Production Kitchen Coordinator

Classified Employee's Salary Range: A-35 CURRENT VACANCY: Santa Monica High School 8 hours/day, 10-month Monday-Friday 6:00am-2:30pm BASIC FUNCTION Under general supervision, plan, organize, coordinate, monitor, schedule, and provide training on and participate in the operations of a complex food production kitchen at a high school site producing 2,500 or more meals. MINIMUM QUALIFICATIONS EDUCATION: High school diploma or recognized equivalent. EXPERIENCE: Five (5) years of experience ordering, preparing and serving large quantities of food. LICENSES AND OTHER REQUIREMENTS: A Food Safety Manager Certification from an accredited institution must be obtained by the time of appointment and maintained. Some positions in this class may be required to provide his/her own transportation between school sites and be required to possess a valid class C driver license. CONTINUING EDUCATION/TRAINING REQUIREMENT: Each year, at least 10 hours of continuing education and/or training must be attained on topics such as: Free and reduced price eligibility. Application certification and verification procedures. The identification of reimbursable meals at the point of service. Nutrition, health, and safety standards. Any other specific topics required by the USDA, Food Nutrition Services as needed to address program integrity or other critical issues. REPRESENTATIVE DUTIES: Plan, organize, coordinate and participate in the preparation of food at a complex high school production kitchen; maintain food production and high quality standards; assure recipes and menus are in accordance with federal, State and, department rules and regulations. Train and provide work direction to assigned food service staff; oversee the preparation and cooking of food and the transportation of lunches to the satellite cafeterias. Plan and oversee the ordering, receipt, inspection, storage and inventory control of food products and supplies. Oversee and direct the cleaning and maintenance of food production equipment and food preparation areas. Confer with the Director and Assistant Director of Food Services, school principals and other food service staff regarding food production needs, quality control, menu planning, ordering food products and supplies, and delivery of meals. Prepare daily sales report and daily cash deposit for transactions at the high school; audit and evaluate the daily sales reports from each satellite location. Utilize cost control procedures to maintain compliance with operating costs and budget limitations. Establish and maintain appropriate plan sanitation, safe working conditions and food handling practices and procedures; assure compliance with health and safety rules and guidelines. Performs related duties as assigned. NOTE: The statements listed above are intended to describe the general nature and level of work being performed by employees in this classification, and are not to be interpreted as an exhaustive list of responsibilities and qualifications required of personnel so classified. Reasonable accommodations will be made so that qualified employees can perform the essential functions of the job. KNOWLEDGE AND ABILITIES KNOWLEDGE OF: Principles of training and providing work direction. Methods of preparing, cooking, packaging and/or serving food in large quantities. Federal, State and District rules and regulations pertaining to school meals and child nutrition programs. Techniques of shipping food to satellite locations. Food production costs, and price, portion and quality control methods in a large food production operation. Methods of computing food quantities required by menus. Procedures for ordering, receiving and storing foods and other perishable items in large quantities. Food handling techniques. Methods of cleaning and maintaining food service areas, utensils and equipment. Kitchen sanitation and safety precautions. Effective food merchandising. ABILITY TO: Plan, schedule, monitor and train assigned personnel. Operate appliances found in school cafeterias. Maintain accurate records and prepare reports. Monitor the preparation of food in large quantities. Compute food quantities required by menus. Implement quality control methods and procedures for food production. Establish and maintain cooperative and effective working relationships with others. Adapt and re-prioritize as situations change. SUPERVISION: Supervision is received from the Director of Food Services. Work coordination and guidance is given to Cafeteria Worker II's at assigned locations. WORKING CONDITIONS: ENVIRONMENT: Food service environment; heat from ovens and stoves and cold from walk-in refrigerators and freezers. PHYSICAL DEMANDS: Lifting, carrying, pushing, or pulling moderately heavy objects up to forty-five (45) pounds; standing and walking for extended periods of time; dexterity of hands and fingers to operate kitchen equipment; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; bending at the waist. HAZARDS: Exposure to very hot foods, equipment, and metal objects; exposure to sharp knives and slicers. THE APPLICATION PROCESS: To be considered for an employment opportunity with the Santa Monica-Malibu Unified School District, it is necessary for you to complete an official District Application and Supplemental Questions. Resumes will not be accepted in lieu of an application. The application is part of the examination process and is part of your total evaluation of qualifications for employment. THE EXAMINATION PROCESS: For those candidates who meet the minimum qualifications, the examination process will consist of any one or more of the following: Training and Experience Evaluation, Written Test, Performance Test, and/or Structured Interview. Additional information pertaining to the examination process will be emailed to those candidates who meet the minimum qualifications. EXAMINATION PROTESTS: Protest of any part of the examination process must be in writing and received in the office of the Director of Classified Personnel no later than five (5) working days from the date you were notified of examination results. All notifications are sent electronically via email. Any protest must include rationale to support the protest and must be based on illegal discrimination, abuse of discretion, or procedure/process error. ACCOMMODATION FOR DISABLED: If you have a disability that may require an accommodation in any of these examination procedures, please notify the Personnel Commission in writing at the time you submit your application. ESTABLISHMENT OF ELIGIBILITY LIST: This examination process shall be open to all qualified applicants and shall result in one integrated eligibility list. All eligibility lists shall be established in accordance with Personnel Commission rules and shall be established for a period one (1) year, unless otherwise noted, or until there are fewer than three (3) ranks of eligible candidates who are available. Candidates are placed on the eligibility list in rank order according to their final examination score. Final examination scores will not change, but ranking may change as other candidates are added or removed from the list. ADVANCED STEP PLACEMENT: Generally, new employees start at the first step on the appointed salary schedule. When filling a permanent vacancy, a new employee may request a higher salary placement based on having training and experience that greatly exceeds the minimum qualifications. An employee may submit a formal request for advanced step consideration on or after the first day of employment. Education transcripts, training certificates, and additional references may be requested for verification purposes. HOW YOU WILL HEAR FROM US: All correspondence and notifications regarding this recruitment will be sent to the email address you provide. It is your responsibility to review, follow instructions, and respond to information in a timely manner; as if it was a function of your job. The provisions of this announcement do not constitute an expressed or implied contract, and any provisions contained in this announcement may be modified or revoked without notice. J-18808-Ljbffr

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