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A food service worker prepares and serves food in restaurants, cafeterias, hospitals, or schools. They may also handle cash registers, clean tables, and stock supplies. Food service workers follow health and safety regulations and maintain cleanliness in their work environment. They may work full-time or part-time, and their schedules vary depending on their employer. The role requires communication, attention to detail, and the ability to work in a fast-paced environment.
Avg. Salary $28,753
Avg. Salary $59,228
Growth Rate 2%
Growth Rate 0.3%
American Indian and Alaska Native 0.95%
Asian 7.11%
Black or African American 12.27%
Hispanic or Latino 16.74%
Unknown 4.86%
White 58.08%
Genderfemale 63.42%
male 36.58%
Age - 34American Indian and Alaska Native 3.00%
Asian 7.00%
Black or African American 14.00%
Hispanic or Latino 19.00%
White 57.00%
Genderfemale 47.00%
male 53.00%
Age - 34Stress level is manageable
7.1 - high
Complexity Level is intermediate
7 - challenging
Work Life balance is good
6.4 - fair
Pros
Possibility for advancement within the company
Potential for tips or bonuses
Often offers free or discounted meals
Good starting job for those with little experience
Possible opportunities for travel or working in different locations
Cons
Low wages and limited benefits in some positions
Can be stressful during busy periods or when dealing with difficult customers
Risk of injury from hot equipment or sharp utensils
May require working in noisy environments with distractions
Limited opportunities for creativity or personal expression in food preparation.
Skills![]() ![]() | Percentages![]() ![]() |
---|---|
Food Handling | 22.45% |
Safety Standards | 9.06% |
Customer Service | 8.57% |
Patients | 6.52% |
Cash Control | 4.30% |
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The average Food Service Worker salary in the United States is $28,753 per year or $14 per hour. Food service worker salaries range between $22,000 and $36,000 per year.
What Am I Worth?
Not sedentary, moving around. Creativity.
Repetitive tasks. Or obviously, working with people who are highly critical.
Many restaurants are corporate or franchisees, and they dont really have good management, which leads to not hiring people on skill, but just to fill the space, which leads to high turn over rates for both FOH, BOH and management. There's no stability
Disorganized and very little room to improve.