Culinary Center Production Assistant

Boulder Valley School District•BOULDER, CO

4d•Onsite

About The Position

The Culinary Center Production Assistant supports high-volume food production in a large-scale food manufacturing facility, preparing and processing ingredients for more than 10,000 scratch-cooked servings daily. Working under the direction of the Sous Chef and alongside Production Cooks, the assistant follows standardized recipes, operates and cleans industrial food service equipment, and supports product quality through accurate measuring, calculating, rotation, and labeling. The role upholds HACCP and food safety standards by monitoring temperatures and maintaining strict sanitation practices. It also includes receiving, storing, and organizing food, chemicals, and supplies; communicating effectively with stakeholders; and contributing to an inclusive work environment. The position supports the Food Services program by helping deliver consistent, high-quality meals to satellite sites and the broader community. This is a regular, ongoing, 0.50 FTE position for 20 hours per week on a 9-month schedule. The stated pay range is $24.43–$30.51 per hour for newly hired employees or employees new to the employee group; the position pay range is $24.43–$33.66. The expected start date is November 16, 2026.

Requirements

Read, write, and speak English.
Complete and submit the BVSD online application.
Pass the FS Online Training Assessment by completion of the probationary period.
Pass a post-offer physical; the offer is contingent on passing.
Be able to perform tasks on computers and peripherals.
Pass a math test upon entry.
Have working knowledge of commercial large-scale kitchen equipment, including slicers, shredders, ovens, mixers, cook/chill machines, chillers, blast chillers, vacuum sealers, and commercial dishwashers.
Be able to operate equipment such as hand trucks and pallet jacks.
Be able to lift 50 pounds frequently.
Maintain consistent attendance.
Be able to work for extended periods in adverse environmental conditions, including refrigerated rooms and production areas with temperatures exceeding 90 degrees.
Be able to work safely around heavy machinery.
Have at least one year of experience in a commercial food service environment.

Nice To Haves

High school diploma or equivalent.
At least two years of experience in a large-scale food service production environment serving at least 2,000 portions.
Previous HACCP and/or food safety certification.

Responsibilities

Wash, peel, cut, or shred ingredients, using high-volume bulk production equipment as required.
Maintain cleanliness and sanitation of kitchen, cafe, and storage areas, including walk-ins, refrigeration, freezers, and dry storage.
Monitor and record continuous electronic temperature readings and secondary manual readings on cook/chill equipment according to HACCP and food safety guidelines.
Operate, assemble, disassemble, clean, and maintain institutional food service equipment.
Measure, weigh, prepare, assemble, and cook ingredients according to the planned menu and standardized recipes.
Maintain freshness by rotating, wrapping, labeling, and preparing food items in assigned quantities.
Read and respond to Food Service communications; maintain positive relationships with students, staff, administrators, families, and community members; and communicate the Food Services program’s goals and philosophy.
Participate in receiving, storing, and inventorying food, paper, chemicals, and supplies according to department procedures.
Keep pans, utensils, containers, and other smallwares organized in storage.
Support a positive work and learning environment in which employees and students are valued and respected.
Perform other duties as assigned.