National Occupational Classification (NOC) 2021 Version 1.0
6 - Sales and service occupations
This broad category comprises middle management occupations in wholesale and retail trade, and customer services, as well as occupations concerned with wholesale and retail sales, and customer, personal and support service occupations related to a wide range of industries, such as accommodation and food services, travel, tourism and cleaning services.
65 - Sales and service support occupations
This major group comprises sales and service support occupations. These occupations come with Training, Education, Experience and Responsibility (TEER) identified as TEER 5. Occupations classified in TEER 5, as those included in this group with a 5 as the second digit of their code, are typically accessible with short work demonstration and no formal educational requirements.
652 - Support occupations in food, accommodation and tourism
This sub-major group comprises support occupations in food, accommodation and tourism services, and in personal services.
6520 - Food support occupations
This minor group comprises food support occupations, including food and beverage servers; food counter attendants, kitchen helpers and related support occupations; and meat cutters and fishmongers in retail and wholesale. They are employed by restaurants, cafes, hotels, fast food outlets, cafeterias, hospitals and other establishments.
65200 - Food and beverage servers
Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.
Illustrative example(s)
- banquet server
- captain waiter/waitress
- chief wine steward
- cocktail waiter/waitress
- food and beverage server
- formal service waiter/waitress
- sommelier
- waiter/waitress
- wine steward
Inclusion(s)
- banquet captain
Exclusion(s)
- Food service supervisors (See 62020 Food service supervisors)
- Maîtres d'hôtel and hosts/hostesses (See 64300 Maîtres d'hôtel and hosts/hostesses)
- Restaurant and food service managers (See 60030 Restaurant and food service managers)
Main duties
This group performs some or all of the following duties:
- Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
- Take orders and relay to kitchen and bar staff
- Recommend wines that complement patrons' meals
- Serve food and beverages
- Prepare and serve specialty foods at patrons' tables
- Present bill to patrons and accept payment
- May order and maintain inventory of wines and wine glassware
- May perform sensory evaluation of wines.
Employment requirements
- Completion of secondary school may be required.
- Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program
or
College or vocational school courses. - An apprenticeship program for food and beverage servers is available, but voluntary, in Quebec and Saskatchewan.
- On-the-job training is usually provided.
- Sommeliers may require courses in wine selection and service
or
Experience as a formal waiter/waitress. - Responsible beverage service certification is usually required for employees serving alcoholic beverages.
65201 - Food counter attendants, kitchen helpers and related support occupations
Food counter attendants and food preparers prepare, heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages. They are employed by restaurants, cafés, hotels, fast food outlets, cafeterias, hospitals and other establishments.
Illustrative example(s)
- bartender helper
- bus boy/girl
- cafeteria counter attendant
- cook's helper
- dishwasher
- fast-food preparer
- food counter attendant
- food preparer
- food service helper
- ice cream counter attendant
- kitchen helper
- salad bar attendant
- sandwich maker
Exclusion(s)
- Chefs (See 62200 Chefs)
- Cooks (See 63200 Cooks)
- Food and beverage servers (See 65200 Food and beverage servers)
- Food service supervisors (See 62020 Food service supervisors)
Main duties
This group performs some or all of the following duties:
Food counter attendants and food preparers
- Take customers' orders
- Clean, peel, slice and trim foodstuffs using manual and electric appliances
- Use deep fryer, grill, oven, dispensers and other equipment to prepare fast food items such as sandwiches, hamburgers, fries, salads, ice cream dishes, milkshakes and other beverages
- Portion, assemble, and wrap food or place it directly on plates for service to patrons, and package take-out food
- Use equipment to prepare hot beverages such as coffee and tea specialties
- Serve customers at counters or buffet tables
- Stock refrigerators and salad bars and keep records of the quantities of food used
- May receive payment for food items purchased.
Kitchen helpers
- Wash and peel vegetables and fruit
- Wash work tables, cupboards and appliances
- Remove trash and clean kitchen garbage containers
- Unpack and store supplies in refrigerators, cupboards and other storage areas
- Sweep and mop floors, and perform other duties to assist cook and kitchen staff.
Food service helpers
- Clear and clean tables and trays in eating establishments
- Bring clean dishes, flatware and other items to serving areas and set tables
- Replenish condiments and other supplies at tables and in serving areas
- Remove dishes before and after courses
- Perform other duties such as scraping and stacking dishes, carrying linen to and from laundry area and running errands.
Dishwashers
- Wash dishes, glassware, flatware, pots and pans using dishwasher or by hand
- Place dishes in storage area
- Scour pots and pans, and may clean and polish silverware.
Employment requirements
- Some secondary school education is usually required.
- On-the-job training is provided.
Additional information
- There is considerable mobility among jobs in this unit group.
- Movement into other occupations within food preparation and service, such as cook or waiter, is possible with further training and experience.
65202 - Meat cutters and fishmongers - retail and wholesale
Meat cutters and fishmongers prepare and package pieces of meat, poultry and fish that are sold by food retailers or wholesalers. They use tools to cut, trim and package meat, poultry and fish on a daily basis. They are employed in grocery stores, fish stores, or they may be self-employed.
Illustrative example(s)
- fishmonger
- fishmonger - retail
- meat cutter - retail or wholesale
- supermarket meat cutter
Exclusion(s)
- Butchers - retail and wholesale (See 63201 Butchers - retail and wholesale)
- Fish cutter - fish processing (See 94142 Fish and seafood plant workers)
- Industrial butchers and meat cutters, poultry preparers and related workers (See 94141 Industrial butchers and meat cutters, poultry preparers and related workers)
- Seafood sales clerk (See 64100 Retail salespersons and visual merchandisers)
Main duties
This group performs some or all of the following duties:
- Grind meats and slice cooked meats using powered grinders and slicing machines
- Cut, weigh, package, label and price meat, meat products, fish and seafood for sale
- Suggest complementary and/or alternative meat or fish products to consumers
- Inspect the quality of meat, fish and seafood, expiry dates and ensure proper product rotation
- Ensure the maintenance of equipment, displays and work area
- Receive and store merchandise in accordance with the company's established standards
- Comply with government health and safety standards and occupational health and safety standards.
Employment requirements
- Completion of secondary school may be required.
- On-the-job training in food stores is usually offered to meat cutters and fishmongers for retail sale.
- An apprenticeship program in meat cutting is available but voluntary.
- Trade certification for meat cutter is available, but voluntary, in Saskatchewan and British Columbia.
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