University of Washington Human Resources

Cook 2

UW CODE AND REPRESENTATIVE GROUP

CLASS SERIES CONCEPT

Perform skilled cooking duties.

BASIC FUNCTION

Lead staff and perform skilled cooking duties, or perform skilled cooking duties for medically-prescribed diet orders including fluid, texture, electrolyte and nutrient restrictions in medically vulnerable populations or with special attention to food allergens and cross-contamination.

DISTINGUISHING CHARACTERISTICS

Under general direction, regularly assign, instruct and check the work of others; function as lead cook in a food service function; OR perform skilled cooking duties for medically vulnerable populations or with special attention to food allergens and cross-contamination.

TYPICAL WORK

Lead and participate in cooking and/or baking items from scratch to include sauces, marinades and spice blends;

Lead and participate in the preparation of meat, fish and fowl for cooking according to standard recipes, menus, or verbal instructions; butcher larger cuts of meat, fish, and fowl;

Lead and participate in the preparation and cooking of vegetables, fruits, soups, and cereals; lead and participate in the preparation of salads, quick breads, desserts and beverages;

Perform duties of a Cook with compliance to medically prescribed diet orders, including fluid, texture, electrolyte and nutrient restrictions in a medically vulnerable population or with special attention to food allergens and cross-contamination.Assign, instruct and check the work of staff including students and/or temporary workers;

Make recommendations on adjustments to par stock levels based on anticipated volumes;

Lead and participate in inventory management, storage and utilization of leftover ingredients and products, and rotation of stock;

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

May provide feedback to leadership on observations of employee performance;

May lead and participate in recipe and menu development;

May assist in orienting and training new staff;

Perform the work of Cook; and

Perform other duties as assigned.

MINIMUM QUALIFICATIONS

Possession of, or eligible to obtain a Washington State Food Worker card within two weeks of employment AND one year of experience preparing and serving food and maintaining clean work area;  or equivalent education/experience.

CLASSIFICATION HISTORY

05/17/1973: New Class
10/16/1975: Revise MQ
06/03/1988: Revise Class/Title
06/01/2005: CSR Class Conversion
08/01/2018: Revise Basic Function, Distinguishing Characteristics, Typical Work, and MQ; update job code with Workday code
09/08/2023: Revised MQ
12/16/2024: Updated profile name; revised Basic Function, Distinguishing Characteristics, Typical Work, and MQS.