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State of Washington Classified Job Specification

COOK 3

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COOK 3
674I
Category: Inst. Food & Personal Services

Definition

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.

Typical Work

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.

Legal Requirement(s)

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.

Desirable Qualifications

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.

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