Short Order Cook vs. Chef: What Are the Differences?

A chef is a trained and skilled professional who is responsible for all aspects of food preparation in a restaurant. A short order cook, on the other hand, is a food service worker who specializes in preparing and cooking food to order. Though both positions require some cooking skills, there are several key differences between them.

In this article, we discuss the differences between a chef and a short order cook, and we provide information on what you need to know to pursue each career.

What is a Short Order Cook?

A Short Order Cook is a type of chef that specializes in preparing food quickly and efficiently. They typically work in restaurants, diners or cafes where they take orders from customers and prepare the food to their specifications. Short Order Cooks are responsible for knowing the menu inside and out and being able to make each dish quickly and correctly. They must be able to work in a fast-paced environment and keep up with multiple orders at a time. Many Short Order Cooks have completed a culinary arts program, but it is not required.

What is a Chef?

Chefs are responsible for the overall operation of a kitchen, including menu planning, ordering and purchasing supplies, food preparation and cooking, and supervising kitchen staff. They typically have many years of experience in the culinary arts and may have completed a formal culinary arts program. Chefs often specialize in a particular cuisine or cooking style, such as Italian, French, Asian, or American. They create new dishes and menu items, and oversee the preparation of food to ensure that it meets the highest standards of quality and taste. Chefs also train and supervise kitchen staff, and may work with front-of-house staff to ensure that guests have a positive dining experience.

Short Order Cook vs. Chef

Here are the main differences between a short order cook and a chef.

Job Duties

Short order cooks prepare food quickly for customers who place orders for small or specific meals. They follow a customer’s order and cook the requested items in a short period of time. In comparison, chefs create menus for restaurants based on their clientele’s preferences. They determine which ingredients to use in dishes and plan complete meals for customers. Chefs also manage kitchen staff and ensure that all employees work together to provide excellent service to restaurant patrons.

Job Requirements

The job requirements for a short order cook are less formal than those of a chef. A short order cook typically only needs on-the-job training to learn the necessary skills, though some employers may prefer candidates with experience in the food service industry. Chefs, on the other hand, often need to complete a culinary arts program at a vocational school or community college. Some chefs also have a bachelor’s degree in hospitality management or a related field. After completing their education, chefs must complete an internship at a restaurant before they can begin working as a chef.

Work Environment

Chefs and short order cooks work in different environments. Chefs typically work in restaurants, hotels or other food service establishments. They may also work for catering companies or private clients to prepare meals for special events.

Short order cooks usually work in fast-food restaurants, diners or cafés. Some short order cooks work in hospitals, prisons or schools as well.

Skills

Both chefs and short order cooks need to have excellent knife skills. Chefs often are responsible for more complicated tasks that require greater precision, such as slicing meat or vegetables for a dish. Short order cooks typically are responsible for preparing simpler items, such as burgers or sandwiches, so their knife skills do not need to be as refined.

Both chefs and short order cooks also need to be able to follow recipes. Chefs often create their own recipes, so they need to have a strong understanding of flavor profiles and how to combine ingredients to create dishes that taste good. Short order cooks usually are working with existing recipes, so they need to be able to read and understand the instructions and then execute them correctly.

In addition, both chefs and short order cooks need to have good customer service skills. They both interact with customers on a regular basis and need to be able to take orders, answer questions and make recommendations.

The biggest difference between chefs and short order cooks is the level of experience and training required. Chefs typically have formal culinary training and years of experience working in kitchens, while short order cooks often can get started with just a high school diploma or equivalent and some on-the-job training.

Salary

Short order cooks earn an average salary of $29,100 per year, while chefs earn an average salary of $52,541 per year. The average salary for both positions may vary depending on the type of restaurant you work in, the size of the restaurant, your level of experience and your location.