Assistant Chef

City of Fremont•Fremont, CA

7d•Onsite

About The Position

The City of Fremont Human Services Department is recruiting Assistant Chefs for its City-operated Age Well Centers at Lake Elizabeth and South Fremont. Under the direction of the Chef/Food Services Manager, Assistant Chefs perform daily kitchen operations, work independently, and help foster a welcoming, inclusive environment bringing together young adults with disabilities and older adult volunteers. They guide and motivate volunteers and help ensure participants have meaningful opportunities to contribute and develop workplace skills. Assistant Chefs may substitute for the Chef/Food Services Manager in that manager’s absence. The role prepares food and coordinates meal service, including ethnic and vegetarian cuisine; maintains food quality, safe storage and temperatures, sanitation, inventory, and kitchen equipment; and supports food preparation, serving, and cleanup. The position may include purchasing supplies from off-site locations, preparing seasonal outdoor barbecues, and recommending new meal options with the Chef and Program Coordinator. A typical qualifying background is 18 months of food-preparation experience in a quantity food-services facility. Relevant culinary or vocational coursework in quantity food preparation, equipment sanitation, and safe work practices may substitute for six months of the required experience. A valid Class C California Driver’s License, a California Food Handler Certificate, and a negative TB test are required; the certificate and TB test are required prior to employment. The position requires the ability to travel independently within City limits.

Requirements

Eighteen months of experience in food preparation in a quantity food-services facility, or a qualifying combination of education and experience.
Coursework in a culinary program and/or accredited vocational institution covering quantity food preparation, equipment sanitation, and safe work practices may substitute for six months of required experience.
Knowledge of health and safety standards in food preparation, arithmetic with whole numbers and fractions, foods commonly used in quantity meal preparation, and kitchen-cleaning techniques.
Skill in using knives, scissors, and other kitchen cooking implements.
Ability to prepare food according to written and oral instructions, measure ingredients accurately, use common food-preparation implements, and learn to operate specialized kitchen equipment.
Ability to develop and maintain cooperative working relationships with people from diverse backgrounds and to understand and respect limits of authority.
Ability to substitute for the Chef/Food Services Manager in that manager’s absence and to perform the position’s duties under the described conditions.
Possession of a valid Class C California Driver’s License and ability to travel independently within City limits.
Possession of a valid California Food Handler Certificate and a negative Tuberculosis (TB) test prior to employment.
Physical and mental capacity to perform the required duties under the classification’s stated conditions.

Responsibilities

Prepare food and coordinate food service to meet participants’ specifications, including ethnic and vegetarian cuisine.
Ensure kitchen volunteers and staff follow established standards, procedures, department rules, and sanitation requirements.
Participate in receiving and taking inventory of ordered food and kitchen supplies.
Participate in all aspects of meal preparation.
Clean kitchen and food-service equipment and surfaces, including dishes, flatware, pots, pans, serving equipment, stoves, sinks, and floors, and return equipment to its proper location after use or cleaning.
Ensure proper food temperatures and food-storage practices are followed.
Oversee use of kitchen knives and equipment such as grills, ovens, steamers, and warmers during food preparation.
Conduct inventory and ensure food and kitchen supplies are fresh, high quality, and properly stored.
Notify the Chef/Food Services Manager of equipment maintenance and repair needs.
Participate in setting up and breaking down the food-serving line and in serving food.
Receive and respond to customer requests and solicit and receive public feedback.
Purchase immediately needed foodstuffs and supplies from off-site locations and maintain inventory.
Prepare for and cook seasonal outdoor barbecues.
Work with the Chef and Program Coordinator to recommend new meal options.
Guide and motivate volunteers and help participants contribute and develop workplace skills.
Substitute for the Chef/Food Services Manager in that manager’s absence.
Perform other duties as assigned.