Food Production Assistant - Palm Springs Unified School District - Palm Springs, CA

Palm Springs Unified School District

FOOD PRODUCTION ASSISTANT

PURPOSE STATEMENT

Under the general direction of the Central Kitchen Operations Manager, the Food Production Assistant performs a variety of large quantity food preparation work in assigned food production unit of the Central Kitchen and may be required to use more complex high volume production equipment. This position insures food production areas are kept clean, sanitary and free from hazards to protect staff from potential injury. This position may assist in the receiving, storing, preparing, selling and serving of foods in a school cafeteria in accordance with prescribed menus, established procedures, and safe food-handling practices.

FUNCTIONS

Assists in the planning, receiving, storing, preparing, selling, and serving of hot and cold food items in accordance with prescribed menus, established procedures, and safe food-handling practices.

• Ensures the distribution of safe food by practicing established safe food-handling techniques and procedures.
  


• Performs cashiering duties.
  


• Operates a variety of equipment, utensils, and machines used in school cafeterias including, but not limited to, commercial ovens, rethermalization units, food warmers, microwave ovens, and steamers.
  


• Washes dishes, utensils, pots and pans.
  


• Cleans, rinses and sanitizes counter tops and kitchen equipment.
  


• Sweeps and mops floors and cleans hoods and filters.
  


• Performs simple maintenance on kitchen equipment.
  


• Reports unsafe, unsanitary conditions or malfunctioning equipment to supervisor.
  


• Assists in the preparation and packaging of food items for distribution to district serving sites (including, but not limited to entrees, salads, fruits, vegetables, and assorted bakery items).
  


• Assists in requisition, receiving and storing of food, supplies and materials.
  


• Assists in maintaining inventory control and operational records.
  


• Prepares ingredients for recipe production.
  


• Assists in the preparation of meals for catering and other special functions.
  


• Operates a variety of Nutrition Center equipment, utensils and machines used in quantity food production including but not limited to commercial ovens, over wrap machines, rotation rack ovens, mixers, bowl lifts, dough dividing equipment, extruder, slicing machines, various packaging machines.
  


• Cleans and maintains equipment and facilities utilizing but not limited to pressure cleaner, cart wash, pneumatic equipment.
  


• Prepares and maintains a variety of Nutrition Center records and reports including inventory transport records and production records utilizing a computer when necessary.
  


• Assists in development and standardization of recipes, and the preparation and testing of new products.
  


• Safely operates, moves and handles equipment.
  


• May be required to work at a school site as needed.
  


• Performs other related duties as required.
  

JOB

REQUIREMENTS:

MINIMUM

QUALIFICATIONS

• Possession of a High School Diploma or general education degree (GED) and possession of the skills, knowledge and abilities as listed below.
  


• Possession of a valid Food Handler’s Certificate issued by the Riverside County Department of Environmental Health.
  


• ServSafe Manager Food Safety Certification or equivalent is desirable.
  


• Professional (paid) experience preparing of large quantities of food is desirable
  

SKILLS
to prepare and set-up food for service; maintain food service equipment and facilities in clean and sanitary conditions; operate standard kitchen equipment, appliances, and utensils in a safe manner; add and subtract accurately and quickly; to communicate, be understood, give and carry out instructions spoken in English; keep simple written and numerical records.

KNOWLEDGE
of principals and methods of quantity food preparation; distribution and storage; institutional kitchen equipment and utensils; safe food-handling practices and procedures in accordance with HACCP guidelines; measures and record keeping; safe work practices including proper lifting techniques.

ABILITY
to work with a diverse group of individuals and handle situations with tact, diplomacy and discretion; work in a fast paced ever changing environment and be able to immediately alter course; operate a variety of cafeteria and kitchen equipment, utensils, measuring devices and machines; read and follow recipes; follow department’s standard operating procedures; follow safe and sanitary procedures and practices; count money, make change and to operate or learn to operate a cash register; count money and make change with speed and accuracy; complete assignments within the allotted time with minimal supervision; work independently without close supervision; understand and use work simplification methods to maximize production; remain focused on tasks and maintain work pace; accept new ideas and changes enthusiastically; understand and follow written and oral instructions, including recipes, procedures and correspondence; follow direction and prescribed work practices; establish and maintain cooperative and effective working relationships with others; be flexible to changing work schedules and patterns; maintain good personal hygiene; adhere to established dress code and district appearance standards; support district standards and operating procedures; comply with the District’s code of ethics; be punctual and maintain a good attendance record; support team members.

WORKING

ENVIRONMENT

The usual and customary methods of performing the job’s funcitons require the following physical demands: exhibit manual dexterity including the simultaneous use of both hands and arms; work indoors and outdoors, work in a wide range of temperatures; may travel to alternate sites. Exposure to: cold/heat from freezers, refrigerators, ovens/warmers and kettles, cooking noises and odors, electrically/mechanically/ gas operated equipment, clening fluids, included but not limited to bleach and detergents. Significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 0% sitting, 10% climbing, crouching and stooping, 20% walking and 70% standing. The job is performed under some temperature extremes and some hazardous conditions.

Required Testing

Certificates

Job-Related Proficiency Examination

Food Handler Certificate issued by Riverside County Department of Environmental Health

Valid Driver’s License and Evidence of Insurability (desired)

Continuing Education/Training

Clearances

6 Hours Continuing Education as required by 7CFR210

Criminal Justice Fingerprint/Background Clearance

TB Clearance

EVALUATION
Performance of this job will be evaluated in accordance with provisions of Collective Bargaining Agreement between California Teamsters Public, Professional & Medical Employees Union, Local 911 General Employees Unit and Palm Springs Unified School District.

FLSA Status

Bargaining Unit

Salary Range

BOE Approval Date

Non Exempt

Teams 2

13

June 23, 2015

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