Day in the life
A Day in the Life of a Short-Order Cook
What short-order cooks actually do from the start of a shift to the end: the tasks, tools, schedule and realities of the job.
What is a typical day like for a short-order cook?
Heat the griddle. From there, the day usually includes cook orders, run the griddle, and read tickets. Early mornings, nights and weekends.
Hour by hour: a typical shift
No two days are identical, but this timeline reflects a realistic day for a short-order cook working full time.
- Heat the griddle.
- Breakfast rush.
- Restock.
- Lunch orders.
- Clean the griddle.
- Prep for tomorrow.
- End shift.
Where short-order cooks work
Cooks work at diners, cafés, bars and counters.
Hours and schedule
Early mornings, nights and weekends.
Tasks you’ll do most often
- Cook orders
- Run the griddle
- Read tickets
- Time multiple orders
- Plate food
- Restock
- Clean the line
Tools you’ll use every day
- Griddles
- Grills
- Spatulas
- Ticket rails
- Toasters
- Fryers
The best and hardest parts of the job
What people like
- Fast start
- Multitasking skills
- Lively work
- No degree needed
What’s hard
- Declining jobs
- Low pay
- Heat
- Fast pressure
You’ll likely thrive if…
- I can juggle many orders
- I work fast
- I like breakfast food
- I don’t mind early hours
- I want to start quickly
- I stay calm
Not sure? Take the free Short-Order Cook fit quiz or the Career Match Quiz.
Staying safe on the job
- Prevent burns
- Follow food safety
- Prevent slips
- Watch hot oil