State of Washington Classified Job Specification
Supervises, coordinates, and participates in the preparation and serving of all food according to menu plan on a shift in an institution where at least 50,000 meals per month are prepared; or supervises, coordinates, and participates in the preparation and serving of food on all shifts in a smaller institution and may assist in the planning and organizing of food service activities.
Directs large‑scale cooking operations in an institutional kitchen on a shift, including supervision of all assigned kitchen personnel on the shift; participates in cooking duties;
Schedules and assigns work; instructs and trains cooks and food service aides in cooking and food preparation and handling; inspects food being prepared to ensure proper quantity, quality, and handling methods;
Supervises and coordinates the apportioning and distribution of prepared food to various dining areas at scheduled times;
Inspects kitchen and storage areas to ensure proper sanitary precautions are observed and spoilage minimized;
Prepares menus; computes quantity of foodstuffs; requisitions necessary foods, condiments, and supplies; maintains records; prepares reports;
Cleans kitchen area; washes utensils and equipment;
Performs other work as required.
Knowledge and Abilities
Knowledge of: practices, methods, and procedures of large‑scale food preparations; food values and nutrition; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation.
Ability to: establish work methods and supervise and instruct others in cooking and kitchen work; establish and maintain cooperative working relationships with others; estimate quantities and follow large‑scale recipes; follow written and oral instructions.
There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.
One year of lead work experience in cooking in institution or commercial food preparation.
Class Specification History
Revise class: adopted February 1, 1965.
Revise class. Revises definition; adopted Jun 9, 1972.
Revise class. Revises minimum qualifications; adopted May 24, 1974.
Revise class. Revises definition; adopted May 28, 1986.
Revise class. Revised class code (formerly 80140), general revision; adopted May 10, 2007, effective
July 1, 2007.