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The Cook II is responsible for cooking and baking on a large scale in an institutional kitchen. ing to production schedule (menu) and established food safety guidelines. ? Prepares therapeutic (low sodium, low fat, gluten free, diabetic, etc.) and texture modified (diced, minced, blended, etc.)
The Cook 1 is the entry and training level. Promotion to the Cook 2 level may be made after a minimum of two years' experience and in-service training as a Cook in kitchen handling quantity cooking. Assists in supervision and instruction of subordinate Cooks and Service Workers, as necessary.
Disclosure of wage or salary range by employer?When required?Remedies. (1) The employer must disclose in each posting for each job opening the wage scale or salary range, and a general description of all of the benefits and other compensation to be offered to the hired applicant.
The second cook is tasked with preparing all menu items to standard as laid out by the Chef in an efficient, cost effective and timely manner.
COOK II* Function of Job: Under general supervision from a higher level cook or supervisor who is responsible for coordination of necessary work, to prepare and cook food ing to prescribed menus, standardized recipes and procedures, requiring the exercise of some judgment and initiative.
The Cook 3 is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Cook 3 must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.
Salaries by years of experience in Washington State Years of experiencePer hour1 to 2 years$18.693 to 5 years$19.676 to 9 years$20.45More than 10 years$21.871 more row