2656-Chef

Chef

Job classification

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Current compensation plan

Effective: Jul 01, 2024

See Historic and future compensation information for this class

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Job description

CITY AND COUNTY OF SAN FRANCISCO

DEPARTMENT OF HUMAN RESOURCES

TITLE: CHEF

JOB CODE: 2656

INTRODUCTION

Under direction, assists in the operation and supervision of a large institutional kitchen or, is responsible for the supervision and operation of a kitchen in a smaller facility or institution; and performs related duties as required.

DISTINGUISHING FEATURES

This advanced journey level class is distinguished from the 2654 Cook by its responsibility for the interpretation, implementation and enforcement of established policies and procedures. This job class is typically assigned duties with increased experience, responsibility and supervision over subordinate cooking-related staff.

SUPERVISION EXERCISED

Supervises subordinate cooking-related staff.

MAJOR, IMPORTANT, AND ESSENTIAL DUTIES

According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.

1. Supervises and participates in the planning, preparation and serving of meals at a facility or institution; assigns subordinates and inspects their work; supervises, either directly or through subordinates, all phases of kitchen operations; consults with, and advises subordinates as necessary; responsible for quality control in all kitchen operations.

2. Follows prescribed menus and recipes to meet nutritional guidelines and special dietary needs with considerations for budgeted food costs and the facilities equipment.

3. Oversees the preparation of, prepares, cooks, and bakes all types of food, including cooking food for special functions.

4. Performs and supervises purchasing which involves contacting vendors, placing orders, and evaluating products; receives, stores, inventories and distributes all food supplies.

5. Supervises the cleaning and maintenance of kitchen equipment and utensils; inspects kitchen equipment and adjacent areas for safety and needed repairs.

6. Assists in the training and evaluation of subordinate staff.

7. Prepares and maintains daily, weekly, and monthly reports for federal, state and legal authorities; prepares other related records and reports as required.

IMPORTANT AND ESSENTIAL KNOWLEDGES, SKILLS, AND ABILITIES

Knowledge of: preparation and cooking of a large variety and quantity of food; food storekeeping; sanitation methods; principles of nutrition; departmental, federal and state guidelines; the legal provisions relating to the safe and sanitary operation of a large kitchen or cooking facility; purchasing of food; operation of various food preparation machines and their related attachments; and the operation of a dining room or special event facility.

Ability and Skill to: purchase and maintain control of food and supplies; estimate food requirements of diverse sized groups; maintain routine records and prepare required reports; communicate clearly and effectively with subordinates, peers, management and the public in all aspects of the job; deal tactfully and effectively with co-workers, subordinates of all levels, other personnel, and the public; plan, coordinate and instruct subordinates; operate kitchen machinery and prepare various quantities of food under stressful and time sensitive situations in an institutional setting or cooking facility.

MINIMUM QUALIFICATIONS

These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement.

Education:

Possession of a high school diploma or equivalent (GED or High School Proficiency Examination).

Experience:

Four (4) years of work experience cooking large quantities of food in a setting such as hospital, correctional facility, the military, hotel, restaurant or equivalent food service establishment.

Note: Coffee shops, small grab and go kiosks, and sandwich shops are not considered qualifying cooking experience.

License and Certification:

Substitution:

One (1) year of the required experience can be substituted by any of the following: completion of a one (1) year culinary arts certificate program; or completion of an apprenticeship program certified by a nationally recognized culinary arts organization; or possession of an Associate�s degree in culinary arts.

SUPPLEMENTAL INFORMATION

Requires the ability to lift and carry 50 lbs. of food and supplies.

Some physical strength is required in lifting and carrying good, cooking supplies and equipment; also required ability to stand for long periods of time; manual dexterity in the use and operation of kitchen appliances and equipment; work weekends and evenings.

PROMOTIVE LINES

From: 2654 Cook

ORIGINATION DATE: 11/20/72

AMENDED DATE: 11/12/99, 09/22/2007, 1/4/2017

REASON FOR AMENDMENT To accurately reflect the current tasks, knowledge, skills & abilities, and minimum qualifications.

BUSINESS UNIT(S): COMMN SFMTA SFCCD SFUSD

Standard information

Disaster service work

All City and County of San Francisco employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the City requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker-related training as assigned, and to return to work as ordered in the event of an emergency.

Historic and future compensation