{"schemaVersion":"1.0","exportedAt":"2026-05-15T12:38:06.739Z","occupation":{"soc":"35-2011.00","title":"Cooks, Fast Food","group":"Food Preparation & Serving Related","sector":"72","jobZone":2,"jobZoneInferred":false},"framework":{"version":"v.26.05","description":"","contextCovered":"This framework covers competencies for fast-food cooks working in quick-service restaurant kitchens, spanning food preparation, cooking equipment operation, beverage service, supply management, sanitation, and team coordination from entry-level crew to lead or shift-supervisor roles.","levels":{"emerging":{"label":"Emerging","statements":["Food order slips and verbal instructions — read and interpret under direct supervisor guidance in a fast-food kitchen environment.","Large-volume cooking equipment such as grills, fryers, and griddles — operate under close supervision following posted safety protocols.","Fruits, vegetables, and raw ingredients — wash, cut, and portion according to prep sheets in a supervised fast-food kitchen.","Specialty foods such as sandwiches, tacos, or pizza — assemble following standardized recipes with step-by-step coaching from a lead cook.","Fountain drinks and basic beverages — prepare and serve according to posted portion and recipe guides during a supervised shift.","Food preparation surfaces, cooking tools, and utensils — clean and sanitize following a checklist under the direction of a shift supervisor.","A single customer order — cook and plate accurately while staying within the designated station under direct oversight.","Incoming supply deliveries — assist in receiving, checking quantities, and stocking shelves under supervisor direction.","Active listening skills — apply when receiving verbal food orders from crew members or customers in a high-noise counter environment.","Basic food safety and hygiene rules — follow consistently during all prep tasks on the first weeks of employment in a quick-service restaurant."]},"developing":{"label":"Developing","statements":["Multiple simultaneous customer orders — cook and track accurately with minimal oversight during a standard fast-food lunch or dinner rush.","Grills, deep-fat fryers, and griddles — operate and adjust temperature settings independently to maintain food quality during routine shifts.","Specialty menu items such as fish and chips, sandwiches, or wraps — prepare using established methods within required service times without prompting.","Beverages including coffee, fountain drinks, and shakes — prepare and serve consistently to brand standards across a full shift without supervisor direction.","Supply orders and delivery records — compare received items against purchase orders and flag discrepancies to the shift manager.","Food prep areas and cooking surfaces — clean and sanitize on a scheduled rotation, adapting to unexpected spills or equipment issues during a shift.","Verbal instructions from crew leads or customers — interpret and act on quickly and accurately in a fast-paced, noisy quick-service environment.","Standardized portion sizes and presentation specs — apply reliably across all menu items during peak and off-peak periods with reduced supervision.","Point-of-sale POS software — use to read incoming orders and confirm completed tickets at a fast-food service station.","Personal stress and pace demands — manage effectively to maintain accuracy and cooperation during high-volume service periods."]},"proficient":{"label":"Proficient","statements":["All station cooking tasks including grills, fryers, and prep — execute autonomously across a full shift while adapting to menu changes or equipment issues.","Complex or high-volume multi-order sequences — coordinate and complete efficiently, maintaining food quality and ticket time standards without supervision.","Non-routine prep scenarios such as menu substitutions or allergen requests — handle calmly and accurately, applying food safety knowledge in a live service environment.","Supply ordering and inventory levels — monitor independently, place routine orders, and reconcile delivery discrepancies to prevent stock shortages.","Food safety standards and health code requirements — uphold across all preparation and service activities, identifying and correcting violations before they escalate.","New or seasonal specialty menu items — learn quickly, master preparation methods, and produce consistently during regular production shifts.","Preparation schedules for the full kitchen — organize and execute to ensure all stations are stocked and ready before service windows open.","Beverage and food quality standards — evaluate throughout a shift, adjusting equipment calibration or prep technique when output falls below brand specifications.","Verbal and written communication with suppliers and crew — conduct clearly and professionally to coordinate deliveries and resolve order problems.","Customer-facing service situations involving complaints or special requests — resolve effectively and calmly, demonstrating strong service orientation and self-control."]},"advanced":{"label":"Advanced","statements":["Kitchen crew performance and daily assignments — direct and coordinate across all stations to meet throughput, quality, and safety targets during every service period.","On-the-job training for new and developing cooks — design and deliver using standardized methods, equipment demonstrations, and real-time coaching on the fast-food kitchen floor.","Shift-level supply and cost management — oversee ordering, receiving, and waste reduction practices to keep food and labor costs within budget targets.","Food safety and sanitation compliance across the entire kitchen — lead by example and hold all team members accountable to health code and brand standards.","Point-of-sale and operational software tools — leverage for scheduling, inventory tracking, and reporting to support efficient restaurant management decisions.","Station workflows and prep procedures — evaluate continuously and recommend or implement process improvements that reduce ticket times and improve order accuracy.","Team morale and cooperation during high-stress service periods — cultivate through visible leadership, constructive feedback, and a consistent optimistic presence.","Escalated customer service issues including quality complaints or allergen concerns — resolve with authority, documenting outcomes and adjusting procedures to prevent recurrence.","Cross-functional coordination with front-of-house staff and management — facilitate to align kitchen output with service pace, promotional events, and peak-hour planning.","Organizational standards and brand expectations — champion across the entire team, setting the tone for dependability, attention to detail, and consistent product quality."]}}},"sources":{"onet":"v30.2 (CC BY 4.0)","crosswalk":"https://skillscrosswalk.com","generator":"LER.me"},"attribution":"© EBSCOed"}