Occupation · SOC 35-2015
Cooks, Short Order
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Median wage
$35,620
$23,770–$46,010
Projected growth
—
—
Annual openings
—
per year
Employed (US)
150,420
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
0 mapped
Core skills
Active ListeningTime ManagementSpeakingService OrientationReading ComprehensionCritical ThinkingCoordinationSocial PerceptivenessMonitoringComplex Problem SolvingActive LearningPersuasionNegotiationJudgment and Decision MakingManagement of Personnel ResourcesWritingManagement of Material ResourcesInstructingOperations MonitoringLearning StrategiesTroubleshootingSystems EvaluationQuality Control AnalysisMathematicsManagement of Financial ResourcesTechnology DesignSystems AnalysisOperation and ControlEquipment SelectionProgrammingOperations AnalysisScienceRepairingInstallationEquipment Maintenance
Knowledge areas
Customer and Personal ServiceFood ProductionProduction and ProcessingEnglish LanguageMathematicsAdministration and ManagementPublic Safety and SecurityEducation and TrainingAdministrativeSales and MarketingEconomics and AccountingPersonnel and Human ResourcesChemistryComputers and ElectronicsForeign LanguageLaw and GovernmentTransportationMechanicalCommunications and MediaPhilosophy and TheologyPsychologyTherapy and CounselingSociology and AnthropologyTelecommunicationsMedicine and DentistryEngineering and TechnologyBuilding and ConstructionPhysicsBiologyDesignGeographyFine ArtsHistory and Archeology
Technology & tools
Aldelo Systems Aldelo for Restaurants ProFoodman Home-DeliveryInventory control softwarePlexis Software Plexis POSPoint of sale POS softwareRestaurantPlus PRO
Representative tasks
Getting InformationMonitoring Processes, Materials, or SurroundingsIdentifying Objects, Actions, and EventsHandling and Moving ObjectsPerforming General Physical ActivitiesInspecting Equipment, Structures, or MaterialsProcessing InformationOrganizing, Planning, and Prioritizing WorkScheduling Work and ActivitiesPerforming for or Working Directly with the PublicMaking Decisions and Solving ProblemsCommunicating with Supervisors, Peers, or SubordinatesCoordinating the Work and Activities of OthersJudging the Qualities of Objects, Services, or PeopleThinking CreativelyDeveloping and Building TeamsUpdating and Using Relevant KnowledgeEvaluating Information to Determine Compliance with StandardsTraining and Teaching OthersResolving Conflicts and Negotiating with OthersEstimating the Quantifiable Characteristics of Products, Events, or InformationDeveloping Objectives and StrategiesControlling Machines and ProcessesMonitoring and Controlling ResourcesAnalyzing Data or InformationSelling or Influencing OthersCoaching and Developing OthersWorking with ComputersGuiding, Directing, and Motivating SubordinatesAssisting and Caring for OthersEstablishing and Maintaining Interpersonal RelationshipsCommunicating with People Outside the OrganizationOperating Vehicles, Mechanized Devices, or EquipmentRepairing and Maintaining Mechanical EquipmentProviding Consultation and Advice to OthersInterpreting the Meaning of Information for OthersDocumenting/Recording InformationStaffing Organizational UnitsPerforming Administrative ActivitiesRepairing and Maintaining Electronic Equipment
Competency framework
Skill expectations by proficiency level.
emerging
Food preparation equipment and work surfaces — clean and sanitize under direct supervision following posted kitchen protocols.Kitchen supplies and coolers — restock shelves and rotate perishable items with guidance from a lead cook.Time and date stamps — apply to stored food containers in coolers as directed by kitchen policy.Steam table orders — plate and serve food to customers at counters or tables following ticket instructions.Grill and fryer equipment — operate to cook basic items such as french fries and eggs under close supervisor oversight.Sandwiches and simple cold preparations — assemble to standard recipes during a supervised shift on a short-order line.Customer orders — receive verbally and relay to kitchen staff with attention to stated preferences and dietary requests.Coffee and tea brewing equipment — operate to produce beverages at the start and throughout a shift following posted procedures.Dining area and kitchen floors — sweep, mop, and wipe down surfaces as part of assigned general cleaning duties.POS software — enter basic customer orders and process payments with trainer assistance at a counter-service station.
