Ref. 10299 10300

 

The District and AFSCME are working together to create promotional opportunities for existing staff, therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement.

 

TITLE:	Production Assistant, Nutrition Services	REPORTS TO:	Chef / Production Manager
DEPARTMENT:	Nutrition Services	CLASSIFICATION:	Classified
FLSA:	Non-Exempt	WORK YEAR/HOURS:	204 days / 7.5 hours (10 months) or as assigned
ISSUED:	Created: June 2020	SALARY GRADE:	Production Salary Schedule 10 month

 

BASIC FUNCTION: Under general supervision, prepares, dispenses, and packages large quantities of prepared foods in a central kitchen facility for distribution and transport to school site kitchens and cafeterias or other building where meal services take place meeting mandated Local, State and 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 menus and schedule; prepare and handle fruits, vegetables, grains and proteins for student nutrition programs that meet the mandated nutritional requirements, including, but not limited to: washing, peeling, cutting and preparing all ingredients, portioning and packaging ingredients, meals, and meal components.  
• Follow established standard operating procedures (SOPs), maintain all food quality standards, adhere to recipes, portion control, and food safety and sanitation standards and Hazard Analysis Critical Control Point (HACCP) procedures. 
• 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. 
• Operate and use standard commercial kitchen equipment and utensils, such as transport baskets, scales, label makers, overwrap and/or heat seal machines to support packaging of food.  
• Measure, mix, wash, peel, cut, or shred, meats, fruits, vegetables, and other ingredients. 
• 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.  
• Participate in set-up and break-down of packaging equipment, including cleaning and sanitizing of all equipment.
• Clean and maintain equipment and food preparation and storage areas in sanitary conditions to meet mandated health standards. 
• Work at school site kitchens or cafeterias when assigned. 
• Report equipment needs and malfunction to the appropriate supervisor. 
• Perform work within scope of authority and training, and in compliance with OUSD policies and quality 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. 
• Promote the Superintendent’s goals and priorities in compliance with all policies and procedures.  
• Maintain confidentiality issues, records and OUSD information.  
• Perform other related duties as required.

 

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
• Standard institutional food preparation equipment, techniques, and practices and knife skills
• Safety and sanitation practices for food preparation, distribution and storage, and HACCP procedures 
• Methods, materials, and practices of high volume food preparation
• Personal sanitation and hygiene regulations
• Principles of record keeping and records management 
• Principles and practices of effective customer service
• Environmentally responsible and resource-efficient food preparation
• Correct English usage, grammar, spelling, vocabulary and punctuation

 

ABILITIES TO:

• Prepare ingredients and package foods while following health code and safety guidelines 
• Prioritize multiple tasks and demands and work with frequent interruptions
• Read, follow 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 Local, State and Federal regulations
• Follow verbal and written instructions and procedures 
• Establish and maintain effective working relationships with co-workers and clients
• Promote and enforce safe work practices, and report unsafe work environments and practices
• 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 independently and/or with a team of other people

 

PREREQUISITES:

High School Diploma or GED equivalent required

One (1) year food handling experience 

Valid Serve Safe 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, walk-in refrigerators, 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.