Connecticut StateDepartment of Administrative Services

Supervising Chef (40 Hour)

Office/On-Site Schedule

Recruitment #220621-4930FM-002


The State of Connecticut, the Connecticut Education and Technical System (CTECS) is now accepting applications from its qualified State employees for the position of Supervising Chef.  The position is located at 39 Woodland Street Hartford, CT 06105, in the Central Office. It is a 12-month, 40 hours per week position, Monday – Friday, 6:00am-2:30pm; however, the incumbent will travel across the eastern region of the school district. The focus of this position is to supervise and observe float cooks and cafeteria workers, provide onsite training, keep up-to-date on food safety health code standards, and track inventory and purchasing of food.  

In this role you will:
  • Supervise and coordinate Regional Float Cooks schedules.
  • Observe Cafeteria staff workers (Head Cook, Assistant Cook, and Cafeteria Maintainers) in preparing and portioning foods in compliance with state and federal regulations in the National School Meals program.
  • Order food that meets the USDA guidelines for the Federal Child School Nutrition Program. 
  • Conduct onsite training and corrective action for school nutrition staff when required and performance reviews of Head Cooks. 
  • Identify complex problems and review related information to develop and evaluate options and implement solutions in a School Food Service Program. 
  • Keep up to date on Food Safety Health Code standards. 
  • Ensure successful outcomes of health inspections. 
  • Track inventory and purchasing of food and goods. 
  • Use Microsoft Word and Excel including, but not limited to creating reports, memorandums, letters and other related documents. 
  • We offer competitive benefits including health and dental insurance, a retirement plan, group life insurance, and other supplemental benefits. Paid time off is also offered, including 12 paid holidays per calendar year, in addition to vacation, sick and personal leave accruals. We encourage a healthy work/life balance to all employees.

Selection Plan

To Apply:
  • In order to be considered for this job opening, you must be a current State of CT employee, who has worked for the state for at least six (6) months of full-time service or full-time equivalent service, absent any applicable collective bargaining language, and meet the Minimum Qualifications as listed on the job opening.  You must specify your qualifications on your application.
  • Incumbents in this class are required to possess and retain designation as a Qualified Food Protection Manager as defined by CT Public Health Code. 
  • In order to comply with Public Act 21-69, the State of Connecticut is no longer asking for resumes during the initial application process.
  • In order to be considered for this job opening, you must meet the minimum qualifications as listed on the job opening. You must specify your qualifications on your application. The minimum experience and training requirements must be met by the close date, unless otherwise specified. 
  • All application materials must be received by the recruiting agency by the time specified on the job opening for the position for which you are applying. Late applications may not be submitted and will not be considered. Exceptions are rare and limited to documented events that incapacitate a candidate during the entire duration of the job posting time period.  It is the candidate’s obligation and responsibility to request an exception and provide a legally recognized justification to accommodate such exception. Requests should be made to
  • At any time during the recruitment process you may be asked to submit additional information. 
  • Due to the volume of applications anticipated, we are unable to provide confirmation of receipt or status during the recruitment process. Updates will be provided through your JobAps portal account.
Physical Requirements:
  • Incumbents in this class must have adequate physical strength, stamina, physical agility, visual and auditory acuity.
  • 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.
Important Next Step Information for After You Apply:
  • Although applicants will receive correspondence via email, as a backup they are also encouraged to sign on to their Personal Status Board on a daily basis to monitor their status, view all emailed notices and complete tasks required in the recruitment process.
  • This posting may require completion of additional referral questions (RQs). You can access these RQs via an email that will be sent to you after the posting's closing date or by visiting your JobAps Personal Status Board (Certification Questionnaires section). Your responses to these RQs must be submitted by the question's expiration date. Please regularly check your email and JobAps Personal Status Board for notifications. Please check your SPAM and/or Junk folders on a daily basis in the event an email provider places auto-notification emails in a user's spam.
  • At any point during the recruitment process, applicants may be required to submit additional documentation which support their qualification(s) for this position. These documents may include: a cover letter, resume, performance reviews, attendance records, supervisory references, licensure, etc., at the discretion of the hiring agency. Applicants must meet the minimum qualifications as indicated to apply for this position.
  • The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class.
  • Interviews will be limited to candidates whose experience and training most closely meet the requirements of the position.
Connect With Us:
  • If you have any questions pertaining to this recruitment please contact Anamaria Giangarra at and reference the recruitment number.


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.


  • Possession of a current Certified Food Protection manager License. 
  • Work experience in a USDA School Nutrition Program.
  • Knowledge of HHFKA 2010 with Federal and State standards in a Child Nutrition Program.
  • 2 Years’ experience in a supervisory capacity in a food service related area.


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.