Oregon Public Universities


Classification Specifications


Classification Number: 9117


  Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10
Salary Range 16 $2657 $2741 $2859 $2971 $3103 $3235 $3382 $3540 $3710 $3887


The COOK 2 coordinates the production of meals and prepares and cooks menu items in a volume dining or food service facility.


This is the second level of a two-level series. It is distinguished from the lower level by having responsibility for coordinating the production of breakfast, lunch, and/or dinner entrees; preparing foods for special diets; maintaining adequate products and supplies; and keeping records for cooking operations. At this level, employees assign and review work of lower-level cooks, food service workers, and/or residents or students and provide training in cooking methods and procedures.


  1. Cooking and Coordination. Typical tasks: prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatins; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution to institutional wards or food service tray lines; plans cooking schedules to have food ready at serving time but not too far in advance; records temperatures of food at serving time.
  2. Requisitioning. Typical tasks: some positions in this class conduct the following: maintain adequate products and supplies for cooking operations; request needed products from warehouse supplier, such as flour and sugar; request cooking products or supplies to be ordered by the purchase order; check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality specified by the purchase order.
  3. Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; counts and records equipment and food items for inventory.
  4. Cleaning Functions. Typical duties: puts food away in designated storage; cleans stoves, grills, and countertops; keeps the work area in sanitary condition at all times; teaches residents or students proper santitation procedure.
  5. Miscellaneous. Typical tasks: assigns and reviews work of lower-level cooks, food service workers, and/or residents or students and provides training in cooking methods and procedures (e.g., checks tray track to ensure trays contain the proper portions of food and are completed on time, checks food carts to ensure that food is properly wrapped or in containers); some employees participate with supervisor in planning menus and recipe development and testing; some employees may help load food trays on trucks or tray carts and deliver trays to institutional cottages when needed; some employees in this class may provide information to management concerning unit needs such as equipment and supplies; some employees may assist supervisor by monitoring budget to stay within allocated expenditures.


Employees in this class have regular in-person contact with residents or students who assist in food preparation and cleaning activities. They also have occasional in-person contact with delivery drivers and food suppliers to receive goods.


Employees in this class receive general supervision from a supervisor or manager who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare foods as scheduled. Food service policies and procedures are also used as guidelines when performing the work.


Positions are found in central and remote locations throughout State government (e.g., general government agencies, human or natural resource agencies, correctional, mental health, or higher education institutions, hospitals, etc.). They require the willingness to work within the environment associated with the position's location and purpose.


  • two years of cooking experience in an institution or commercial firm serving complete meals; OR
  • an Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.