Ref. 8042

TITLE: Production Cook, Nutrition Services
REPORTS TO: Chef / Production Manager
DEPARTMENT:  Nutrition Services

CLASSIFICATION: Classified
FLSA: Non-Exempt

WORK YEAR/HOURS:
261 days / 7.5 hours (12 months)
204 days / 7.5 hours (10 months)
ISSUED: Created: June 2020

SALARY GRADE: Production Salary Schedule 10 month or 12 month

BASIC FUNCTION: Under general supervision, prepares large quantities of food in a central kitchen facility for shipment to sites/schools that meet mandated Federal Nutritional Requirements and are prepared in compliance with health and safety regulations.

REPRESENTATIVE DUTIES: Incumbent may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principal job elements.

ESSENTIAL FUNCTIONS:
Perform food preparation tasks according to planned production schedule menus and schedule; cooks food, prepared or from scratch for student nutrition programs that meet the mandated nutritional needs.
Perform work within scope of authority and training, and in compliance with OUSD policies and quality standards.
Operate high volume cook chill systems including kettles, sous vide, rotary ovens, pump fill machines, etc., and is able to understand the operation of large heating and cooling equipment to maintain efficiency of large scale cooking operations.
Read and follow large scale recipes.
Prepare, season, marinate, and cook large batch production of daily menu items.
Cook, measure, mix, wash, peel, cut, or shred, meats, fruits, vegetables, and other ingredients.
Evaluate quality of food for flavor and appearance to ensure that items that are acceptable to students and staff.
Inspect food items for the purpose of verifying quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
Clean and maintain equipment and food preparation and storage areas in sanitary condition to meet mandated health standards.
Report equipment needs and malfunctions to Executive Chef /Production Manager.
Follow established SOP’s, maintains all food quality standards, adheres to recipes, portion control, and food safety and sanitation standards.
Ensure compliance with all OUSD, U.S. Department of Agriculture, State of California Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
Demonstrate courteous and cooperative behavior when interacting with students, clients, visitors, and OUSD staff; act in a manner that promotes a harmonious and effective workplace environment.
Enthusiastically promotes the Superintendent’s goals and priorities in compliance with all policies and procedures.
Maintain absolute confidentiality of work-related issues, records and OUSD information.
Other duties or tasks may be assigned on an as-needed basis.

QUALIFICATIONS:
The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.

KNOWLEDGE OF:
Federal, state and local codes and regulations governing food handling and public nutrition services.
Complex institutional food preparation equipment, techniques, and practices.
Safety and sanitation practices for food preparation, distribution and storage.
Methods, materials, and practices of high volume food preparation.
Institutional cooking methods and procedures.
Principles and practices of effective customer service.
Environmentally responsible and resource-efficient food preparation.

ABILITIES TO:
Operate complex food preparation equipment and all standard commercial kitchen equipment and tools safely and efficiently.
Read and scale recipes and follow established SOPs.
Perform general math calculations, and inventory and records management tasks.
Review operations, identify potential food safety hazards, and verify OUSD compliance with state and Federal regulations.
Assess and prioritize multiple tasks and demands and work with frequent interruptions.
Establish and maintain effective working relationships with co-workers and clients.
Promote and enforce safe work practices.
Operate computerized cook /chill equipment standard and specialized software.
Communicate effectively verbally and in writing.
Communicate, interact and work effectively and cooperatively with people of diverse ethnic, race, learning or other
disabilities, ethnicity, culture, religion, gender, socio-economic group, sexuality or other orientations or cultural
markers and educational backgrounds.
Work alone, and with and around people

PREREQUISITES:
Completion of culinary arts training or in the process of completing culinary arts training courses recognized by the Nutrition Services Department preferred but not required; AND three (3) years of demonstrated experience in large scale food preparation facilities; OR an equivalent combination of education, training and experience as determined by Human Resources.
Valid Servsafe Food Safety Certificate
Valid California Driver’s License

PRE-EMPLOYMENT PROCESS:
Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance.

WORKING CONDITIONS
ENVIRONMENT:
Commercial Kitchen, food service production warehouse, refrigerated prep rooms, walk-in freezers, fast-paced work; constant interruptions.

PHYSICAL REQUIREMENTS:
Consistent mental alertness; standing for extended periods of time; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, pushing and pulling up to 50 pound containers of food preparation materials and equipment; bending and twisting at the waist, reaching overhead, above the shoulders and horizontally; dexterity of both hands and fingers while performing duties; seeing to read, write and use the computer; hearing and speaking to exchange information, in person or on the telephone.

NON-DISCRIMINATION POLICY:
The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.