STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
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.
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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 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.
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: 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.
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Last Updated 10/21/04
URL: /hr/classspec_c/1693.htm