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Classified Staff Job Description

Job Code: 040390
Title: Cook, Lead
Pay Grade: 21
Pay Range

Purpose of Classification:
Prepares, seasons and cooks a wide variety of food for various food service units.

Distinguishing Characteristics:
This is third in a series of three classifications and is distinguished from the first and second levels in that it performs lead work. Incumbents in this classification must work in undesirable climate due to heat from ovens and grills. This class typically reports to Dining Services Assistant Service Supervisor.

Example of Duties:
  • Coordinates the activities of subordinates.
  • Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products.
  • Washes, cuts and prepares food for cooking.
  • Cooks and/or leads cooking of a large variety of foods; prepares salads, desserts and other food items.
  • Maintains adequate inventory of cooking ingredients and supplies by ordering from supervisor when needed.
  • Ensures leftovers are properly stored and kitchen is ready for preparation of next meal.
  • Verifies food is cooked satisfactory in both quality and quantity prepared.
  • Assists in establishing new menus.
  • Maintains sanitation, health and safety standards in the work area.

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

    Minimum Qualifications:
    • Three years experience in quantity cooking; OR,
    • Any equivalent combination of experience, training and/or education approved by Human Resources.


    Revised: 11/10/2003

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