Job Class Specification for:
COOK

Class Specification Schematic Number: 9203004

Class Summary:

Cooks and prepares food in large quantities.

Distinguishing Characteristics of the Class:

This is the journey level class within the Food Service Group. A knowledge of institutional or banquet style cooking is required to perform the work of this class. Employees in this class are in charge of the kitchen area and direct the activities of kitchen helpers. Menus are determined in advance but the cook changes menus, as needed, to respond to availability of ingredients, or number of people to be served. Guidelines used to perform the work of this class include various cookbooks, tour menu guidelines and recipes, and safety and health standards. Personal contacts are principally with departmental employees, tourists and visitors who are served food at the cookhouse.

Examples of Work:

• Cooks meats, sauces, eggs, and vegetables; bakes breads, rolls, and pastries; prepares salads, salad dressings, fruits, and beverages.
• During the summer tour season, prepares a standard menu for several daily tour groups of approximately 100 persons per group; ensures that a set serving schedule is met; portions food for family style serving.
• Cleans and maintains kitchen utensils, equipment and area with the assistance of helpers; inspects work areas and maintains safety and sanitation standards.
• Operates kitchen equipment including grinder, slicer, cuber, mixer, and deep fat fryer.
• Leads other cooks or helpers in the absence of the supervisor.
• Performs other related duties of a comparable level/type as assigned.

Required to work nights, evenings, weekends and/or holidays. Required to work varying hours. Required to stand, walk, or bend for extended periods of time.  Frequently required to lift objects weighing in excess of 50 pounds.

Requires a minimum of two years of commercial cooking experience preparing a variety of food in large quantities (or a combination of education and/or training and/or experience which provides an equivalent background required to perform the work of the class).

State of Washington Food and Beverage Worker's Permit.

Comments:

This description was prepared to indicate the kinds of activities and levels of work difficulty required of positions in this class. It is not intended as a complete list of specific duties and responsibilities.

Class History:

Pre-Class Title: Cook

Pre-Ordinance Title: Cook

Class adopted January 2, 1991.

Date posted 9/23/1999

Return to Search Page