State of Washington Classified Job Specification
Perform skilled cooking duties and lead food preparation. Regularly assign, instruct and check the work of others; function as head cook in a food service function;
Supervises and participates in the preparation and service of all food on a shift in an institution; supervises the in‑service vocational training program for resident culinary help on a shift; or, within a Department of Social and Health Services residential facility, cooks and leads other culinary staff, or cooks in a group home.
Supervises and participates in large‑scale preparation and service of food on assigned shift; prepares main entrees as directed; anticipates and performs preliminary preparation necessary for next day's meals;
Performs meat cutting work; bones fish and fowl; cleans prawns; wraps and stores meat; cooks meat, fish, and poultry;
Bakes pies, cakes, and cookies and prepares other desserts; pits and grinds fruit;
Inspects food being prepared to ensure proper quantity, quality, and handling; instructs and trains employees and detail kitchen help in cooking, preparing, and handling food;
Operates mixers, ovens, choppers, shredders, steamers, grills, grinders, steam kettles, fry kettles, and other food equipment;
Assists in preparing menus and determining amount of food to meet menu requirements; keeps records; makes reports;
Prepares food items according to standard menus, recipes, and verbal instructions; prepares and cooks vegetables, meats, soups and cereals; prepares salads, desserts and beverages, quick breads, etc.;
Leads and participates in the cleaning of the kitchen and equipment; assures that standards of sanitation and safety are met;
Adjusts recipes to volume of demand;
Inventories and maintains necessary supplies and goods for assigned meals;
Leads and participates in the storage and utilization of leftover ingredients and products; rotate stock;
Operates standard cooking equipment;
Plans meals, keeps records, makes reports.
Knowledge and Abilities
Knowledge of: practices, methods and procedures of large‑scale food preparation; 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.
Two years' cooking experience in a large‑scale food service or culinary operation
Completion of course in large‑scale cooking may be substituted for one year of experience
One year as a Cook 1 in State service.
Class Specification History
New class, consolidates 4026 Cook Lead, 80120 Cook 2; adopted May 10, 2007, effective July 1, 2007.