of job numbers.
This row is a non-private-unit industry average. Keep it separate from private units; it cannot substitute for exact-occupation wages.
The sources reviewed in this round did not provide national wages for the exact occupation. An industry not listing it separately does not imply that no official occupational classifications or wage statistics exist.
Verify statistical classifications and responsibility boundaries by employer type and location.
Do not mix industry average wages, job-category averages, and advertised pay
Pay basis: on-site food service management roles often receive role-based pay plus performance or revenue bonuses; some formats include tip distribution, while part-time and hourly roles are paid by the hour. These three arrangements cannot be compared directly.
Check each source's reporting period; do not combine different years
Statistical period: industry averages from different years cannot be compared directly.
Industry coverage includes multiple occupations
Industry coverage: industry averages cannot replace this occupation's wages.
Cities and employer types differ substantially; verify by location
Regional differences: national averages cannot represent particular locations or business formats.
Advertised pay is a single-employer sample, not an occupational median
Sample boundary: do not substitute a single advertised figure for occupational income.
Verify digital monitoring, conventional automation, and generative AI separately. This round did not verify adoption, efficiency gains, income effects, or causal demand effects for the corresponding Chinese occupation.
Industry and job-category averages cover multiple occupations. Total wages include bonuses, allowances, subsidies, and overtime pay within the definition; they cannot categorically be described as excluding all such compensation.
High school or other educational background (editorial examples of directions)
Serving, preparation, and crew leadership roles
Check the actual target vacancy's education, experience, and training requirements; U.S. surveys do not establish typical Chinese entry requirements.
Postsecondary certificate related to food service or hotel management
Crew leader and outlet duty management roles
Often require food safety management and food service training or certificates.
Junior college or other higher education background (editorial examples of directions)
Outlet management and regional supervision roles
Often listed alongside cost accounting and personnel management requirements.
Specialist qualifications and food safety management training
Paths toward store manager and food service department leadership
Need to develop food safety management qualifications and cost and personnel management experience.
Accommodation and food services (industry proxy)
Employment settings in restaurants, hotel food service, and institutional catering
Health and social work (industry proxy)
Employment settings in hospital nutrition services and meal delivery
Employment settings in school cafeterias and meal service management
National Bureau of Statistics: Average Wages of Persons Employed in Urban Units (industry sections and job categories, release index) | https://www.stats.gov.cn/sj/zxfb/
Accommodation and food services (industry proxy)
This round did not obtain a national wage distribution for the exact Chinese occupation. National, industry, and job-category averages provide context only; this does not imply that official sources have not published it.
This page uses industry average wages as context: accommodation and food services, urban non-private units at CNY 62,461 per year and private units at CNY 55,123 per year; health and social work, non-private units at CNY 146,266 per year; education, non-private units at CNY 133,539 per year; and public administration, social security, and social organizations, non-private units at CNY 119,465 per year. It also uses national urban non-private-unit wages of CNY 129,441 per year, private-unit wages of CNY 71,590 per year, and job-category average wages in enterprises above designated size. These cannot replace this occupation's wages.
National Bureau of Statistics: Average Wages of Persons Employed in Urban Units in 2025 (industry sections and job categories) | https://www.stats.gov.cn/sj/zxfb/202605/t20260515_1963707.html
Do not substitute industry average wages, job-category averages, or a single advertised pay figure for this occupation's income.
National (industry proxy)
This round did not obtain national monthly or annual wage distributions for the exact occupation. National, industry, and job-category averages cannot be directly converted into individual pay, nor do they establish that no official data exist.
Location and employer type
Insufficient evidence: verifiable monthly pay statistics were not obtained for on-site management roles in mainland Chinese restaurants, hotel food services, and institutional catering. Income often includes performance or revenue bonuses and tip distribution; part-time and hourly roles are paid by the hour. Advertised pay usually represents one employer and cannot represent occupational wages.
Other locations and employment models
Insufficient evidence: verifiable income statistics were not obtained for other locations and employment models, including school and institutional cafeterias, banquet and delivery catering, and regional supervision of chain brands. Locations, business formats, and employment arrangements vary greatly and must be checked role by role.
In mainland China, food preparation and service work is commonly found in restaurants and chain outlets, hotel and banquet catering, hospital and eldercare nutrition services, school and workplace cafeterias, institutional catering and corporate delivery, and central kitchens. Food business licensing, food safety manager requirements, food worker health certificates, food service safety operating standards, and scheduling and employment requirements follow local and responsible authority rules. These roles do not map one-to-one to U.S. occupational classifications.
U.S. O*NET and BLS Statistical Scope Notes | https://www.bls.gov/oes/
Faster than average (5% to 6%, 2024–2034, BLS projections presented through O*NET)
Median hourly wage USD 21.19; median annual wage USD 44,080 (2025, BLS OEWS, presented through O*NET)
Pay · 10th percentile | Below USD 29,940 per year; exact occupation 35-1012 (presented through O*NET) | Not a starting wage.
Below USD 35,980 per year
Pay · 25th percentile | Below USD 35,980 per year; exact occupation 35-1012 (presented through O*NET) | Not a starting wage.
Pay · Median | USD 44,080 per year; median hourly wage USD 21.19 (May 2025 OEWS, exact occupation 35-1012) | Half of workers earn less and half earn more.
Below USD 54,570 per year
The original expanded table for the older shared 75th percentile was not checked in this round. OEWS includes tips, commissions, piece rates, and production bonuses within its definitions and excludes overtime premiums and nonproduction bonuses, among other items; it does not categorically exclude all allowances.
Pay · 90th percentile | Above USD 65,570 per year; exact occupation 35-1012 | Does not represent an overall earnings ceiling for this occupation.
Approximately 1,215,000 people
Read the older 2024 employment card within its original period; see Quick Answers for current employment. Verify employment projection and OEWS wage coverage separately.
Faster than average (5% to 6%)
Employment · Growth rate | Faster than average (5% to 6%, 2024–2034); exact occupation 35-1012 | Not an individual's probability of obtaining a job.
Approximately 183,900 openings per year
Employment · Projected openings | Approximately 183,900 per year (2024–2034 projected annual average); exact occupation 35-1012 | Mostly from replacement needs, not net new jobs.
