JOB TITLE: EXECUTIVE CHEF, GOVERNOR'S RESIDENCE

JOB CODE: 80100

DEFINITION: This is administrative food service work as the Executive Chef over the food service operation at the Governor's Residence.

The employee in this job plans, organizes, and directs the complete operation of the food service program at the Governor's Residence. As the Executive Chef, work involves managing a food service program which involves menu planning, purchasing, staffing, budget control, nutritional care, food preparation, food service, and sanitation; and supervising the food service staff and coordinating work with staff carrying out related food service operations. Work is performed with initiative and independent judgment and is reviewed by an administrative supervisor through conferences, reports, and overall accomplishment of objectives and high quality standards.

EXAMPLES OF WORK: (NOTE: The examples of work are representative of the work, but every position classified to this job may not perform all examples of work listed. Conversely, this is not an all-inclusive list of work examples.)

• Plans, organizes, and directs the food service operation and staff consisting of an Assistant Chef, Sous Chefs, Executive Butlers, and assigned household personnel at the Governor's Residence.

• Determines staff needs and budget for the food service operation and special events and establishes priorities and schedules.

• Establishes policies and procedures for the overall operation of the food service program at the Governor's Residence. Plans, establishes, and modifies menus in accordance with nutrition standards, cost, variety, and requests from the staff and the First Family.

• Writes and utilizes product specifications for food and supply requisitions; and directs the ordering, receiving, recording, storaging, and distribution of food, supplies, and equipment.

• Plans, directs, and evaluates food preparation, food service, and sanitation, which includes cooking, meat cutting, baking, and preparations for special functions.

• Schedules staff, orders desired food, and monitors food acceptability and presentation for daily meals and special events, such as luncheons, dinners, receptions and miscellaneous catered events for up to 70 guests.

• Prepares and updates diet manuals and new recipe files and revises and modifies existing recipes to meet nutritional and special diet needs of the First Family and other guests of the Governor's Residence.

• Inspects equipment to identify any need for repairs and ensures work order requests are prepared for equipment repairs and maintenance.

• Inspects work areas to ensure compliance with established sanitation and safety standards.

• The employee in this job may participate in the performance of subordinates' work consistent with operational or organizational requirements.

• Performs the full range of supervisory duties.

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of the principles, practices, and techniques of food service management, dietetics, and administration.

• Knowledge of the methods, materials, and equipment used in food service.

• Knowledge of the procedures and practices for ordering, receiving, recording, storing, and distributing food, supplies, and equipment, including the preparation of product specifications for purchasing.

• Knowledge of the procedures involved in preparing a food service budget and maintaining cost control and expenditure records.

• Knowledge of the principles and practices of nutritional care.

• Knowledge of the principles and practices of preparing therapeutic diets and menus.

• Knowledge of food service safety, proper care of food service equipment, and sanitation standards.

• Knowledge of the principles and practices of employee supervision.

• Ability to inspect equipment and identify the need for repairs and maintenance.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

• Ability to establish and maintain effective working relationships.

MINIMUM EXPERIENCE AND TRAINING: (NOTE: Based on the Entry Level Knowledges, Skills, and Abilities)

• Two years experience in the administration and supervision of food preparation and service in a large food service operation;

or

• An equivalent combination of experience or training.