First-Line Supervisors of Food Preparation and Serving Workers

SOC code 35-1012 · O*NET-SOC 35-1012.00 · Little to some preparation needed · Food service and hospitality

Bright Outlook — O*NET expects rapid growth and numerous job openings for this occupation

Food service supervisors run the shift: staffing stations, handling customer problems, checking food safety and cash. Nearly all are promoted from cook, server or counter roles, and it is the direct path toward restaurant management.

First-Line Supervisors of Food Preparation and Serving Workers pay

U.S. national figures, May 2025 BLS survey · How we got this number

Median pay

$44,080

a year

Hourly

$21.19

per hour

10th$29,940Median$44,08090th$65,570

The solid band is the middle 50% of workers; the bar spans the 10th to 90th percentile.

Average pay

$46,180

$22.20 per hour

Middle 50%

$35,980 – $54,570

25th to 75th percentile

Full spread

$29,940 – $65,570

10th to 90th percentile

People employed

1,223,240

nationwide

National U.S. figure, May 2025. Local pay can be higher or lower.

10th percentile: $29,940; $14.40/hr
25th percentile: $35,980; $17.30/hr
Median percentile: $44,080; $21.19/hr
75th percentile: $54,570; $26.24/hr
90th percentile: $65,570; $31.52/hr

What do first-line supervisors of food preparation and serving workers do?

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

The tasks that matter most day to day

Compile and balance cash receipts at the end of the day or shift.
Forecast staff, equipment, and supply requirements, based on a master menu.
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
Resolve customer complaints regarding food service.
Record production, operational, and personnel data on specified forms.
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
Estimate ingredients and supplies required to prepare a recipe.
Train workers in food preparation, and in service, sanitation, and safety procedures.

How to qualify for this work

Most people in this role hold high school diploma or the equivalent (such as a ged) — 70% of workers surveyed reported it as their level of education.

Preparation level: zone 2 — Little to some preparation needed

Education: Usually requires a high school diploma or GED, though some occupations may not.
Experience: Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Training: Ranges from a few days to one year of on-the-job training.

See all zone 2 occupations →

Education reported by people doing this job

High School Diploma or the equivalent (such as a GED)70%
Less than a High School Diploma27%
Post-Secondary Certificate2%
Some College Courses1%

Common questions

How much does a first-line supervisors of food preparation and serving workers earn?

The national median is $44,080 a year. The full range runs from $29,940 at the 10th percentile to $65,570 at the 90th — entry pay sits closer to the lower figure, and experience, licensing and specialisation move you up the range.

Can you become a first-line supervisors of food preparation and serving workers without a degree?

Yes — this occupation sits in preparation zone 2, meaning the typical entry route is usually requires a high school diploma or GED, though some occupations may not. A four-year degree is not the standard requirement, though licensing or certification may still apply.

Skills and knowledge you need

Core skills

Speaking3.9/5
Monitoring3.9/5
Active Listening3.8/5
Reading Comprehension3.3/5
Critical Thinking3.1/5
Learning Strategies3.1/5

Knowledge areas

Customer and Personal Service4.1/5
Administration and Management3.6/5
Food Production3.5/5
English Language3.5/5
Production and Processing3.3/5
Sales and Marketing3.3/5
Education and Training3.3/5
Personnel and Human Resources3.1/5

Transferable strengths: Management of Personnel Resources, Coordination, Instructing, Service Orientation.