Chef/Food Service Manager

Description

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

Chef/Food Service Manager

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 Department’s nationally and internationally recognized programs support thousands of residents throughout their life course, from infants to elders.

The Position

The Chef/Food Services Manager position manages meal programs for the City of Fremont’s Age Well Centers. Chef responsibilities across both Age Well Center locations include menu planning, purchasing of foodstuffs, preparing quantity meals, supervising and assisting kitchen employees and volunteers and maintaining clean and orderly kitchens.
Application Process
The first review of applications is 12:00 p.m., October 10, 2025. The 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 oral panel and individual interviews, professional reference checks, medical evaluation, and other related test 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.

Oral board interviews are tentatively scheduled for the week of October 20, 2025.

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 emailing humanresources@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.

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Chef/Food Service Manager Class Specification

Essential Functions

• Plans menus with consideration for the food and menu preferences, including differences in ethnic and cultural palates in order to provide dishes that meet dietary needs and appeal to a variety of participants.
• Trains and supervises Assistant Chef(s) and other food service workers and volunteers in the provision of program services and evaluation.
• Estimates food requirements and requisitions for food and supplies.
• Prepares, cooks and serves a wide variety of foodstuffs for quantity food service.
• May cut, carve and cook meats; bake breads, cakes and pastries; peel and prepare vegetables; and make salads.
• Places food in serving containers and serves food.
• Maintains proper temperature, rotation and storage of food.
• Directs and assists in the cleaning of the kitchen and kitchen equipment after each meal.
• Oversees that the kitchen and equipment are kept clean, sanitary and in proper working condition. Schedules regular maintenance of kitchen equipment as needed.
• Maintains standards of safety and sanitation in kitchen area.
• Keeps records and prepares reports as required. Inclusive of any certification requirements and/or medical clearances required of subordinate employees/volunteers.

Marginal Functions

• Other duties as assigned.

Minimum Qualifications

Knowledge, Skills and Abilities

Knowledge of: The dietary needs of older adults and portion control, Proper methods of preparation and cooking of large food quantities; food nutritional values and proper dietary combinations; volume food purchasing through wholesaler and/or government food commodity programs within a determined budget; kitchen sanitation and methods of cleaning, care of kitchen equipment; occupational hazards and safety precautions. Basic working knowledge of Microsoft Word and Excel spread sheets is desirable.

Ability to: Follow recipes for food preparation in large quantities; plan and organize menus, food preparation and serving operation to meet a fixed schedule ; estimate appropriate quantity of food to be prepared within budgetary constraints; maintaining proper inventory records of supplies; prepare required quantities with minimum waste; follow oral and complex written instructions; communicate effectively, both orally and in writing; get along with others; keep simple records; train, supervise and work effectively with coworkers and volunteers.

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 experience equivalent to graduation from high school and two years experience as a cook, preparing all elements of full course meals, in a facility which prepares at least 50 full course servings per meal. At least six months of the above experience must have been in a supervisory capacity. State approved, full time vocational school course work in quantity food preparation, equipment sanitation and safety, may be substituted for up to six (6) months of the above two-year experience requirement. Graduation from a Culinary School is highly desirable.

Licenses/Certificates/Special Requirements


Possession of a valid California Class C driver's license. Failure to maintain this license will result in discipline up to and including termination. Ability to lift and carry up to 50-pound boxes or bags.

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

Physical and Environmental Demands

Rare = 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 - driving
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 outside BBQ's), exposure to extreme hot or cold temperature in the kitchen, working at unprotected heights the stepstool, exposure to marked changes in temperature/humidity the walk in refrigerator, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise 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 the gas stove, works around others, works alone, works with others.

Class Code: 7555
FLSA: Non-exempt
EEOC: 5
Barg. Unit: CFEA
Probation: 12 months
Rev.: 9/21

The City of Fremont offers a comprehensive benefit package including general and holiday leave as well as medical, dental, vision, life, and long/short-term disability insurance.

To view a summary of the benefits the City offers, please visit:City of Fremont Benefits Summary

Closing Date/Time: Continuous

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• City of Fremont, CA

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