What are the responsibilities and job description for the Assistant Chef position at City of Fremont?
Description
The City of Fremont's Human Services Department is recruiting for
Assistant Chef
VIEW OUR RECRUITMENT BROCHURE
The Department
The Human Services Department (HSD) delivers and supports services by forging long-term community partnerships; engaging with and building the capacity of the community to do its own problem- solving; and leveraging financial and volunteer resources.
The HSD is looking for an Assistant Chef to join the crew at the City-operated Age Well Center at Lake Elizabeth.Under direction of the Chef/Food Services Manager, the Assistant Chef will participate in the preparation, cooking, serving and clean up of a diverse lunch menu for seniors as well as some catering engagements. The Assistant Chef may substitute for the Chef/Food Service Manager in the latter's absence.
First Review of Applications
The first review of applications is December 1, 2025, at 12:00 p.m. (PT). This recruitment may close without notice after this date so interested applicants are encouraged to apply immediately. A resume and supplemental questionnaire (part of the online application) must be submitted with the completed City application.
To be considered for this outstanding employment opportunity, please complete an application online by clicking "Apply" just above this box.
Oral board interviews are tentatively scheduled for the week of December 15th.
Selection Process
The process may include individual and/or panel interviews, professional reference checks, medical evaluation, fingerprint check for criminal history and other related components. Only those candidates who have the best combination of qualifications in relation to the requirements and duties of the position will continue in the selection process. Meeting the minimum qualifications does not guarantee an invitation to participate in the process.
Reasonable Accommodation
Human Resources will make reasonable efforts in the examination process to accommodate persons with disabilities. Please advise Human Resources of any special needs a minimum of 5 days in advance of the selection process by calling (510) 494-4660 or emailing humanresources@fremont.gov.
Contact Us
For additional information, please contact Human Resources Department at: humanresources@fremont.gov.
The information contained herein is subject to change and does not constitute either an expressed or implied contract.
______________________________________________________________________
Assistant Chef Class Specification
Essential Functions
Knowledge, Skills and Abilities
Knowledge of: Health and Safety Standards in food preparation; Addition, subtraction, multiplication, and division of whole numbers and fractions; foods commonly used in quantity meal preparation; kitchen cleaning techniques.
Skill in: Use of knives, scissors and other kitchen cooking implements.
Ability to: Prepare foods according to written and oral instructions; accurately measure ingredients; use common food preparation implements; learn to operate specialized kitchen equipment; develop and maintain cooperative working relationships with individuals from diverse backgrounds; understand and respect limits of authority; substitute for the Chef/Food Service Manager in the latter's absence; incumbents must possess the physical and mental capacity to work under the conditions described by the classification characteristics section of this document and to perform the duties required by their assigned position.
Incumbents must possess the physical and mental capacity to work under the conditions described in this document and to perform the duties required by their assigned position.
Education/Experience
Any combination of education and/or experience that has provided the knowledge and skills necessary for satisfactory job performance would be qualifying. A typical way to obtain the required knowledge and skills would be: Eighteen (18) months of experience in food preparation in a quantity food services facility. Course work in a culinary program and/or an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices may be substituted for six months of the required experience.
Licenses/Certificates/Special Requirements
Possession of a valid Class C California Driver's License. Failure to possess and maintain a valid required license shall result in discipline up to and including termination. This classification requires the ability to travel independently within City limits.
A valid California Food Handler Certificate and negative Tuberculosis (TB) test is required prior to employment.
Physical and Environmental Demands
Rare = < 10%, Occasional = 11-33%, Frequent = 34-66%, Constant = >66%
Sitting: Rare - paperwork
Walking: Frequent
Standing: Frequent
Bending (neck): Frequent
Bending (waist): Frequent
Squatting: Occasional
Climbing: Rare - stepstool
Kneeling: Never
Crawling: Never
Jumping: Never
Balancing: Never
Twisting (neck): Occasional
Twisting (waist): Frequent
Grasp - light (dominant hand): Frequent to Constant
Grasp - light (non-dominant): Occasional
Grasp - firm (dominant hand): Occasional
Grasp - firm (non-dominant): Rare
Fine manipulation (dominant): Occasional - writing
Fine manipulation (non-dominant): Rare
Reach - at/below shoulder: Frequent
Reach – above shoulder level: Rare
Push/pull
Up to 10 lbs. Rare – doors, drawers
11 to 25 lbs. Rare – loaded carts
26 to 50 lbs. Never
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Lifting
Up to 10 lbs. Frequent to Constant
11 to 25 lbs. Occasional
26 to 50 lbs. Rare – daily, several times per day
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Carrying
Up to 10 lbs. Frequent
11 to 25 lbs. Occasional
26 to 50 lbs. Rare
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Coordination
Eye-hand: Required
Eye-hand-foot: Not required
Driving: Required
Vision
Acuity, near: Required
Acuity, far: Required
Depth perception: Required
Accommodation: Required
Color vision: Required
Field of vision: Required
Talking
Face-to-face contact: Required
Verbal contact w/others: Required
Public: Required
Hearing
Normal conversation: Required
Telephone communication: Required
Earplugs required: Not required
Work Environment
Works indoors, works outdoors (for outdoor BBQ's), exposure to extreme hot or cold temperature in kitchen, working at unprotected heights like the stepstool, exposure to marked changes in temperature/humidity, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise like the fan/hood, exposure to solvents, grease or oil, exposure to slippery or uneven walking surfaces, using computer monitor, exposure to flames or burning items like to gas stove, works around others, works alone, works with others.
