UNIVERSITY OF WASHINGTON

Specification for Class

COOK

UW CODE AND REPRESENTATIVE GROUP

8505 (WFSE Campuswide)
8641 (WFSE HMC)

CLASS SERIES CONCEPT

Perform skilled cooking duties.

BASIC FUNCTION

Perform skilled cooking duties.

DISTINGUISHING CHARACTERISTICS

Under general supervision, perform skilled cooking duties.

TYPICAL WORK

Prepare meat, fish and fowl by baking, broiling, boiling, or frying, etc., according to standard recipes, menus, or verbal instructions;

Prepare and cook vegetables, fruits, soups and cereals; prepare salads, quick breads, desserts and beverages;

Operate cooking and kitchen equipment;

Clean kitchen equipment and work area or direct this function;

Adjust recipes to volume of demand;

Inventory and maintain necessary supplies and goods for assigned meals;

Store leftover ingredients and products; assist in their utilization; rotate stock;

May direct food service workers;

May assist in meal planning; keep records; make reports;

May function as head cook or an assistant cook depending on size of kitchen and which meal is being prepared (i.e., breakfast, lunch, dinner).

Perform related duties as required.

MINIMUM QUALIFICATIONS - UW Contract Classified

Possession of, or eligible for, a food handler's permit AND one year of experience as a Food Service Worker; or equivalent education/experience.

New Class: 1-3-73
Revise Class: 5-17-73
Revise MQ: 2-19-76
Revise Class/Title: 6-3-88
CSR Class Conversion (mc): 06-01-05