This class is accountable for performing in one of the following ways:
Acts as supervisor of food services in an institution serving up to 800 meals per day.
Acts as supervisor of all kitchen operations in an institution serving over 800 meals per day.
Department of Developmental Services, Southbury Training School: Acts as supervisor of a decentralized food service operation serving a minimum of 800 meals per day.
Receives general direction from a Director of Food Services or other employee of higher grade.
Supervises all staff assigned to the kitchen.
EXAMPLES OF DUTIES:
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.
MINIMUM QUALIFICATIONS REQUIRED KNOWLEDGE, SKILL AND ABILITY:
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; supervisory ability.
EXPERIENCE AND TRAINING:
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.
For state employees the Special Experience 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.
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. Candidates must be free from communicable diseases. A physical examination may be required.
This replaces the existing specification for the same class in the same Salary Group TC 19 approved effective August 7, 1998. (Revised to change Agency name)