Substitute Production Assistant

Overview

Substitute Production Assistant Job

Summary:

The BVSD Culinary Center Production Assistant works closely under the supervision of the BVSDCC Sous Chef, and in tandem with the BVSDCC Production Cooks, calculating, weighing, measuring, preparing, assembling ingredients and cooking for bulk recipe production. This position requires the utilization of a high level of food service sanitation knowledge and practice, using the advanced technology and equipment of the BVSDCC.

• Understands and is able to communicate the goals and philosophy of the BVSD Food Services Program.
• Washes, peels, cuts, or shreds ingredients, utilizing high volume bulk production equipment as required for the task.
• Measures, weighs, prepares, assembles ingredients and cooks according to the planned menu and prescribed standardized recipes.
• Participates in the proper receiving, storage and inventorying of food, paper, chemicals and supplies according to the BVSD Food Service Department Standard Operating Procedures.
• Maintains organized storage of all pans, utensils, storage containers and other small-wares and equipment used in the central production facility.
• Assists with Catering as needed and assigned. Unique menu needs, preparation of food with focus on quality, presentation and appearance.
• Ensures the freshness of all prepared items by implementing proper rotation of food items prepared, properly wrapping and labeling prepared food items, and preparing only the amounts of food items as assigned.
• Participates and maintains the cleanliness and sanitation of all kitchen, café and storage areas under the auspices of BVSDCC including, but not limited to, walk-ins, refrigeration, freezers, and dry storage areas.
• Monitors and records continuous electronic temperature monitoring (and secondary manual recording) on all cook/chill equipment per the HACCP + Food Safety guidelines.
• Uses, assembles and disassembles, cleans, and maintains institutional food service equipment such as slicers, shredders, ovens, mixers, Sous Vide Equipment, Cook/Chill, 200 Gallon Commercial Kettles, Grinders, Graters, Choppers, Baggers, Vacuum Seal Equipment, and commercial ware-washers.
• Fosters district commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment.
• Reads and responds to all emails, reads Food Service newsletters, establishes positive relations with internal and external customers, including students, staff, and school administration, parents, and community members.
• Perform other duties as assigned.

• Communicate (read, write, and speak) in English.
• Completed and submitted BVSD online application.
• Must pass FS Online Training Assessment by completion of probationary period.
• Offer contingent upon passing post offer physical.
• Must be able to perform tasks on computers and peripherals.
• Must pass Math Test upon entry.
• Must have working knowledge of commercial large scale kitchen equipment, such as slicers, shredders, ovens, mixers, cook/chill machines, chillers, blast chillers, vacuum sealers, and commercial dishwashers.
• Ability to operate equipment such as hand trucks and pallet jacks.
• Ability to lift 50 lbs. on a frequent basis.

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