How To Apply
Description
Position/PCN: Production Crew
Position FTE: 1
Pay Grade: 6
Starting Wage: $18.14
Days Per Year: 196
Shift hours: 6 AM-2:30 PM
Specific job responsibilities relevant for this position include:
Responsible for High Volume cooking and baking.
Working within the HACCP Plan.
Basic Math to explode or reduce recipes for production
Basic commercial food prep, cooking, baking, cleaning, sanitizing, and working within and understanding a HACCP plan.
Basic Computer skills to plan, order and inventory menu items.
Class Summary: Under supervision prepares a variety of flavorful, appealing and nutritional food items for service in various schools throughout the District.
Distinguishing Characteristics: Duty No. Essential Duties Frequency Band/ Grade
1 Work as an equal participating member of the Nutrition Services Production Crew by contributing in all tasks relevant to the position. Daily A1
2 Reviews recipes and calculates the necessary amount/type of ingredients and the equipment required to prepare quality menu items as specified by the daily production sheet. Daily B2
3 Must be able to use HACCP principles to prepare food items in amounts specified on the daily production sheet and properly stores food items/leftovers for packaging by the meal pre-platers. Monitors items while in cabinets/ovens and loads finished products on food carts for delivery to schools. Daily A1
4 Using HACCP principles, will participate in cleaning numerous baking/cooking related items, maintaining a clean, safe environment as required by D.E.C. and Federal regulations. Daily B2
5 Develops and plans a weekly and monthly production schedule according to established guidelines to ensure timely preparation of quality menu items in advance of meal pre-plating requirement and other school site production requirements. Weekly A1/ B2
6 Determines/calculates time tables and uses approved Nutrition Services software to order ingredients (dry, frozen and perishable) from the warehouse/delivery personnel to be delivered in a timely manner needed to prepare daily production item selections and to allow sufficient thawing time for frozen materials. Weekly A1
7 Provides Supervisors with weekly produce/dairy order for the following week as well as monthly dry goods order for items needed 6-8 weeks out on the menu. Weekly A1
8 May be required to perform additional related Nutrition Services tasks as delegated by the Nutrition Services Supervisor or an assigned designee. As Needed A1
Knowledge: A working understanding of baking / cooking principals, HACCP and Basic Math.
Skills (position requirements at entry): Basic commercial food prep, cooking, baking, cleaning, sanitizing, and working within and understanding a HACCP plan.
Training and Experience Previous education, training, work, or life experiences which provide reasonable evidence of successful performance of the various tasks listed. Such experience may be evidenced through one to three (1-3) years of prepping, scaling, mixing, cooking, and baking large quantities of diverse foods. A food Worker Card is required.
Licensing Requirements (position requirements at entry): A valid Alaskan Driver's License.
Physical Requirements: Medium Work: Exerting up to 50 pounds of force occasionally, up to 30 pounds of force frequently, and 15 pounds of force constantly to move objects. Constant standing, walking, bending, twisting, and squatting throughout the day. Ability to move safely and with urgency in mind in changing daily tasks and production. Majority of the day will be on one's feet except during breaks and lunch.
Classification History:
Adopted PMH 01/21/03
Revised DW 12/07/20
Applications and/or Transfer Requests must be received in the Human Resources office by 4:30 pm of the closing date.
Days per year are subject to change.
Job descriptions are available in the Human Resources Office.
:
Find Connections via Linkedin
