Kitchenhand (General)
SOC 35-9021.00 · ESCO 9412 · OSCA 851231
Role snapshot
Overview
Supports chefs by preparing basic ingredients, cleaning work surfaces and equipment, and keeping the kitchen organised and stocked during service. This role is fundamental to the smooth operation of any food service establishment, ensuring cleanliness, efficiency, and proper food handling.
Ensures the kitchen maintains high standards of hygiene and organisation, allowing chefs and cooks to focus on food preparation and service without interruption, contributing to overall operational efficiency and customer satisfaction.
On the job
- Wash, peel, chop, cut, and prepare basic food ingredients such as vegetables and fruits
- Clean and sanitise work surfaces, kitchen equipment, and utensils throughout the shift
- Wash dishes, pots, pans, and cutlery, either manually or using dishwashing machines
- Assist with receiving and storing deliveries, ensuring proper stock rotation and storage temperatures
- Remove waste and recycling, maintaining a clean and safe kitchen environment
Tools & technology
Average salary
Job outlook
StableDemand is steady. This is an established role with consistent hiring across sectors.
Education & training
No formal educational qualifications are typically required, but basic food hygiene and safety training is often preferred or provided on the job.
AI impact outlook
Note — this is our current view. AI is moving fast, so we revisit these ratings.
Show how this was assessed Hide the detail
Note — this is our current view. AI is moving fast, so we revisit these ratings.
Show how this was assessed Hide the detailWhy this role received this rating
Core task exposure
low
How much of the role’s important work could AI perform?
Basic ingredient preparation and inventory tracking have some AI exposure, but manual cleaning, handling varied items, and food safety checks are less so.
End-to-end automation
low
Can AI complete the work without substantial human involvement?
The varied and often unstructured nature of kitchen tasks, especially cleaning and handling delicate items, makes full end-to-end automation difficult without significant human oversight.
Adoption pressure
moderate
How likely are employers to introduce AI into this work?
Adoption of AI for basic prep and inventory is growing, but the capital cost for advanced robotics in diverse kitchen environments limits widespread, rapid replacement.
Human dependence
moderate
How much does success depend on human judgement, relationships and accountability?
Success requires human judgment for assessing cleanliness, handling food safely, adapting to varying produce quality, and quickly responding to kitchen flow.
Protective — a higher rating lowers the overall score.
Role adaptability
low
How easily can the role evolve as AI takes on more tasks?
The role can adapt by becoming an operator of kitchen automation, focusing on quality control, maintenance, and handling tasks that remain manual.
Shown for context — not part of the score.
What AI may take on
These are the parts of the role most likely to be automated or significantly accelerated.
- Monitoring ingredient inventory levels and generating reorder lists
- Optimizing the sequence of cleaning tasks for efficiency
- Basic food sorting and identification for waste management
- Predicting optimal dishwashing cycles based on load and soiling
Where people remain essential
These parts continue to depend heavily on human judgement, relationships and accountability.
- Washing and sanitizing diverse kitchen equipment and surfaces by hand
- Carefully preparing delicate ingredients (e.g., fine chopping, delicate peeling)
- Receiving and inspecting deliveries for quality and accuracy
- Assisting chefs with ad-hoc requests and adapting to changing needs
- Ensuring strict adherence to food safety and hygiene protocols through manual checks
- Manually loading and unloading dishwashers for optimal cleaning
How the role may evolve
From manual labor to supervising automated kitchen processes and quality control.
The role will shift from pure manual execution to operating and maintaining smart kitchen equipment, with an increased focus on quality assurance, problem-solving, and tasks requiring human dexterity.
Strengthen your future fit
- Proficiency in operating and maintaining kitchen automation technologies
- Enhanced food safety and hygiene monitoring skills
- Attention to detail for quality control of prepared ingredients
- Adaptability to changing kitchen workflows and equipment
- Basic maintenance and troubleshooting of kitchen machinery
- Assessment horizon
- 3–7 years
- Confidence
- High
- Last reviewed
- August 2026
- Methodology
- v1.0
This assessment reflects current AI capabilities and expected adoption patterns. Actual impacts will vary by industry, employer and the way each role is performed.
Career pathways
WHERE YOU COULD GO
CURRENT ROLE
Kitchenhand (General)
Hospitality & Food Service
ADJACENT MOVES
Who thrives here
Interest profile
realistic · RCS
People who enjoy practical, hands-on tasks, following established procedures, and working cooperatively in a team environment tend to thrive in this role.
Personality characteristics
Organised
Maintains a tidy workstation and follows systematic procedures for cleaning and food storage.
Cooperative
Works well with chefs and other kitchen staff, understanding their needs and assisting proactively.