Check wage statistics and employment projections separately for period and coverage. Read current 2025–2035 figures separately from older shared projection cards. Industry breakdowns and the complete education distribution were not obtained in this round; this does not imply they have not been officially published.
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. The education summary lists high school at 70%, below high school at 27%, and postsecondary certificate at 2%. Expanded wage percentile tables and industry breakdowns were not obtained in this round; this does not assert that official sources have not published them.
OEWS covers wages of full-time and part-time employees, including tips, commissions, and production bonuses within its definitions; it is not fixed-pay-only. Verify specific allowance items separately. Self-employment, overtime premiums, and nonproduction bonuses are excluded.
Individual income relates to tips, location, business format, and shifts. Assess it alongside the employer's pay and tip distribution policies.
The original industry wage breakdown table for this occupation was not obtained in this round
This records only the present evidence gap; it does not establish that official sources have not published the information.
Main categories of the education survey percentages have been published
The O*NET summary lists education required for new hires: high school diploma or equivalent, 70%; less than a high school diploma, 27%; postsecondary certificate, 2%. Other categories are not listed on the summary page; this page does not combine these into a complete distribution.
Faster than average (5% to 6%, 2024–2034, BLS projections presented through O*NET)
Accommodation and food services (OEWS industry definition)
Insufficient evidence: the BLS occupation page did not show readable industry-specific median wages for this occupation. This page uses no third-party estimates.
Accommodation and food services has the greatest concentration of this occupation's jobs. Specific medians must be checked separately against original OEWS industry detail tables.
Health care and social assistance (OEWS industry definition)
Insufficient evidence: the BLS occupation page did not show readable industry-specific median wages for this occupation. This page uses no third-party estimates.
Hospital and eldercare nutrition service roles are often related to this industry; specific medians were not obtained.
Educational services (OEWS industry definition)
Insufficient evidence: the BLS occupation page did not show readable industry-specific median wages for this occupation. This page uses no third-party estimates.
School cafeteria and meal service management roles are often related to this industry; specific medians were not obtained.
National (all industries, reference)
National median annual wage for this occupation in May 2025 (BLS OEWS, presented through O*NET), for comparison; not an industry figure.
The median is the midpoint of employees' wage distribution within the same statistical period, not a starting wage.
OEWS annual wages are generally expressed for full-time, year-round work of 2,080 hours. Verify actual paid hours and employer pay components separately; hourly wages cannot directly establish personal annual income.
Wages are from May2025 OEWS presented through O*NET. Current employment projections cover 2025–2035; read older shared 2024–2034 cards within their original period. Wage statistics are not an employment-size survey.
Check the actual location, paid hours, and compensation components. OEWS includes tips within its definition and does not categorically exclude all allowances. Statistical wages do not equal individual take-home pay.
Median hourly wage USD 21.19; median annual wage USD 44,080 (2025, BLS OEWS, presented through O*NET)
Lower end: the 10th percentile is below USD 29,940 per year, a position at the lower end of the distribution, not a starting wage.
Median: USD 44,080 per year (median hourly wage USD 21.19, 2025); half of employed workers earn less and half earn more.
The 90th percentile is only a distribution position; this figure does not establish causal effects of location, rank, or work arrangements.
The interest code primarily features E (Enterprising) and C (Conventional), with R (Realistic): organizing and leading food service crews, following procedures, records and accounts, and doing hands-on work in kitchens and dining areas. Interest codes describe activity preferences only, not talent, hiring decisions, or food safety conclusions.
Official interest code
Your work experience will be affected if you cannot accept prolonged standing and fast-paced service settings or are unwilling to manage crews and food under sanitation and safety procedures.
You can observe recordkeeping, review, and communication habits. This round did not verify the validity or strength of Big Five predictions of performance in this occupation; it cannot serve as a hiring standard.
Editorial self-observation suggestion; occupational predictive validity unverified
Personality traits cannot replace food service skills, food safety knowledge, or on-site management experience.
The interest code comes from the official O*NET profile, listed as ECR: Enterprising, Conventional, and Realistic. It describes activity preferences only, not ability, hiring decisions, or food safety conclusions.
MBTI is only for organizing preferences. This page has not verified its occupational predictive validity; still check real tasks, training, and qualification requirements.
Assessment results describe preferences, not ability. Interest codes cannot replace the training, experience, and instruction required for on-site service management and food safety.
Assessment results describe preferences only, not ability.
Interest code ECR (Enterprising, Conventional, Realistic)
Service and communication approaches can be trained and need not be constrained by personality labels.
Differences in preferences do not determine whether someone can work in on-site food service management.
The Enneagram is a self-reflection tool. More practical questions for this work are whether you can maintain judgment under peak-service and complaint pressure and uphold sanitation and safety requirements under procedures.
Self-reflection tool (not an occupational standard)
Long-term on-site food service management will be difficult if you interpret one day's revenue or one complaint as a rejection of your personal worth.
You can observe performance on quantitative, information, and reasoning tasks. The validity of IQ tests for this occupation was not verified; scores cannot substitute for specific qualifications.
Editorial self-observation suggestion; occupational predictive validity unverified
Treating test scores as hiring or qualification thresholds is unjustified.
You can reflect on communication responses under pressure. Evidence that emotional intelligence tests predict performance in this occupation was not verified; no score threshold is set.
May support self-observation (not an entry standard)
Test results cannot replace food service skills, food safety knowledge, or on-site management experience.
The assessment information above is for self-exploration and career reflection only. It does not constitute hiring criteria, an ability assessment, or a food safety conclusion.
This round did not verify the validity of personality or interest assessments in predicting performance in this occupation; use them only for self-observation. Check actual tasks, training, appointment requirements, and authority against the target role.
Outputs are direct preparation and counter service: prepare food to standards and provide counter service
Have food preparation and counter service skills; complete preparation and service to standards and serving deadlines
This path is not recommended if you are unwilling to perform fast-paced preparation and counter service over the long term or cannot accept shifts and standing work.
