THIS POSITION IS FOR 6.0 HOURS PER DAY AT 190 DAYS PER YEAR.
PAY FOR POSITION: PSE Salary Schedule Level 4 - $21.82


GENERAL SUMMARY
This position's responsibility is to perform the duties required to produce menu items that meet mandated nutritional requirements; meeting projected meal requirements; and maintaining facilities in a sanitary condition. Persons in this position will support and rotate through all production areas of the central kitchen.

ESSENTIAL FUNCTIONS

1. Assists in the production of nutritious food items following standardized procedures and in accordance with established work schedules, using the appropriate equipment, following standardized recipes, production sheets, and portioning standards.

2. Assists in cleaning, maintaining, and troubleshooting kitchen equipment; reports malfunctions immediately to the production manager or designee for the purpose of maintaining equipment in safe working order.

3. Completes daily tasks in assigned food preparation area: cook/chill, deli/produce, or bakery; in time allocated under the direction of the production manager or designee.

4. Complies with all food safety and sanitation procedures; understands HACCP procedures and assists in maintaining HACCP records.

5. Rotates through all production areas: cook/chill, deli/produce, and bakery; assists other central kitchen production crewmembers as needed.

6. Pull food and non-food items from storage for production use.

7. Operates a variety of commercial kitchen equipment in an efficient, effective, and safe manner.

8. Follows recipes provided for consistent quality and quantity of foods produced.

9. Utilize work simplification techniques and help implement cost containment measures while maintaining quality.

10. May be assigned to work in a school location during meal service.

11. Moves into a production manager position when necessary.


OTHER FUNCTIONS

12. Attends meetings, conferences, and workshops for the purpose of maintaining professional growth and departmental goals.

13. 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.

14. 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.

15. Performs related duties consistent with the scope and intent of the position.


REPORTING RELATIONSHIPS
Reports to the central kitchen production manager or designee; maintains a professional working relationship with all other central kitchen and child nutrition staff.


MENTAL DEMANDS
Performs under strict production deadlines; required to time multiple tasks for completion in proper sequence; required to anticipate quantities and order for cost efficiency and proper storage.


PHYSICAL DEMANDS
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.


MINIMUM QUALIFICATIONS

Education and Experience
Education, training, skills, and experience necessary to carry out the assignment, two (2) years of experience in quantity food production preferred.

Possess a valid food handler’s permit; SNA (School Nutrition Association) certification required.

Allowable Substitutions
Such alternatives to the above qualifications that the district may find appropriate and acceptable.

Required Knowledge, Skills and Abilities
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. Knowledge of offer vs. serve meal pattern requirements. Willingness to learn and improve on quantity food production and safety and sanitation skills by making use of educational opportunities. Good math and computer skills, ability to size recipes, ability to maintain accurate records. Knowledge of safety and sanitation standards and procedures, including working knowledge of district's infection control plan. Ability to make effective decisions. Strong listening, communication, and customer service skills. Ability to establish and maintain effective working relationships with a variety of others. Ability to work in a team setting.

Licenses/Special Requirements
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.


PSE UNIT AFFILIATION
Child Nutrition Services

CONDITIONS
The preceding list of essential functions is not exhaustive and may be supplemented as necessary.

WAGES AND BENEFITS
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