Prepares and cooks food in an institution, institutional camp or Washington State Patrol training facility.

Weighs and prepares food for special diets; 

Prepares and cooks vegetables, fruits, meats, soups, and cereals; prepares salads, desserts, and beverages; 

Cans fruits and vegetables; cleans kitchen area; washes utensils and equipment; requisitions, checks, and stores food and kitchen supplies; keeps simple records; assists in preparing menus; makes reports;  

Prepares meat, fish and fowl by baking, broiling, boiling, or frying, etc., according to standard recipes, menus, or verbal instructions; 

Operates cooking and kitchen equipment; 

Adjusts recipes to volume of demand; 

Inventories and maintains necessary supplies and goods for assigned meals; 

Stores leftover ingredients and products; assists in their utilization; rotates stock; 

Directs food service workers; 

May function as head cook or an assistant cook depending on size of kitchen and which meal is being prepared (i.e., breakfast, lunch, dinner); 

Knowledge of: practices, methods, and procedures of large‑scale food preparation and cooking; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation.