Perform skilled cooking duties and lead food preparation. Regularly assign, instruct and check the work of others; function as head cook in a food service function;


Supervises and participates in the preparation and service of all food on a shift in an institution; supervises the in‑service vocational training program for resident culinary help on a shift; or, within a Department of Social and Health Services residential facility, cooks and leads other culinary staff, or cooks in a group home.

Supervises and participates in large‑scale preparation and service of food on assigned shift; prepares main entrees as directed; anticipates and performs preliminary preparation necessary for next day's meals;

Performs meat cutting work; bones fish and fowl; cleans prawns; wraps and stores meat; cooks meat, fish, and poultry;

Bakes pies, cakes, and cookies and prepares other desserts; pits and grinds fruit;

Inspects food being prepared to ensure proper quantity, quality, and handling; instructs and trains employees and detail kitchen help in cooking, preparing, and handling food;

Operates mixers, ovens, choppers, shredders, steamers, grills, grinders, steam kettles, fry kettles, and other food equipment;

Assists in preparing menus and determining amount of food to meet menu requirements; keeps records; makes reports;

Prepares food items according to standard menus, recipes, and verbal instructions; prepares and cooks vegetables, meats, soups and cereals; prepares salads, desserts and beverages, quick breads, etc.;

Leads and participates in the cleaning of the kitchen and equipment; assures that standards of sanitation and safety are met;

Adjusts recipes to volume of demand;

Inventories and maintains necessary supplies and goods for assigned meals;

Leads and participates in the storage and utilization of leftover ingredients and products; rotate stock;

Operates standard cooking equipment;

Plans meals, keeps records, makes reports.

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

Ability to: establish work methods and supervise and instruct others in cooking and kitchen work; establish and maintain cooperative working relationships with others; estimate quantities and follow large‑scale recipes; follow written and oral instructions.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

Two years' cooking experience in a large‑scale food service or culinary operation

Completion of course in large‑scale cooking may be substituted for one year of experience


One year as a Cook 1 in State service.

New class, consolidates 4026 Cook Lead, 80120 Cook 2; adopted May 10, 2007, effective July 1, 2007.
Shadow class adopted 6/22/2023, effective 7/1/2023.

Revised Legal Requirements; effective June 6, 2024, due to adopted legislative action.