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
Service OrientationActive ListeningSpeakingSocial PerceptivenessCoordinationReading ComprehensionMonitoringCritical ThinkingTime ManagementJudgment and Decision MakingActive LearningPersuasionOperations MonitoringNegotiationInstructingWritingSystems EvaluationSystems AnalysisMathematicsManagement of Personnel ResourcesLearning StrategiesComplex Problem SolvingQuality Control AnalysisOperation and ControlManagement of Financial ResourcesManagement of Material ResourcesTechnology DesignOperations AnalysisTroubleshootingScienceRepairingProgrammingInstallationEquipment SelectionEquipment Maintenance
Knowledge areas
Administration and ManagementTransportationCommunications and MediaPublic Safety and SecurityCustomer and Personal ServiceEnglish LanguageEconomics and AccountingSales and MarketingProduction and ProcessingComputers and ElectronicsAdministrativeFood ProductionPersonnel and Human ResourcesEducation and TrainingMathematicsLaw and GovernmentPsychologyMechanicalTelecommunicationsEngineering and TechnologyMedicine and DentistryTherapy and CounselingSociology and AnthropologyDesignBuilding and ConstructionForeign LanguageChemistryPhysicsGeographyBiologyPhilosophy and TheologyHistory and ArcheologyFine Arts
Technology & tools
Aldelo Systems Aldelo for Restaurants ProFoodman Home-DeliveryMicrosoft ExcelMicrosoft OutlookMicrosoft WordPlexis Software Plexis POSPoint of sale POS softwareRestaurantPlus PRO
Representative tasks
Getting InformationCommunicating with Supervisors, Peers, or SubordinatesPerforming General Physical ActivitiesHandling and Moving ObjectsProcessing InformationIdentifying Objects, Actions, and EventsMonitoring Processes, Materials, or SurroundingsMaking Decisions and Solving ProblemsUpdating and Using Relevant KnowledgeThinking CreativelyTraining and Teaching OthersPerforming for or Working Directly with the PublicOrganizing, Planning, and Prioritizing WorkCoaching and Developing OthersResolving Conflicts and Negotiating with OthersCoordinating the Work and Activities of OthersDeveloping and Building TeamsJudging the Qualities of Objects, Services, or PeopleCommunicating with People Outside the OrganizationControlling Machines and ProcessesGuiding, Directing, and Motivating SubordinatesSelling or Influencing OthersInterpreting the Meaning of Information for OthersDocumenting/Recording InformationDeveloping Objectives and StrategiesProviding Consultation and Advice to OthersMonitoring and Controlling ResourcesEstablishing and Maintaining Interpersonal RelationshipsAnalyzing Data or InformationScheduling Work and ActivitiesWorking with ComputersInspecting Equipment, Structures, or MaterialsEvaluating Information to Determine Compliance with StandardsEstimating the Quantifiable Characteristics of Products, Events, or InformationAssisting and Caring for OthersRepairing and Maintaining Mechanical EquipmentPerforming Administrative ActivitiesRepairing and Maintaining Electronic EquipmentStaffing Organizational UnitsOperating Vehicles, Mechanized Devices, or Equipment
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
25 alternate job titles map to this occupation.
CookDeep Fat Fryer OperatorFast Food CookFast Food Fry CookFast Food WorkerFood Service CookFry CookFryerFryline AttendantGrill CookGrill Line CookHotel and Restaurant BakerKitchen Team MemberLine CookPancake ProfessionalPizza BakerPizza ChefPizza CookPizza MakerPrep Cook (Preparatory Cook)Restaurant Line CookRestaurant WorkerSnack Bar CookSpecialty CookTruck Team Member