A short order cook is an integral part of the food service industry, responsible for quickly and efficiently preparing a variety of menu items. Whether operating in a restaurant, diner, cafeteria, or other food service establishment, the short order cook plays an essential role in providing patrons with delicious, timely meals. For those considering a career in the food service industry, understanding what a short order cook does and the skills and qualifications needed to excel in this role is essential. In this blog post, we will take a closer look at what it takes to be a successful short order cook, the job duties they are typically tasked with, and why the role is so important in the food service industry.
What does a short-order cook do?
Quick-cooking foods like eggs, potatoes, bacon, pancakes, burgers, fries, and sandwiches are prepared by a short-order cook. Short-order cooks prepare ingredients in advance so that dishes can be made as quickly as possible. In some places, the short-order cook directly receives customer food orders, prepares and serves them at a counter, and manages billing. In some, a wait staff member assists them by bringing orders, collecting finished plates for serving, and collecting payment.
A short-order cook’s additional responsibilities might include maintaining their workspace, the cooking surface and tools, filtering and discarding frying oil, managing supplies, restocking shelves, and ensuring proper food use by rotating and dating perishables stored in the refrigerator.
What is a short-order cook?
A short-order cook is a trained culinary expert who prepares and serves food quickly and according to order. It should only take a few minutes to complete one order. On a sizable cooking surface, like a flat top griddle, short-order cooks frequently handle several customers’ orders at once. A short-order cook’s job is different from that of similar jobs like line cooks. While line cooks typically only handle one part of a dish, short-order cooks frequently prepare entire meals.
Skills of a short-order cook
Short-order cooking involves a variety of hard and soft skills. These include:
Cooking
The ability to cook using a variety of techniques and ingredients is the primary competency of a short-order cook. Most short-order cooks should be able to use waffle irons, grill and fry food on a stovetop or griddle, deep fry food, and other specialized equipment. Seasoning food, making pancake and waffle batters, making soups, and putting salads together are some additional cooking responsibilities.
Food preparation
In order to add ingredients to a dish as needed, cooking involves prepping ingredients ahead of time. This is crucial in short-order cooking because during peak times, dozens of ticket orders may come in at once. Thus, short-order cooks begin their shift with multiple preparation tasks. They could cut, dice, and chop up meats and vegetables, or they could prepare batters, dressings, and sauces. You must be able to use a knife safely and effectively when preparing food. In order to maintain the knives’ maximum functionality, it is also necessary to honing and sharpening them.
Food safety
Short-order cooks might handle raw meats like beef and pork, so they should be familiar with the proper cooking temperatures to get rid of foodborne pathogens. It’s crucial that they maintain good hygiene while working, including washing their hands and keeping work surfaces clean. Labeling products and rotating them is the proper procedure for keeping perishables in refrigeration so that the older products do not go bad before being used.
Efficiency
Short-order cooks need to be able to multitask and handle tasks as effectively as possible. They frequently handle multiple food orders at once, so it’s crucial that they not only prepare the meals quickly but also guarantee that everything on a single order ticket is completed at the same time. Knowing which dishes take longer to prepare and how to organize the kitchen for maximum efficiency are necessary for this.
Time management
Short-order cooks have a variety of responsibilities that call for careful time management and making use of opportunities to set themselves up for later service. When business is slow, they may portion meats and cheeses for specific dishes, make extra ingredients, and take care of equipment maintenance or cleaning. These steps aid in ensuring that they can quickly and accurately complete orders during busier hours.
Memorization
Since consulting a recipe card for every order can increase preparation time by several minutes, skilled short-order cooks are likely to be able to prepare specific dishes from memory. Being able to remember which items started cooking first can be helpful when managing multiple orders because it can help to ensure that the food is prepared properly.
Organization
It is advantageous in many ways to maintain an organized, clean workspace with the ingredients kept in containers that are simple to access. By reducing movement, a cook can finish food orders in less time. Additionally, it can assist the cook in developing a working rhythm through muscle memory, which can reduce cook times even more.
Communication and teamwork
Short-order cooking is fast-paced, so dishes must get to customers as soon as possible. When two short-order cooks are employed, it is essential that they have a system of communication and space sharing to prevent order confusion and eliminate duplication of effort. It’s crucial that servers give the short-order cook well-documented orders in settings where serving staff is available, and that the cook notifies the servers when dishes are ready. Making sure that orders are accurate and served hot is made possible by a productive communication and teamwork system.
Work environment of a short-order cook
The working environment for a short-order cook varies depending on the establishment, but there are some traits that many of these establishments share. Short-order cooks frequently work in smaller restaurants like diners, cafes, and grills that serve casual fare. Additionally to restaurants, some cooks may also work in hospitals and schools. The workspace could be in a kitchen that is closed off from the dining area or it could be in an open space that is close to and clearly visible to the customers.
Short-order cooks frequently work in hot, noisy environments due to the hot cooking surfaces, equipment like ovens, griddles, and microwaves, and customers or servers placing orders. Their hours may change depending on the establishment’s operating hours, the day’s personnel requirements, and the number of short-order cooks on staff. A lot of short-order cooks work shifts by themselves and with only a few other people, like servers and a dishwasher. Others may be supervised by a more seasoned cook or work with one or two other cooks.
A short-order cook may start their shift early and work through the evening; in 24-hour establishments, they may work through the night. Breakfast, lunch, and dinner are likely to be the busiest times for dining service, when a cook can anticipate dealing with dozens of orders at once. Because of the heavy workload during peak service hours, cooks should take extra care when handling sharp knives and hot cooking elements.
Career path
A short-order cook’s career path can vary depending on their background and personal goals. Although it is not necessary to have a formal education or degree, culinary training, like that received at a culinary arts school, can help one’s employment prospects. Many short-order cooks gain their knowledge while working, frequently through an unofficial apprenticeship with a more seasoned cook in the restaurant where they both work.
One can apply directly to a diner, cafe, or other dining establishment that hires short-order cooks to start a career in this field. One may also submit an application for a non-cooking position because it’s common for a short-order cook to start out in a different position within a dining establishment before being promoted to a cook’s position, such as dishwashing or serving.
The knowledge gained as a short-order cook can be applied to other positions in the foodservice industry. In order to compete for positions in other restaurants or advance to related management opportunities, many short-order cooks work to improve their cooking abilities. Other potential roles for an experienced short-order cook include:
Cooks, Short Order Career Video
FAQ
What is a short order cook do?
In restaurants and coffee shops that place a focus on quick service and quick food preparation, short-order cooks prepare meals. Typically, they make sandwiches, fry eggs, and cook french fries while frequently juggling multiple orders at once.
What is the difference between a short order cook and a line cook?
A short-order cook’s job is different from that of similar jobs like line cooks. While line cooks typically only handle one part of a dish, short-order cooks frequently prepare entire meals.
What is the short order?
Short-order cooks prepare or serve food that can be cooked quickly in response to a customer’s order.
