Assistant Chef

Description

The City of Fremont's Human Services Department is recruiting for

Assistant Chef

VIEW OUR RECRUITMENT BROCHURE

The Department

The Human Services Department (HSD) delivers and supports services by forging long-term community partnerships; engaging with and building the capacity of the community to do its own problem- solving; and leveraging financial and volunteer resources.

The HSD is looking for an Assistant Chef to join the crew at the City-operated Age Well Center at Lake Elizabeth. Under direction of the Chef/Food Services Manager, the Assistant Chef will participate in the preparation, cooking, serving and clean up of a diverse lunch menu for seniors as well as some catering engagements. The Assistant Chef may substitute for the Chef/Food Service Manager in the latter's absence.

This is a thirty-two (32) hours per week position. Normally the work hours are 7:00am - 2:00pm, Monday through Friday, very rarely are weekends and evenings required.

First Review of Applications

The first review of applications isJune 28, 2024, at 12:00 p.m. (PT). This recruitment may close without notice after this date so interested applicants are encouraged to apply immediately. A resume and supplemental questionnaire (part of the online application) must be submitted with the completed City application.

To be considered for this outstanding employment opportunity, please complete an application online by clicking "Apply" just above this box.

Selection Process

The process may include individual and/or panel interviews, professional reference checks, fingerprint check for criminal history and other related components. Only those candidates who have the best combination of qualifications in relation to the requirements and duties of the position will continue in the selection process. Meeting the minimum qualifications does not guarantee an invitation to participate in the process.

Reasonable Accommodation

Human Resources will make reasonable efforts in the examination process to accommodate persons with disabilities. Please advise Human Resources of any special needs a minimum of 5 days in advance of the selection process by calling (510) 494-4660 or emailinghumanresources@fremont.gov.

Contact Us

For additional information, please contact Human Resources Department at: humanresources@fremont.gov.

The information contained herein is subject to change and does not constitute either an expressed or implied contract.

Assistant Chef Class Specification

Essential Functions

• Prepares food and coordinates food service to meet the specifications of participants which includes ethnic and vegetarian cuisine.

• Ensures kitchen volunteers/staff adhere to set standards, procedures, department rules and sanitation requirements.

• Participates in receiving and inventory of ordered food and kitchen supplies.

• Participates in all aspects of meal preparation .

• Maintains kitchen and food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks and floors clean.

• Returns food service equipment to correct location after use/cleaning.

• Ensures proper food temperatures and proper food storage best practices are followed.

• Oversees use of kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

• Conducts inventory of food and kitchen supplies and ensures supplies are fresh, of a high quality and are properly stored.

• Notifies Chef/Food Services Manager of equipment maintenance and repair needs.

• Participates in the set up and break down of the food serving line.

• Participates in the serving of food.

• Receives and responds to customer requests. Asks for and receives public feedback

• Purchases foodstuffs and supplies that are needed immediately from off-site locations, maintains inventory.

• Prepares for and cooks outdoor BBQ (seasonal).

• Works with Chef and Program Coordinator to make recommendations for new meal options.

Marginal Functions

• Other duties as assigned.

Minimum Qualifications

Knowledge, Skills and Abilities

Knowledge of: Health and Safety Standards in food preparation; Addition, subtraction, multiplication, and division of whole numbers and fractions; foods commonly used in quantity meal preparation; kitchen cleaning techniques.

Skill in: Use of knives, scissors and other kitchen cooking implements.

Ability to: Prepare foods according to written and oral instructions; accurately measure ingredients; use common food preparation implements; learn to operate specialized kitchen equipment; develop and maintain cooperative working relationships with individuals from diverse backgrounds; understand and respect limits of authority; substitute for the Chef/Food Service Manager in the latter's absence; incumbents must possess the physical and mental capacity to work under the conditions described by the classification characteristics section of this document and to perform the duties required by their assigned position.

Incumbents must possess the physical and mental capacity to work under the conditions described in this document and to perform the duties required by their assigned position.

Education/Experience

Any combination of education and/or experience that has provided the knowledge and skills necessary for satisfactory job performance would be qualifying. A typical way to obtain the required knowledge and skills would be:

Eighteen (18) months of experience in food preparation in a quantity food services facility. Course work in a culinary program and/or an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices may be substituted for six months of the required experience.

Licenses/Certificates/Special Requirements

Possession of a valid Class C California Driver's License. Failure to possess and maintain a valid required license shall result in discipline up to and including termination. This classification requires the ability to travel independently within City limits.

A valid California Food Handler Certificate and negative Tuberculosis (TB) test is required prior to employment.

Physical and Environmental Demands

Rare = < 10%, Occasional = 11-33%, Frequent = 34-66%, Constant = >66%

Sitting: Rare - paperwork

Walking: Frequent

Standing: Frequent

Bending (neck): Frequent

Bending (waist): Frequent

Squatting: Occasional

Climbing: Rare - stepstool

Kneeling: Never

Crawling: Never

Jumping: Never

Balancing: Never

Twisting (neck): Occasional

Twisting (waist): Frequent

Grasp - light (dominant hand): Frequent to Constant

Grasp - light (non-dominant): Occasional

Grasp - firm (dominant hand): Occasional

Grasp - firm (non-dominant): Rare

Fine manipulation (dominant): Occasional - writing

Fine manipulation (non-dominant): Rare

Reach - at/below shoulder: Frequent

Reach - above shoulder level: Rare

Push/pull:

Up to 10 lbs. Rare - doors, drawers

11 to 25 lbs. Rare - loaded carts

26 to 50 lbs. Never

51 to 75 lbs. Never

76 to 100 lbs. Never

Over 100 lbs. Never

Lifting:

Up to 10 lbs. Frequent to Constant

11 to 25 lbs. Occasional

26 to 50 lbs. Rare - daily, several times per day

51 to 75 lbs. Never

76 to 100 lbs. Never

Over 100 lbs. Never

Carrying:

Up to 10 lbs. Frequent

11 to 25 lbs. Occasional

26 to 50 lbs. Rare

51 to 75 lbs. Never

76 to 100 lbs. Never

Over 100 lbs. Never

Coordination:

Eye-hand: Required

Eye-hand-foot: Not required

Driving: Required

Vision:

Acuity, near: Required

Acuity, far: Required

Depth perception: Required

Accommodation: Required

Color vision: Required

Field of vision: Required

Talking:

Face-to-face contact: Required

Verbal contact w/others: Required

Public: Required

Hearing:

Normal conversation: Required

Telephone communication: Required

Earplugs required: Not required

Work environment:

Works indoors, works outdoors (for outdoor BBQ's), exposure to extreme hot or cold temperature in kitchen, working at unprotected heights like the stepstool, exposure to marked changes in temperature/humidity, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise like the fan/hood, exposure to solvents, grease or oil, exposure to slippery or uneven walking surfaces, using computer monitor, exposure to flames or burning items like to gas stove, works around others, works alone, works with others.

Class Code: 7545

FLSA: Non-Exempt

EEOC Code: 3

Barg. Unit: CFEA

Probation: 12 months

Rev.: 9/21