Production Cook, Food & Nutrition Services

Boston Public Schools•Roxbury, MA

60d

About The Position

The Production Cook is a critical culinary team member for best practice implementation, with a focus on consistent quality production of large-scale food items. The Production Cook is responsible for safe preparation and packaging of fresh, healthy, delicious and visually attractive meals. The Production Cook will also be required to focus on safety and sanitation with regards to food preparation, all cooking and cleaning procedures, and accurate record keeping.

Requirements

High school diploma or GED required.
Must be able to lift at least 50 lbs.
Specific Experience: 2 years related work experience.
Physical Requirements: Standing: 45% of 8-hour day Walking: 45% of 8-hour day Sitting: 10% of 8-hour day
Must be able to lift at least 50 lbs.
Ability to work in and out of extreme temperature environments, including walk-in refrigeration and freezers.
Current authorization to work in the United States - Candidates must have such authorization by their first day of employment.
Pass a CORI/SORI criminal background check.

Nice To Haves

Bilingual skills in Spanish or Haitian Creole
Background in institutional food production
Associates degree in related field or culinary degree

Responsibilities

Responsible for the production of daily packaged meals for off-site consumption.
Competent with use of high-volume cooking and packaging machinery, including but not limited to, combi ovens, roll-in ovens, steam kettles, tray sealers and flow wrappers.
Ensures products are produced according to specifications, and that quality standards are met.
Complies with recipes and contributes to feedback for alterations, if needed.
Maintains/logs proper temperature control of items throughout cooking, chilling, and packaging procedures.
Assures on-time production and proper immediate storage.
Accurately prepares, portions, garnishes and presents safe storage of food.
Ensures that the production area, equipment, storage facilities, are sanitary, neat and organized.
Cleans kitchen equipment and all work surfaces and areas, including floors.
Properly washes all cookware, trays, flatware, pots, pans and utensils.
Completes production records accurately.
Controls waste through accurate food production.
Ensures compliance with all federal, state and local regulations as well as BPS Food and Nutrition policies and procedures (e.g. quality assurance, safety, operations, personnel).
Establishes a safe work environment by participating in safety-related training and equipment maintenance.
Participates in recipe development and testing, as requested.
Attends training meetings as required.
All other duties as assigned.