Short order cooking

Short order cooking, in the restaurant business, is the preparation of foods that are quick to cook.[2] Many small restaurants serve only short-order items, which include fried, broiled, griddled foods, as well as assembled foods like sandwiches.

Short order cooking is common at greasy spoon and diner restaurants.[1]

A cook responsible for short order cooking is a short order cook. The U.S. Bureau of Labor Statistics defines the role of short order cooks as those who, "Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables," and it specifically excludes fast food cooks.[3] As of May 2019, the U.S. Bureau of Labor Statistics estimates there were more than 150,000 short order cooks in the United States.[4]

Notes
  1. Sidoriak, P. (2018). The Flippin' Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin'. Ulysses Press. ISBN 978-1-61243-821-4. Retrieved May 23, 2020.
  2. Wayne Gisslen, Mary Ellen Griffin, Professional Cooking for Canadian Chefs, p. 10, ISBN 0471663778, p. 10
  3. "Cooks, Short Order". www.bls.gov. Retrieved 2021-02-05.
  4. "Cooks, Short Order". www.bls.gov. Retrieved 2021-02-05.
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