Summary Report for:
35-2015.00 - 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.
Sample of reported job titles:
Cook, Line Cook, Grill Cook, Short Order Cook, Pizza Maker, Caterer, Deli Cook (Delicatessen Cook), Prep Cook (Preparation Cook), Snack Bar Cook
Tasks | Tools & Technology | Knowledge | Skills | Abilities | Work Activities | Work Context | Job Zone | Education | Interests | Work Styles | Work Values | Related Occupations | Wages & Employment | Job Openings | Additional Information
Tasks
- Grill, cook, and fry foods such as french fries, eggs, and pancakes.
- Clean food preparation equipment, work areas, and counters or tables.
- Take orders from customers and cook foods requiring short preparation times, according to customer requirements.
- Grill and garnish hamburgers or other meats such as steaks and chops.
- Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
- Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.
- Plan work on orders so that items served together are finished at the same time.
- Complete orders from steam tables, placing food on plates and serving customers at tables or counters.
- Perform general cleaning activities in kitchen and dining areas.
- Accept payments, and make change or write charge slips as necessary.
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Tools & Technology
Tools used in this occupation:
| Commercial use cutlery — Boning knives; Chefs' knives; Paring knives; Serrated blade knives |
| Commercial use food slicers — Meat slicers; Slicing machines |
| Commercial use food warmers — Steam tables |
| Commercial use graters — Fruit zesters; Graters |
| Commercial use peelers — Vegetable peelers |
| Commercial use ranges — Electric ovens; Electric stoves; Gas ovens; Gas stoves |
| Commercial use steamers — Steam kettles; Steamers |
| Domestic strainers or colanders — Colanders; Strainers |
Technology used in this occupation:
| Inventory management software — Inventory control software |
| Point of sale POS software — Aldelo Systems Aldelo for Restaurants Pro; Foodman Home-Delivery; Plexis Software Plexis POS; RestaurantPlus PRO |
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Knowledge
| Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
| Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
| Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
| Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
| Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. |
| Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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Skills
| Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
| Coordination — Adjusting actions in relation to others' actions. |
| Service Orientation — Actively looking for ways to help people. |
| Time Management — Managing one's own time and the time of others. |
| Speaking — Talking to others to convey information effectively. |
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Abilities
| Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences. |
| Near Vision — The ability to see details at close range (within a few feet of the observer). |
| Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
| Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
| Oral Expression — The ability to communicate information and ideas in speaking so others will understand. |
| Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
| Speech Clarity — The ability to speak clearly so others can understand you. |
| Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). |
| Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
| Selective Attention — The ability to concentrate on a task over a period of time without being distracted. |
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Work Activities
| Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources. |
| Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
| Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people. |
| Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
| Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
| Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems. |
| Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
| Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
| Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
| Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
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Work Context
| Spend Time Standing — How much does this job require standing? |
| Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
| Spend Time Making Repetitive Motions — How much does this job require making repetitive motions? |
| Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job? |
| Time Pressure — How often does this job require the worker to meet strict deadlines? |
| Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
| Work With Work Group or Team — How important is it to work with others in a group or team in this job? |
| Exposed to Minor Burns, Cuts, Bites, or Stings — How often does this job require exposure to minor burns, cuts, bites, or stings? |
| Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
| Very Hot or Cold Temperatures — How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
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Job Zone
| Title |
Job Zone One: Little or No Preparation Needed |
| Education |
Some of these occupations may require a high school diploma or GED certificate. |
| Related Experience |
Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before. |
| Job Training |
Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job. |
| Job Zone Examples |
These occupations involve following instructions and helping others. Examples include taxi drivers, amusement and recreation attendants, counter and rental clerks, construction laborers, continuous mining machine operators, and waiters/waitresses. |
| SVP Range |
(Below 4.0) |
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Education
Percentage of Respondents |
Education Level Required |
46   |
High school diploma or equivalent |
| 34 |
Less than high school diploma |
| 11 |
Some college, no degree |
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Interests
Interest code: RC
| Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others. |
| Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow. |
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Work Styles
| Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
| Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
| Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
| Attention to Detail — Job requires being careful about detail and thorough in completing work tasks. |
| Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations. |
| Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
| Integrity — Job requires being honest and ethical. |
| Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
| Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
| Persistence — Job requires persistence in the face of obstacles. |
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Work Values
| Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
| Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
| Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
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Related Occupations
| 35-2011.00 |
Cooks, Fast Food 
|
| 35-2014.00 |
Cooks, Restaurant
|
| 35-2021.00 |
Food Preparation Workers
|
| 35-3021.00 |
Combined Food Preparation and Serving Workers, Including Fast Food
Bright Outlook
|
| 35-3022.00 |
Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
|
| 35-3031.00 |
Waiters and Waitresses
|
| 35-3041.00 |
Food Servers, Nonrestaurant |
| 35-9011.00 |
Dining Room and Cafeteria Attendants and Bartender Helpers
|
| 35-9031.00 |
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
|
| 51-3022.00 |
Meat, Poultry, and Fish Cutters and Trimmers |
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Wages & Employment Trends
National
| Median wages (2012) |
$9.48 hourly, $19,730 annual |
| Employment (2010) |
174,000 employees |
| Projected growth (2010-2020) |
Slower than average (3% to 9%)
|
| Projected job openings (2010-2020) |
46,500 |
| Top industries (2010) |
|
State & National
Source: Bureau of Labor Statistics 2012 wage data
and 2010-2020 employment projections
.
"Projected growth" represents the estimated change in total employment over the projections period (2010-2020). "Projected job openings" represent openings due to growth and replacement.
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Job Openings on the Web
Find Jobs
for Cooks, Short Order
State & National Job Banks
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Sources of Additional Information
Disclaimer:
Sources are listed to provide additional information on related jobs, specialties, and/or industries.
Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.
- Cooks
. Bureau of Labor Statistics, U.S. Department of Labor. Occupational Outlook Handbook, 2012-13 Edition.
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