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Classification Description|Employees Human Resources - Classification Compensation

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Classification Compensation
Mark Bercheni, Manager
Campus: 139 Wyoming Hall
Mail: Dept 3422
1000 E University Ave
Laramie, WY 82071-2000
Phone: 307.766.5606
Fax: 307.766.5607
Email: c-comp@uwyo.edu
Office Hours
Regular: 8:00am - 5:00pm
Summer: 7:30am - 4:30pm
Monday - Friday

This is a description of a staff position at the University of Wyoming not a job opening announcement. Look for current job openings at the following link: http://www.uwyo.edu/hr/hremployment/listjobs.html. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Cook, Senior

Reports to: Designated Supervisor

UW Job Code: 7218

UW Job Family: 73

SOC Code: 35-2012

Pay Grade: 14

Date: July 01, 2004

Job Purpose:

Guides and assists kitchen staff in performance of operations; independently performs general and routine cooking tasks; functions as shift supervisor, as directed.

Minimum Qualifications

Education:

High School Diploma or GED

Experience:

2 years work-related experience

Required Licensure, Certification, Registration, or Other Requirements:

None

Knowledge, Skills, and Abilities

Knowledge of:

  • Large scale food preparation, serving, storage, sanitation and health codes.
  • Supplies, equipment, and/or services ordering and inventory control.
  • Food preparation and presentation methods, techniques, and quality standards.
  • Maintenance and care of culinary facilities, equipment, supplies and materials.
  • Food preparation and presentation methods, techniques, and quality control.
  • Reports preparation and compilation.
  • Taste testing standards and measurements.
  • Recipe adjustments and testing.
  • Distribution methods and techniques.
  • Determining ingredient quantities according to specific orders.
  • Coordinating and directing of deliveries.
  • Personnel training and hiring techniques.

Skills and Abilities to:

  • Adjust food amount and preparation techniques to accommodate a varying number of servings.
  • Use common kitchen utensils and equipment.
  • Present self with a neat and clean appearance and prepare food in a clean and sanitary manner.
  • Read and write.
  • Prepare routine administrative work.
  • Cooking and preparing a variety of foods.
  • Organize and coordinate.
  • Safely use cleaning equipment and supplies.
  • Lead and train staff and/or students.
  • Accept receipt of goods and supplies.
  • Follow directions.
  • Receive, stock, and/or deliver goods.
  • Read, test, and adjust recipes.
  • Gather data, compile information, and prepare reports.
  • Use basic math skills to add, subtract, multiply and divide amounts and quantities.
  • Clean work areas and equipment/utensils according to prescribed procedures and schedules.

Characteristc Duties and Responsibilities

Essential Functions:

Prepare and cook meat, fish, vegetables, gravies, cereals, soups, fruits, salads and desserts according to recipes and established procedures for food preparation; cook or oversee the cooking of specialty or banquet items.

Prepare food production reports; review daily menu and adjust recipe for day's production requirements; order food and supplies; taste test food for quality control.

Lock and unlock freezers and storage areas; ensure storage, rotation and use of leftover food; maintain portion controls.

Maintain established standards for sanitation and safety.

Clean kitchen, utensils and work areas as necessary. 

Supplemental Functions:

Assist in training, supervising and scheduling kitchen staff; provide direction and guidance in daily operations.

May assist in maintaining equipment.

Maintain currency in field by attending workshops or reading associated journals. 

Working Conditions:

Standard kitchen and food service environment; regular exposure to heat from ovens, grills, and stoves, cold from storage facility, and other hazards associated with food service and preparation. 

Distinguishing Features:

Cook performs cooking tasks as assigned according to established standards under general supervision.

Cook, Senior performs the work done by Cooks under limited supervision and provides project or group leadership. 

Authorized by Classification/Compensation, Human Resources

Employees may be requested to perform job-related tasks other than those specifically presented in this description. Participating in the University's hazardous waste minimization program is part of the job of each employee who uses (or may come in contact with) hazardous materials. Fair Labor Standards Act (exempt/non-exempt) is designated by position. University of Wyoming actively supports Americans with Disabilities Act and will consider reasonable accommodations.

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