A short order cook is responsible for preparing and cooking a variety of food items quickly and efficiently. The primary duties include:
Food Preparation: Preparing ingredients, such as chopping vegetables, slicing meats, and portioning out ingredients, according to recipes and menu requirements.
Cooking: Cooking a variety of foods such as eggs, burgers, sandwiches, pancakes, and other breakfast or lunch items on grills, flat-tops, fryers, or other cooking equipment.
Order Fulfillment: Receiving and prioritizing food orders from servers or customers, ensuring that orders are prepared accurately and in a timely manner.
Quality Control: Ensuring that food items are cooked and presented according to established standards for taste, appearance, and portion size.
Cleanliness and Sanitation: Maintaining a clean and organized workstation, following proper food safety and sanitation procedures, including regular cleaning of cooking equipment and surfaces.
Stock Management: Monitoring inventory levels of ingredients and supplies, and informing management when stock is low or needs replenishing.
Customer Service: Providing friendly and efficient service to customers, including taking orders, answering questions about menu items, and accommodating special requests or dietary restrictions.
Collaboration: Working closely with other kitchen staff, such as chefs, line cooks, and dishwashers, to ensure smooth operations and timely food delivery.
Adaptability: Being able to work efficiently in a fast-paced environment, multitasking and prioritizing tasks as needed to meet customer demand.
Menu Knowledge: Having a good understanding of the menu items offered, including ingredients, preparation methods, and special promotions, to assist customers with their selections.
