National Occupational Classification (NOC) 2016 Version 1.1

6 - Sales and service occupations

This category contains retail and wholesale sales occupations and customer and personal service occupations related to a wide range of industries, such as accommodation and food services, travel, tourism and cleaning services.

Sales and service occupations can be linked, for the most part, to formal post-secondary or occupation-specific training programs. Others are characterized by periods of formal on-the-job training. Apprenticeship training is available for some specialized service occupations. Progression from sales and service occupations to positions of increased responsibility, or supervision, usually requires occupational experience and may require completion of related training programs.

63 - Service supervisors and specialized service occupations

This major group comprises supervisory occupations in services, and service occupations requiring post-secondary or job specific training courses, or apprenticeship training. It includes service supervisors, chefs, cooks, butchers, bakers and specialized occupations in personal and customer services.

633 - Butchers and bakers

This minor group includes bakers and retail and wholesale butchers, meat cutters and fishmongers. They are employed by supermarkets, grocery stores, butcher shops, fish stores, bakeries, catering companies, hotels, restaurants, hospitals and other institutions; or they may be self-employed.

6331 - Butchers, meat cutters and fishmongers - retail and wholesale

Butchers, meat cutters and fishmongers in this unit group prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group.

• Illustrative example(s)

  • butcher apprentice
  • fishmonger
  • fishmonger - retail
  • head butcher - wholesale
  • meat cutter - retail or wholesale
  • retail butcher
  • supermarket meat cutter

  All examples

• Exclusion(s)

  • Fish cutters (See 9463 Fish and seafood plant workers)
  • Industrial butchers and meat cutters, poultry preparers and related workers (See 9462 Industrial butchers and meat cutters, poultry preparers and related workers)
  • Retail and wholesale butchery managers (See 0621 Retail and wholesale trade managers)
  • Seafood sales clerks (See 6421 Retail salespersons)

• Main duties

  Butchers, meat cutters and fishmongers in this unit group perform some or all of the following duties:

  • Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
  • Grind meats and slice cooked meats using powered grinders and slicing machines
  • Prepare special displays of meat, poultry, fish and shellfish
  • Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish
  • Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
  • Ensure food storage conditions are adequate
  • May supervise other butchers, meat cutters or fishmongers.

• Employment requirements

  • Completion of secondary school may be required.
  • Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
  • On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
  • Trade certification for meat cutter is available, but voluntary, in Saskatchewan and British Columbia.

6332 - Bakers

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group.

• Illustrative example(s)

  • baker
  • baker apprentice
  • bakery supervisor
  • bread baker
  • head baker

  All examples

• Inclusion(s)

  • chocolate maker

• Exclusion(s)

  • Baking machine operators (See 9461 Process control and machine operators, food and beverage processing)
  • Pastry chefs (See 6321 Chefs)

• Main duties

  Bakers perform some or all of the following duties:

  • Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
  • Bake mixed doughs and batters
  • Frost and decorate cakes or other baked goods
  • Ensure quality of products meets established standards
  • Draw up production schedule to determine type and quantity of goods to produce
  • Purchase baking supplies
  • May oversee sales and merchandising of baked goods
  • May hire, train and supervise baking personnel and kitchen staff.

• Employment requirements

  • Completion of secondary school is usually required.
  • Completion of a three- or four-year apprenticeship program for bakers
    or
    Completion of a college or other program for bakers
    or
    Several years of commercial baking experience is usually required.
  • On-the-job training may be provided.
  • Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
  • Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.

• Additional information

  • The Red Seal endorsement allows for interprovincial mobility.