Production Cook, Food & Nutrition Services

District & Department Overview
Founded in 1647, Boston Public Schools (BPS) is the oldest public school district in the country. With approximately 49,000 students from over 114 different countries, nearly 8,000 employees, and an annual budget of $973 million, the BPS is the largest district in Massachusetts and one of the most diverse as well.

Production Cook

Full Time, year-round

Reports to:

Production Supervisor

The Production Cook is a critical culinary team member for best practice implementation, with a focus on consistent quality production of large-scale food items. The Production Cook is responsible for safe preparation and packaging of fresh, healthy, delicious and visually attractive meals. The Production Cook will also be required to focus on safety and sanitation with regards to food preparation, all cooking and cleaning procedures, and accurate record keeping.

• Responsible for the production of daily packaged meals for off-site consumption.
• Competent with use of high-volume cooking and packaging machinery, including but not limited to, combi ovens, roll-in ovens, steam kettles, tray sealers and flow wrappers.
• Ensures products are produced according to specifications, and that quality standards are met.
• Complies with recipes and contributes to feedback for alterations, if needed.
• Maintains/logs proper temperature control of items throughout cooking, chilling, and packaging procedures.
• Assures on-time production and proper immediate storage.
• Accurately prepares, portions, garnishes and presents safe storage of food.
• Ensures that the production area, equipment, storage facilities, are sanitary, neat and organized.
• Cleans kitchen equipment and all work surfaces and areas, including floors.
• Properly washes all cookware, trays, flatware, pots, pans and utensils.
• Completes production records accurately.
• Controls waste through accurate food production.
• Ensures compliance with all federal, state and local regulations as well as BPS Food and Nutrition policies and procedures (e.g. quality assurance, safety, operations, personnel).
• Establishes a safe work environment by participating in safety-related training and equipment maintenance.
• Participates in recipe development and testing, as requested.
• Attends training meetings as required.
• All other duties as assigned.

• High school diploma or GED required.
• Must be able to lift at least 50 lbs.
• Specific
  
  Experience:
  
  2 years related work experience.
• Physical Requirements:
  • Standing: 45% of 8-hour day
  • Walking: 45% of 8-hour day
  • Sitting: 10% of 8-hour day
  • Must be able to lift at least 50 lbs.
  • Ability to work in and out of extreme temperature environments, including walk-in refrigeration and freezers.
• Current authorization to work in the United States – Candidates must have such authorization by their first day of employment.
• Pass a CORI/SORI criminal background check.

• Bilingual skills in Spanish or Haitian Creole.
• Background in institutional food production.
• Associates degree in related field or culinary degree.

• Food Safety for Managers Certification within 60 days of hire.
• Allergen Awareness Certification within 60 days of hire.

Must be able to stand and exert fast-paced mobility for the entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, and other items weighing up to 50 pounds. Must be able to work in cold and hot temperatures for long periods of time.

Must be able to interact verbally and listen attentively to co-workers, managers, and supervisors.