Standard Occupational Classification (SOC): Cooks, Short Order

Short order cooks are professionals who prepare and cook food quickly, typically in a fast-paced setting such as a restaurant or cafeteria. In the healthcare industry, short order cooks may be responsible for preparing and serving meals to patients, visitors, and staff in hospitals, clinics, and other healthcare facilities.

Some specific tasks that short order cooks in the healthcare industry may be responsible for include:

Preparing and cooking a variety of foods, including main dishes, sides, and desserts.

Following recipes and preparing food to order according to customer specifications.

Maintaining a clean and organized kitchen and work area.

Ordering and maintaining inventory of food and supplies.

Assisting with the training and supervision of kitchen staff.

Short order cooks in the healthcare industry should have a strong understanding of food safety and sanitation, as well as the ability to follow recipes and prepare a variety of dishes quickly and efficiently. They should also be able to work effectively under pressure and as part of a team. Most short order cooks receive on-the-job training, although some may attend culinary school or complete an apprenticeship program.