Class Code: 7545
FLSA: Non-Exempt
EEOC Code: 3
Barg. Unit: CFEA
Probation: 12 months
Rev.: 9/21
The City of Fremont offers a comprehensive benefit package including general and holiday leave as well as medical, dental, vision, life, and long/short-term disability insurance.
To view a summary of the benefits the City offers, please visit: City of Fremont Benefits Summary
01
Please be specific in answering the Supplemental Questions as they will be used to evaluate which applications will be given further consideration in the process. Do not answer "see resume" or "see application" as these are not valid answers. Select "Yes" to reflect that you have read and understand this statement.
How many years of professional experience do you have in food preparation in a quantity food services facility?
Do you have course work in an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices?
If you answered "Yes" to Question 3, list the institution(s) you attended and the courses you completed. If you answered "No", enter N/A.
05
Do you possess a currently valid Serve Safe Certification?
Do you possess a currently valid California Driver's License?
What is your proficiency with Microsoft Suite (Word, Excel, Outlook)?
The City of Fremont's Human Services Department is recruiting for
Assistant Chef
VIEW OUR RECRUITMENT BROCHURE
The Department
The Human Services Department (HSD) delivers and supports services by forging long-term community partnerships; engaging with and building the capacity of the community to do its own problem- solving; and leveraging financial and volunteer resources.
The HSD is looking for an Assistant Chef to join the crew at the City-operated Age Well Center at Lake Elizabeth.Under direction of the Chef/Food Services Manager, the Assistant Chef will participate in the preparation, cooking, serving and clean up of a diverse lunch menu for seniors as well as some catering engagements. The Assistant Chef may substitute for the Chef/Food Service Manager in the latter's absence.
First Review of Applications
The first review of applications is December 1, 2025, at 12:00 p.m. (PT). This recruitment may close without notice after this date so interested applicants are encouraged to apply immediately. A resume and supplemental questionnaire (part of the online application) must be submitted with the completed City application.
To be considered for this outstanding employment opportunity, please complete an application online by clicking "Apply" just above this box.
Oral board interviews are tentatively scheduled for the week of December 15th.
Selection Process
The process may include individual and/or panel interviews, professional reference checks, medical evaluation, fingerprint check for criminal history and other related components. Only those candidates who have the best combination of qualifications in relation to the requirements and duties of the position will continue in the selection process. Meeting the minimum qualifications does not guarantee an invitation to participate in the process.
Reasonable Accommodation
Human Resources will make reasonable efforts in the examination process to accommodate persons with disabilities. Please advise Human Resources of any special needs a minimum of 5 days in advance of the selection process by calling (510) 494-4660 or emailing humanresources@fremont.gov.
Contact Us
For additional information, please contact Human Resources Department at: humanresources@fremont.gov.
The information contained herein is subject to change and does not constitute either an expressed or implied contract.
______________________________________________________________________
Assistant Chef Class Specification
Essential Functions
- Prepares food and coordinates food service to meet the specifications of participants which includes ethnic and vegetarian cuisine.
- Ensures kitchen volunteers/staff adhere to set standards, procedures, department rules and sanitation requirements.
- Participates in receiving and inventory of ordered food and kitchen supplies.
- Participates in all aspects of meal preparation .
- Maintains kitchen and food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks and floors clean.
- Returns food service equipment to correct location after use/cleaning.
- Ensures proper food temperatures and proper food storage best practices are followed.
- Oversees use of kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Conducts inventory of food and kitchen supplies and ensures supplies are fresh, of a high quality and are properly stored.
- Notifies Chef/Food Services Manager of equipment maintenance and repair needs.
- Participates in the set up and break down of the food serving line.
- Participates in the serving of food.
- Receives and responds to customer requests. Asks for and receives public feedback
- Purchases foodstuffs and supplies that are needed immediately from off-site locations, maintains inventory.
- Prepares for and cooks outdoor BBQ (seasonal).
- Works with Chef and Program Coordinator to make recommendations for new meal options.
- Other duties as assigned.
