A short order cook prepares fast, simple dishes like eggs, burgers, sandwiches, and sides on a flat top, grill, and fryer. The role is common in diners, cafes, and counter-service restaurants where many different orders come in at once. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Turn on the flat top, grill, and fryer and let them reach temperature
- Check the walk-in and reach-ins for eggs, bacon, meats, and produce
- Prep potatoes, pancake batter, sauces, and toppings for the day
- Stock your station with oil, butter, spices, and plates
- Review the specials and any menu changes with the manager or servers
During service
- Read tickets and group items that can be cooked together
- Cook eggs, burgers, and sandwiches to the guest's order
- Plate and pass food to servers promptly while it is hot
- Scrape and wipe the flat top between orders to prevent burning and cross contact
- Call out when items are low and restock from the walk-in
- Handle special requests and allergy notes accurately
- Keep track of multiple orders and priorities in your head and on the ticket rail
Closing duties
- Scrape, clean, and oil the flat top and grill
- Filter or change fryer oil on the closing schedule
- Wrap, label, and store leftover food in the walk-in
- Wash and put away utensils, pans, and prep containers
- Wipe down surfaces, sweep, and mop the cook line
Weekly duties
- Deep clean the flat top, vents, and fryers with the manager
- Take stock of eggs, meats, bread, and dry goods and report needs
- Wipe out and rotate the reach-in and walk-in shelves
- Check equipment and report problems early before they cause a service issue
Writing a posting? The short order cook job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.