Food Production Specialist

Job Summary Under general direction, lead the Central Kitchen team in creating, prepping, cooking, baking, and preparing food items distributed by the Central Kitchen and other food facilities; maintaining food service equipment and facilities in a safe, clean, and sanitary condition. Receive direct to general supervision from the Director of Child Nutrition Services or his/her designee within a well-defined framework of standard policies and procedures; perform routine functions of food service operations as required.

NATURE AND SCOPE

Under the guidance of the Director of Child Nutrition Services, performs skilled work as part of the Child Nutrition Program. The Food Production Specialist will exercise limited judgment and discretion when applying specific instructions or directions for employees. Work relationships are generally within the group or may extend beyond the peer group to District staff in other departments, outside contractors, vendors, faculty, students, and parents. May have contact with adverse weather conditions.

DISTINGUISHING CHARACTERISTICS

Demonstrates strong leadership abilities and a high level of competence in multiple skill areas related to large-scale food production and kitchen operations. Possesses a strong foundation in culinary techniques, scratch cooking, baking, and quantity food preparation while maintaining exemplary food safety and sanitation practices. The position requires the ability to efficiently prepare, cook, and organize high-volume meals in a fast-paced environment while ensuring quality, consistency, and compliance with nutrition and food safety standards. Minimum requirements will include basic computer skills, record keeping, math, and office equipment skills.

ESSENTIAL TYPES OF DUTIES

(Examples)

• Prepare all food for the schools of Live Oak School District at the Central Kitchen with assistance from a prep cook, CNA I, culinary apprentices, and student workers. Plan and supervise production schedules, food item quantities, preparation, assembly of meals, and distribution of food and supplies; prioritize and meet deadlines.
• Supervise, direct, and assist staff in food preparation, cooking, food packaging, and overall operations of the Central Kitchen in accordance with set standards.
• Supervise, direct, and clean with staff for assigned cleaning responsibilities to maintain a clean working environment.
• Receive, label, rotate, and store food and supplies according to First-In and First-Out (FIFO) product rotation principles.
• Provide training, guidance, oversight, and accountability to all Child Nutrition Services staff to ensure compliance, consistency, and quality assurance in food production standards.
• Implement and enforce safety rules and regulations utilizing Hazard Analysis Critical Control Point (HACCP) requirements and maintain high standards of safety and sanitation.
• Monitor equipment operations and function to ensure equipment is in safe working order; ensure utensils, equipment, food storage, food preparation, and service areas are cleaned for the purpose of maintaining sanitary conditions.
• Prepare and cook entrees, soups, vegetables, pastas, rice dishes, baked goods, and plant-based foods from scratch or speed scratch utilizing raw ingredients (including raw proteins: chicken, fish, pork and beef), knife skills, and commercial kitchen equipment.
• Cook food for all programs including, but not limited to, NSLP, CACFP, à la carte, catering, and preschool programs.
• Ensure all food is distributed on time and correctly by organizing and preparing food for delivery.
• Wrap and/or package food items for transport; lift and move heavy milk and fruit boxes.
• Support completion of monthly and annual inventory processes.
• Assist in creating menus, standardized recipes, production records, and operational support systems. Participate in and/or help lead meetings with kitchen staff to convey and gather information required to perform job functions and maintain compliance with District, State, and Federal rules, regulations, and guidelines.
• Analyze and resolve problems; assist staff in developing positive working relationships.
• Monitor and maintain food production quality standards and consistency across sites.
• Operate a variety of equipment and appliances normally found in a commercial kitchen.
• Ensure all kitchen towels, rags, utensils, and workspaces are cleaned and sanitized daily.
• Secure Central Kitchen facilities at the end of the day, ensuring doors are locked and equipment and lights are properly shut down.
• Lift and carry moderately heavy food items and supplies with assistance as necessary.
• Maintain regular attendance. Work cooperatively with others.
• Assist in the serving of food on-site, as needed.
• Support and lead district catering functions and special events, as needed.
• Perform related duties and responsibilities as required to accomplish the objectives of the position. Work cooperatively with others.
• Assist in the serving of food on-site, as needed.
• Support and lead district catering functions and special events, as needed.
• Perform related duties and responsibilities as required to accomplish the objectives of the position.

QUALIFICATIONS

Knowledge and Skills:

Knowledge of institutional food preparation; large-scale scratch cooking; kitchen and food service equipment; proper methods of baking, cooking, packaging, and preparing large quantities of food; weights and measures (English and Metric); kitchen safety and sanitation procedures; HACCP principles; inventory systems and product rotation; basic computer systems and recordkeeping; menu planning and food production procedures.

Abilities:

Ability to lead and direct food production operations in a large-scale institutional kitchen environment; effectively train and supervise staff; apply sanitation and safety requirements; understand and carry out oral and written instructions; skillfully prepare food and baked goods in large quantities; perform food preparation tasks requiring manual dexterity; operate commercial kitchen appliances and equipment safely and effectively; perform routine mathematical calculations; meet physical requirements necessary to safely and effectively perform required duties; establish and maintain effective working relationships with those contacted in the course of work.

Physical Abilities:

Requires the ability to stand for extended periods of time; walk, bend, kneel, stoop, and lift food products and supplies on a daily basis. May lift objects up to 50 lbs. Work in environments with wide temperature extremes, including freezers, refrigerators, and ovens. Requires sufficient hand-eye coordination for operation of kitchen equipment, computers, and utensils. Reasonable accommodations may be made for this position.

Education and Experience:

Associate's degree in Food Management or other related field and three (3) years of experience in quantity food preparation and kitchen maintenance, including experience leading or supervising staff; OR Five (5) years of progressively increasing responsibility experience in quantity food preparation and kitchen maintenance, including experience leading or supervising staff. Experience working with a culturally diverse population required. Bachelor Degree preferred. Spanish bilingualism is highly preferred. To receive the Bilingual Stipend (Spanish), you must take and pass the District Bilingual Test.

Pay:

$44,341.44 - $51,436.80 per year

Benefits:

Dental insurance Employee assistance program Health insurance Life insurance Paid sick time Paid time off Retirement plan Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person