Outputs are outlet operations and business results: coordinate outlet operating plans and manage costs, sales, and personnel
Have outlet operations, cost, and personnel management skills; coordinate scheduling, purchasing, and sales
This path is not recommended if you are unwilling to bear revenue and cost targets or cannot accept long hours and responsibility pressure.
Output is retail floor crew management: organize retail floor crew operations and customer service
Have retail floor crew management and customer service skills; organize scheduling, displays, and promotion execution
This path is not recommended if you are unwilling to work on a retail floor or cannot accept sales target assessments.
Outputs are dish design and kitchen output: design dishes and manage kitchen output and teams
Have dish design and kitchen output management skills; organize kitchen production and cost control according to standards
This path is not recommended if you are unwilling to work in hot kitchens over the long term or cannot accept food quality and cost assessments.
Output is table and dining-area service support: clear tables and dining areas and provide service support
Have dining-area service, cleaning, and support skills; complete dining-area turnover to standards
This path is not recommended if you are unwilling to undertake dining-area cleaning and support work or cannot accept intensive walking.
Outputs are nutritional assessments and therapeutic diet plans: assess nutritional needs and develop therapeutic diet plans
Have nutritional assessment and diet planning skills; develop and review diet plans according to standards
This path is not recommended if you are unwilling to study nutrition and medicine over the long term or cannot accept relevant professional qualification requirements.
Do not screen by personality labels. Observe assignments and training, complaint handling, food hygiene inspections, and inventory, cash, and working-hours records in real training; verify qualifications separately.
Introversion does not determine fit; observe listening, reporting, and handover performance.
Extraversion does not guarantee competence; check real tasks, training, records, and authorization separately.
This round did not verify evidence of a best-fit MBTI type; do not use type to predict performance.
The current interest code is ECR, a reference for activity preferences only, not ability or qualifications.
This round did not verify the validity of personality scores in predicting performance in this occupation; they cannot support hiring conclusions.
Math grades alone cannot determine fit. Observe checks of fictional headcounts, quantities, and records; verify actual job assessments separately.
No emotional intelligence score threshold is set. Observe listening, reporting, and collaboration under pressure.
Use the Enneagram for self-reflection only, not to infer qualifications or performance from type.
Use public fictional materials to organize tasks, handovers, and unknowns and seek feedback from experienced people. Paper exercises do not replace actual training or job authorization.
Food service and operational skills: mastering food preparation and service workflows, workstation and serving sequence arrangements, and equipment use is central to assessing fit.
Food safety and sanitation awareness: on-site management depends on following procedures and correcting hygiene issues. Avoiding food safety problems will limit the work.
Check the actual target role's education, experience, specialist qualification, and training requirements. U.S. surveys cannot establish typical entry requirements for Chinese roles.
Verify occupational definition, interests, and preparation level
Verify actual tasks and work context
Verify OEWS employee wages, not task levels
Verify employment projections and annual openings
Verify median wages and main education categories in the summary
Verify tasks and work context, not employment projections
Verify wage definitions, not interests or preparation
Verify employment projections, not education surveys
This page does not replace food safety and food service hygiene requirements, food worker health and training requirements, food premises equipment and electrical/gas safety requirements, labor, employment, scheduling and working-hours rules, or cash and accounting management rules. Food safety incident response, food worker health determinations, equipment and electrical/gas repairs, and labor, employment and tax compliance matters must be handled by appropriately qualified personnel, responsible authorities, and professional organizations according to original requirements.
Main risks include uncontrolled food temperatures and cross-contamination; ignoring equipment, electrical/gas, and premises hazards; health burdens from prolonged standing and fast-paced work during peaks; handling food safety incidents or equipment repairs beyond one's qualifications; disclosure of employee, customer, and business information; and inventory and cash discrepancies from unclear shift handovers. Most can be reduced through procedural compliance, pre-shift checks, authorized reporting, and documented records, but cannot be eliminated.
O*NET supports tasks and context involving assignments and training, complaint handling, food hygiene inspections, and inventory, cash, and working-hours records. Chinese specialist qualification and legal requirements, specific health causation, and response procedures were not verified. NIST supports only general voluntary AI governance.
Food preparation and meal service personnel
May cause foodborne illness and customer harm and bring legal and business responsibility
Follow and record temperature, retained-sample, and raw/cooked food separation requirements; stop relevant work and report when requirements are not met
Judging food usability by experience alone or skipping retained samples and temperature records when busy
Equipment and premises inspection personnel
May cause fires, scalds, slips, and mechanical injuries
Use pre-shift checklists to address equipment and premises hazards; request authorized repairs or report abnormalities to the store manager
Continuing to use abnormal equipment or leaving slippery floors and obstructed passageways unaddressed
Peak-period shift and on-site service personnel
May face fatigue and stress. Specific health damage and medical causation were not verified in this round; follow employer health policies and professional assessments.
Rotate and rest according to shifts, report physical discomfort truthfully, and adjust workstations and shifts appropriately
Working consecutive peak shifts without arranging rotation and rest
Personnel handling food abnormalities and equipment repair requests
May worsen incidents and customer harm and lead to legal consequences
Clarify your qualifications and authorization scope; have qualified personnel handle food safety incidents and equipment repairs under applicable rules
Handling food safety incidents without qualifications or dismantling and repairing gas or electrical equipment yourself
Personnel handling employee, customer, and business information
May harm employee and customer rights and business information
Handle employee, business, and customer information according to minimum-necessary principles and organizational rules; do not submit it to unrelated parties or external tools
Posting employee or customer information on public platforms
Inventory and cash handover personnel
May cause inventory gaps, discrepancies between records and actual holdings, and unclear accountability
Hand over inventory, cash, and unfinished matters item by item through handover procedures and document abnormalities in writing
Leaving duty or taking over without confirming handover contents
Explains boundaries of AI impacts on tasks
Supports checking occupational tasks and work activities
Supports checking employment projections and openings (annual averages)
Supports checking risk governance requirements in sanitation, accounting, and recordkeeping contexts
Supports checking exact occupational definitions for wages and employment
| Full-service and chain outlet duty supervisor |
| Organize front- and back-of-house coordination, handle complaints, and complete shift settlement |
| Shift and settlement records |
| Write duty scheduling and complaint handling points |
| Full-service-focused; pay attention to service quality and accounting checks |
| Institutional nutrition service crew supervisor | Organize meal assembly and delivery according to therapeutic diet requirements and maintain compliance | Diet and delivery records | Write therapeutic meal assembly and delivery points | Institution-focused; pay attention to dietary medical orders and retained-sample compliance |
| Inventory and cost management role | Manage ordering, inventory, losses, and cost accounting | Inventory and cost records | Write ordering, inventory, and loss management points | Operationally focused; pay attention to documentation and agreement between records and actual holdings |
Employer requirements: education and experience
Check the target vacancy's education, experience, training, and dates. U.S. education surveys do not establish typical Chinese entry requirements.
