Cooks - Fast Food :: Job Description

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Cooks - Fast Food

Careers / Cooks - Fast Food

Summary Description


	Prepare and cook food in a fast food restaurant with a limited menu. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

Sample Job Titles

1.	Baker, Pizza

2.	Cook

3.	Cook, Specialty

4.	Crew Person

5.	Crew Trainer

6.	Fry Cook

7.	Fryline Attendant

8.	Grill Cook

9.	Line Cook

10.	Pizza Baker

11.	Pizza Chef

12.	Pizza Cook

13.	Pizza Maker

14.	Restaurant Worker

Job Tasks

	Maintain sanitation, health, and safety standards in work areas.

	Clean food preparation areas, cooking surfaces, and utensils.

	Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

	Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.

	Verify that prepared food meets requirements for quality and quantity.

	Take food and drink orders and receive payment from customers.

	Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.

	Wash, cut, and prepare foods designated for cooking.

	Prepare dough, following recipe.

	Measure ingredients required for specific food items being prepared.

	Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.

	Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.

	Prepare and serve beverages such as coffee and fountain drinks.

	Cook the exact number of items ordered by each customer, working on several different orders simultaneously.

	Serve orders to customers at windows, counters, or tables.

	Mix ingredients such as pancake or waffle batters.

	Clean, stock, and restock workstations and display cases.

	Order and take delivery of supplies.

	Pre-cook items such as bacon, to prepare them for later use.

Work Activities

Importance	Work Activity

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.


		follow recipes

		obtain information from individuals

		receive verbal instructions as to food order

		read work order, instructions, formulas, or processing charts

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

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 of materials.


		clean rooms or work areas

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

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.


		serve food or beverages

		provide customer service

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.


		cook meals

		use knives

		prepare specialty foods

		place food on dishes or trays or in takeout bags

		prepare beverages

		knead, shape, cut, or roll food products by hand

		cut, trim, or clean meat, or carcasses

		bake breads, rolls, or other baked goods

		cook food requiring short preparation time

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

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.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).


		operate baking equipment

		operate cooking equipment

		operate food preparation equipment

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.


		understand government health, hotel or food service regulations

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.


		cook in quantity

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.


		use knowledge of food handling rules

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.


		measure or weigh ingredients for food preparation

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Nature of the Work


	(Abstract from Career Articles)

	Chefs, Cooks, and Food Preparation Workers
	Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts—in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.

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Working Conditions


	(Abstract from Career Articles)

	Chefs, Cooks, and Food Preparation Workers
	Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but kitchens in older and smaller eating places are often not as well designed. Kitchens must be well ventilated, appropriately lit, and properly equipped with sprinkler systems to protect against fires. Kitchen staffs invariably work in small quarters against hot stoves and ovens. They are under constant pressure to prepare meals quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed.

	Read More >>

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Interesting Fact

When the U.S. Constitution was written, the federal government was not allowed to collect income tax. All revenues came from trade tariffs. The 16th Ammendment later permitted federal income tax.

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