Practical
Enjoys hands-on work and efficiently handles physical tasks required in a busy kitchen.
Reliable
Consistently performs duties with attention to detail and adheres to hygiene standards.
Calm under pressure
Manages the fast pace and demands of a busy kitchen without becoming overwhelmed.
Best for
- Individuals who prefer active, hands-on work over desk-based tasks.
- Those who thrive in a structured, team-oriented environment with clear responsibilities.
- People looking for an entry point into the hospitality or culinary industry.
Watch out for
- The work can be physically demanding, requiring standing for long periods and lifting.
- Kitchen environments are often hot, noisy, and fast-paced, which can be stressful for some.
A week in the life
A representative working week for a Kitchenhand (General) — where the deep work, meetings, and admin actually land.
Real people. Real results.
Thousands of people
can't be wrong.
Frequently asked questions about Kitchenhand (General) roles
What does a Kitchenhand (General) do?
A Kitchenhand (General) supports chefs by preparing basic ingredients, cleaning work surfaces and equipment, and keeping the kitchen organised and stocked during service. This role is fundamental to the smooth operation of any food service establishment, ensuring cleanliness, efficiency, and proper food handling. Ensures the kitchen maintains high standards of hygiene and organisation, allowing chefs and cooks to focus on food preparation and service without interruption, contributing to overall operational efficiency and customer satisfaction.
How much does a Kitchenhand (General) earn?
A Kitchenhand (General) earns a median of $30,000 per year in the US, typically ranging from $25,000 to $38,000.
What qualifications do you need to become a Kitchenhand (General)?
To become a Kitchenhand (General), no formal educational qualifications are typically required, but basic food hygiene and safety training is often preferred or provided on the job.
What personality suits a Kitchenhand (General)?
Kitchenhand (General) roles tend to suit people who are highly conscientious — precise, organised and strong on follow-through (Conscientiousness 65/100) and warm and cooperative — tuned in to the people around them (Agreeableness 65/100). The traits that matter most in the role are Organised, Cooperative, Practical and Reliable. Maintains a tidy workstation and follows systematic procedures for cleaning and food storage. On interests, Kitchenhand (General) maps to a RCS Holland Code profile — people who enjoy practical, hands-on tasks, following established procedures, and working cooperatively in a team environment tend to thrive in this role.
Who does a Kitchenhand (General) role suit?
A Kitchenhand (General) role is usually a strong fit for these reasons. Strong Realistic (R) alignment: the role is very hands-on, practical, and involves using tools and equipment. High Conventional (C) affinity: emphasis on following procedures, maintaining order, and ensuring cleanliness. Good Social (S) fit: requires close teamwork and supporting colleagues in a busy environment.
What are the downsides of being a Kitchenhand (General)?
Kitchenhand (General) roles come with trade-offs worth weighing up. The work can be physically demanding, requiring standing for long periods and lifting. Kitchen environments are often hot, noisy, and fast-paced, which can be stressful for some.
What is the work environment like for a Kitchenhand (General)?
Work as a Kitchenhand (General) is mostly kitchen-based with onsite arrangements common, highly structured, with set processes and deadlines and low exposure to clients or stakeholders.
What skills do you need to be a Kitchenhand (General)?
Core skills for a Kitchenhand (General) include Food preparation basics, Kitchen hygiene and sanitation, Teamwork and communication, Attention to detail and Time management.
How do you become a Kitchenhand (General)?
Typical routes into Kitchenhand (General) roles include Food Handler's Permit and Basic Food Safety Certificate.
What career progression is there for a Kitchenhand (General)?
From a Kitchenhand (General) role, common next steps include Cook and Chef Apprentice; lateral moves include Catering Assistant.
What is the job outlook for Kitchenhand (General) roles?
The outlook for Kitchenhand (General) roles is currently rated stable. Demand is steady. This is an established role with consistent hiring across sectors.
Will AI replace Kitchenhand (General) roles?
Traitstack rates automation risk for Kitchenhand (General) roles at 35 out of 100, which is low. AI can assist with inventory management and some basic food prep, while human dexterity remains crucial for varied cleaning tasks, food handling, and adapting to kitchen dynamics. AI is most likely to take on monitoring ingredient inventory levels and generating reorder lists, optimizing the sequence of cleaning tasks for efficiency and basic food sorting and identification for waste management. Washing and sanitizing diverse kitchen equipment and surfaces by hand, carefully preparing delicate ingredients (e.g., fine chopping, delicate peeling) and receiving and inspecting deliveries for quality and accuracy stay with people. From manual labor to supervising automated kitchen processes and quality control. That score measures how much of the work could change, not the likelihood the job disappears. It is Traitstack's current view, revisited as AI capability moves.