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San Francisco Unified School District - COE
2656 Chef |
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| Position Description: Directs the operation and supervision of a large institutional kitchen. The essential functions of this class include: supervising, coordinating, and when necessary, participating in the preparation of cooking, baking, and other phases of food preparation according to approved menus; training, evaluating, and preparing work schedules for subordinates; supervising the maintenance of kitchen and equipment; preparing requisitions for and conducting inventories of food supplies; developing and implementing policies and procedures regarding appropriate methods of cooking, cleaning and maintenance according to Federal, State, and Local Health and Safety regulations. Performs related duties as required. Minimum Qualifications: 1. Two (2) years of recent (within the last five [5] years) verifiable high-volume batch cooking experience in an institutional kitchen or other food service operation preparing meals for quantity servings of at least 250 meals, including cooking and baking (Commercial restaurant experience will not be qualifying); AND 2. Satisfactory completion of a culinary arts program from a recognized college or university; verification must be presented at interview (copy of diploma or certificate of completion); OR 3. Four (4) years of recent (within the last eight [8] years) verifiable high-volume batch cooking experience in an institutional kitchen or other food service operation preparing meals for quantity servings of at least 250 meals, including cooking and baking (Commercial restaurant experience will not be qualifying); OR 4. Current incumbency in Class 2656 Chef. License or Certificate: Satisfactory completion of a culinary arts program from a recognized college or university (see 2 above). Special Condition: Certification of Completion of State approved and accredited Safe Serve Examination. | |