Cooks, Short Order
Tasks Include:
- Clean food preparation equipment, work areas, and counters or tables.
- Plan work on orders so that items served together are finished at the same time.
- Grill, cook, and fry foods such as french fries, eggs, and pancakes.
- 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.
- Complete orders from steam tables, placing food on plates and serving customers at tables or counters.
- Order supplies and stock them on shelves.
- 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.
- Perform general cleaning activities in kitchen and dining areas.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +10.1%
National: +1.0%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Mid Range ($28,000 - $35,999)
Median Earnings:
National
$30,360.00
State
$28,150.00
Regional
Cooks, Short Order
Description
Career Cluster: | Hospitality & Tourism |
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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 54.67%
- Less than a High School Diploma = 33.71%
- Some College Courses = 10.69%
- Associate's Degree (or other 2-year degree) = 0.93%
Related Work Experience
- None = 46.08%
- Over 1 year, up to and including 2 years = 20.35%
- Over 4 years, up to and including 6 years = 14.34%
- Over 3 months, up to and including 6 months = 7.89%
- Over 6 months, up to and including 1 year = 6.90%
- Up to and including 1 month = 2.57%
- Over 1 month, up to and including 3 months = 1.18%
- Over 2 years, up to and including 4 years = 0.69%
On-Site or In-Plant Training
- None = 32.42%
- Up to and including 1 month = 26.81%
- Over 6 months, up to and including 1 year = 26.58%
- Over 1 month, up to and including 3 months = 12.14%
- Over 3 months, up to and including 6 months = 1.24%
- Over 1 year, up to and including 2 years = 0.81%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 46.76%
- Over 6 months, up to and including 1 year = 19.17%
- None or short demonstration = 14.26%
- Over 1 month, up to and including 3 months = 9.38%
- Over 2 years, up to and including 4 years = 5.65%
- Over 3 months, up to and including 6 months = 4.78%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Tasks
Core Tasks Include:
- Clean food preparation equipment, work areas, and counters or tables.
- Plan work on orders so that items served together are finished at the same time.
- Grill, cook, and fry foods such as french fries, eggs, and pancakes.
- 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.
- Complete orders from steam tables, placing food on plates and serving customers at tables or counters.
- Order supplies and stock them on shelves.
- 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.
- Perform general cleaning activities in kitchen and dining areas.
Supplemental Tasks Include:
- Accept payments, and make change or write charge slips as necessary.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Tools and Technology
Tools Include:
- Domestic apple corer (Apple corers)
- Domestic wooden oven paddle (Bakers' peels)
- Commercial use blenders (Blenders)
- Commercial use cutlery (Boning knives)
- Commercial use broilers (Broilers)
- Calculators or accessories (Calculators)
- Cappuccino or espresso machines (Cappuccino makers)
- Carbonated beverage dispenser (Carbonated beverage dispensers)
- Cash registers
- Commercial use cutlery (Chefs' knives)
- Domestic strainers or colanders (Colanders)
- Commercial use coffee or iced tea makers (Commercial coffeemakers)
- Commercial use dishwashers (Commercial dishwashers)
- Commercial use convection ovens (Convection ovens)
- Commercial use deep fryers (Deep fat fryers)
- Desktop computers
- Domestic double boilers (Double boilers)
- Commercial use measuring cups (Dry or liquid measuring cups)
- Commercial use ranges (Electric ovens)
- Commercial use ranges (Electric stoves)
- Commercial use food processors (Food processors)
- Commercial use graters (Fruit zesters)
- Commercial use ranges (Gas ovens)
- Commercial use ranges (Gas stoves)
- Commercial use graters (Graters)
- Commercial use grills (Grills)
- Bar code reader equipment (Hand scanners)
- Commercial use hot dog grills (Hot dog cookers)
- Ice dispensers (Ice-making machines)
- Domestic kitchen or food thermometers (Instant-read pocket thermometers)
- Non carbonated beverage dispenser (Juice dispensers)
- Domestic kitchen tongs (Kitchen tongs)
- Domestic knife sharpeners (Knife sharpeners)
- Commercial use food slicers (Meat slicers)
- Domestic melon or butter baller (Melon ballers)
- Commercial use microwave ovens (Microwave ovens)
- Milkshake machines (Milkshake and smoothie machines)
- Commercial use mixers (Mixers)
- Commercial use cutlery (Paring knives)
- Personal computers
- Commercial use pizza ovens (Pizza ovens)
- Point of sale POS terminal (Point of sale POS computer terminals)
- Commercial use scales (Portion scales)
- Commercial use rolling pins (Rolling pins)
- Commercial use cutlery (Serrated blade knives)
- Domestic sifter (Sifters)
- Commercial use food slicers (Slicing machines)
- Soft serve machines (Soft-serve ice cream machines)
- Commercial use steamers (Steam kettles)
- Commercial use food warmers (Steam tables)
- Commercial use steamers (Steamers)
- Domestic strainers or colanders (Strainers)
- Commercial use toasters (Toasters)
- Touch screen monitors
- Domestic vegetable brush (Vegetable brushes)
- Commercial use peelers (Vegetable peelers)
- Commercial use waffle irons (Waffle makers)
Technologies Include:
- Inventory management software
- Inventory control software
- Point of sale POS software
- Aldelo Systems Aldelo for Restaurants Pro
- Foodman Home-Delivery
- Plexis Software Plexis POS
- Point of sale POS software
- RestaurantPlus PRO
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Knowledge
% | Subject | Description |
---|---|---|
69.00 | 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. |
62.25 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
58.75 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
52.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Skills
% | Subject | Description |
---|---|---|
56.25 | 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. |
50.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Service Orientation | Actively looking for ways to help people. |
50.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
50.00 | Time Management | Managing one's own time and the time of others. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Abilities
% | Subject | Description |
---|---|---|
68.75 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
65.50 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
53.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
53.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
53.00 | 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 that there is a problem. |
50.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
50.00 | 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). |
50.00 | 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. |
50.00 | 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. |
