{"id":3798,"date":"2023-10-20T13:49:46","date_gmt":"2023-10-20T20:49:46","guid":{"rendered":"https:\/\/hr.uw.edu\/comp\/?page_id=3798"},"modified":"2025-05-06T13:09:05","modified_gmt":"2025-05-06T20:09:05","slug":"cook-2","status":"publish","type":"page","link":"https:\/\/hr.uw.edu\/comp\/classified-staff\/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":"

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