Central Kitchen Production Assistant

Passage of a pre-placement physical and testing is required (the district will assume the cost).

About the role

This position is responsible for performing duties required to produce menu items that meet mandated nutritional requirements, meeting projected meal requirements, and maintaining facilities in a sanitary condition. Persons in this role will support and rotate through all production areas of the central kitchen.

Schedule

• 6 hours per day for 191 days
• 4 hours for 1 day
• 8 hours for 1 day

Pay

PSE Level 4 Salary Schedule - $24.11 per hour

Responsibilities

• Assists in the production of nutritious food items following standardized procedures, established work schedules, appropriate equipment, standardized recipes, production sheets, and portioning standards.
• Assists in cleaning, maintaining, and troubleshooting kitchen equipment; reports malfunctions immediately to maintain equipment in safe working order.
• Completes daily tasks in assigned food preparation area: cook/chill, deli/produce, or bakery, under the direction of the production manager or designee.
• Complies with all food safety and sanitation procedures; understands HACCP procedures and assists in maintaining HACCP records.
• Rotates through all production areas: cook/chill, deli/produce, and bakery; assists other central kitchen production crewmembers as needed.
• Pulls food and non-food items from storage for production use.
• Operates a variety of commercial kitchen equipment in an efficient, effective, and safe manner.
• Follows recipes provided for consistent quality and quantity of foods produced.
• Utilizes work simplification techniques and helps implement cost containment measures while maintaining quality.
• May be assigned to work in a school location during meal service.
• Moves into a production manager position when necessary.
• Attends meetings, conferences, and workshops to maintain professional growth and departmental goals.
• Serves as a member of the child nutrition services team responsible for the positive promotion of meals served to all students and staff.
• May serve on various district committees and/or departmental work teams.
• Models appropriate and cooperative behavior, including protecting confidential information, consistent with district ethical guidelines.
• Performs related duties consistent with the scope and intent of the position.

Requirements

• Two years of experience in quantity food production preferred.
• Possess a valid food handler's permit; SNA (School Nutrition Association) certification required.
• Knowledge of federal and state laws, rules, regulations, and policies governing school nutrition services programs.
• Knowledge of effective large-scale cooking methods, practices, and techniques.
• Knowledge of nutritional value of different types of food.
• Knowledge of offer vs. serve meal pattern requirements.
• Willingness to learn and improve on quantity food production and safety and sanitation skills.
• Good math and computer skills; ability to size recipes and maintain accurate records.
• Knowledge of safety and sanitation standards and procedures, including working knowledge of the district's infection control plan.
• Ability to make effective decisions.
• Strong listening, communication, and customer service skills.
• Ability to establish and maintain effective working relationships with others.
• Ability to work in a team setting.
• Requires fingerprinting and background check to determine no convictions involving physical molestation, abuse, injury, or neglect of a minor.
• Must complete training in and adhere to the district infection control plan.
• Valid Washington state food handler's permit and Serve Safe certification required.
• SNA (School Nutrition Association) certification required.
• Some positions may require a valid Washington state driver's license and a good driving record.

Mental Demands

• Performs under strict production deadlines.
• Required to time multiple tasks for completion in proper sequence.
• Required to anticipate quantities and order for cost efficiency and proper storage.

Physical Demands

• Required to stand for prolonged periods.
• Required to lift and position heavy food and supplies weighing up to fifty (50) pounds.
• Exposed to high noise levels from kitchen equipment.
• Required to maintain safety awareness.
• Exposed to sharp cutting and slicing equipment and hot surfaces.
• Repetitive motions.
• Working on wet or slippery floors.
• Bending, pushing, pulling, stooping, kneeling, stretching, and working with or near various machinery and cleaning chemicals.
• Some exposure to a visual terminal.

Benefits

For details on the following benefits, visit the district's website:

• Salaries/Wages
• Insurance
• Retirement Plans
• Paid Time Off or Vacation
• Paid Holidays
• Other Compensation