STATE OF NEW HAMPSHIRE
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.
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.
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.
Last Updated 10/21/04