Distinguish meeting education and experience requirements from independently carrying out on-site management duties; check both.
Employer requirements: training and health conditions
Check food safety management and food service training or certificates, food worker health certificates, and scheduling, health, and background requirements.
Record requirements and validity periods; reverify when changing employers or business formats.
O*NET preparation level and profile completeness
The education summary lists high school at 70%, below high school at 27%, postsecondary certificate at 2%, ECR, and Job Zone1–2. A full table of other education categories was not obtained in this round; this does not imply that official sources have not published it.
Preparation level describes the occupation overall, not a particular organization's hiring and training standards. Only main education survey categories are published in the summary; this page does not combine them into a complete distribution.
Tools and working environment
Check the stoves, ovens, fryers, refrigeration equipment, POS payment and ordering systems, scheduling and attendance software, inventory and ordering software, food thermometers and sanitation testing instruments, menus, and cost calculation sheets used.
List actual use cases and safety requirements. A tool list cannot replace food service skills or food safety responsibility.
Material One: Fictional food service outlet shift assignment
Provide the business format and customer volume, the day's menu and featured dishes, available employees and workstations, inventory and ingredients nearing expiry, one customer complaint or food hygiene hazard, and required schedules, inventory records, and cash settlement as exercise inputs.
Label units and missing items and state that the materials are wholly fictional.
List missing information that may affect judgment.
State that the exercise uses fictional materials and represents no real outlet, brand, or incident.
Checkable outputs: pre-shift checks and assignments, workstation and serving sequence arrangements, sanitation and safety briefings, inventory, replenishment and near-expiry handling, complaint or hazard response and reporting routes, end-of-shift cash and record checks, and decisions that must be made by the store manager or personnel qualified in food safety management.
State the boundary: food safety regulation, equipment repair, labor law, and tax conclusions must be determined by qualified personnel, responsible authorities, and professional organizations.
Material Two: On-site service and sanitation points (fictional)
Write pre-shift checks and sanitation briefings; food temperature, retained-sample, and raw/cooked separation controls; equipment, electrical/gas and premises safety checks; and customer complaint handling points. Explain which actions exceed your qualifications and authorization.
Exercise output: an actionable set of on-site service and sanitation points.
Material Three: Reference approach excerpt (fictional)
First complete pre-shift checks and sanitation briefings; then assign work according to customer volume and monitor food output and service; next handle complaints or hazards and inventory replenishment; finally complete settlement and handover.
Keep unconfirmed food abnormalities, equipment safety, or customer health issues marked as unknown and seek confirmation from the store manager or personnel qualified in food safety management rather than acting on experience alone.
State that the reference approach is only an example, not the sole correct method.
Material Four: Scope statement
This exercise does not constitute food safety regulation, equipment repair, labor law, or tax conclusions. Food safety incidents, equipment repairs, employment, and tax matters must follow rules and procedures and be handled by qualified personnel, responsible authorities, and professional organizations.
Work Sample One: Job hiring requirements comparison table
List the target vacancy's education, experience, training, and health certification requirements item by item in a comparison table.
Mark requirements met, gaps to address, and items to verify.
Work Sample Two: Reproducible on-site service points
Choose a fictional outlet or shift and write task and workstation assignments, preparation and service sequences, sanitation and safety control points, and inventory and settlement points.
Demonstrate your ability to help others understand your on-site organization and sanitation reasoning.
Work Sample Three: One-page inspection and records summary
Use one page to record pre-shift checks and sanitation briefing points, food temperatures, retained samples, inventory status, and handover items.
Identify reference sources and unverified portions.
Work Sample Four: Ordering, inventory, and record tool explanation
Explain the POS and ordering systems, scheduling and inventory software, temperature measurement instruments, and checking methods used so others can reproduce the inspection process.
Mark stages using digital tools and human review.
| Situation | Questions you may be asked | Evidence you can present | Conclusions this does not support |
|---|---|---|---|
| Interview | Can you explain on-site service organization and food safety points? | Check whether you can clearly explain assignments, food output, sanitation, and settlement points and present shift records. | Hiring is determined by the employer through prescribed procedures, not by the applicant. |
| Training and health verification | Do you have the food safety training and health certification required for the role? | Demonstrate compliance through training and health certification records. | Certification and passing a medical examination do not establish the ability to manage every outlet type. |
| On-site practical assessment | Can you complete pre-shift checks, organize assignments, and provide sanitation briefings according to procedures? | Demonstrate execution ability through inspection and shift records. | One skill does not establish the ability to independently coordinate an entire outlet or banquet. |
| Shifts and probation | Can you hand over, document, and handle routine abnormalities as planned? | Demonstrate reliability through shift and exception records. | Following procedures does not replace the store manager's business decisions and responsibility. |
Day 1: Read a food safety or food service sanitation operating standard
Extract one food or sanitation safety requirement and write its implementation and recording points.
Day 2: Write pre-shift inspection and sanitation briefing points
Write inspection items for ingredients, equipment, tableware, and premises sanitation.
Day 3: Write task and workstation assignment points
Write key points for arranging staff, workstations, and preparation sequences according to customer volume and menus.
Day 4: Write temperature, retained-sample, and hazard response points
Write confirmation items for food temperatures, retained samples, equipment electrical/gas safety, and premises hazards.
Day 5: Write settlement and handover points
Write inventory, ordering, loss, cash settlement, and handover items.
