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Executive Chef
Description of Duties
This is an administrative chef position in a school district. Duties include recipe development and execution to drive student satisfaction with menus, as well as overseeing the training of adults who are prospective food service employees. The employee reports directly to, and works under the general supervision of, a Director of School Food Services or other higher-level staff member. General supervision is exercised over food service staff such as Cooks.
Minimum Qualifications
Candidates must meet the following minimum requirements on or before the date of the written exam:
Graduation from high school or possession of an equivalency diploma plus, EITHER:
- Graduation from a regionally accredited or New York State registered college or university with an Bachelor’s degree in Food Service Administration, Culinary Arts, or a closely related field, PLUS four (4) years paid full‑time or its part‑time equivalent** experience in the preparation and cooking of a complete menu of foodstuffs for a restaurant, hotel or institution, other than short order or fast food, one (1) year of which must have been in a supervisory capacity*; OR,
- Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, Culinary Arts, or a closely related field, PLUS six (6) years paid full‑time or its part‑time equivalent** experience in the preparation and cooking of a complete menu of foodstuffs for a restaurant, hotel or institution, other than short order or fast food, one (1) year of which must have been in a supervisory capacity*; OR,
- Eight (8) years paid full-time or its part-time equivalent** experience in the preparation and cooking of a complete menu of foodstuffs for a restaurant, hotel or institution, other than short order or fast food, one (1) year of which must have been in a supervisory capacity*; OR
- An equivalent combination of education and experience as defined by the limits of (A), (B), and (C) above.
*supervisory capacity, for the purposes of these minimum qualifications, involves typical duties such as assigning and reviewing
work, evaluating performance, maintaining work standards, motivating and developing subordinate employees, implementing
procedural changes, increasing efficiency and dealing with problems of absenteeism, morale and discipline. The supervision
aspects must be an integral part of the job, not incidental or occasional.
Anticipated Eligibility – Age and Educational Requirements:
According to Civil Service Law, section 54 which became effective September 4, 2024, applicants who are within 12 months of meeting the minimum age or attaining the minimum educational requirements following the date of examination, may take the civil service exam, but will be restricted from certification until such a time that the minimum age or educational requirements are met. Candidates will be required to provide proof of qualifying education and/or age within 12 months of exam date in order to be eligible for appointment from a certified list.
Special Requirements:
Valid Level 1 Food Handler in Charge certification issued by either the National Registry of Food Safety Professionals, the National Restaurant Association (ServSafe certification), or the New York State Department of Health per Chapter 1, Subpart 14-1 of the New York State Sanitary Code. This certification must be submitted with application.
If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job.
Candidates will be required to pass a pre-employment drug test for employment with Monroe County Government.
