STATE OF NEW HAMPSHIRE
CLASSIFICATION: CHEF III
Class Code: 1693-16 Date Established: 07-01-50
Occupational Code: 5-1-1 Date of Last Revision: 10-28-04
BASIC PURPOSE: To supervise work activities in an institutional dining room and kitchen by acting as Head Chef, with responsibility for preparation of all food and the selection of all kitchen personnel.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES:
· Manages and supervises all food preparation and cooking activities as well as the sanitary, health and safety conditions in an institution kitchen setting.
· Plans menus, inventories food supplies and substitutes items when necessary.
· Supervises the training of all personnel involved in kitchen work.
· Requisitions food and supplies from the stockroom and contacts outside vendors to purchase special food items.
· Supervises the distribution of various foods to the wards and dining rooms and insures that work assignments are completed in a timely manner.
· Maintains kitchen equipment in good working order and requests new equipment when necessary.
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 immediate, ongoing agency objectives by facilitating the direct provision of services to the public or other state agencies. Errors at this level result in inaccurate reports or invalid test results and require significant investment of time and resources to detect.
Supervision: Requires direct supervision of programs or of employees doing work which differs from the supervisor, including disciplining employees, solving personnel problems, recommending hiring and firing employees, and developing work methods. The supervisor in this position manages a working unit or section with responsibility for employee performance appraisal.
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.
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: Five 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 and bakery 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, make reports and recommend the ordering of supplies. 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.
Last Updated 10/21/04