Day 6: Invite challenges from others
Ask an experienced store manager or on-site supervisor to identify omissions in service and sanitation stages and record the feedback.
Day 7: Write your judgment
Write whether you want to continue, what you need to develop, and which decisions you cannot make yourself.
| Qualification / preparation item | Who it applies to | Role in this occupation | Whether generally required | How to obtain it | Approximate duration | Scope notes |
|---|---|---|---|---|---|---|
| High school or above (some roles require an associate degree) | Applicants for serving, preparation, and crew leadership roles | Check the target role's actual education requirements; do not infer typical Chinese thresholds | Check actual target role and activity requirements; a universal threshold was not verified | General high school or equivalent examinations and further education | According to individual progress | Education does not establish on-site service management and food safety competence |
| Relevant food service experience and on-the-job training | All crew leadership and management roles | Meet role requirements for understanding service workflows and peak-period pace | Check actual target role and activity requirements; a universal threshold was not verified | Accumulate through employer-provided training during shifts and job rotations | Verify against actual target training and assessment arrangements; a uniform duration was not verified | Experience does not establish the ability to independently undertake all management duties |
| Food safety management and food service training or certificates | Roles involving food preparation and meal service management | Meet statutory or industry food safety management requirements | Depends on role and business format requirements | According to training provider and assessment arrangements | Verify against actual target training and assessment arrangements; a uniform duration was not verified | Obtaining certificates does not remove on-site sanitation and service management responsibilities |
| Food worker health certificate | Roles directly handling ready-to-eat food | Meet health conditions for food service work | Check actual target role and activity requirements; a universal threshold was not verified | According to disease prevention and control agency and medical examination arrangements | Verify against actual target training and assessment arrangements; a uniform duration was not verified | A health certificate is not a complete guarantee of food safety |
| Food service and equipment safety training | Frontline service and management roles | Meet on-site service, equipment, and electrical/gas safety requirements | Check actual target role and activity requirements; a universal threshold was not verified | According to employer and professional organization arrangements | Verify against actual target training and assessment arrangements; a uniform duration was not verified | Training does not replace professional equipment repairs |
| Inventory, cost, and accounting management training | Roles with inventory, settlement, and cost duties | Meet inventory, cash, and accounting management requirements | Depends on job responsibility requirements | Employer policy training and assessment | Verify against actual target training and assessment arrangements; a uniform duration was not verified | Training does not replace organizational financial and compliance responsibilities |
Entering this occupation requires more than physical strength. First check the direction—fast food and counters, full-service and chains, hotels and banquets, institutional nutrition services, school and workplace cafeterias, or institutional catering and delivery—and the target employer's and locality's hiring and training standards. Then prepare the education, training, health certification, and shift experience appropriate to that direction.
Education and ability are different levels: obtaining education or training certificates does not establish on-site service organization or food safety judgment. Different business formats also have different food safety management training and health certification requirements.
Training requirements, health standards, and scheduling and employment systems differ by location and business format. Reverify when changing employers or formats.
This page does not replace laws, rules, or responsible authority requirements. Qualified personnel, responsible authorities, and professional organizations must confirm food safety incidents, equipment repairs, employment, and tax matters.
Verify hiring, training, and health requirements against original vacancy announcements, employer rules, and responsible authority documents. This page only indicates what to check.
Read education, experience, training, and health certification requirements in vacancy announcements together. Relaxing one requirement does not mean others can be substituted.
Verify hiring, training, and health requirements against original vacancy announcements and employer documents. This page provides no specific advice on food safety regulation, equipment repair, labor law, or tax.
Able to complete pre-shift preparation, workstation coordination, and shift records according to procedures
Entry: perform serving or preparation roles competently and complete inspections and records
Able to assign work and schedule shifts, monitor food output and service, and handle common abnormalities
Progression: take on crew leader or duty supervisor responsibilities
Able to manage inventory, costs, and cash within authorized scope and mentor employees
Proficient: undertake inventory and settlement or specialist management
Able to contribute to outlet or regional goals, scheduling, budgets, and staffing
Senior: undertake outlet or regional and budget management
O*NET places this occupation in Job Zone 1-2 (little to some preparation, SVP below 6.0), with interest code ECR, and marks it Bright Outlook. The O*NET summary lists education required for new hires: high school diploma or equivalent, 70%; less than a high school diploma, 27%; postsecondary certificate, 2% (insufficient evidence: other education categories are not listed on the summary page; this page does not combine these into a complete distribution). Typical entry generally requires relevant food service experience and on-the-job training. Food safety management and food service training and food worker health certification depend on business format and location.
Training requirements, health standards, and scheduling and employment systems differ by location and business format and must be reverified against target employer and local rules. This page does not replace laws or vacancy announcements.
Exact U.S. profile: the education summary lists high school at 70%, below high school at 27%, postsecondary certificate at 2%, ECR, and Job Zone1–2. A one-to-one corresponding Chinese classification was not verified in this round; this does not imply none has been established. Check actual education, experience, training, and specialist qualifications separately against target vacancy announcements and original local requirements.
This page presents both official U.S. occupational information and mainland Chinese industry context. Check education, training, health standards, and employment systems in the two places separately.
Verify occupational preparation level and tasks
Verify actual tasks and work context
Verify OEWS wage definitions and employee coverage
Verify employment projections and annual openings
Shift and training records
Complete pre-shift preparation, workstation coordination, and shift records under supervision
Able to complete and record pre-shift preparation according to standards
Crew leadership assistant
Shift and food output records
Assign work by shift, monitor preparation speed and consistency, and handle customer issues
Able to independently organize peak-period assignments and food output
Counter crew leader
Scheduling and settlement records
Coordinate shift scheduling, inventory replenishment, and cash settlement
Scheduling and settlement records
Able to coordinate scheduling, inventory, and settlement
Management and cost records
Coordinate outlet goals, costs, personnel, and training
Able to coordinate outlet goals and personnel management
Service and shift records
Complete front-of-house service, dining-area turnover, and records under supervision
Able to complete and record front-of-house service according to standards
Front-of-house crew leadership
Shift and settlement records
Organize front- and back-of-house coordination, handle complaints, and complete shift settlement
Able to independently organize shift coordination and complaint handling
Banquet and scheduling records
Coordinate banquet schedules, staffing, food output, and venue arrangements
Able to coordinate banquet schedules and on-site allocation
Banquet management
Operations and cost records
Coordinate operating targets, purchasing, costs, and personnel training
Able to coordinate operating targets and cost management
Operations management
Meal assembly and sanitation records
Complete meal assembly, delivery, and sanitation records under supervision
Meal assembly and sanitation records
Able to complete and record meal assembly and delivery according to standards
Meal assembly role
Diet and delivery records
Organize meal assembly and delivery according to therapeutic diet requirements and maintain compliance
Organize meal assembly and delivery under approved diet plans. Food service supervisory experience does not confer independent clinical nutrition assessment or therapeutic prescribing authority.
