Central Kitchen Production Manager

PSE Salary Schedule Level 6 – $26.45 per hour.

About the role

This position manages the operation of the cook/chill system, plans and directs the production of menu items that meet mandated nutritional requirements, verifies quantities and specifications of orders, and maintains facilities in a sanitary condition.

Schedule

• 8 hours per day, 191 days per year
• 4 hours per day, 1 day per year
• 8 hours per day, 1 day per year

Responsibilities

• Follows, directs, and practices safe food handling and sanitation procedures as outlined in the central kitchen’s HACCP plan and health department standards.
• Assists and instructs other food service employees in proper food handling and sanitation procedures.
• Works with the central kitchen manager to develop new recipes that comply with nutrition standards, adding variety to menus and utilizing USDA Foods.
• Maintains recipe files and appropriate records, including the food production calendar.
• Maintains, troubleshoots, and makes minor repairs to cook/chill equipment; reports malfunctions to ensure safe operation.
• Assists other central kitchen production areas as needed.
• Schedules, directs, and participates in the daily operation of the cook/chill system.
• Maintains a production schedule following planned menus and completes daily pick sheets for food and supplies required for production using standardized recipes.
• Manages cook/chill inventory, including checking dates on bags, freezing food when necessary, monitoring storage time, and checking temperatures of food bank and thaw room; ensures proper product rotation.
• Manages the ingredient room, pick freezer, and ingredient cooler, including ordering items and keeping bins and shelves stocked to meet production needs.
• Manages the raw meat cooler; oversees all raw meat preparation for production to ensure the highest level of food safety.
• Assumes the daily operational duties of the Central Kitchen Chef Supervisor as needed.
• Attends meetings, conferences, and workshops to maintain professional growth and support departmental goals.
• Serves as a member of the child nutrition services team, promoting meals served to students and staff in the Bethel School District.
• May serve on 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 using a cook/chill system.
• Commercial, institutional, or school food service lead or supervisory experience preferred.
• 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 and offer vs. serve meal pattern requirements.
• Willingness to learn and improve quantity food production, safety, and sanitation skills through educational opportunities.
• Good math and computer skills; ability to size recipes and maintain accurate records.
• Knowledge of safety and sanitation standards, including the district’s infection control plan.
• Ability to make effective decisions and work in a team setting.
• Strong listening, communication, and customer service skills.
• Ability to establish and maintain effective working relationships with others.
• Passage of a pre-employment physical and testing (district assumes the cost).
• Fingerprinting and background check to confirm no convictions involving physical molestation, abuse, injury, or neglect of a minor.
• 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.

Physical Demands

• Performs under strict production deadlines; required to time multiple tasks for completion in proper sequence.
• 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

Comprehensive benefits package including insurance, retirement plans, paid time off, paid holidays, and other compensation. Details available via the district’s benefits portal.