Short Order Cook
Job in about 50 words:
Do you know your way around the kitchen? Can you see yourself thriving in a fast-paced environment? Do you usually remember to wash your hands? If you answered "yes" to these questions, there could be a spot for you behind a deep fryer or perched over a cutting board. Pay attention: thumbs don't grow back.
Job skills/requirements:
The good news is that your training will teach you everything you need to know to succeed on the job. But here are a few skills you should have from the get-go:
- Organization: Do you stress out unloading the dishwasher and trying to figure out where to put all those spoons? Does spreading peanut butter on bread while peeling a banana cause your brain to boil? Then working in a real, live commercial kitchen probably isn't the wisest move.
- Urgency: Hunger causes people to do crazy things. The smarter and faster you work in the kitchen to satisfy the stirring stomachs of your customers, the more likely everyone is to leave with a full belly and a smile.
- Good communication skills: The kitchen might not be the best place to work for those who are sensitive or constantly seeking praise. Ever see TV chef Gordon Ramsay make a grown man wearing an apron cry? Kitchen communication is often blunt, honest and to-the-point. But if you perform your job well, there is nothing to worry about. And if you have a great sense of humor, this could be a great fit for you.
- Previous cooking experience: Although you don't need experience for all cook positions, it is certainly helpful to understand the basics of food preparation, cooking styles, equipment handling, etc. Some jobs may require a specific type of cooking knowledge and skill, such as banquet, line or grill. If you're a little shaky on the basics, landing a job as a dishwasher or busser is a great way to get a foot in the kitchen door.
- Understanding of food safety standards: There's no such thing as "the three-second rule" in commercial kitchens.
Expected hours:
Shifts are going to vary, starting anywhere from 5 a.m. to prep for the morning breakfast run to the graveyard shift at a greasy spoon diner. Cooks usually work about 20 to 40 hours a week, but be prepared to work weekends since that is prime time for folks eating out.
Dress the part:
Your outfit may be a company-issued uniform or checked chef pants, a white double-breasted jacket and a toque (that's fancy speak for a chef hat). Employers will typically provide you with one uniform and you'll have the ability to purchase additional pants, jackets and hats, if needed.
Job myth:
Cooks "mess with" customers' food.
Movies like "Waiting" and "Road Trip" give cooks and kitchens a bad name. In the real world, cooks don't try to "get back" at customers who send food back to the kitchen through zany hijinx and unsanitary pranks. Cooks are professionals who are obligated to adhere to a long list of hygienic practices. In other words, there's no chance you'll be treating someone's meatloaf like a singing meat puppet before you pop it in the oven.
Expert advice:
Here's a veritable Chinese fortune cookie of workplace wisdom from Rob Prange, Director of Operations for The Maine Thing, Inc., a Papa John's Pizza franchise operator:
"Rarely does someone only ‘cook' in a restaurant today. It's important to be willing to cross-train for all positions. It's also important to have high energy during your job interview as restaurant work is fast paced; we want to know that you have the energy and drive to keep up!"
Career path:
- Kitchen Manager ($45,000 to $50,000/year)
- Culinary Professor ($60,000/year)
- Executive Chef ($80,000 to $100,000/year)