Meal service supervisor
Meal service and cost records
Coordinate meal service volume, menus, costs, and sanitation management
Able to coordinate meal service volume, costs, and sanitation
Cafeteria management
Operations and quality records
Coordinate meal service plans across multiple sites, delivery, and quality control
Able to coordinate meal service and delivery across multiple sites
Institutional catering operations
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. Chinese industry averages provide context only and cannot replace exact-occupation wages.
Current projection categories cannot be treated as exact realized values. Openings include replacement needs; this table does not separately identify causal effects of other factors, so it cannot establish that those factors are absent from the projections.
Projections are not actual outcomes or recruitment volumes for a particular location or business format; figures cover the exact occupation
First-Line Supervisors of Food Preparation and Serving Workers（35-1012.00）
Base-period employment for projections; its coverage cannot be directly applied to the OEWS wage survey. Read the statistics separately.
Employment size and openings are different measures; openings are projected annual averages and include replacement needs
First-Line Supervisors of Food Preparation and Serving Workers（35-1012.00）
Industry and job-category averages cover multiple occupations. Total wages include bonuses, allowances, subsidies, and overtime pay within the definition and cannot substitute for the exact occupation.
Industry and job-category proxies do not categorically exclude bonuses, allowances, and overtime pay.
Industry wages (industry proxy)
Accommodation and food services; health and social work (industry sections)
Accommodation and food services: non-private units CNY 62,461 and private units CNY 55,123 per year; health and social work: non-private units CNY 146,266 per year; national non-private units CNY 129,441 and private units CNY 71,590 per year
For checking U.S. wages and employment (exact occupation)
For checking U.S. employment projections and openings (annual averages)
For checking National Bureau of Statistics industry average wage definitions
Verify OEWS employee wage coverage, not occupational tasks or entry requirements.
Verify dish development and specialist kitchen training separately
Food output oversight and service coordination
From on-site supervision to kitchen output
Verify operating budgets and business targets separately
Staff scheduling and inventory records
From crew supervision to whole-outlet operations
Verify direct food preparation and counter service training separately
Food workflows and customer coordination
From management to frontline preparation and counter service
Verify table clearing, replenishment, and support service standards separately
Dining-area and service coordination
From management to dining-area service support
Verify professional nutrition training and applicable qualifications separately
Meal service coordination and records
From meal service management to professional nutrition
Verify merchandising, sales, and retail workflows separately
Scheduling and customer service
From food service crews to retail supervision
Verify guest room and lodging workflows and operating budgets separately
Personnel and service coordination
From food service to lodging management
Verify baking recipes, equipment, and production skills separately
Food workflows and output records
From on-site supervision to baking production
U.S. O*NET-SOC 35-1012.00, First-Line Supervisors of Food Preparation and Serving Workers: interest code ECR; Job Zone 1-2 (little to some preparation, SVP below 6.0); marked Bright Outlook (faster-than-average projected growth for 2024–2034). Scope note: wages, employment, and growth cover this exact occupation: median 2025 hourly wage USD 21.19 and annual wage USD 44,080; 10th, 25th, 75th, and 90th percentiles approximately USD 29,940, USD 35,980, USD 54,570, and USD 65,570 per year respectively; approximately 1,215,000 employed in 2024; faster-than-average projected growth of 5% to 6% for 2024–2034; and approximately 183,900 annual openings. Main education survey categories are published: high school diploma or equivalent, 70%; less than high school, 27%; postsecondary certificate, 2%. Other categories are unpublished; this page does not fill them in.
O*NET places this occupation in Job Zone 1-2 (little to some preparation, SVP below 6.0). Work context data show constant contact with others for 77%; weekly working hours exceed 40 for 25% and are below 40 for 37%; 80% have telephone conversations daily; a combined 71% consider extremely precise or highly accurate work necessary; consequences of error are serious for 24% and fairly serious for 31%; strict deadlines occur more than once a month for 27%; conflicts occur more than once a week for 52% and more than once a month for 18%; responsibility for others' health and safety is extremely high for 37%, high for 11%, and moderate for 52%; teamwork is extremely important for 50% and very important for 46%; coordinating or leading others is extremely important for 20% and very important for 55%; 27% deal with unpleasant or angry people more than once a week; work is moderately automated for 22%, slightly automated for 14%, and not automated at all for 26%; 92% work indoors in controlled environments daily; 13% encounter minor burns, cuts, or bites daily; and 45% wear routine protective or safety equipment daily.
A more accurate assessment is that tools will take over processes such as scheduling and attendance statistics, inventory, ordering and loss registers, organizing transaction, cost and cash data, and drafting records and reports, while primarily augmenting the occupation overall. ILO research from 2023 shows wide variation in task exposure across occupations, with a relatively low share of highly exposed tasks in managerial and professional occupations. Technical feasibility does not mean organizational adoption has occurred. Service quality judgments, sanitation oversight, and food abnormality response must remain with trained, authorized personnel. The conclusion is therefore that ways of working will change rather than the occupation being replaced as a whole.
For this exact occupation, the median 2025 hourly wage was USD 21.19 and annual wage USD 44,080. The 10th, 25th, 75th, and 90th percentiles were approximately USD 29,940, USD 35,980, USD 54,570, and USD 65,570 per year respectively (May 2025 OEWS, presented through O*NET). The median is the midpoint of employees' wage distribution, not a starting wage. OEWS covers employees and excludes tips, performance bonuses, and regional and business-format differences; the occupation page also did not show a readable industry-specific wage table. Individual income further depends on tips, location, business format, and shifts.
