{"id":3798,"date":"2023-10-20T00:00:00","date_gmt":"2023-10-20T07:00:00","guid":{"rendered":"https:\/\/hr.uw.edu\/comp\/?page_id=3798"},"modified":"2026-06-27T18:57:03","modified_gmt":"2026-06-28T01:57:03","slug":"cook-2","status":"publish","type":"page","link":"https:\/\/hr.uw.edu\/comp\/cook-2\/","title":{"rendered":"Cook 2"},"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>\n18506 (NE S WFSE Campuswide)
\n22643 (NE H NI WFSE Campuswide)<\/td>\n<\/tr>\n
WFSE HMC<\/td>\n18642 (NE S WFSE HMC)
\n22718 (NE H NI WFSE HMC)<\/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

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.<\/p>\n

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

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.<\/p>\n

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

Lead and participate in cooking and\/or baking items from scratch to include sauces, marinades and spice blends;<\/p>\n

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;<\/p>\n

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;<\/p>\n

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;<\/p>\n

Make recommendations on adjustments to par stock levels based on anticipated volumes;<\/p>\n

Lead and participate in inventory management, storage and utilization of leftover ingredients and products, and rotation of stock;<\/p>\n

Lead and participate in the cleaning of the kitchen and equipment ensuring standards of sanitation and safety are met;<\/p>\n

May provide feedback to leadership on observations of employee performance;<\/p>\n

May lead and participate in recipe and menu development;<\/p>\n

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

Perform the work of Cook; 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

05\/17\/1973: New Class
\n10\/16\/1975: Revise MQ
\n06\/03\/1988: Revise Class\/Title
\n06\/01\/2005: CSR Class Conversion
\n08\/01\/2018: Revise Basic Function, Distinguishing Characteristics, Typical Work, and MQ; update job code with Workday code
\n09\/08\/2023: Revised MQ
\n12\/16\/2024: Updated profile name; revised Basic Function, Distinguishing Characteristics, Typical Work, and MQS.<\/p>\n","protected":false},"excerpt":{"rendered":"

UW CODE AND REPRESENTATIVE GROUP Representative group Job codes WFSE CAMPUSWIDE 18506 (NE S WFSE Campuswide) 22643 (NE H NI WFSE Campuswide) WFSE HMC 18642 (NE S WFSE HMC) 22718 (NE H NI WFSE HMC) 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….<\/p>\n","protected":false},"author":49,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"no","slim_seo":{"title":"Cook 2 - Compensation","description":"UW CODE AND REPRESENTATIVE GROUP Representative group Job codes WFSE CAMPUSWIDE 18506 (NE S WFSE Campuswide) 22643 (NE H NI WFSE Campuswide) WFSE HMC 18642 (NE"},"footnotes":""},"class_list":["post-3798","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/pages\/3798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/comments?post=3798"}],"version-history":[{"count":1,"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/pages\/3798\/revisions"}],"predecessor-version":[{"id":10855,"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/pages\/3798\/revisions\/10855"}],"wp:attachment":[{"href":"https:\/\/hr.uw.edu\/comp\/wp-json\/wp\/v2\/media?parent=3798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}