STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: ASSISTANT CHEF
Class Code: 0260-10
Date Established: 06-22-62
Occupational
Code: 5-1-1
Date of Last Revision: 10-28-04
BASIC PURPOSE: To assist in
the operation of an institutional dining room and kitchen by preparing and
cooking food in accordance with established menus.
CHARACTERISTIC
DUTIES AND RESPONSIBILITIES:
o Assists in supervising the
preparation of meals and cooks food for institutionalized residents.
o Assigns work to Cooks, Bakers, and
other food service personnel assigned to kitchen duty.
o Discusses and plans menus and food
supplies with the Chef; places orders for and checks supplies delivered.
o Cuts and slices meat and lifts
heavy containers when required.
o Exercises responsibility for the
general cleanliness and maintenance of all kitchen equipment, utensils,
refrigerators and work areas.
o Trains students or kitchen
personnel in routine kitchen duties.
o Supervises the canning, freezing
and preserving of foods as necessary.
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DISTINGUISHING
FACTORS:
Skill: Requires skill
in applying instructions to accomplish different job functions OR in operating
machines for a variety of different purposes.
Knowledge: Requires
understanding and using business or trades vocabulary or basic arithmetic to
perform standard operating procedures.
Impact: Requires
responsibility for contributing to agency objectives by ensuring the accuracy
of support activities within one or more organizational units. Errors at this level affect the work of
others or have measurable monetary consequences, and require verification and
correction in order to complete succeeding work operations.
Supervision: Requires
direct supervision of other employees doing related or similar work, including
scheduling work, recommending leave, reviewing work for accuracy, performance
appraisal, or interviewing applicants for position vacancies.
Working
Conditions: Requires performing regular job
functions in an environment, which includes exposure to continuous physical
elements or a number of disagreeable working conditions with frequent exposure
to minor injuries or health hazards.
Physical
Demands: Requires medium work, including
continuous strenuous activities such as frequent reaching, bending, or lifting
as well as performing work activities which require fine manual dexterity or
coordination in operating machines or equipment.
Communication: Requires
obtaining and exchanging information, referring inquiries to the appropriate
source, or responding to questions from state employees or members of the
general public.
Complexity: Requires a
combination of job functions using minimal judgment to perform a variety of job
tasks according to clearly prescribed standard practices and procedures.
Independent
Action: Requires making a limited number of
choices in selecting among alternative courses of action under supervisory
guidance and in performing job functions according to a variety of prescribed
policies or procedures.
MINIMUM
QUALIFICATIONS:
Education: Completion of
high school or G.E.D. equivalent.
Each additional year of approved formal education may be substituted for
one year of required work experience.
Experience: One year of
experience in food preparation and cooking on a large scale. Each additional year of approved work
experience may be substituted for one year of required formal education.
License/Certification: None required.
FOR
YOUTH DEVELOPMENT CENTER ONLY: Must possess a
valid New Hampshire driver's license.
FOR
NEW HAMPSHIRE HOSPITAL: Valid New Hampshire driver’s license if
required to deliver food and equipment.
RECOMMENDED
WORK TRAITS: Working knowledge of materials, methods
and equipment used in food preparation.
Ability to manage a kitchen with economy and efficiency. Ability to plan and coordinate the work
of personnel with a capacity to work long hours and under conditions of extreme
heat. Ability to train and
supervise employees and students.
Must exercise clean personal health standards. Working knowledge of materials, methods and equipment used
in food preparation. Ability to
manage a kitchen with economy and efficiency. Ability to plan and coordinate the work of personnel with a
capacity to work long hours and under conditions of extreme heat. Ability to train and supervise
employees and students. Must
exercise clean personal health standards.
Must be willing to maintain appearance appropriate to assigned duties
and responsibilities as determined by the agency appointing authority.
DISCLAIMER
STATEMENT: This class specification is descriptive
of general duties and is not intended to list every specific function of this
class title.
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Last Updated 10/21/04
URL: /hr/classspec_a/0260.htm