UNIVERSITY OF WASHINGTON

Specification for Class

COOK LEAD

UW CODE AND REPRESENTATIVE GROUP

8506 (WFSE Campuswide)
8642 (WFSE HMC)

BASIC FUNCTION

Perform skilled cooking duties and lead food preparation.

DISTINGUISHING CHARACTERISTICS

Regularly assign, instruct and check the work of others; function as head cook in a food service function;

TYPICAL WORK

Prepare food items according to standard menus, recipes, and verbal instructions; prepare and cook vegetables, meats, soups and cereals; prepare salads, desserts and beverages, quick breads, etc.;

Lead and participate in the cleaning of the kitchen and equipment; assure that standards of sanitation and safety are met;

Adjust recipes to volume of demand;

Inventory and maintain necessary supplies and goods for assigned meals;

Lead and participate in the storage and utilization of leftover ingredients and products; rotate stock;

Operate standard cooking equipment;

May plan meals, keep records, make reports;

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 Cook or equivalent education/experience.

New Class: 5-17-73
Revise MQ: 10-16-75
Revise Class/Title: 6-3-88
CSR Class Conversion (mc): 06-01-05