from the Bureau of Labor Statistics
Reaching overhead was required for 44.5 percent of workers in all occupations in 2018. Among food preparation and serving occupations, however, reaching overhead was required for 65.0 percent of workers.
Each of the five cook occupations requires most workers to reach overhead. Nearly all cook jobs also require workers to reach at or below the shoulder.
Workers in food preparation and serving occupations spend most of their workday standing or walking. Fast-food cooks spent 98.2 percent of their workday standing or walking in 2018. They were followed closely by restaurant cooks (97.8 percent of the workday), short-order cooks (97.1 percent of the workday), and institution and cafeteria cooks (93.8 percent of the workday).
Fifty-six percent of food preparation and serving related jobs required a medium strength level in 2018. Even higher percentages of cook jobs required medium strength.
The average maximum weight restaurant cooks were required to lift or carry on the job in 2018 was 36.6 pounds. Institution and cafeteria cooks were required to lift 34.3 pounds, and short-order cooks were required to lift 33.8 pounds.
Source
https://www.bls.gov/opub/ted/2020/physical-requirements-in-food-preparation-and-serving-jobs.htm
