Connecticut StateDepartment of Administrative Services

Supervising Chef (37.5 Hour)

Recruitment #210331-4930TC-001


Our mission at the State of Connecticut, Department of Mental Health and Addiction Services (DMHAS), is a health care agency whose mission is to promote the overall health and wellness of persons with behavioral health needs through an integrated network of holistic, comprehensive, effective, and efficient services and supports that foster dignity, respect, and self-sufficiency in those we serve. 

The DMHAS, Connecticut Valley Hospital (CVH) seeks a qualified individual for the position of Supervising Chef within the CVH Dietary Division.  This position is located in Battell Hall, 1000 Silver Street, Middletown, CT. It is a full-time, 37.50 hours per week position.  The work schedule is Monday through Friday, 7:00 a.m. to 3:00 p.m.  The position number is 99079.

In this position you will provide oversight of all menus, diets, food ordering, training, and the overall supervision of ten food service employees.  The Supervising Chefs are responsible to maintain daily, weekly, monthly records in accordance with Federal Child Nutrition Guidelines and must remain ServSafe certified.    

Discover the opportunity to:

Engage in a rewarding career; Provide support to a division that is passionate about improving the lives of those we serve; Assist our staff and clients/patients so they can achieve success; Make a difference in the public sector; and Work together in a collaborative team environment. 

Selection Plan

In order to be considered for this job opening, you must be a current State of CT employee of the Department of Mental Health & Addiction Services, who has permanent state status*, and meet the Minimum Qualifications as listed on the job opening.  You must specify your qualifications on your application.  

*For employees in the classified service, permanent status is obtained after successful completion of a working test period. For employees in the unclassified service, permanent status is obtained after serving in a position for at least six months (full-time or full-time equivalent). 

This position will be filled in accordance with contractual language, reemployment, SEBAC, transfer, promotion and merit employment rules. Candidates who meet the Minimum Qualifications - as listed on the job opening - will be considered for this role, as determined by qualifications stated on the submitted application.  

The minimum experience and training requirements must be met by the close date on the job opening, unless otherwise specified. 

This posting may require completion of additional referral questions (RQs) which will be sent to you via email after the closing date. The email notification will include an expiration date by which you must submit (Finish) your responses. Please regularly check your email for notifications. Please check your SPAM and/or Junk folders, as emails could end up there in error.  

Applications to this recruitment may be used for future vacancies.  

Please ensure that your application is complete and you have included your resume in the “Resume Tab” of your application as you will be unable to make revisions once you submit your application into the JobAps system. Individuals considered for interview will be required to submit additional documentation supporting their qualification(s) for this position. These documents may include performance reviews, attendance, supervisory references, college transcripts, licensure, etc.  You do not have to attach these documents to your application.  

Should you have questions pertaining to this recruitment, please contact Doreen Clemson at or (860) 785-9855.


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

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


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.


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


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


Two (2) years of the General Experience must have been in a lead capacity.
Note: For State Employees this is interpreted at the level of Head Cook.


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.


Our ideal candidate will possess experience in: 

  • Running a large-scale production kitchen preparing 2,000+ meals per day in a hospital setting; 
  • Large scale cooking techniques regarding equipment and recipes; 
  • Ordering all food supplies to support a large-scale production kitchen on a daily basis; 
  • Supervising and managing 60+ employees in multiple locations; and
  • Practicing nationally recognized food safety programs such as a certification from ServSafe.


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


1. 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.
2. Incumbents must be free from communicable diseases.
3. A physical examination may be required.



The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.

The State of Connecticut is an Affirmative Action/Equal Opportunity Employer and strongly encourages the application of women, minorities and persons with disabilities.