Knowledge, Skills and Abilities
Knowledge of: Health and Safety Standards in food preparation; Addition, subtraction, multiplication, and division of whole numbers and fractions; foods commonly used in quantity meal preparation; kitchen cleaning techniques.
Skill in: Use of knives, scissors and other kitchen cooking implements.
Ability to: Prepare foods according to written and oral instructions; accurately measure ingredients; use common food preparation implements; learn to operate specialized kitchen equipment; develop and maintain cooperative working relationships with individuals from diverse backgrounds; understand and respect limits of authority; substitute for the Chef/Food Service Manager in the latter's absence; incumbents must possess the physical and mental capacity to work under the conditions described by the classification characteristics section of this document and to perform the duties required by their assigned position.
Incumbents must possess the physical and mental capacity to work under the conditions described in this document and to perform the duties required by their assigned position.
Education/Experience
Any combination of education and/or experience that has provided the knowledge and skills necessary for satisfactory job performance would be qualifying. A typical way to obtain the required knowledge and skills would be: Eighteen (18) months of experience in food preparation in a quantity food services facility. Course work in a culinary program and/or an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices may be substituted for six months of the required experience.
Licenses/Certificates/Special Requirements
Possession of a valid Class C California Driver's License. Failure to possess and maintain a valid required license shall result in discipline up to and including termination. This classification requires the ability to travel independently within City limits.
A valid California Food Handler Certificate and negative Tuberculosis (TB) test is required prior to employment.
Physical and Environmental Demands
Rare = < 10%, Occasional = 11-33%, Frequent = 34-66%, Constant = >66%
Sitting: Rare - paperwork
Walking: Frequent
Standing: Frequent
Bending (neck): Frequent
Bending (waist): Frequent
Squatting: Occasional
Climbing: Rare - stepstool
Kneeling: Never
Crawling: Never
Jumping: Never
Balancing: Never
Twisting (neck): Occasional
Twisting (waist): Frequent
Grasp - light (dominant hand): Frequent to Constant
Grasp - light (non-dominant): Occasional
Grasp - firm (dominant hand): Occasional
Grasp - firm (non-dominant): Rare
Fine manipulation (dominant): Occasional - writing
Fine manipulation (non-dominant): Rare
Reach - at/below shoulder: Frequent
Reach – above shoulder level: Rare
Push/pull
Up to 10 lbs. Rare – doors, drawers
11 to 25 lbs. Rare – loaded carts
26 to 50 lbs. Never
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Lifting
Up to 10 lbs. Frequent to Constant
11 to 25 lbs. Occasional
26 to 50 lbs. Rare – daily, several times per day
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Carrying
Up to 10 lbs. Frequent
11 to 25 lbs. Occasional
26 to 50 lbs. Rare
51 to 75 lbs. Never
76 to 100 lbs. Never
Over 100 lbs. Never
Coordination
Eye-hand: Required
Eye-hand-foot: Not required
Driving: Required
Vision
Acuity, near: Required
Acuity, far: Required
Depth perception: Required
Accommodation: Required
Color vision: Required
Field of vision: Required
Talking
Face-to-face contact: Required
Verbal contact w/others: Required
Public: Required
Hearing
Normal conversation: Required
Telephone communication: Required
Earplugs required: Not required
Work Environment
Works indoors, works outdoors (for outdoor BBQ's), exposure to extreme hot or cold temperature in kitchen, working at unprotected heights like the stepstool, exposure to marked changes in temperature/humidity, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise like the fan/hood, exposure to solvents, grease or oil, exposure to slippery or uneven walking surfaces, using computer monitor, exposure to flames or burning items like to gas stove, works around others, works alone, works with others.
Class Code: 7545
FLSA: Non-Exempt
EEOC Code: 3
Barg. Unit: CFEA
Probation: 12 months
Rev.: 9/21
The City of Fremont offers a comprehensive benefit package including general and holiday leave as well as medical, dental, vision, life, and long/short-term disability insurance.
To view a summary of the benefits the City offers, please visit: City of Fremont Benefits Summary
01
Please be specific in answering the Supplemental Questions as they will be used to evaluate which applications will be given further consideration in the process. Do not answer "see resume" or "see application" as these are not valid answers. Select "Yes" to reflect that you have read and understand this statement.
- Yes
- No
How many years of professional experience do you have in food preparation in a quantity food services facility?
- None
- Less than 1 year
- 1 year to less than 2 years
- 2 years to less than 3 years
- 3 years or more
Do you have course work in an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices?
- Yes
- No
If you answered "Yes" to Question 3, list the institution(s) you attended and the courses you completed. If you answered "No", enter N/A.
05
Do you possess a currently valid Serve Safe Certification?
- Yes
- No
Do you possess a currently valid California Driver's License?
- Yes
- No
What is your proficiency with Microsoft Suite (Word, Excel, Outlook)?
- No experience
- Beginner
- Intermediate
- Advanced
- Required Question