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    The Department of Labor JobZone website is provided in English. However, the “Google Translate” option may assist you in reading it in other languages. Google Translate cannot translate all types of documents, and it may not give you an exact translation all the time. Anyone relying on information obtained from Google Translate does so at his or her own risk. The Department of Labor does not make any promises, assurances, or guarantees as to the accuracy of the translations provided. The State of New York, its officers, employees, and/or agents shall not be liable for damages or losses of any kind arising out of, or in connection with, the use or performance of such information, including but not limited to, damages or losses caused by reliance upon the accuracy of any such information, or damages incurred from the viewing, distributing, or copying of such materials.

Occupation Search

O*NET: 39-2011.00

Animal Trainers

Hospitality and Tourism | Recreation, Amusements and Attractions
Some Training - Certificate or hands-on training
Train animals for riding, harness, security, performance, or obedience, or assisting persons with disabilities. Accustom animals to human voice and contact; and condition animals to respond to commands. Train animals according to prescribed standards for show or competition. May train animals to carry pack loads or work as part of pack team.
O*NET: 51-3011.00

Bakers

Hospitality and Tourism | Restaurants and Food/Beverage Services
Some Training - Certificate or hands-on training
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
O*NET: 35-3011.00

Bartenders

Hospitality and Tourism | Restaurants and Food/Beverage Services
Some Training - Certificate or hands-on training
Mix and serve drinks to patrons, directly or through waitstaff.
O*NET: 35-1011.00

Chefs and Head Cooks

Hospitality and Tourism | Restaurants and Food/Beverage Services
College Helps - Some college classes or training
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
O*NET: 35-2011.00

Cooks, Fast Food

Hospitality and Tourism | Restaurants and Food/Beverage Services
Quick Start - High school or less
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
O*NET: 35-2012.00

Cooks, Institution and Cafeteria

Hospitality and Tourism | Restaurants and Food/Beverage Services
Some Training - Certificate or hands-on training
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
O*NET: 35-2014.00

Cooks, Restaurant

Hospitality and Tourism | Restaurants and Food/Beverage Services
Some Training - Certificate or hands-on training
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
O*NET: 37-1011.00

First-Line Supervisors of Housekeeping and Janitorial Workers

Hospitality and Tourism | Lodging
Some Training - Certificate or hands-on training
Directly supervise and coordinate work activities of cleaning personnel in hotels, hospitals, offices, and other establishments.
O*NET: 11-9051.00

Food Service Managers

Hospitality and Tourism | Restaurants and Food/Beverage Services
Some Training - Certificate or hands-on training
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
O*NET: 43-4081.00

Hotel, Motel, and Resort Desk Clerks

Hospitality and Tourism | Lodging
Some Training - Certificate or hands-on training
Accommodate hotel, motel, and resort patrons by registering and assigning rooms to guests, issuing room keys or cards, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests.
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