About this role
6 hours per day Monday-Friday Pay Column J: $18.32 - Pay will be spread out over 12 months +Benefits Job Description Laramie County School District #1 Nutrition Services Production Kitchen Aid Purpose Statement The job of Nutrition Services Production Kitchen Aid is done for the purpose/s of supporting centralized food production for the District's school nutrition program. Responsibilities include preparing and cooking food in quantity according to standardized recipes and production plans; following required meal pattern, food safety, and sanitation standards; portioning, packaging, labeling, and organizing food for delivery to school kitchens; receiving and checking food and supplies; and maintaining production, storage, and work areas in a safe and sanitary condition. This position works in a centralized production kitchen and supports daily production needs across the District. Essential Functions
• Assists with other Nutrition Services duties related to centralized production for the purpose of maintaining adequate staffing and meeting department needs.
• Assists with preparing, cooking, portioning, packaging, labeling, and organizing menu items for the purpose of supporting timely and accurate distribution for student meals.
• Assists with staging, organizing, and preparing completed food orders for transport to school kitchens for the purpose of supporting timely and accurate distribution for student meals.
• Attends department meetings, in-service training, workshops, and other training for the purpose of obtaining and sharing information needed to perform job functions and maintaining compliance with school nutrition program requirements.
• Checks prepared food for quality, appearance, consistency, and required temperatures for the purpose of ensuring food is suitable for packaging, transport, and service at school locations.
• Collaborates with production kitchen staff and supervisors for the purpose of completing daily production assignments, meeting deadlines, and ensuring food orders are prepared and organized according to schedule.
• Follows established quantity food production procedures (e.g. recipe scaling, batch cooking, portion control, and efficient use of equipment, etc.) for the purpose of producing consistent, high-quality food while minimizing waste.
• Follows food safety procedures (e.g. personal hygiene, dress, and grooming requirements, handwashing, prevention of cross-contact and cross-contamination, sanitation, time and temperature controls, cooling, storage, and product rotation, etc.) for the purpose of protecting the health and safety of students and staff.
• Inspects incoming food, ingredients, and supplies for the purpose of supporting production plans and meeting food safety requirements; reports discrepancies as directed.
• Maintains awareness of safety and sanitation conditions throughout the production kitchen and storage areas for the purpose of identifying and promptly reporting hazards, equipment concerns, or food safety issues.
• Monitors ingredients, food products, packaging materials, and kitchen supplies for the purpose of maintaining adequate inventory, proper storage, product rotation, and readiness for scheduled production.
• Operates the point-of-sale (POS) system and performs cashiering duties when assigned for the purpose of supporting accurate meal service and program accountability.
• Prepares and cooks food from standardized recipes and production instructions for the purpose of meeting planned quantities, menu requirements, and scheduled delivery needs.
• Records assigned production, temperature, cooling, packaging, inventory, and sanitation information for the purpose of maintaining required documentation and supporting safe, consistent food production.
• Substitutes at satellite kitchens when needed for the purpose of maintaining adequate staffing and supporting school meal operations across the District.
• Uses production sheets, standardized recipes, and direction from the supervisor for the purpose of meeting projected needs and reducing waste.
Job Requirements: Minimum Qualifications Knowledge, Skills and Abilities KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: food safety practices, quantity food preparation and handling, sanitation, product rotation and storage, standardized recipes, and applicable school nutrition program rules, regulations, and procedures. SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: following standardized recipes and production sheets, safely operating commercial kitchen equipment, using proper food handling and sanitation practices, measuring, weighing, and portioning food, monitoring food quality and temperatures, maintaining accurate records, organizing ingredients, supplies, and completed orders, and using point-of-sale (POS) systems to process meals and payments accurately. ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using defined methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize specific, job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited. Specific ability-based competencies required to satisfactorily perform the functions of the job include: attention to detail, organization, dependability, flexibility, prioritization, ability to adapt to changing production needs, meet deadlines, and report problems or food safety concerns promptly. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; leading, guiding, and/or coordinating others; and tracking budget expenditures. Utilization of some resources from other work units may be required to perform the job's functions. There is some opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, and some fine finger dexterity. Generally the job requires 0% sitting, 30% walking, and 70% standing. This job is performed in a generally clean and healthy environment. Experience: Job related experience is required. Education: High school diploma or equivalent preferred Education: High School diploma or equivalent. Required Testing Certificates and Licenses
None Specified None Specified
Continuing Educ./Training Clearances
Annual training on School Nutrition Programs Criminal Background Clearance
FLSA Status: Non Exempt