Responsibilities of a Cook include, but are not limited to, preparing and serving a variety of dishes in large quantities; checking portioning and garnishing of food, and ensuring that it is served correctly and according to instructions; operating and cleaning a variety of kitchen equipment; calculating ingredients needed; receiving and storing food; training new cooks; mentoring students and/or interns; supervising the work of and working alongside inmate helpers, assisting with menu planning and recipe development; and cleaning the kitchen and dining room.

Cook I: Two years of experience in a large commercial or institutional kitchen which has included preparing and serving food and cleaning kitchen equipment and facilities.
Cook II: Two years of experience as a kitchen worker, including one year as a journey level cook, preparing and serving food in a large commercial or institutional kitchen.