Director of Good Food Manufacturing and Production - Nutrition Services (2026-27)

Ref. PCN10307

TITLE:

Director of Good Food Manufacturing and Production

REPORTS TO:

Executive Director of Nutrition Services

DEPARTMENT:

Nutrition Services

CLASSIFICATION:

Classified Management

FLSA:

Exempt

WORK YEAR/HOURS:

261 days / 7.5 hours or duty days or hours as assigned

ISSUED:

Created: June 2021

SALARY GRADE:

ADCL 19

BASIC FUNCTION: Build and maintain a high-performance team, manage operations, and staff at the Food Production Facility at the Center. The Director of Good Food Manufacturing will lead the operation and development of the manufacturing facility and ensure business targets are met or exceeded. The Director of Good Food Manufacturing will also ensure best practices are followed in all areas of the business - finance, employee safety, food safety and health.

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:

• Develop, plan and implement strategic long term and short term plans and activities; monitor and evaluate the efficiency and effectiveness of operations and procedures; identify opportunities for improvement and make changes appropriate to ensure smooth and effective operations of the manufacturing facility.
• Create and execute business plans to grow production outside of OUSD and make the manufacturing facility self-sustaining financially by growing business and developing contracts with outside organizations.
• Lead the warehouse, production, facilities, and sanitation teams at the manufacturing facility on West Street to execute menus and deliver production commitments of prepared food to satellite and hybrid kitchens in OUSD.
• Collaborate with OUSD Transportation Department and school site staff to ensure safe and timely delivery of meals to OUSD satellite, hybrid and cooking kitchens at school sites.
• Plan and manage food preparation tasks, review and approve planned production menus and schedule; ensure all cooked food, prepared or from scratch for student nutrition programs meet the mandated nutritional needs, quality standards and food safety requirements.
• Operate and train staff on high volume cook chill systems including kettles, sous vide, rotary ovens, pump fill machines, tilt skillets, convection ovens, standard ranges, mixers, blast chillers, and other commercial kitchen equipment, and be able to understand the operation of large heating and cooling equipment to maintain efficiency of large scale cooking operations.
• Select, train, supervise and evaluate staff; hold direct reports accountable for results; create metrics to gauge performance of direct reports; direct, train and motivate assigned staff to meet organizational goals and exceed performance standards.
• Ensure personal safety, food safety, and quality protocols are followed.
• Lead the team to acquire and maintain safety certifications including but not limited to HACCP, Occupational Safety, and Material Safety Usage.
• Provide leadership, supervision, training, guidance, and support for a manufacturing operation.
• Provide technical expertise regarding assigned functions; formulate and develop effective policies and procedures to accomplish stated goals.
• Provide cross-training to other staff members and within the department.
• Provide monthly key performance indicator reports on manufacturing and safety metrics.
• Remain current on legislation and policies affecting food preparation and state/federal meal programming.
• Ensure lean manufacturing best practices are understood and followed in operations, maintenance, warehousing, and facilities.
• Ensure systematic planning and control of all operational management activities.
• Monitor key performance indicators against goals to ensure that progress is being made, and that corrective action is taken if necessary.
• Control and minimize manufacturing inventory, maintenance, distribution, and other overheads.
• Develop and use cost controls with an emphasis on measurement, the achievement of budget and continued cost effectiveness.
• Create and maintain key business processes which drive efficient execution: scheduling, schedule attainment, and inventory management.
• Support other areas of central production kitchen activity during heavy demand.
• Ensure an effective communication system is in place, which should include team briefings and weekly management meetings.
• Report and manage equipment needs and malfunctions to ensure timely repair and maintenance schedules are followed.
• 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.
• 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 absolute confidentiality of work-related 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
• Lean Six Sigma, complex institutional food preparation equipment, techniques, and practices
• Institutional cooking methods and procedures
• 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
• Diversity, sensitivity and competence with regard to issues of race, learning or other ability, ethnicity, culture, religion, gender, socio-economic group, sexuality or other orientations or cultural markers
• Correct English usage, grammar, spelling, vocabulary and punctuation

ABILITY TO:

• Serve as a liaison with other functional departments such as Compliance, Human Resources, Accounting, Distribution, Purchasing, Nutrition and Wellness, Risk Management and Field Operations
• Oversee and direct the training and development of managers and production team.
• Operate complex food preparation equipment and all standard commercial kitchen equipment and tools safely and efficiently
• Operate computerized cooking and chilling equipment utilizing standard and specialized hardware and software
• Assess and 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, ability to use back of house computerized Enterprise Resource System, proficient in use of Excel and Word Documents
• 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 and educational backgrounds
• Work independently and/or with a team of other people

PREREQUISITES:

• Bachelor''s Degree in Business Administration, Management, Engineering, Culinary Arts or Industrial Technology or a related field
• A minimum of 3 years'' experience in leadership experience in a large-scale public or private institution engaged in food preparation, distribution and service with multiple locations is required
• Minimum of 5 plus years'' management experience in the food manufacturing industry required
• The ideal candidate will have a solid background in plant or manufacturing management in a food environment combined with strong leadership and collaboration skills and solid technical knowledge in food production and industrial safety
• Lean Manufacturing/Six Sigma experience and/or certification preferred
• 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, walk-in refrigerators, heated/steamed cooking equipment, 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 a loud environment, in person or on the telephone. Able to wear personal protective equipment (PPE) as is required by the operating areas (i.e. safety glasses, protective footwear, hearing protection).

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.