Supervising Chef (40 Hour)

Introduction The State of Connecticut, State Department of Educationinvites applicants to apply for a full-time Supervising Chefposition. This individual will be responsible for assisting with the oversight of the school nutrition program in 17 CTECS schools located throughout the state. Significant statewide travel is a necessary component of this position, as well as the ability to provide oversight to food preparation, serving of meals, record keeping, ordering, food safety practices, and other aspects of a compliant, high quality food service program. Selection Plan Due to the anticipated volume of applications expected, we are unable to provide confirmation of receipt or status of your application during the recruitment process. Updates will be provided through your JobAps portal account. Interviews will be limited to candidates whose experience and training most closely match the requirements of the position. For all other inquiries, please contact Chris Beloff at

rel="no-follow" href="mailto:chris.beloff@ct.govor">chris.beloff@ct.govor at 860-713-6697. PURPOSE OF JOB CLASS (NATURE OF WORK) This class is accountable for performing in one of the following ways: 1. Acts as supervisor of food services in an institution serving up to 800 meals per day. 2. Acts as supervisor of all kitchen operations in an institution serving over 800 meals per day. 3. Department of Developmental Services, Southbury Training School: Acts as supervisor of a decentralized food service operation serving a minimum of 800 meals per day. EXAMPLES OF DUTIES Schedules, assigns, oversees and reviews work of staff; provides staff training and assistance; conducts performance evaluations; determines priorities and plans kitchen work; establishes and maintains kitchen procedures; develops or makes recommendations on development of policies and standards; acts as liaison with other operating units, agencies and outside officials regarding unit policies and procedures; prepares reports and correspondence; makes recommendations for equipment use; provides for sanitation and maintenance of kitchen supplies and equipment; may be responsible for or provide input into menu planning; may order food and supplies; performs related duties as required. KNOWLEDGE, SKILL AND ABILITY Considerable knowledge of institutional cooking methods and use and care of equipment; knowledge of comparative food costs and basic principles of dietetics; knowledge of health and safety requirements in food services; considerable interpersonal skills; considerable oral and written communication skills; skill in menu planning; ability to organize kitchen operation and develop efficient procedures for handling of food; ability to keep records and make reports; ability to utilize computer software; supervisory ability. MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE Five (5) years of experience in the preparation of food on a large scale. MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE Two (2) years of the General Experience must have been in a lead capacity. Note: For State Employees this is interpreted at the level of Head Cook. MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED College training in hotel and/or restaurant management, nutrition, dietetics or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree. PREFERRED QUALIFICATIONS An Associate's Degree from an accredited college or university in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field OR an Associate's Degree in any academic major and at least three (3) years in management of USDA School Nutrition programs; Connecticut Certified Food Inspector Certificate, or be eligible to obtain the certification; Minimum of three (3) years of experience as a food service manager or supervisor of a school-based USDA Child Nutrition Program; At least two (2) years of experience in management of union employee contracts; Experience providing food service training and education to small groups; Experience in utilizing management and food service information software systems to improve efficiencies and accountability in school food and nutrition operations. SPECIAL REQUIREMENTS Incumbents in this class may be required to possess and retain designation as a Qualified Food Operator as defined by CT Public Health Code. PHYSICAL REQUIREMENTS 1. Incumbents in this class must have adequate physical strength, stamina, physical agility, visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties of the class. 2. Incumbents must be free from communicable diseases. 3. A physical examination may be required. Conclusion AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.