State of Connecticut Executive Branch

Supervising Chef (40 Hour) (4930FM)

$31.08-$39.96 Hourly / $2,486.37-$3,196.67 BiWeekly /
$64,894.00-$83,433.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for performing in one of the following ways:

  • Acts as supervisor of food services in an institution serving up to 800 meals per day.
  • Acts as supervisor of all kitchen operations in an institution serving over 800 meals per day.
  • In the Department of Developmental Services, Southbury Training School acts as supervisor of a decentralized food service operation serving a minimum of 800 meals per day.

SUPERVISION RECEIVED

Receives general direction from a Director of Food Services or other employee of higher grade.

SUPERVISION EXERCISED

Supervises all staff assigned to the kitchen.

EXAMPLES OF DUTIES

  • Schedules, assigns, oversees and reviews work of staff; 
  • Provides staff training and assistance; 
  • Conducts performance evaluations; 
  • Determines priorities and plans kitchen work; 
  • Establishes and maintains kitchen procedures; 
  • Develops or makes recommendations on development of policies and standards; 
  • Acts as liaison with other operating units, agencies and outside officials regarding unit policies and procedures; 
  • Prepares reports and correspondence; 
  • Makes recommendations for equipment use; 
  • Provides for sanitation and maintenance of kitchen supplies and equipment; 
  • May be responsible for or provide input into menu planning; 
  • May order food and supplies; 
  • Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

  • Considerable knowledge of institutional cooking methods and use and care of equipment; 
  • Knowledge of
    • comparative food costs and basic principles of dietetics; 
    • health and safety requirements in food services; 
  • Considerable
    • interpersonal skills; 
    • oral and written communication skills; 
    • skill in menu planning; 
  • Ability to
    • organize kitchen operation and develop efficient procedures for handling of food; 
    • keep records and make reports; 
    • utilize computer software; 
  • Supervisory ability.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Five (5) years of experience in the preparation of food on a large scale.

MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE

Two (2) years of the General Experience must have been in a lead capacity.

NOTE: For state employees this experience is interpreted at the level of a Head Cook.

MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED

College training in hotel and/or restaurant management, nutrition, dietetics or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.

SPECIAL REQUIREMENTS

Incumbents in this class may be required to possess and retain designation as a Qualified Food Operator as defined by CT Public Health Code.

PHYSICAL REQUIREMENTS

  • Incumbents in this class must have adequate physical strength, stamina, physical agility, visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties of the class.
  • Incumbents must be free from communicable diseases.
  • A physical examination may be required.

JOB CLASS DESIGNATION

Classified/Competitive

OCCUPATIONAL GROUP

(13)-Food Processing/Service

BARGAINING UNIT

(06)-SERVICE/MAINT (NP-2)

EEO

(7)-Skilled Craft Workers

SALARY INFORMATION

FM 19

ACKNOWLEDGEMENT

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.

CANCELLATION CLAUSE

This replaces the existing specification for the class of Supervising Chef (40 Hour) in Salary Group FM 19 approved effective March 29, 2019. (Reviewed for content. Revised to modernize format and add Acknowledgement section) Final No. 24-013

EFFECTIVE DATE

01/25/2024
CLASS: 4930FM; EST: 6/29/1933; REV: 1/26/2024;