50.00 | 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. |
50.00 | Control Precision | The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. |
50.00 | Trunk Strength | The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Work Activities
% | Subject | Description |
---|---|---|
71.75 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
65.25 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
63.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
60.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
60.25 | Performing General Physical Activities | Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials. |
60.00 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
59.50 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
59.50 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
59.25 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
58.50 | 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. |
57.25 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
56.00 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
55.75 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
54.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
54.00 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
53.75 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
52.25 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
50.50 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Work Styles
% | Subject | Description |
---|---|---|
83.75 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
80.75 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
77.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
75.50 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
74.50 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
73.25 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
73.00 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
71.25 | Integrity | Job requires being honest and ethical. |
70.25 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
69.00 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
67.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
65.75 | Persistence | Job requires persistence in the face of obstacles. |
64.50 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
61.50 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
58.00 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
57.00 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Work Values
% | Subject | Description |
---|---|---|
55.50 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Work Context
% | Subject | Description |
---|---|---|
96.80 | Spend Time Standing | How much does this job require standing? |
94.60 | 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? |
90.00 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
85.40 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
84.60 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
83.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
83.40 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
80.60 | 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? |
79.00 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
77.40 | Telephone | How often do you have telephone conversations in this job? |
75.40 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
75.20 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
74.40 | Spend Time Walking and Running | How much does this job require walking and running? |
74.20 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
72.60 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
72.40 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
72.40 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
69.80 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
68.80 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
67.00 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
66.40 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
61.80 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
60.80 | 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? |
58.00 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
58.00 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
56.60 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
55.80 | Letters and Memos | How often does the job require written letters and memos? |
55.60 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
49.60 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $21,510.00 | $30,360.00 | $35,170.00 |
Virginia | $22,880.00 | $28,150.00 | $34,570.00 |
Region | Entry Level | Median | Experienced |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | $24,202.84 | $29,525.03 | $33,195.80 |
Central VA/Region2000 | $23,936.31 | $28,933.45 | $31,922.74 |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | $23,914.36 | $29,428.88 | $32,330.37 |
New River/Mt. Rogers | $23,914.36 | $27,111.65 | $31,236.04 |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | $24,128.63 | $28,856.10 | $33,607.62 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $23,914.36 | $25,537.57 | $29,303.45 |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | $24,026.20 | $28,526.86 | $30,856.63 |
Western Virginia | $23,926.90 | $28,367.99 | $31,393.87 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Cooks, Short Order
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 129,800 | 131,100 | +1.0% |
Virginia | 3,873 | 4,264 | +10.1% |
Region | Current* | Projected | % Change |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia and Alexandria/Arlington | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Cooks, Short Order
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Cooks, Restaurant
- Cooks, Fast Food
- Food Preparation Workers
- Cooks, Institution and Cafeteria
- Fast Food and Counter Workers
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- Chefs and Head Cooks
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- Butchers and Meat Cutters
- Food Servers, Nonrestaurant
- Food Cooking Machine Operators and Tenders
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Baristas
- Food Batchmakers
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- Waiters and Waitresses
- Food Service Managers
- Meat, Poultry, and Fish Cutters and Trimmers
- Graders and Sorters, Agricultural Products
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
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The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Cooks, Short Order
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Titles
- Barbecue Cook
- Bed and Breakfast Cook (B&B Cook)
- Caterer
- Chef
- Chuck Wagon Cook
- Cook
- Deli Cook (Delicatessen Cook)
- Griddle Attendant
- Griddle Cook
- Grill Attendant
- Grill Cook
- Hash Slinger
- Hasher
- Line Cook
- Pizza Cook
- Pizza Maker
- Prep Cook (Preparation Cook)
- Restaurant Worker
- Sandwich Artist
- Short Order Cook
- Short Order Fry Cook
- Snack Bar Cook
The data sources for the information displayed here include: O*NET™. (Using onet28)
Cooks, Short Order
Related Schools
There are no Related Schools at this time.The data sources for the information displayed here include: O*NET™. (Using onet28)