JOB TITLE: ASSISTANT EXECUTIVE CHEF, GOVERNOR'S RESIDENCE

JOB CODE: 80110

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

The employee in this job supervises staff in the Kitchen Operations Division and assists with all phases of the food service program at the Governor's Residence. Work involves menu planning, purchasing, nutritional care, food preparation, food service and sanitation, inventory control, and overseeing maintenance of all cooking appliances, equipment, and supplies. Work includes supervising Chefs, Butlers, and other assigned staff in food service operations. Work is performed independently within established guidelines and is reviewed by the Executive Chef through conferences, reports, and the evaluation of results achieved.

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.)

• Assists with the planning and preparation for food production and food service operations at the Governor's Residence and the development of related procedures.

• Plans and establishes standard menus in accordance with diet requirements and requests by the First Family and the Governor's Residence staff and creates and revises recipes as needed.

• Assists in planning, directing, and evaluating food preparation, food service, and sanitation activities, which include cooking, meat cutting, baking, and preparation for special functions.

• Assists the Executive Chef in meeting a variety of food service needs including daily meals and special events, such as luncheons, dinners, receptions, and miscellaneous catered events for up to 70 guests.

• Oversees Chefs in maintaining food and beverage inventories; preparing product specifications and requisitions for food, supplies, and equipment; updating shopping lists to ensure a variety of menu items; ensuring proper storage and distribution of items; and maintaining related records.

• Reviews all incoming food orders to compare with requisitions to ensure all items are received and accounted for and packaged properly for storage.

• Provides input into the development of the food services operating budget.

• Inspects equipment to identify any need for repairs and prepares work order requests for equipment repair and maintenance.

• Inspects work areas to insure 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 food service safety, proper care of food service equipment, and sanitation standards.

• Ability to prepare and maintain files, records, and reports relating to therapeutic diets, menus, requisitions, inventory, and food service personnel.

• 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 of experience in food preparation and service in a large food service operation;

or

• An equivalent combination of experience or training.