COOKS, SHORT ORDER AND FAST FOOD California Occupational Guide Number 366 Interest Area 5-E 1997
THE JOB
SHORT ORDER COOKS make simple, fast-cooking meals and snacks. They are also called grill cooks, fry cooks, broiler cooks, breakfast cooks, or line cooks and work in places like coffee shops, lunch counters, family restaurants and steak houses.
The job duties depend on the restaurant's menu. If the menu has lots of choices, like most family restaurants, there are many cooking steps to know and follow. Restaurants that serve breakfast along with other meals all day, need cooks with many skills. Cooks may be asked to poach, pan fry, or boil eggs; deep-fry seafood or potatoes; broil steaks, chops or hamburgers; make pancakes, sandwiches, drinks and desserts.
Short Order Cooks make food to customer order, following basic house recipes. They must know which side dishes to prepare with each main dish and organize their work so that all items are ready at the same time. They need to know the right way to place the food on the serving plate.
FAST FOOD COOKS work in restaurants that feature a one-item menu such as hamburgers, chicken, pizza or tacos. The food comes in standard, ready-to- cook portions. Cooks operate large cooking units such as grills or deep-fat fryers to cook the exact number of items ordered by each customer. They usually work for a national fast food chain restaurant.
During slow periods, cooks have other duties. For example, they may clean and restock their workstations, cut up food and mix waffle or pancake batter. They may partially cook some items, such as bacon. Cooks may also order and put supplies on shelves.
WORKING CONDITIONS
Cooks are on their feet and moving all the time. They work under pressure during busy meal times when they may cook more than five orders at one time. Temperatures change as they move back and forth between a hot kitchen and a cold refrigerated room. They can get burns from spitting grease, cuts from sharp knives and forks, and may fall on slippery floors. Some Cooks belong to locals of the Hotel and Restaurant Employees and Bartenders Union.
EMPLOYMENT OUTLOOK
The California Projections of Employment, published by the Labor Market Information Division of the Employment Development Department, estimates that the number of Short Order Cooks and Fast Food Cooks in California will reach 96,210 by 2005, an increase in new jobs of 26,550 over the number there was in 1993.
There will also be an estimated 24,010 job openings due to people retiring or leaving the occupation. Added to the 26,550 new jobs expected, this makes for an estimated total of 50,560 job opportunities through 2005.
(These figures do not include self-employment nor openings due to turnover.)
The number of Short Order and Fast-Food Cooks is expected to grow faster than the average for all occupations through 2005.
Everybody eats out nowadays, and cheap restaurants near homes, schools and businesses are popular. A lot of jobs will be available because of the need to replace cooks who go to another job.
There is often a shortage of experienced Short Order Cooks. At the same time, a lot of applicants have no experience as cooks. Employers prefer to fill vacancies by training other restaurant employees whose work they know. Inexperienced applicants can expect strong competition for cook-trainee jobs but will usually be able to find a job if they are willing to start at the bottom.
WAGES, HOURS, AND FRINGE BENEFITS
Union and nonunion restaurants in the same town generally pay the same wages. In California average pay for experienced Short Order and Fast Food Cooks goes from minimum wage to $17.00 an hour or more. Trainees and those with very limited skills, may make only minimum wage to about $8.00 an hour. Employers provide and clean any special uniforms needed on the job.
Full-time cooks work eight hours a day, five days a week, and their shift can include weekends. In restaurants that are open 24 hours, cooks may work on any of three shifts; beginners may start on the night shift. Many jobs are part time for a few hours a day. Some cooks work fewer than five days a week. Most full-time cooks get paid vacation and sick leave; some also get medical and dental insurance. Most cooks get a free or low cost meal at work.
ENTRANCE REQUIREMENTS AND TRAINING
All cooks have to be clean and wear clean clothing, be in good health and have normal vision. They work with both hands and must move around quickly in a small work-space. They have to keep track of many things at once. They are on their feet for long periods at a time to do their work.
Employers look for workers who will show up for work on time everyday. They often call high schools to get attendance reports for applicants to find out if they will be dependable workers. They must be able to work fast without making mistakes during rush hours. They also need to speak and read English in most restaurants and do simple arithmetic to follow recipes. Cooks have to be able to work closely with other workers in a small, sometimes crowded area.
Because they know their work, many employers train their kitchen helpers, dishwashers or bus persons to be cooks. Applicants with some basic experience or training in restaurant work may begin as prep cooks, griddle cooks, cooks' helpers or cook trainees.
Training programs are available throughout the State at high schools, community colleges and vocational training centers such as Regional Occupational Programs (ROP). Students take classes part time and get experience by working in school kitchens or in student-operated restaurants that are open to the public. Many students also work part time in neighborhood restaurants to get some experience and after graduation may have a chance to work full time for the same employers. Training programs last from six months to a year. Graduates may get a certificate of completion. Community college students who take all of the food service courses can earn a certificate in two semesters or an Associate Degree in two years.
All of the military service branches give Food Service Specialists/Cooks' training for recruits who want to be cooks.
ADVANCEMENT
Cooks may become head cooks or move to other restaurants for better paying jobs. Cooks who work for restaurants that have more than one location may become manager trainees. Those cooks who take more training may become dinner cooks or chefs.
Cooks interested in owning their own restaurants should take business management classes at a community college or adult education program or call the federal Small Business Administration for information about running a business.
FINDING THE JOB
Experienced cooks usually get jobs through the Hotel and Restaurant Employees Union. Job seekers can also apply at the California Employment Development Department Job Service and to restaurants. Newspaper ads and school career centers list job openings.
RELATED OCCUPATIONAL GUIDES
Cooks and Chefs No. 93 Kitchen Helpers No. 331
OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1) Cook, Short Order 313.374-014 Cook, Fast Food 313.374-010
OES (Occupational Employment Statistics) System Cooks, Short Order 650350 Cooks, Specialty Fast Foods 650320
Source: State of California, Employment Development Department,
Labor Market Information Division, Information Services Group,
(916) 262-2162.
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