Description

Under direction, to supervise and coordinate the preparation, cooking, delivery, and service of food in a large institution or several small institutions, and to supervise and train staff.

Typical Tasks

The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Each individual in the classification does not necessarily perform all duties listed.

• Supervises staff at a facility or production kitchen;

• Plans work duties, creates assignments, develops/maintains work schedules, and trains staff;

• Prepares performance appraisals and conducts individual meetings with staff to discuss work performance issues and provides corrective action, including progressive discipline, as required to employees who are experiencing work performance issues;

• Interviews and makes recommendations for hiring;

• Reviews and approves payroll;

• Responsible for quality control, recipe development and standardization, and menu planning, including seasonal changes, nutritional standards, special diets, cost controls, and customer satisfaction;

• Plans and coordinates catering projects;

• Develops, implements, and enforces operational procedures for efficient and effective food production and distribution;

• Implements and enforces all other policies and procedures as required;

• Responsible for safety and sanitation in work areas;

• Responsible for the proper use and maintenance of equipment;

• Participates in the development, implementation, and enforcement of kitchen and food safety programs;

• Maintains appropriate and cost effective ordering, storage, and delivery systems for food and supplies;

• May research, recommend, and requisition food and supplies;

• Prepares for and conducts staff meetings;

• Represents the food service unit at meetings as directed;

• Prepares cost reports and assists with the preparation of food budgets;

• May supervise and train detainees and inmate workers;

• May be assigned as a Disaster Service Worker (DSW), as required*;

• Performs other related duties, as required.

Employment Standards

Sufficient education, training, and experience to demonstrate the ability to perform the above tasks, plus the possession and direct application of the following knowledge and abilities:

Training and Experience Note: The required knowledge and abilities are attained through training and experience equivalent to sixty (60) semester units (ninety (90) quarter units) of college. Relevant analytical, administrative, lead, supervisory, or management experience that includes interpreting rules and regulations, gathering data and formulating recommendations, and report writing can substitute for education on a year-for-year basis;

AND

One (1) year of lead and/or supervisory experience in high volume cooking.

Possession of certificate or graduation from a Food Manager’s training program recognized by the Dietary Managers Association is preferred.

Possession of certificate of completion of at least one year in a professionally recognized chef’s school is preferred. 

Special Requirements

• Must obtain the Food Safety Management Certification within six (6) months of appointment or vacate the position and must maintain the certification for the duration of employment in this classification.

• Ability to travel to alternate locations in the course of work. If driving, possession of a valid California driver’s license prior to appointment and the ability to qualify for and maintain a County driver authorization.

• *As a condition of employment, pursuant to California Government Code Sections 3100-3109 and Local Ordinance, all County of Santa Clara employees are designated Disaster Service Workers (DSWs), including extra help. A DSW is required to complete all assigned DSW-related training, and in the event of an emergency, return to work as ordered.

Knowledge of:

• Supervisory and training techniques, including standards and applications for measuring performance and productivity and developing staff;

• Methods for effectively implementing personnel practices, employee union contract agreements, and progressive discipline;

• Principles and practices of menu planning, nutrition standards, food quality (e.g., appearance, taste, temperature, texture), menu and item specifications, and food/supply ordering, inventory, receiving, storage, and distribution;

• Principles, methods, and equipment used in the preparation, baking, and cooking of a variety of foods in large quantities;

• Quality standards for raw ingredients and finished products;

• Methods and practices of cost controls including but not limited to portioning, standardization, production efficiencies, tracking, timeliness, and minimizing waste;

• Current standards for basic nutrition;

• HACCP/Food Safety principles;

• Kitchen cleaning and sanitation methods;

• Proper, safe, and secure use of kitchen equipment;

• Requirements for maintaining safe working conditions; 

• Applicable Federal, State, and local laws governing food service operations;

• Basic computer use and operation, including common computer systems, applications, and programs, such as word processing, spreadsheets, presentation programs, and electronic mail;

• English usage, style, grammar, punctuation, and spelling.

Ability to:

• Effectively manage, delegate duties, and develop, implement, and maintain efficient work procedures;

• Develop work assignments and coordinate work schedules;

• Coordinate and supervise overall meal preparation and delivery on schedule;

• Prepare and provide clear oral and written instructions;

• Develop and integrate safety standards into all phases of the food service operation;

• Develop and maintain accurate and applicable documents and records;

• Analyze, evaluate, monitor, forecast and adjust operations to meet current needs;

• Identify and resolve operational and personnel problems in a timely manner;

• Remain calm and perform work in demanding or stressful situations;

• Establish and maintain effective working relationships with those contacted in the course of work, at all levels, including colleagues, the public, and representatives of other agencies;

• Exercise discretion and good judgement in the performance of duties;

• Promote teamwork, goodwill, and facilitate quality work from others;

• Demonstrate leadership in all phases of a high volume food service operation;

• Communicate effectively, both orally and in writing, with people of diverse backgrounds and cultures;

• Understand and follow a budget;

• Read and understand material safety data sheets and other safety communications.