Production Specialist - Child Nutrition - 2026-2027 School Year

Primary Purpose:

Responsible for the production of a major food group such as meats, salads, vegetables, or bread and desserts. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Minimum Education/Certification:

High school diploma or equivalent preferred

Minimum Experience:

Food service experience preferred

Special Knowledge and Skills:

Training will be provided on the job as an on-going endeavor without regard to length of service or skills

Major Responsibilities and Duties:

• Follow standardized recipes and be able to increase or decrease with accuracy.

2. Daily prepare menu items as outlined on the food production record.

• Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.
• Cashier, when assigned, following departmental cash handling procedures..
• Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any additional foods prepared or discarded.
• Assist in the clean-up process by putting food away, washing pots and pans, sweeping and mopping, and putting stock away.
• Demonstrate sound safety and sanitation practices. Follow departmental HACCP procedures.
• Present an image of professionalism by following department guidelines for personal hygiene and dress code.
• Recognize and complete tasks without being told.
• Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.

Supervisory Responsibilities: None

Equipment Used:

Use of large and small commercial kitchen equipment including electric slicer, mixer, pressure and convection

steamer, convection oven, dish machine, food processor, and sharp/serrated cutting tools.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, occasionally climbing a 9 ladder, moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures. Must be able to lift 25 lbs.