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State of Washington Classified Job Specification


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Class Code: 674H
Category: Inst. Food & Personal Services


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.

Typical Work

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.

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

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.
Shadow class adopted 6/22/2023, effective 7/1/2023.