O*NET places this occupation in Job Zone 1-2 (little to some preparation, SVP below 6.0). Its summary lists education required for new hires: high school diploma or equivalent, 70%; less than a high school diploma, 27%; postsecondary certificate, 2%. Other categories are unpublished; this page does not fill them in. The occupation is marked Bright Outlook. Common requirements in mainland China include high school or above, relevant food service experience, food safety training, and food worker health certification. Specific requirements depend on vacancy announcements and local rules.
Most roles require relevant food service experience and may require food safety management and food service training or certificates, food worker health certification, and food service and equipment safety training. Roles with inventory, settlement, and cost duties also require inventory, cost, and accounting management training. Requirements vary by location and business format and must be checked against original target employer, responsible authority, and local rules. This page provides no legal or compliance advice and does not equate training certificates with on-site service and food safety competence.
The on-site supervisor bears responsibility for on-site service and food safety management during the shift. Food safety incident response, food worker health determinations, equipment and electrical/gas repairs, and labor, employment and tax compliance matters must follow procedures and be handled by appropriately qualified personnel, responsible authorities, or professional organizations. Pre-shift checks, inventory, and cash must be recorded under applicable rules, and employee, customer, and business information must follow minimum-necessary handling. Outputs from ordering, scheduling, inventory, and record tools do not constitute sanitation conclusions or food safety advice. Matters beyond your authority should be reported to the store manager or food safety manager. This page does not replace food safety and food service hygiene requirements, food worker health and training requirements, food premises equipment and electrical/gas safety requirements, labor, employment, scheduling and working-hours rules, or cash and accounting management rules.
This exact occupation employed approximately 1,215,000 people in 2024, with faster-than-average projected growth of 5% to 6% for 2024–2034 and approximately 183,900 annual openings. Openings mainly arise from replacement needs; individual development depends more on shift experience, food safety training, and management skills. Common paths include chefs and head cooks (develop dish design and kitchen output management skills); food service managers (develop outlet operations, cost, and sales management skills); food counter workers (develop direct preparation and counter service skills); dining room and cafeteria attendants (develop dining-area service and support skills); dietitians and nutritionists (develop nutritional assessment and diet planning skills); first-line supervisors of retail sales workers (develop retail floor operations and sales management skills); lodging managers (develop accommodation, guest room, and supporting service operations skills); and bakers (develop baking, pastry production, and management skills). Transition feasibility depends on target vacancy announcements and local rules.
FermatMind Career Content Research Process
Page sources and fact register: O*NET 35-1012.00 profile and detailed information; BLS OEWS May 2025 exact-occupation wage percentiles; BLS 2024–2034 projections presented by O*NET; National Bureau of Statistics 2025 industry-section and job-category average wages; ILO Working Paper 96; and NIST AI RMF
For the exact 35-1012 occupation, current 2025 employment is 1,236,400; projected 2025–2035 growth is 5% to 6%, with 171,500 annual openings. Median 2025 wages are USD 21.19 per hour and USD 44,080 per year. Read the older shared 2024–2034 figures of 1,215,000 employed and 183,900 openings within their original period. The education summary of high school at 70%, below high school at 27%, postsecondary certificate at 2%, ECR, and Job Zone1–2 has been checked. OEWS includes tips, commissions, piece rates, and production bonuses within its definitions; NBS includes bonuses, allowances, and overtime within its definitions. These items cannot categorically be excluded. Expanded percentile tables, industry details, and the complete education table were not obtained in this round; this does not imply they have not been officially published. Exact Chinese occupational classification and wages, universal entry durations, medical causation, AI adoption and efficiency gains, and personality assessments' occupational validity were not verified.
Official occupational scope: directly supervise and coordinate workers engaged in food preparation and service.
Interest code ECR (Enterprising, Conventional, Realistic); preparation level Job Zone 1-2 (little to some preparation, SVP below 6.0); marked Bright Outlook.
Main education survey categories: high school diploma or equivalent, 70%; less than a high school diploma, 27%; postsecondary certificate, 2% (other categories are not listed on the summary page).
Wages and employment for the exact occupation: median 2025 hourly wage USD 21.19 and annual wage USD 44,080; 2024 employment of 1,215,000; faster-than-average projected growth of 5% to 6% for 2024–2034; approximately 183,900 projected annual openings.
Accommodation and food services was the main industry in 2024.
O*NET OnLine
United States
current page (updated 2026); accessed 2026-09-20
official occupation profile
exact title 35-1012.00
The education survey publishes only main categories; this page does not combine them into a complete distribution. U.S. information does not automatically establish mainland Chinese food business licensing, food safety manager, or food worker health requirements.
2026-09-20
For checking tasks and work activities: resolve customer complaints about food service; train employees in food preparation, service, sanitation, and safety procedures; assign tasks, responsibilities, and workstations according to operational needs; present bills and collect payments; handle financial matters such as cash, deposits, and payroll; supervise and participate in kitchen and dining-area cleaning; propose improvements to procedures and employee performance to improve service quality and operational safety; specify portions, serving sequences, and workstation and equipment layouts; control food, equipment, small utensil, and beverage inventories and report shortages to designated personnel; observe and assess employees and workflows to ensure quality and service and complete disciplinary records; analyze theft, waste, and other operational problems and establish improvement procedures; inspect supplies, equipment, and work areas for efficient service and standards compliance; greet and seat guests and present menus and wine lists; assess new products' suitability; total and verify cash receipts at shift end; forecast personnel, equipment, and supply needs from master menus; assess patients' nutritional needs, plan special menus, and supervise assembly and delivery of regular and therapeutic meal trays; record production, operational, and personnel data on required forms; handle hiring, dismissal, employee onboarding, scheduling, working hours, and other personnel matters; estimate recipe ingredient and supply needs; purchase or requisition supplies and equipment; participate in preparation and service, including carving meat, preparing flambé dishes, and serving beverages; arrange banquets and take reservations; establish departmental goals, budgets, policies, procedures, and strategies; hold meetings and collaborate with relevant personnel on menu planning and meal arrangements; and develop equipment maintenance plans and arrange repairs.
