Chef/Food Service Manager

The City of Fremont's Human Services Department is recruiting for a Chef/Food Service Manager. 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. 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 will be responsible for planning menus, training and supervising staff, estimating food requirements, and maintaining kitchen safety and sanitation. 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. 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. 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. 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. 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. 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. 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.

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