JOB DESCRIPTION (Classified Employee) Job Title: Assistant Chef Date: February 1987 Job Code: 2045 Statement of the Job Employee performs responsible and skilled ...
JOB DESCRIPTION (Classified Employee) Job Title:
Assistant Chef
Job Code:
2045
Date: February 1987
Statement of the Job Employee performs responsible and skilled work involved with the preparation and cooking of a wide variety of foodstuffs for a dining hall or cafeteria. Work involves supervisory responsibility for kitchen personnel and equipment to insure proper sanitation; cost and quality standards are maintained. Work is usually performed under the general supervision of a chef or comparable food service manager, but employee takes over for the chef in that employee’s absence. Duties of the Job 1. Supervises and participates in the preparation of a wide variety of foodstuffs. 2. Estimates food needs, reviews inventory to assure that adequate supplies are available, requisitions food and other supplies from stockroom or commissary. 3. Does skilled cooking and food preparation. 4. Coordinates food service activities to have meals prepared at scheduled time. 5. Supervises storage and use of leftover foodstuffs and uncooked products. 6. Inspects, supervises and participates in the cleaning of kitchens. 7. Trains and instructs employees in cooking, food preparation and food handling techniques; supervises subordinate cooks during a minor portion of the employee’s work time, where duties including assigning, reviewing and evaluating work. 8. Packages and freezes samples of all served food to comply with health regulations. 9. Operates all food service equipment and machinery. 10. Is in charge of the kitchen on the chef’s regularly scheduled days off. 11. May open and secure kitchen and dining facilities. 12. Maintains records of food prepared and served and supplies used. 13. Assists in evaluating new recipes and products.
This job description reflects the general duties of the job but is not a detailed description of all duties which may be inherent to the position. The University may assign reasonably related additional duties to individual employees consistent with policy and collective bargaining agreements.
1. Knowledge and Skills Ability and knowledge to perform complex and difficult tasks.
4
144
4
32
4
40
3
24
3
24
3
24
1
8
5. Working Conditions Frequent exposure to several adverse stimulations or to one which is particularly disagreeable.
3
30
6. Responsibility for External and Internal Relations Considerable external and/or internal contacts to carry out responsibilities.
3
24
2. Effort I. Mental and Visual Effort Continuous, concentrated mental and visual effort to plan and perform complex work. II. Physical Effort Heavy physical exertion. 3. Responsibility for Cost Control Damage or waste is possible, but considerable attention and care can prevent loss. 4. Responsibility for Others I. Injury to Others Considerable care and awareness needed to prevent physical injuries to others. II. Supervisory Responsibility Assigns, reviews and checks work of regular employees during a minor portion of the time; and/or supervises student or temporary employees during a major portion of the time. III. Sensitive Information and Records Little or no contact with sensitive information.
