State of Connecticut Executive Branch

This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.

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.

• 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;
• 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; inspects and requisitions food and supplies;
• 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.

• 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;
• Skills
  • interpersonal skills;
  • oral and written communication skills;
• Ability to
  • prepare menus and keep records;
  • utilize computer software;
• Supervisory ability.

Three (3) years of experience in the preparation and cooking of food.

• 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.

07/27/2023