Central Kitchen Production Manager

Bethel School District 403•Spanaway, WA

18h•Onsite

About The Position

This position's responsibility is to manage the operation of the cook/chill system, plan and direct the work of producing menu items that meet mandated nutritional requirements; meeting projected meal requirements; verifying quantities and specifications of orders; and maintaining facilities in a sanitary condition. This position is for 8 hours per day at 191 days per year. and 4 hours per day at 1 day per year. and 8 hours per day at 1 day per year.

Requirements

Two (2) years of experience in quantity food production using a cook/chill system.
Possess a valid food handler's permit.
SNA (School Nutrition Association) certification required.
Requires fingerprinting and background check to determine that there have been no convictions involving physical molestation, abuse, injury or neglect of a minor.
Must complete training in and adhere to 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.

Nice To Haves

Commercial, institutional or school food service lead or supervisory experience preferred.

Responsibilities

Follows, directs, and practices safe food handling and sanitation procedures as written in the child nutrition department's central kitchen facility HACCP plan that also meets health department standards.
Assists and instructs other food service employees working in the cook/chill department to ensure proper food handling and sanitation procedures are practiced.
Works with the central kitchen manager to develop new recipes that comply with nutrition standards in order to add variety to menus and to utilize USDA Foods.
Maintains recipe files and appropriate records, including food production calendar.
Maintains and troubleshoots all equipment in the cook/chill department; adjusts and makes minor repairs to cook/chill equipment.
Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
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 of food and supplies required to support production of cooked foods using standardized recipes.
Manages cook/chill inventory including checking dates on bags, freezing food when dates come due, monitoring storage time and checking temperatures of food bank and thaw room; assures products are rotated properly in both areas.
Manages ingredient room, pick freezer, and ingredient cooler, including ordering items as needed; keeping bins and shelves adequately stocked to meet planned production needs.
Manages the raw meat cooler; oversees all raw meat preparation for production; ensuring the highest level of food safety.
Steps up and assumes the daily operational duties of the Central Kitchen Chef Supervisor as needed.
Attends meetings, conferences, and workshops for the purpose of maintaining 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 in the Bethel School District.
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.