JOB TITLE: CHEF, GOVERNOR'S RESIDENCE

JOB CODE: 80120

DEFINITION: This is professional food service work at the Governor's Residence.

Employees in this job assist the Assistant Executive Chef 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 maintenance of all cooking appliances, equipment, and supplies. Work is performed within established guidelines and procedures and is reviewed by the Assistant 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 implementation of related procedures.

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

• Assists the Assistant 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.

• Maintains food and beverage inventories; prepares or utilizes product specifications and requisitions for food, supplies, and equipment; updates shopping lists to ensure a variety of menu items; ensures proper storage and distribution of items; and maintains related records.

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

• Maintains work areas to insure compliance with established sanitation and safety standards.

• 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)

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

or

• An equivalent combination of experience or training.