{"id":3792,"date":"2023-10-20T13:43:56","date_gmt":"2023-10-20T20:43:56","guid":{"rendered":"https:\/\/hr.uw.edu\/comp\/?page_id=3792"},"modified":"2025-05-06T13:08:09","modified_gmt":"2025-05-06T20:08:09","slug":"cook","status":"publish","type":"page","link":"https:\/\/hr.uw.edu\/comp\/classified-staff\/cook\/","title":{"rendered":"Cook"},"content":{"rendered":"

UW CODE AND REPRESENTATIVE GROUP<\/strong><\/p>\n

\n\n\n\n\n\n
Representative group<\/th>\nJob codes<\/th>\n<\/tr>\n
WFSE CAMPUSWIDE<\/td>\n18505 (NE S WFSE Campuswide)
\n22642 (NE H NI WFSE Campuswide)<\/td>\n<\/tr>\n
WFSE HMC<\/td>\n18641 (NE S WFSE HMC)
\n22717 (NE H NI WFSE HMC)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Culinary Associate<\/h2>\n

UW CODE AND REPRESENTATIVE GROUP<\/strong><\/p>\n

\n\n\n\n\n
Representative group<\/th>\nJob codes<\/th>\n<\/tr>\n
SEIU 1199NW UWMC NORTHWEST SERVICE AND MAINTENANCE<\/td>\n21318 (NE H SEIU 1199NW UWMC Northwest Service and Maintenance)
\n22955 (NE H NI SEIU 1199NW UWMC Northwest Service and Maintenance)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

CLASS SERIES CONCEPT<\/strong><\/p>\n

Perform skilled cooking duties.<\/p>\n

BASIC FUNCTION<\/strong><\/p>\n

Perform skilled cooking duties.<\/p>\n

DISTINGUISHING CHARACTERISTICS<\/strong><\/p>\n

Under general supervision, perform skilled cooking duties.<\/p>\n

TYPICAL WORK<\/strong><\/p>\n

Cook and\/or bake items from scratch to include sauces, marinades and spice blends;<\/p>\n

Prepare meat, fish and fowl for cooking according to standard recipes, menus, or verbal instructions; butcher larger cuts of meat, fish, and fowl;<\/p>\n

Prepare and cook vegetables, fruits, soups and cereals; prepare salads, quick breads, desserts and beverages;<\/p>\n

Prepare all types of bakery and dessert items according to standard recipes, menus, or verbal instructions;<\/p>\n

Operate cooking and kitchen equipment which may include, but not limited to, grills, burners, woks, ovens, microwaves, slicers, toasters, food processors and blenders;<\/p>\n

Review preparation lists and make adjustments as needed to meet production schedule or specific needs; test new recipes and ingredients;<\/p>\n

Maintain par inventory levels; rotate stock; store leftover ingredients and products;<\/p>\n

May complete forms including par order forms, waste sheets, temperature logs, and\/or production logs;<\/p>\n

May clean kitchen equipment and work area or direct this function;<\/p>\n

May direct Food Service Workers, students, and temporary workers;<\/p>\n

May assist in orienting and training new staff; and<\/p>\n

Perform other duties as assigned.<\/p>\n

MINIMUM QUALIFICATIONS<\/strong><\/p>\n

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.<\/p>\n

Equivalent education and\/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and\/or registration.<\/p>\n

CLASSIFICATION HISTORY<\/strong><\/p>\n

01\/03\/1973: New Class
\n05\/17\/1973: Revise Class
\n02\/19\/1976: Revise MQ
\n06\/03\/1988: Revise Class\/Title
\n06\/01\/2005:\u00a0CSR Class Conversion
\n08\/01\/2018:\u00a0Revise Typical Work, and MQ; update job code with Workday code
\n01\/01\/2020:\u00a0Add SEIU 1199NW UWMC-NW job profiles
\n09\/08\/2023: Revised MQ<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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