STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: CHEF II
Class Code: 1692-14
Date Established: 07-01-50
Occupational
Code: 5-1-1
Date of Last Revision: 10-28-04
BASIC PURPOSE: To assign and
organize food service work activities related to preparing and cooking food in
an institutional dining room and kitchen.
CHARACTERISTIC
DUTIES AND RESPONSIBILITIES:
·
Supervises and
participates in activities of Cooks and other personnel engaged in preparing
and cooking foods.
·
Monitors preparation
and distribution of various foods to wards and dining rooms; assigns work to
Cooks and kitchen helpers and checks for results.
·
Reads menu to
estimate food requirements and plans meals accordingly.
·
Cooks and prepares
food according to recipe; cuts, trims and bones meat and poultry for cooking.
·
Plans menus with the
responsibility for substituting items when necessary.
·
Receives and checks
foods and supplies for quality and quantity and to insure proper handling and
storage.
·
Supervises the
cleaning, sanitary conditions and up-keep of all kitchen supplies and
equipment, including proper storage and distribution of food items.
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DISTINGUISHING
FACTORS:
Skill: Requires skill
in recommending routine changes in standardized operating procedures OR in
retrieving, compiling and reporting data according to established procedures OR
in operating complex machines.
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 explaining
facts, interpreting situations, or advising individuals of alternative or
appropriate courses of action.
This level also requires interviewing or eliciting information from
state employees or members of the general public.
Complexity: Requires a
combination of job functions to establish facts, to draw daily operational
conclusions, or to solve practical problems. This level also requires providing a variety of alternative
solutions where only limited standardization exists.
Independent
Action: Requires a range of choice in applying
a number of technical or administrative policies under general direction and in
making routine decisions or in recommending modifications in work procedures
for approval by supervisor.
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: Four years'
experience in a large quantity cookery.
Additional years of related work experience may not be substituted for
the formal education required by this class specification.
License/Certification: None required.
FOR
YOUTH DEVELOPMENT SERVICES 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: Extensive knowledge of materials,
methods and equipment used in preparing food on a large scale. Extensive knowledge of the principles
and practices of kitchen management.
Ability to work long hours and under conditions of extreme heat. Ability to plan and coordinate the work
of personnel. Ability to train and
supervise employees and patients.
Ability to keep records and make reports. Working knowledge of food values. Good clean personal health habits. 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_c/1692.htm