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Classified Staff Job Description

Job Code: 040380
Title: Cook, Entree
Pay Grade: 21
Pay Range

Purpose of Classification:
Performs advanced food preparation and production for food service units.

Distinguishing Characteristics:
This is second in a series of three classifications and is distinguished from the Fry Cook in that incumbents cook food that requires advanced preparation techniques. Incumbents are subject to extreme heat from ovens and grills. Typically reports to Cook, Lead.

Example of Duties:
  • Cooks meat entrees, vegetables and desserts in adherence to standardized recipes.
  • Washes, cuts and prepares foods designated for cooking.
  • Keeps informed of daily menu in order to help coordinate cooking times.
  • Verifies that food cooked is satisfactory in both quality and quantity prepared.
  • Insures leftovers are properly stored and kitchen is ready for preparation of next meal.
  • Cleans cooking utensils, grills, oven hoods and other equipment used in food preparation.

Knowledge, Skills, and Abilities:
  • Knowledge of food service operations including large quantity food preparation.
  • Skill in operating various institutional/commercial kitchen equipment.
  • Ability to effectively communicate.

    Minimum Qualifications:
    • Two years commercial or institutional cooking experience; OR,
    • Any combination of experience, training and/or education approved by Human Resources.


    Revised: 11/10/2003

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