Job Class Specification for:
Class Specification Schematic Number: 9203004
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.
Work Environment/Physical Demands:
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).
Licensing and Other Requirements:
State of Washington Food and Beverage Worker's Permit.
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.
Pre-Class Title: Cook
Pre-Ordinance Title: Cook
Class adopted January 2, 1991.
Date posted 9/23/1999
Return to Search Page