developing
Grill, flat-top, and fryer stations — cook eggs, pancakes, and fried foods to order with minimal oversight during a moderate-volume shift.Multiple simultaneous orders — coordinate cooking times so that all items on a ticket are plated and ready together at the pick-up counter.Kitchen inventory — monitor par levels, rotate stock, and flag low supplies to the supervisor before service gaps occur.Soups, salads, and carved-meat preparations — prepare consistently to recipe standards during daily prep periods.Customer requests and modifications — listen actively and adapt short-order preparations to individual preferences within available ingredients.Food safety date labels — verify accuracy on all cooler items at the start of each shift and remove expired product per health code.Cleaning schedule — complete assigned kitchen and dining area tasks independently within the required time windows between rushes.Verbal and written order tickets — read and execute simultaneously, maintaining accuracy while managing two or more active cooking tasks.POS and inventory management software — use routinely to track sales and log received stock at the end of a shift.Time management across stations — self-organize workload during a busy breakfast or lunch rush to minimize customer wait times.
proficient
Full short-order line — operate all stations autonomously across an entire service period, handling non-routine substitutions and rush surges without supervision.Order coordination and sequencing — plan and execute multi-item tickets so hot, cold, and assembled components are delivered to the customer simultaneously.Prep scheduling — independently plan daily bread, soup, dessert, and salad production to align with anticipated cover counts.Food quality troubleshooting — identify and correct off-spec textures, temperatures, or flavor profiles before dishes reach customers.Inventory discrepancies — investigate and resolve stock variances using inventory management software, adjusting order quantities to reduce waste.Customer service recovery — address complaints or order errors calmly and accurately, re-cooking or substituting items to maintain satisfaction.Health and food safety standards — enforce proper labeling, rotation, and temperature logs across the cooler and prep areas without prompting.High-volume service periods — maintain selective attention across simultaneous orders, equipment, and customer interactions during peak-hour rushes.New menu items — test, standardize, and document preparation procedures for incorporation into the daily short-order menu.Cross-training peers — demonstrate correct grill, fryer, and prep techniques to newer cooks during live service conditions.
advanced
Kitchen operations — set scheduling, station assignments, and workflow standards for the entire short-order kitchen across all dayparts.Staff development — coach and evaluate line cooks and prep staff, providing structured feedback that accelerates their skill progression.Menu and recipe standards — design and revise the short-order menu to balance customer demand, ingredient cost, and production feasibility.Food safety culture — establish and enforce sanitation protocols, training all kitchen personnel to meet or exceed local health code requirements.Inventory and cost controls — analyze purchasing data with inventory management software to reduce food waste and meet budget targets.POS reporting — interpret sales and order-mix data to guide staffing levels, prep quantities, and menu pricing decisions.Service quality benchmarks — define measurable plate-up and ticket-time standards and hold the team accountable through daily performance review.Operational problem-solving — diagnose systemic breakdowns in station coordination or supply flow and implement lasting corrective procedures.Customer experience strategy — lead service-orientation initiatives that align front-counter communication and order accuracy with guest satisfaction goals.Organizational resilience — manage staffing shortfalls, equipment failures, and demand spikes by re-deploying team members and adjusting production plans in real time.
Also known as
29 alternate job titles map to this occupation.
Barbecue CookBed and Breakfast Cook (B&B Cook)Breakfast CookBreakfast Line CookBroiler CookChuck Wagon CookCookDeli Cook (Delicatessen Cook)Food and Beverage AttendantFood ClerkGriddle AttendantGriddle CookGrill AssociateGrill AttendantGrill CookGrill Line CookGrill PersonGrill Prep Cook (Grill Preparation Cook)Hash SlingerHasherLine CookPizza CookPizza MakerPrep Cook (Preparation Cook)Prepared Foods ClerkSandwich ArtistShort Order CookShort Order Fry CookSnack Bar Cook