Short-order cooks usually work without much supervision. Cooks at fast-food restaurants are often supervised by managers. Cooks constantly stand and walk while preparing food. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious. Short-order cooks may belong to the Hotel Employees and Restaurant Employees International Union.
Wages vary with level of training, experience and location.
Entry level wages may be lower. Pay varies with the area of the country, the cook's specialty, and the size and type of the restaurant. Cooks who work full time often receive paid vacation, sick leave, and health insurance. Part-time workers rarely receive these benefits. There were 6,810 people employed as short order cooks in Indiana in 1998.