PURPOSE OF JOB CLASS (NATURE OF WORK)
This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.
GUIDELINES FOR JOB CLASS USE
This class is utilized as the chief food service employee in small institutions or programs; works under a food service employee of higher grade in larger institutions.
Receives general direction from a Director of Food Services, Supervising Chef or other employee of higher grade.
Leads Cooks, Assistant Cooks, Maintainers, patient/client workers or other lower level employees as assigned.
EXAMPLES OF DUTIES
- Plans kitchen workflow and determines priorities;
- Schedules, assigns, oversees, and reviews work;
- Establishes and maintains kitchen procedures;
- Provides staff training and assistance;
- Conducts or assists in conducting performance evaluations;
- Acts as liaison with operating units, agencies, and outside officials regarding unit policies and procedures;
- Inspects and requisitions food and supplies;
- Supervises the cleaning of kitchen and other food service areas and of equipment;
- May make recommendations on policies or standards;
- May prepare reports and correspondence;
- May plan menus and be responsible for serving of meals;
- Performs the full range of duties as outlined in the Cook specification;
- Performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
- Considerable knowledge of
- and ability to apply cooking principles and techniques on a quantity basis;
- institutional cooking methods;
- Knowledge of health and safety requirements in food service;
- interpersonal skills;
- oral and written communication skills;
- Ability to
- prepare menus and keep records;
- utilize computer software;
- Supervisory ability.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
Three (3) years of experience in the preparation and cooking of food.
MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE
One (1) year of the General Experience must have been in the preparation of food on a quantity basis.
NOTE: For state employees this experience is interpreted at the level of a Cook.
- Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
- Incumbents must be free from communicable diseases.
- A physical examination may be required.
Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.
JOB CLASS DESIGNATION
(7)-Skilled Craft Workers
As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes. As such, a job class is not meant to be all-inclusive of every task and/or responsibility.
This replaces the existing specification for the class of Head Cook in Salary Group TC 16 approved effective November 29, 2013. (Revised to modernize format and add an Acknowledgement section) Final No. 23-194