Food Services Chef

SUPERVISORY RESPONSIBILITIES 
Under direction of the Food Services Director, supervises Food Preparation Workers II and III and Sous Chef, including cooks, assistant cooks, pantry washers, catering operation personnel, storeroom personnel and drivers.


SUMMARY 
Responsible for menu development, overall food quality, meeting nutritional guidelines, production timetable and catering events. Responsibilities will include enforcing safety and sanitation standards, purchasing, supervising, menu costing/budget, planning marketing, administrative duties and other related duties.

Assist in the fulfillment of the agency’s vision, “For Those We Serve,” by empowering individuals who thrive as healthy, self-sufficient and contributing members of our communities.


DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS
Coordinates menu development to meet nutritional and production requirements.

Sets and monitors critical control points to assure food arrives at final destination in high quality at appropriate temperatures.

Works closely with production management and Registered Dietician and assures menus meet nutritional and operational requirements.

Conducts personnel processes such as recruitment, selection, orientation, staff evaluations, corrective action, documentation, and termination of staff.

Trains employees and strictly enforces sanitation and safety standards.

Works with Buyer to purchase and procures food and paper supplies in accordance with purchasing guidelines.

Supervises diverse work force to maintain high productivity and quality standards.

Trains employees in the area of food production efficiency, food service safety and sanitation.

Maintains production records, keeps updated and accurate food cost sheets.

Controls inventory and maintains order in walk-ins and storeroom using first in, first out rotation.

Works cooperatively with other departments, agency officials, and clients.

Coordinates catering production, event set-up and represents Fresno EOC Food Services at various functions.

May be required to drive to off-site locations for food set-up and service.

Travels for agency business using personal/agency vehicle.

Works evenings and weekends as required.

Performs other duties as assigned.


QUALIFICATIONS
To execute this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION:
High school diploma or GED.

Graduation from a culinary institution preferred.

EXPERIENCE:
Minimum of three (3) years of increasing responsibility in a Chef’s capacity or five (5) years cooking experience, supervising a staff of 20, while working toward sous chef or Chef certification from American Culinary federation required.

OTHER QUALIFICATIONS:
Must possess and maintain Food Handlers card or obtain within thirty (30) days of employment.

Knowledge of classical and nouvelle cuisine cooking techniques, broiling, frying, grilling and steaming.

Proficient in use of large volume food production equipment including convection oven, steamers, mixers, kettles, and various hand tools.

Excellent knowledge of food service safety and sanitation standards including safe zone temperature, food borne illness prevention and cleaning and sanitizing techniques.

Proficient in standard purchasing procedures, familiar with price quotes and bidding.

Skilled in, calculator and food costing methods.

Familiar with Hazard Analysis Critical Control Point.

Ability to read, analyze and interpret general business correspondence, government and company regulations.

Able to handle multiple tasks and assignments efficiently and under time constraints.

Display strong interpersonal relationship skills.

Understand the organization and operation of Fresno EOC and outside contracts.

Ability to reduce and expand recipes and develop healthy, attractive, menus with cost guidelines.

Understand and carry out oral and written directions.

Proficient in Microsoft Office Suite and related business software.

Effective presentation, written and verbal communication skills.

Maintain a valid California driver’s license, reliable transportation, adequate auto insurance as required by State law, and insurability by agency carrier.


PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; use hands and fingers to handle or feel; and talk or hear. The employee frequently is required to stand, walk, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme cold, and extreme heat (from hot oven area and freezer); hot surfaces and spattering grease. The employee is frequently exposed to wet and/or humid condition, toxic or caustic cleaning chemicals, and risk of electrical shock and sharp objects. The employee is occasionally exposed to vibration. The noise level in the work place is moderate.

Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required. Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.

REV. 01/04/2019