Work context (available): constant contact with others 77%; more than 40 hours per week 25% / fewer than 40 hours 37%; telephone conversations daily 80% / more than once a week 16%; extremely precise or highly accurate work combined 71%; serious consequences of error 24% / fairly serious 31%; strict deadlines more than once a month 27% / never 25%; conflicts more than once a week 52% / more than once a month 18% / never 19%; extremely high responsibility for others' health and safety 37% / high 11% / moderate 52%; teamwork extremely important 50% / very important 46%; coordinating or leading others extremely important 20% / very important 55% / important 23%; dealing with unpleasant or angry people more than once a week 27%; moderately automated work 22% / slightly automated 14% / not automated at all 26%; daily work indoors in controlled environments 92%; daily minor burns, cuts, or bites 13%; daily routine protective or safety equipment 45%; continual or almost continual repetitive motions 55%; exposure to disease or infection, contaminants, noise, extreme heat or cold, and outdoor weather is predominantly never.
Software skill categories include accounting, calendars and scheduling, database queries, email, enterprise resource planning, financial analysis, human resources, inventory management, office suites, POS payment, presentations, purchasing, project management, spreadsheets, and word processing (Microsoft Office products are common hot technology requirements).
O*NET OnLine
United States
current page (updated 2026); accessed 2026-09-20
official occupation details
exact title (35-1012.00)
Work context percentages are survey responses and do not represent all roles. Food business licensing, food safety manager, and food worker health requirements must be verified separately.
2026-09-20
For this exact occupation, as presented through O*NET: 1,215,000 employed in 2024; faster-than-average projected growth of 5% to 6% for 2024–2034; approximately 183,900 projected annual openings. The occupation is marked Bright Outlook.
O*NET presents openings as annual averages over the projection period. This page accordingly labels them per year, not a ten-year cumulative total. Openings mainly arise from replacement needs.
U.S. Bureau of Labor Statistics
United States
2024—2034 projections as presented by O*NET OnLine; accessed 2026-09-20
official employment projections (exact occupation scope)
exact occupation 35-1012.00
Projections are not actual outcomes. Annual openings include replacement needs and cannot be converted into an individual's probability of obtaining a role. Statistics cover employees.
2026-09-20
Exact occupation: median hourly wage USD 21.19 and annual wage USD 44,080; 10th, 25th, 75th, and 90th percentiles approximately USD 29,940, USD 35,980, USD 54,570, and USD 65,570 per year respectively (hourly wages USD 14.40, USD 17.30, USD 26.24, and USD 31.52).
OEWS covers employees; tips, performance bonuses, and regional and business-format differences are generally excluded or only partly included.
The occupation page did not show a readable industry-specific wage table. Industry rows on this page are marked insufficient evidence; no third-party estimates are used.
U.S. Bureau of Labor Statistics
United States
May 2025 wage data; accessed 2026-09-20
official wage statistics (exact occupation scope)
exact occupation 35-1012.00
The median is not a starting wage. Industry-specific values cannot be read by industry. Statistical scope does not cover tips, performance bonuses, or regional and business-format differences.
2026-09-20
Average wages in urban non-private units in accommodation and food services: CNY 62,461 per year; urban private units: CNY 55,123 per year (2025).
Average wages in urban non-private units in health and social work: CNY 146,266 per year; urban private units: CNY 75,631 per year (2025).
Average wages in urban non-private units in education: CNY 133,539 per year (2025).
Average wages in urban non-private units in public administration, social security, and social organizations: CNY 119,465 per year (2025).
National annual average wages of persons employed in urban non-private units: CNY 129,441 per year; urban private units: CNY 71,590 per year (2025).
Job-category average wages in enterprises above designated size: middle and senior managers, CNY 210,016 per year; clerical and related workers, CNY 94,936 per year (2025).
Mainland China does not list this occupation separately; industry and job-category proxies cannot replace its income figures.
National Bureau of Statistics
Mainland China
2025 annual wage; accessed 2026-09-20
official industry and position proxy
industry proxy: accommodation and food services; health and social work; education; public administration; position-group proxy
Industry and job-category average wages cover multiple occupations and cannot be treated as this occupation's median or starting wage. They also exclude tips, performance bonuses, and part-time and hourly earnings.
2026-09-20
Conclusion: most jobs have only some exposed tasks, and generative AI is more likely to augment than fully replace them. Clerical tasks have the highest exposure; managerial and professional occupations have a lower share of highly exposed tasks.
Uses a task classification method, not company adoption data.
International Labour Organization
Global
2023-08-21; accessed 2026-09-20
institutional research (working paper)
global occupational task exposure to generative AI
Task exposure does not equal actual adoption, productivity, or job changes. On-site service organization, food safety, and personnel management responsibilities must remain with trained, authorized personnel.
2026-09-20
The framework is voluntary and helps organizations incorporate trustworthiness considerations into AI design, development, use, and evaluation.
The Generative AI Profile identifies risks specific to generative AI and corresponding management actions. It can inform review and documentation rules for ordering, scheduling, inventory, and record tools used in this occupation.
National Institute of Standards and Technology
U.S. / international reference
AI RMF 1.0 released 2023-01-26; GenAI Profile released 2024-07-26; accessed 2026-09-20
voluntary risk management framework
AI risk governance and human oversight
The governance framework contains no occupational or employment statistics and cannot support occupational outlook or employment claims. Food safety and sanitation requirements follow original organizational and responsible authority requirements.
2026-09-20
Used to distinguish occupational facts, statistical scopes (exact occupation, occupational group, and industry proxy), food safety and employment boundaries, tool assistance, and human review.
This research method and editorial synthesis are labeled internal_rubric or editorial_synthesis.
FermatMind
Mainland China / United States
current authoring rules; accessed 2026-09-20
editorial method
field review and source disclosure
Not an external source of occupational facts; does not replace official statistics, laws, rules, or responsible authority requirements.
2026-09-20