Occupation · SOC 35-2011
Cooks, Fast Food
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Median wage
$30,160
$22,370–$38,980
Projected growth
—
—
Annual openings
—
per year
Employed (US)
668,230
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
0 mapped
Core skills
Active ListeningService Orientation
Knowledge areas
Administration and ManagementTransportationCommunications and MediaCustomer and Personal ServicePublic Safety and Security
Technology & tools
Point of sale POS softwareSpreadsheet softwareElectronic mail softwareWord processing software
Representative tasks
Order and take delivery of supplies.Cook the exact number of items ordered by each customer, working on several different orders simultaneously.Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.Wash, cut, and prepare foods designated for cooking.Prepare and serve beverages, such as coffee or fountain drinks.Clean food preparation areas, cooking surfaces, and utensils.Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.Serve orders to customers at windows, counters, or tables.Clean, stock, and restock workstations and display cases.Maintain sanitation, health, and safety standards in work areas.Cook and package batches of food, such as hamburgers or fried chicken, prepared to order or kept warm until sold.Prepare dough, following recipe.Take food and drink orders and receive payment from customers.Verify that prepared food meets requirements for quality and quantity.Pre-cook items, such as bacon, to prepare them for later use.Measure ingredients required for specific food items.Mix ingredients, such as pancake or waffle batters.Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Competency framework
Skill expectations by proficiency level.
emerging
Food order slips and verbal instructions — read and interpret under direct supervisor guidance in a fast-food kitchen environment.Large-volume cooking equipment such as grills, fryers, and griddles — operate under close supervision following posted safety protocols.Fruits, vegetables, and raw ingredients — wash, cut, and portion according to prep sheets in a supervised fast-food kitchen.Specialty foods such as sandwiches, tacos, or pizza — assemble following standardized recipes with step-by-step coaching from a lead cook.Fountain drinks and basic beverages — prepare and serve according to posted portion and recipe guides during a supervised shift.Food preparation surfaces, cooking tools, and utensils — clean and sanitize following a checklist under the direction of a shift supervisor.A single customer order — cook and plate accurately while staying within the designated station under direct oversight.Incoming supply deliveries — assist in receiving, checking quantities, and stocking shelves under supervisor direction.Active listening skills — apply when receiving verbal food orders from crew members or customers in a high-noise counter environment.Basic food safety and hygiene rules — follow consistently during all prep tasks on the first weeks of employment in a quick-service restaurant.
developing
Multiple simultaneous customer orders — cook and track accurately with minimal oversight during a standard fast-food lunch or dinner rush.Grills, deep-fat fryers, and griddles — operate and adjust temperature settings independently to maintain food quality during routine shifts.Specialty menu items such as fish and chips, sandwiches, or wraps — prepare using established methods within required service times without prompting.Beverages including coffee, fountain drinks, and shakes — prepare and serve consistently to brand standards across a full shift without supervisor direction.Supply orders and delivery records — compare received items against purchase orders and flag discrepancies to the shift manager.Food prep areas and cooking surfaces — clean and sanitize on a scheduled rotation, adapting to unexpected spills or equipment issues during a shift.Verbal instructions from crew leads or customers — interpret and act on quickly and accurately in a fast-paced, noisy quick-service environment.Standardized portion sizes and presentation specs — apply reliably across all menu items during peak and off-peak periods with reduced supervision.Point-of-sale POS software — use to read incoming orders and confirm completed tickets at a fast-food service station.Personal stress and pace demands — manage effectively to maintain accuracy and cooperation during high-volume service periods.
proficient
All station cooking tasks including grills, fryers, and prep — execute autonomously across a full shift while adapting to menu changes or equipment issues.Complex or high-volume multi-order sequences — coordinate and complete efficiently, maintaining food quality and ticket time standards without supervision.Non-routine prep scenarios such as menu substitutions or allergen requests — handle calmly and accurately, applying food safety knowledge in a live service environment.Supply ordering and inventory levels — monitor independently, place routine orders, and reconcile delivery discrepancies to prevent stock shortages.Food safety standards and health code requirements — uphold across all preparation and service activities, identifying and correcting violations before they escalate.New or seasonal specialty menu items — learn quickly, master preparation methods, and produce consistently during regular production shifts.Preparation schedules for the full kitchen — organize and execute to ensure all stations are stocked and ready before service windows open.Beverage and food quality standards — evaluate throughout a shift, adjusting equipment calibration or prep technique when output falls below brand specifications.Verbal and written communication with suppliers and crew — conduct clearly and professionally to coordinate deliveries and resolve order problems.Customer-facing service situations involving complaints or special requests — resolve effectively and calmly, demonstrating strong service orientation and self-control.
advanced
Kitchen crew performance and daily assignments — direct and coordinate across all stations to meet throughput, quality, and safety targets during every service period.On-the-job training for new and developing cooks — design and deliver using standardized methods, equipment demonstrations, and real-time coaching on the fast-food kitchen floor.Shift-level supply and cost management — oversee ordering, receiving, and waste reduction practices to keep food and labor costs within budget targets.Food safety and sanitation compliance across the entire kitchen — lead by example and hold all team members accountable to health code and brand standards.Point-of-sale and operational software tools — leverage for scheduling, inventory tracking, and reporting to support efficient restaurant management decisions.Station workflows and prep procedures — evaluate continuously and recommend or implement process improvements that reduce ticket times and improve order accuracy.Team morale and cooperation during high-stress service periods — cultivate through visible leadership, constructive feedback, and a consistent optimistic presence.Escalated customer service issues including quality complaints or allergen concerns — resolve with authority, documenting outcomes and adjusting procedures to prevent recurrence.Cross-functional coordination with front-of-house staff and management — facilitate to align kitchen output with service pace, promotional events, and peak-hour planning.Organizational standards and brand expectations — champion across the entire team, setting the tone for dependability, attention to detail, and consistent product quality.
Also known as
38 alternate job titles map to this occupation.
Food Service CookRestaurant WorkerTruck Team MemberCulinary Specialist (Coast Guard CS)Food Service Specialist (Marine Corps 3381)Fryline AttendantSpecialty CookLeading Culinary Specialist (Navy 001007)Grill CookSubmarine Culinary Specialist (Navy 002769)Prep Cook (Preparatory Cook)Pancake ProfessionalGrill Line CookCulinary Specialist (Navy 002609)Fast Food CookCook, Fast FoodCulinary Specialist (Submarine) (Navy CSS)Fast Food Fry CookCookSubmarine Leading Culinary Specialist (Navy 002768)Baker, PizzaKitchen Team MemberSnack Bar CookDeep Fat Fryer OperatorLine CookPizza BakerCS-Culinary Specialist (Navy CS)Pizza CookPizza ChefLeading Culinary Specialist (Navy R01A)Cook, SpecialtyFry CookFood Service Specialist (Army 92G)Pizza MakerFryerFast Food WorkerRestaurant Line CookHotel and Restaurant Baker