UNIVERSITY OF WASHINGTON
Specification for Class
UW CODE AND REPRESENTATIVE GROUP
18506 (NE S WFSE Campuswide)
18642 (NE S WFSE HMC)
20778 (NE H WFSE Campuswide)
20864 (NE H WFSE HMC)
CLASS SERIES CONCEPT
Perform skilled cooking duties.
Lead staff and perform skilled cooking duties.
Under general direction, regularly assign, instruct and check the work of others; function as lead cook in a food service function;
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;
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.
Possession of, or acquisition of a Washington State Food Worker card within two weeks of employment AND one year of experience as Cook including experience leading staff; 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
Revise Basic Function, Distinguishing Characteristics, Typical Work, and MQ; update job code with Workday code: 08-01-18