Description
Prepare, season, and cook meals in dining cars or crew kitchens on trains, working safely in a compact, moving galley. Plan route-based menus, manage inventories between commissary stops, and coordinate with onboard service staff while meeting railroad and food-safety standards.
Skills
Content
- • Active Listening
- • Speaking
Process
- • Critical Thinking
- • Monitoring
Social Skills
- • Coordination
Resource Management Skills
- • Time Management
Knowledge
Business and Management
- • Customer and Personal Service
Manufacturing and Production
- • Production and Processing
- • Food Production
Arts and Humanities
- • English Language
Abilities
Verbal Abilities
- • Oral Comprehension
- • Oral Expression
Idea Generation and Reasoning Abilities
- • Problem Sensitivity
- • Information Ordering
Perceptual Abilities
- • Perceptual Speed
Attentiveness
- • Selective Attention
Fine Manipulative Abilities
- • Arm-Hand Steadiness
- • Manual Dexterity
- • Finger Dexterity
Physical Strength Abilities
- • Trunk Strength
Visual Abilities
- • Near Vision
- • Visual Color Discrimination
Auditory and Speech Abilities
- • Speech Recognition
Related specializations
Interview options
Interview options
Interviewee gender
Interviewee accent
Interview time
Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
Learn more
Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
